Creamy Thai Red Coconut Chicken Curry
Experience a burst of flavors and aromas with this Creamy Thai Red Coconut Chicken Curry. This aromatic dish combines tender chicken strips with a rich and creamy coconut milk sauce, infused with the warmth of Thai red curry paste. The medley of fresh vegetables adds a beautiful color and texture, making it not only delicious but also nutritious. Perfectly balanced with lime juice and fragrant Thai basil, this curry is sure to impress your family and friends. Serve it over fluffy Jasmine rice for a complete meal that captures the essence of Thai cuisine.
N/A
Servings
N/A
Calories
17
Ingredients
Ingredients
Oil
2 tablespoons (for sautéing)
Onion
1 small (finely chopped)
Thai red curry paste
1 tablespoon
Garlic cloves
2 (finely chopped)
Coconut milk
1 cup
Chicken broth
1 cup
Fish sauce
2 tablespoons
Brown sugar
1 tablespoon
Salt
1/2 teaspoon
Zucchini
1/2 cup (cubed)
Carrots
2 (peeled and chopped)
Red pepper
1 (seeded and cut into small strips)
Broccoli florets
1/2 cup (cut into small pieces)
Red pepper flakes
1/2 teaspoon
Boneless skinless chicken breasts
8 ounces (cut into thin strips)
Lime
1/2 (juice of)
Fresh Thai basil
4
Instructions
1
In a large saucepan, heat 2 tablespoons of oil over medium heat. Once hot, add the finely chopped onion and sauté for about 5 minutes until softened and translucent.
2
Stir in the Thai red curry paste and minced garlic, cooking for an additional minute while stirring constantly to release their fragrant aromas.
3
Pour in the coconut milk and chicken broth, then add fish sauce, brown sugar, red pepper flakes, and salt. Bring the mixture to a boil, stirring occasionally.
4
Once boiling, add the cubed zucchini, chopped carrots, red pepper strips, and broccoli florets. Reduce the heat and let the curry simmer for about 10-15 minutes, or until all the vegetables are tender.
5
Meanwhile, squeeze the juice of half a lime over the thinly sliced chicken breasts and give it a gentle toss to coat.
6
Add the lime-marinated chicken and fresh Thai basil to the curry pot. Cook for an additional 5-7 minutes, or until the chicken is fully cooked through and tender.
7
Remove from heat and serve hot over fluffy Jasmine rice, garnished with extra basil if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Thai Red Coconut Chicken Curry?
It is an aromatic dish combining tender chicken strips with a rich coconut milk sauce and Thai red curry paste.
What kind of curry paste is needed for this recipe?
This recipe specifically calls for one tablespoon of Thai red curry paste.
What is the primary protein used in this curry?
The recipe uses 8 ounces of boneless skinless chicken breasts cut into thin strips.
Is this Thai curry spicy?
It has warmth from the red curry paste and includes 1/2 teaspoon of red pepper flakes for an extra kick.
Which vegetables are included in the dish?
The curry includes zucchini, carrots, red pepper, and broccoli florets.
How do I prepare the zucchini?
The zucchini should be cubed into 1/2 cup portions before being added to the sauce.
What is the purpose of the lime juice in this recipe?
Lime juice is used to marinate the chicken strips, adding a bright citrus flavor that balances the rich coconut milk.
What kind of rice is recommended for serving?
Fluffy Jasmine rice is the recommended accompaniment to capture the essence of Thai cuisine.
Is fish sauce a required ingredient?
Yes, 2 tablespoons of fish sauce are used to provide a savory, umami depth to the curry.
How long should the vegetables simmer in the sauce?
The vegetables should simmer in the liquid for about 10-15 minutes until they are tender.
What kind of basil should I use?
The recipe specifically calls for 4 pieces of fresh Thai basil for its authentic fragrance.
Can I use brown sugar in this recipe?
Yes, the recipe uses 1 tablespoon of brown sugar to help balance the heat and savory flavors.
How much coconut milk is required?
The recipe requires 1 cup of coconut milk to create its signature creamy texture.
How do I start the cooking process?
Heat 2 tablespoons of oil in a large saucepan and sauté finely chopped onions for 5 minutes.
How long does the chicken take to cook?
The lime-marinated chicken should be cooked in the curry pot for an additional 5-7 minutes until tender.
What type of broth is used as a base?
1 cup of chicken broth is used as a liquid base alongside the coconut milk.
How should I cut the red pepper?
The red pepper should be seeded and cut into small strips.
Is garlic used in this dish?
Yes, 2 finely chopped garlic cloves are sautéed with the curry paste.
How do I prepare the carrots for the curry?
The 2 carrots should be peeled and chopped before being added to the simmering liquid.
What size should the broccoli florets be?
The 1/2 cup of broccoli florets should be cut into small, bite-sized pieces.
How long do I sauté the onions?
Sauté the onions for about 5 minutes until they are softened and translucent.
How much salt is needed for this recipe?
The recipe calls for 1/2 teaspoon of salt.
When is the fresh Thai basil added to the pot?
The Thai basil is added to the pot at the same time as the lime-marinated chicken.
Is this recipe considered a one-pot meal?
Yes, it is designed as a one-pot meal, making for an easy and efficient cooking process.
What is the overall texture of the curry sauce?
The sauce is rich and creamy due to the infusion of coconut milk and chicken broth.
Should the sauce be boiling before adding vegetables?
Yes, bring the coconut milk and broth mixture to a boil before adding the vegetables.
How many onions are needed for the base?
You will need 1 small onion, finely chopped.
How much oil is used for the initial sauté?
The recipe uses 2 tablespoons of oil for sautéing the vegetables.
Can I garnish the final dish?
Yes, you can garnish the finished curry with extra fresh Thai basil for better presentation.
How is the curry served for a complete meal?
The curry should be served hot over fluffy Jasmine rice.