Thai Red Curry
Why I Love This Recipe
I love this dish because you can mix and match your favorite veggies & protein for a unique dish every time! It's the perfect meal to cook for family & friends.
To make a green curry, simply switch out the red curry paste for green curry paste (Thai Kitchen brand).
Ingredients You'll Need
1 tablespoon olive or coconut oil
1 small white onion, diced
3-4 cloves garlic, pressed or minced (paste to marinate)
1 tablespoon ginger, finely grated
1 bunch scallions (cook ends, use dark green for garnish)
1 serrano or jalapeño pepper (sliced and seeded)
3 tablespoons Thai red curry paste
2 tablespoons packed brown sugar (or 1 tablespoon oyster sauce
1 pound chicken tenders/breasts (or protein of choice)
1/2 cup chicken broth
1 14 oz can of coconut milk
Vegetables (bell pepper, carrots, mushrooms, baby corn, kale, baby bok choy)
1 1/2 cups jasmine rice (cook according to package)
Chili garlic paste (optional for more spice)
Fish sauce (to taste)
Fresh Lime juice (to taste)
Cilantro for garnish (optional)
Cut chicken into cubes and marinate in 1 tbs of red curry paste, chili garlic paste, garlic paste, ginger paste, soy sauce, lime juice, salt, and pepper; set aside.
Heat oil over medium-low heat in a large nonstick pan. Add scallion ends, garlic, serrano or jalapeño pepper and cook, stirring frequently, until softened/fragrant. Do not brown.
Add hard vegetables (bell pepper, carrots, baby bok choy), cook until tender. Mix in red curry paste and add marinated chicken (partially cook).
Alternate adding coconut milk and chicken broth, bring to a gentle boil, then reduce heat and simmer until thickened; cornstarch mixed with cold water can be added and brought up to a boil if curry becomes too thin. Stir in fish sauce and brown sugar (or oyster sauce).
Add soft vegetables (mushrooms, baby corn, kale), stir for a few minutes. Taste curry and adjust seasoning as needed.
Stir in fresh lime juice and garnish with dark scallion tips and cilantro.
Serve hot over jasmine rice and enjoy!
Pairs Well With