This simple curry captures the balance of Thai flavors—spicy, aromatic, and slightly sweet—using ingredients that are easy to find at most grocery stores. It’s a comforting dish that comes together quickly and works well for weeknight cooking.
Ingredients
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 teaspoons red curry paste
- 1 can (13–14 ounces) coconut milk
- 1 pound boneless, skinless chicken breast or thighs, sliced into bite-sized pieces
- 1 red bell pepper, sliced
- 1 cup broccoli florets or snap peas
- 1 tablespoon fish sauce
- 1 teaspoon brown sugar
- Juice of 1/2 lime
- Fresh cilantro or Thai basil for garnish
For serving:
- Steamed jasmine rice
Instructions
1. Build the Aromatic Base
Heat oil in a large skillet or saucepan over medium heat. Add garlic and ginger, cooking for about 30 seconds until fragrant.
2. Cook the Curry Paste
Stir in the red curry paste and cook for about 1 minute. Heating the paste helps release its spices and deepen the flavor.
3. Add Coconut Milk
Pour in the coconut milk and stir well to combine with the curry paste.
4. Cook the Chicken
Add the sliced chicken and simmer for 6–8 minutes until cooked through.
5. Add Vegetables
Stir in the bell pepper and broccoli. Simmer for another 4–5 minutes until the vegetables are tender but still bright.
6. Balance the Flavors
Add fish sauce, brown sugar, and lime juice. Taste and adjust seasoning if needed.
7. Serve
Serve the curry hot over steamed jasmine rice and garnish with fresh cilantro or Thai basil.
Why This Recipe Works
This dish reflects the Thai spice profile by combining aromatic curry paste, creamy coconut milk, and the balance of salty, sweet, and sour flavors that define many Thai recipes. It’s simple enough for beginners while still delivering the signature flavors of Thai cuisine.
