Thai Red Curry Recipe
Recipe Cost 11.22 Serving Cost 1.87 Course dinner
Prep Time 15 minutes
Total Time 1 hour
Servings people
Recipe Cost $ 11.22 Serving Cost $ 1.87This Thai Red Curry recipe has the perfect amount of spices, all-white meat, chicken breasts, and veggies. You can use homemade red curry paste or store-bought to make this recipe.
Ingredients
- 1 tbsp coconut oil or olive oil
- 1 cup red onion small dice
- 1 cup of bell peppers small dice (red, green, yellow, the preference is yours)
- ¼ tsp kosher salt + a pinch
- 2 tbsp heaping Thai red curry paste homemade or Thai Kitchen's red curry paste
- 2 lb. boneless skinless chicken breasts cut into bite-size pieces (about 2- 3 whole chicken breasts)
- 2 cups Yukon gold potatoes peeling optional, about 1 large potato, medium dice
- 2 cups water
- 8 large leaves of Thai basil or Italian basil
- 13 oz can of coconut milk
FOR SERVING:
- Jasmine rice
- 1-2 limes for garnish cut into wedges
- Cilantro chopped
Instructions
- In a large skillet over medium-high heat, add the oil, diced onions, bell peppers, and a pinch of kosher salt. Cook until the onions have softened.
- Next, add the curry paste to the onions and sauté for about 30 seconds or until fragrant.
- Add the chicken and sauté for about 1-2 minutes. This will add a little color to the chicken and add some caramelized flavor to the dish.
- When ready, add the potatoes, 2 cups of water, and an additional ¼ tsp of kosher salt. Cook until the potatoes have become fork-tender (about 20-30 minutes on medium heat.
- Stir in about 8 whole leaves of fresh Thai basil and the coconut milk. The curry will turn pale red and will be super creamy.
- Serve the curry over warm Jasmine rice, lime wedges, and chopped cilantro.
Notes
When choosing coconut milk, know that the more fat it contains, the thicker and creamier the curry will turn out. The lighter the coconut milk, the thinner the curry. All will work well; it's all about personal preference.
Storage Tips
SERVE: Serve with rice or cauliflower rice with chopped cilantro, over a bed of quinoa, or with warm, hearty pieces of bread. You can keep the curry out for no more than two hours before it needs to be refrigerated. STORE: Place the Thai red curry in an airtight container and refrigerate for 3-4 days. FREEZE: Once the curry is cooled, transfer it to a freezer-safe container, and freeze for 3-4 months. DEFROST: Defrost overnight in the refrigerator. REHEAT: Place the curry in a large saucepan and heat over medium heat until heated through, about 5-6 minutes. The basil will be limp and discolored. I usually remove it and add new basil to the curry.Equipment
large skillet
Measuring cups and spoons
Liquid measuring cup
Cutting board
Chef’s knife
Nutrition
Serving: 1.25cupCalories: 553kcalCarbohydrates: 21gProtein: 32gFat: 39gSaturated Fat: 19gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 113mgSodium: 121mgPotassium: 848mgFiber: 3gSugar: 3gVitamin A: 1160IUVitamin C: 44mgCalcium: 58mgIron: 4mg
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