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Recipe

Thai Red Curry with Chicken & Vegetables

Scott Phillips

Servings: four.

This recipe is easily adaptable to serve meat-lovers and vegetarians alike: see the variation below to serve one vegetarian, or check out the completely meatless version: Thai Red Curry with Tofu & Vegetables. Serve with jasmine rice.

Ingredients

  • 1 Tbs. vegetable oil
  • 3 Tbs. red Thai curry paste
  • 2 cups snap peas, trimmed and cut in half on the diagonal
  • 2 large shallots, thinly sliced (about 1 cup)
  • 1 medium red bell pepper, thinly sliced into 2-inch-long strips
  • One 13.5- to 14-oz. can coconut milk
  • 6 wild lime leaves (magrut or kaffir lime;optional)
  • 1 Tbs. light brown sugar
  • 1 lb. boneless, skinless chicken thighs (about 5), cut into 1- to 1-1/2-inch pieces
  • 1 cup loosely packed Thai basil (or regular basil, torn into small pieces)
  • 2 Tbs. fish sauce, more to taste
  • 1 Tbs. plus 1 tsp. fresh lime juice
  • Kosher salt

Nutritional Information

  • Calories (kcal) : 470
  • Fat Calories (kcal): 290
  • Fat (g): 33
  • Saturated Fat (g): 21
  • Polyunsaturated Fat (g): 3.5
  • Monounsaturated Fat (g): 6
  • Cholesterol (mg): 75
  • Sodium (mg): 1240
  • Carbohydrates (g): 21
  • Fiber (g): 4
  • Protein (g): 26

Preparation

  • Heat the oil in a 3-quart saucepan over medium-high heat until shimmering hot. Add the curry paste and cook, stirring frequently, until fragrant, 20 seconds. Take the pan off of the heat and stir in the snap peas, shallots, pepper, coconut milk, lime leaves (if using), sugar, and 1 cup water. Stir to combine.

    Add the chicken, bring to a simmer over medium heat, cover, and cook until the vegetables are tender and the chicken is cooked through, 8 to 10 minutes.

    Stir in the basil, fish sauce, and lime juice. Let rest off the heat for 5 minutes. Season to taste with fish sauce or salt.

To serve 1 vegetarian and 3 meat-lovers: After stirring in the vegetables, coconut milk, lime leaves, and water, transfer about 1 cup of the cury mixture to a 2-quart saucepan. To this smaller pan, add 4 oz. extra firm tofu, cut into 3/4-inch cubes, and bring to a simmer over medium heat, cover, and cook until the vegetables are tender, 8 to 10 minutes. Stir in 2 tsp. soy sauce, 1/4 cup of the basil, and 1 tsp. of the lime juice.

With the remaining curry mixture in the 3-quart saucepan, finish the master recipe above to serve the 3 meat lovers, reducing the amount of chicken to 12 oz.

Reviews

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Reviews (14 reviews)

  • lcmartinez | 11/25/2020

    Delicious dish! It's one of my go-to's. I usually can't find the lime leaves either but it still tastes great with a few modifications. I add a piece of lemongrass (bruised) and replace the peas with broccoli florets (because I love broccoli). The recommended fish sauce is a good salt alternative but I also use I use Himalayan sea salt for additional minerals (calcium, magnesium, potassium. and iron.

  • xubie | 02/05/2018

    trying to find the cucumber salad everyone is raving about. searched for Cucumber, Basil & Peanut Salad, and could not find it. anyone know what the salad is? Thanks.

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