Description
A bold, creamy, and customizable Thai chicken curry that blends traditional flavors with a Southern twist. Perfect for weeknight dinners or special meals.
Ingredients
1 lb chicken thighs, boneless and skinless
2 tbsp red curry paste
1 can (13.5 oz) full-fat coconut milk
1 tbsp fish sauce
1 tsp brown sugar
1 red bell pepper, sliced
1/2 cup snap peas or green beans
1 tbsp avocado oil
Fresh basil and lime for garnish
Instructions
Heat avocado oil in a skillet over medium heat.
Add red curry paste and cook until fragrant, about 2 minutes.
Add chicken and cook until slightly browned.
Stir in coconut milk, fish sauce, and brown sugar. Simmer for 10 minutes.
Add vegetables and cook for another 10 minutes until tender.
Serve hot over cooked jasmine rice with fresh basil and lime.
Notes
You can adjust spice level by the amount of curry paste used.
Swap chicken for tofu, shrimp, or turkey as desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Calories: 370
- Fat: 23g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 90mg
Keywords: Thai chicken curry, red curry with chicken, coconut curry dinner