This spicy red Thai curry recipe transforms coconut milk, Thai basil, and skinless, boneless chicken thighs into a flavorful meal in under an hour.

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Recipe Summary

prep:
10 mins
cook:
30 mins
total:
40 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat vegetable oil in a large saucepan over medium heat. Add ginger and garlic and saute for 2 minutes. Stir in red curry paste, let sizzle for a few seconds, then pour in coconut milk. Bring to a boil.

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  • Reduce to a simmer, stir a little, and wait for the oil to rise to the surface. Add chicken thighs and lime leaves and simmer until the chicken is cooked through and no longer pink in the centers, about 12 minutes.

  • Add fish sauce and brown sugar and taste--if you like it a little saltier, add more fish sauce; if you like it sweeter, add a little more sugar.

  • Bring to a boil, then take off the heat and add Thai basil.

  • Spoon the curry into a bowl. Serve with jasmine rice.

Cook's Note:

If you can't find lime leaves, you can use a bay leaf and a bit of lemon and lime zest.

Nutrition Facts

538 calories; protein 28.3g; carbohydrates 30.3g; fat 34g; cholesterol 86.5mg; sodium 1001.6mg. Full Nutrition
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Reviews

Rating: 5 stars
06/03/2021
This was easy and delicious! Read More