Thai Red Curry with Chicken is a rich and aromatic dish that brings the vibrant flavors of Southeast Asia to your table. The tender chicken breast is simmered in a creamy coconut milk base, infused with fiery red curry paste, and complemented by crunchy bamboo shoots and sweet red bell peppers. Finished with fresh Thai basil, this curry is both comforting and exciting, perfect for any occasion.
Ingredient benefits
How the main ingredients in this dish support your health
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chicken breast
Chicken breast is a great source of lean protein, essential for muscle growth and repair. It's low in fat, making it a healthy choice for balanced meals.
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coconut milk
Coconut milk adds a creamy texture and rich flavor to dishes. It's also a source of healthy fats that can provide energy and support heart health.
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red bell pepper
Red bell peppers are packed with vitamins A and C, which are important for immune function and skin health. They also add a sweet crunch to dishes.
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bamboo shoots
Bamboo shoots are low in calories and high in fiber, making them a great addition to meals for digestive health. They also provide a unique texture and flavor.
Preparation
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Step 1 25 min
Begin by rinsing 2 cups of raw jasmine rice under cold water until the water runs clear. Place the rinsed rice in a rice cooker or pot with an equal amount of water. Cook the rice until it is fluffy and tender, which should take about 25 minutes. Once done, keep it warm to serve alongside the curry.
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Step 2
In a large wok or heavy pot, heat 1 tablespoon of cooking oil over medium heat. Add the Thai red curry paste and fry it continuously for about 2-3 minutes until it becomes highly fragrant and the bright red oils are released. This step is crucial for developing the flavor base of the curry.
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Step 3 5 min
Next, add the sliced chicken to the wok, tossing it to coat with the curry paste. Cook the chicken for about 5 minutes, stirring frequently until it is cooked on the outside but not necessarily fully done inside.
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Step 4
Pour the can of coconut milk into the wok, stirring well to completely dissolve the red curry paste into the milk. Add the sliced red bell peppers, bamboo shoots, fish sauce, and brown sugar. Bring the mixture to a gentle boil.
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Step 5 12 min
Once boiling, reduce the heat and let the curry simmer for about 12 minutes. This allows the chicken to cook through and the flavors to meld together. Look for the chicken to be tender and for a vibrant red oil to float to the top of the creamy broth.
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Step 6
Finally, remove the curry from heat and garnish with fresh Thai basil leaves. Serve the curry hot over the jasmine rice you prepared earlier, allowing the fragrant flavors to shine.
