Thai Red Curry Chicken
A fragrant and bold dish featuring tender chicken in a creamy coconut sauce, balanced by fresh vegetables and aromatic spices.
Ingredients
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 1 whole onion, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon grated ginger
- 3 tablespoons red curry paste, adjust for spice level
- 1 can coconut milk
- 1 cup chicken broth
- 1 cup bell peppers, sliced (red, yellow, or green)
- 1 cup bamboo shoots, drained
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 1 cup fresh basil leaves, Thai basil is ideal
- Salt and pepper to taste
Directions
In a large skillet, heat the vegetable oil over medium heat. Add the sliced onion and sauté until softened. Add the minced garlic and grated ginger, cooking for an additional minute until fragrant.
Increase the heat to medium-high and add the chicken pieces to the skillet, cooking until browned on all sides. Season with salt and pepper to taste.
Stir in the red curry paste, mixing well to coat the chicken and onion mixture evenly. Cook for about 2 minutes to enhance the flavors.
Pour in the coconut milk and chicken broth, stirring to combine. Bring to a gentle simmer, reducing heat if necessary.
Stir in the sliced bell peppers and bamboo shoots, cooking until the vegetables are just tender. Add the fish sauce and brown sugar, adjusting seasoning as needed.
Once the chicken is cooked through and the sauce has thickened slightly, remove from heat. Stir in the fresh basil leaves just before serving.
Serve the Thai Red Curry Chicken over steamed jasmine rice for a complete meal. Enjoy with a side of cucumber salad for a refreshing crunch.