Description
This vibrant Thai Red Curry recipe combines tender chicken, creamy coconut milk, and aromatic herbs and spices to create a rich and flavorful dish. Featuring butternut squash, bell peppers, and green beans, this curry is a perfect balance of sweet, salty, and spicy notes served over fragrant jasmine rice for a satisfying meal.
Ingredients
Scale
Main Ingredients
- 2 tablespoons avocado oil
- 4 tablespoons red curry paste (we like Mae Ploy)
- 3 garlic cloves, grated
- 1 tablespoon grated peeled fresh ginger
- 1 (2-inch) piece lemongrass, finely chopped
- 1 cup chicken stock
- 1 (13.5 ounce) can full-fat coconut milk, shaken
- 1 teaspoon sugar (optional)
- 2 teaspoons fish sauce
- 1 tablespoon freshly squeezed lime juice (from 1 lime)
- ½ teaspoon kosher salt
- 1 ½ cups cubed butternut squash (about ½ pound)
- 1 pound boneless, skinless chicken breasts, thinly sliced against the grain
- 1 red bell pepper, seeded and thinly sliced
- 1 cup green beans, trimmed and cut into 2-inch pieces
- ½ cup Thai basil leaves, plus more for serving
- Cooked jasmine rice, for serving
- Thinly sliced Thai chilies, for serving (optional)
Instructions
- Heat the oil and aromatics: Heat the avocado oil in a large saucepan over medium heat. Once the oil is hot and shimmering, add the red curry paste, grated garlic, grated ginger, and finely chopped lemongrass. Cook while stirring constantly to release the aromas, about 2 minutes.
- Add liquids and butternut squash: Stir in the chicken stock, full-fat coconut milk, sugar (if using), fish sauce, lime juice, and kosher salt. Bring the mixture to a gentle simmer, then add the cubed butternut squash. Cook until the squash is almost tender, approximately 8 minutes.
- Add chicken and vegetables: Add the thinly sliced chicken breast, red bell pepper, green beans, and half of the Thai basil leaves to the simmering curry sauce. Return to a simmer and cook for about 8 more minutes, stirring occasionally until the vegetables are tender and the chicken is cooked through.
- Serve the curry: Spoon the curry over cooked jasmine rice. Garnish with the remaining Thai basil leaves and thinly sliced Thai chilies if desired. Serve immediately for the best flavor and texture.
Notes
- You can substitute chicken with tofu or shrimp for a different variation.
- If you prefer a spicier curry, add more red curry paste or fresh chilies.
- Adjust the sweetness by omitting or adding sugar according to taste.
- Make sure to slice chicken thinly against the grain to keep it tender.
- Use fresh lemongrass for the best authentic flavor; if unavailable, you can omit it but flavor will be less intense.
- Serve with jasmine rice to balance the rich and spicy curry.
Nutrition
- Serving Size: 1 serving (approximately 1/4 of recipe without rice)
- Calories: 420
- Sugar: 5g
- Sodium: 650mg
- Fat: 28g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 75mg
