Can I make this curry vegetarian?
Yes, absolutely! Substitute the chicken with firm tofu or your favorite plant-based protein, and use vegetable broth instead of chicken broth.
DINNER
Creamy Thai Red Curry with Chicken and Bell Peppers
This vibrant and flavorful Thai red curry features tender chicken and crisp bell peppers simmered in a rich, creamy coconut milk sauce. It's a quick and satisfying weeknight meal that brings the taste of Thailand to your kitchen.
HOW TO MAKE IT
Let's cook.
01
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the 1 pound of chicken pieces and cook for 5-7 minutes, stirring occasionally, until lightly browned on all sides. Remove the chicken from the skillet and set aside.
02
Reduce the heat to medium. Add 4 tablespoons of red curry paste to the skillet and cook for 1 minute, stirring constantly, until fragrant.
03
Pour in the 1 can of full-fat coconut milk and 1/2 cup of chicken broth. Stir well to combine with the curry paste, scraping up any browned bits from the bottom of the skillet. Bring the mixture to a gentle simmer.
04
Stir in 1 tablespoon of fish sauce and 1 tablespoon of brown sugar. Return the cooked chicken to the skillet. Add the 1 sliced red bell pepper and 1 sliced green bell pepper.
05
Simmer for 8-10 minutes, or until the chicken is cooked through and the bell peppers are tender-crisp. Taste and adjust seasonings as needed.
06
Garnish with 1/4 cup of fresh basil leaves before serving.
About This Recipe
This vibrant and flavorful Thai red curry features tender chicken and crisp bell peppers simmered in a rich, creamy coconut milk sauce. It's a quick and satisfying weeknight meal that brings the taste of Thailand to your kitchen.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra creaminess, use only the thick cream from the top of the coconut milk can at the beginning, then add the thinner liquid later. If you prefer a spicier curry, add an extra teaspoon of red curry paste or a pinch of red pepper flakes.
Easy Substitutions
You can substitute chicken with 1 pound of shrimp or firm tofu for a different protein. Other vegetables like snap peas, bamboo shoots, or broccoli florets work well in this curry. For a vegetarian option, use vegetable broth instead of chicken broth.
Storage & Reheating
Store leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat, stirring occasionally, until warmed through. Freezing is not recommended as coconut milk can separate.
Serving Suggestions
Serve this creamy Thai red curry over steamed jasmine rice to soak up all the delicious sauce. For a low-carb option, serve it with cauliflower rice. A side of fresh cucumber slices or a simple green salad can provide a refreshing contrast. You can also offer lime wedges for a bright citrusy finish.
Common Mistakes
Overcooking the chicken: Chicken breast can become dry if cooked too long. Cook until just done. Adding too much curry paste initially: Start with the recommended amount and add more to taste, as some pastes are spicier than others. Not stirring the curry paste: Cooking the paste briefly helps to release its aromatics and deepen the flavor. Overcooking the bell peppers: For a pleasant texture, bell peppers should be tender-crisp, not mushy. Not tasting and adjusting seasonings: Fish sauce and brown sugar are crucial for balancing the flavors; always taste before serving.
Frequently Asked Questions
What if I don't have fresh basil?
While fresh basil adds a wonderful aroma, you can omit it or use a small amount of dried basil if fresh is unavailable. Other fresh herbs like cilantro can also be a nice garnish.
How can I make this curry spicier?
To increase the heat, you can add an extra tablespoon of red curry paste, a pinch of red pepper flakes, or a few slices of fresh bird's eye chilies during the simmering step.
MORE TO KNOW
The quality of your red curry paste significantly impacts the final flavor of this dish. Look for a brand that lists ingredients like dried red chilies, lemongrass, galangal, and kaffir lime peel for an authentic taste. If you can't find fresh basil, a sprinkle of dried basil can be used, though the fresh aroma is highly recommended. Don't be afraid to adjust the sweetness and saltiness with brown sugar and fish sauce to your preference.
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