Stir-fried chicken red curry
Stir-fried chicken red curry is a Thai-inspired dish that combines tender pieces of chicken with a flavorful red curry sauce, cooked quickly over high heat—like a stir-fry rather than a soupy curry.Here’s what it usually includes:Chicken: Thinly sliced for fast cooking.Red curry paste: A blend of red chilies, garlic, lemongrass, galangal, and other spices that gives it color and heat.Coconut milk: Adds creaminess and balances the spiciness.Vegetables: Often bell peppers, bamboo shoots, or green beans for color and texture.Thai seasonings: Fish sauce, sugar, and sometimes kaffir lime leaves or basil for aroma.The result is a rich, slightly spicy dish with a silky sauce that coats the chicken and vegetables beautifully. It’s typically served with steamed jasmine rice.
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Ingredients
For the stir-fry
- 500 g chicken breast or thigh, about 1 lb, thinly sliced
- 2 tablespoons red curry paste adjust to taste
- 1 cup coconut milk (full-fat for a creamier sauce)
- 1 tablespoon vegetable or coconut oil
- 1 tablespoon fish sauce
- 1 teaspoon palm sugar (or brown sugar)
- 1 red bell pepper sliced
- 100 g green beans about 1 cup, trimmed and halved
- 3 kaffir lime leaves finely sliced (optional)
- handful fresh Thai basil leaves (optional but very nice)
- Steamed jasmine rice To serve
- Lime wedges To serve
Instructions
- Prepare ingredients: Slice the chicken and vegetables so everything cooks quickly. Shake the coconut milk can to mix the cream and liquid.
- Cook the curry paste: Heat the oil in a large skillet or wok over medium-high heat. Add the red curry paste and stir-fry for about 30 seconds to 1 minute, until fragrant.
- Add the chicken: Add the sliced chicken and stir to coat it well with the curry paste. Stir-fry until it starts to turn opaque (about 2–3 minutes).
- Add coconut milk: Pour in the coconut milk and stir well. Let it simmer gently for 3–4 minutes until the sauce thickens slightly and the chicken is cooked through.
- Season: Stir in the fish sauce and sugar. Taste and adjust — add more fish sauce for saltiness or sugar to balance the heat.
- Add vegetables: Toss in the bell pepper and green beans. Stir-fry for another 2–3 minutes until the veggies are crisp-tender.
- Finish: If using, stir in kaffir lime leaves and Thai basil just before turning off the heat.
- Serve: Spoon over steamed jasmine rice and serve with lime wedges.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 285kcal (14%)Carbohydrates: 7g (2%)Protein: 29g (58%)Fat: 16g (25%)Saturated Fat: 12g (75%)Polyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 80mg (27%)Sodium: 512mg (22%)Potassium: 723mg (21%)Fiber: 2g (8%)Sugar: 3g (3%)Vitamin A: 2511IU (50%)Vitamin C: 44mg (53%)Calcium: 41mg (4%)Iron: 3mg (17%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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