30-Minute Creamy Thai Red Curry
This Thai Red Curry with Chicken is a creamy, fragrant dish ready in just 30 minutes. Featuring tender chicken, crisp vegetables, and a flavorful coconut curry sauce, it’s protein-rich, satisfying, and perfect for a quick weeknight dinner or meal prep. Serve over steamed rice for a wholesome, comforting meal.
Equipment
- 1-Medium pot
- 1 cutting board
- 1 sharp knife
- 1 spatula or wooden spoon
Ingredients
- 1 lb chicken thighs boneless and skinless, cut into bite-sized pieces
- 1 tbsp fresh ginger grated
- 1 tbsp garlic minced
- ¼ cup red curry paste
- 3 oz bamboo shoot strips drained and rinsed
- ½ red bell pepper thinly sliced
- 1 cup green beans about 4 oz, trimmed and cut into 1-inch pieces
- 1 can 13.5 oz full-fat coconut milk
- 1 cup low-sodium chicken broth
- 2 tsp fish sauce
- 1 tbsp palm sugar or brown sugar
- 5 kaffir lime leaves
- ½ cup Thai basil leaves
Garnish:
- Fresh cilantro
- Lime wedges
- Sliced red chili
- Steamed white rice
Instructions
- Prepare the Aromatics: Start by gathering and prepping your aromatics. Peel and finely grate the fresh ginger and mince the garlic cloves. These ingredients form the fragrant base of the curry and will infuse the sauce with authentic Thai flavors. Set them aside in a small bowl so they’re ready for cooking.
- Heat the Cooking Oil: Place a medium pot over medium heat and add about 2 tablespoons of neutral cooking oil, such as vegetable or canola oil. Allow the oil to heat until it shimmers slightly—this ensures the aromatics will release their flavors without burning.
- Sauté Ginger and Garlic: Add the minced garlic and grated ginger to the hot oil. Stir constantly for about 1 minute until the mixture becomes aromatic, taking care not to let it brown or burn. This step is essential to layer the flavors for a rich, balanced curry.
- Incorporate Red Curry Paste: Add ¼ cup of red curry paste directly to the pot with the sautéed aromatics. Stir continuously for another minute to toast the paste lightly. Toasting the curry paste enhances its deep, complex flavors and helps release its natural oils, creating a robust foundation for the sauce.
- Combine Coconut Milk and Broth: Pour in the full-fat coconut milk (13.5 oz) and 1 cup of low-sodium chicken broth. Stir gently to combine the liquids with the curry paste. The coconut milk adds creaminess and a subtle sweetness, while the broth helps balance the flavors and thin the sauce for simmering.
- Season the Sauce: Add 2 teaspoons of fish sauce, 1 tablespoon of palm sugar (or brown sugar), and 5 kaffir lime leaves to the pot. Stir to combine. Fish sauce adds savory umami, palm sugar balances with gentle sweetness, and kaffir lime leaves contribute a bright, citrusy aroma that is signature to Thai cuisine.
- Simmer the Curry Base: Bring the mixture to a gentle simmer over medium heat. Avoid boiling aggressively—maintaining a low simmer allows the flavors to meld without curdling the coconut milk. Let it simmer for 2–3 minutes before adding the chicken.
- Cook the Chicken: Add the bite-sized chicken thigh pieces to the simmering curry. Stir gently to coat each piece in the sauce. Allow the chicken to simmer for approximately 8 minutes, stirring occasionally, until it is fully cooked, tender, and the sauce has slightly thickened.
- Add Vegetables: Stir in the bamboo shoots, thinly sliced red bell pepper, and cut green beans. Cover the pot with a lid and let the vegetables simmer for 4–5 minutes, or until they reach your preferred level of tenderness. The vegetables should remain vibrant and slightly crisp to contrast the creamy sauce.
- Incorporate Thai Basil: Remove the pot from heat and fold in ½ cup of fresh Thai basil leaves. Stir gently just until wilted. Thai basil adds a sweet, aromatic note that elevates the overall flavor profile of the curry.
- Taste and Adjust Seasoning: Carefully taste the curry and adjust the seasoning if needed. You can add a bit more fish sauce for saltiness, a squeeze of lime juice for brightness, or a pinch of sugar if you prefer a sweeter balance.
- Serve and Garnish: Ladle the curry into individual serving bowls over freshly steamed white rice. Garnish with fresh cilantro, lime wedges, and thin slices of red chili for heat and color. Serve immediately while warm to enjoy the full depth of flavors.
Notes
- For the best flavor, use fresh ginger and garlic. Pre-grated or pre-minced options work, but fresh produces a more vibrant aroma.
- Adjust the red curry paste to your spice tolerance. Start with less if you prefer mild heat and add more to taste.
- Coconut milk thickness varies by brand; full-fat coconut milk creates a creamier, richer curry, while light versions yield a lighter sauce.
- Cut vegetables evenly to ensure they cook uniformly. Overcooked veggies can become mushy and lose color and texture.
- Taste as you go. Thai cooking is flexible—adding extra fish sauce, sugar, or lime juice allows you to balance sweet, salty, and sour flavors perfectly.
