Red Curry Chicken 紅咖喱雞

A classic Thai dish featuring tender chicken simmered in a rich, spicy red curry coconut milk sauce with kaffir lime leaves, fresh vegetables, and fragrant Thai basil.

Nutrition (per serving)

Ingredients

• 500g boneless, skinless chicken thighs, cut into bite-sized pieces
• 4 tbsp Thai red curry paste
• 400ml (1 can) full-fat coconut milk
• 100ml water
• 2 tbsp fish sauce
• 1 tbsp palm sugar (or brown sugar)
• 4 kaffir lime leaves, torn
• 1 red bell pepper, deseeded and sliced
• 100g green beans, trimmed and cut into 2-inch pieces
• 1/2 cup fresh Thai basil leaves
• 1 tbsp vegetable oil

Steps

1. Slice chicken thighs into bite-sized pieces. Slice red bell pepper. Trim and cut green beans.
2. Heat vegetable oil in a large pot or wok over medium heat. Add red curry paste and sauté for 2 minutes until fragrant.
3. Add chicken thighs to the pot and cook, stirring frequently, until lightly browned on all sides.
4. Pour in coconut milk and water. Add kaffir lime leaves. Bring to a simmer, then reduce heat and cook for 10 minutes until the chicken is cooked through and the sauce slightly thickens.
5. Stir in fish sauce and palm sugar. Add red bell pepper and green beans. Cook for another 3-5 minutes until the vegetables are tender-crisp.
6. Remove from heat. Stir in Thai basil leaves.
7. Serve hot with steamed jasmine rice.

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