Rich Coconut Red Curry with Tender Chicken and Basil
Easy Thai Red Curry is a quick, flavorful, and creamy curry with tender protein, fresh vegetables, red curry paste, and coconut milk, perfect for weeknight dinners or entertaining.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
1 pound chicken breast or thighs, thinly sliced (or tofu for vegetarian option)
2 tablespoons red curry paste
1 can (14 oz) coconut milk
1 tablespoon vegetable oil
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 medium carrot, julienned
1 zucchini, sliced into half-moons
1 tablespoon fish sauce (or soy sauce)
1 teaspoon sugar
1/4 cup fresh Thai basil leaves
1 tablespoon lime juice
Optional garnish: sliced red chili, chopped peanuts
Salt to taste
Cooked jasmine rice, for serving
Instructions
- Slice protein and vegetables evenly.
- Heat oil in skillet/wok over medium-high heat, sauté curry paste 1–2 minutes until fragrant.
- Add protein, cook 3–4 minutes until starting to turn opaque.
- Stir in coconut milk, bring to gentle simmer.
- Add vegetables, cook 5–7 minutes until tender-crisp.
- Stir in fish sauce, sugar, and salt; taste and adjust seasoning.
- Finish with Thai basil and lime juice. Serve over rice with optional garnishes.
Notes
Adjust spice and vegetables to taste. Can use shrimp, beef, or tofu. Leftovers keep 2 days refrigerated.