Want more deliciousness? Follow me on X @TeresasRecipes
Thai Red Curry Chicken Stir Fry
Embark on a culinary journey to the vibrant streets of Thailand with this Thai Red Curry Chicken Stir Fry. This dish brings together tender chicken, a medley of colorful vegetables, and a creamy, aromatic red curry sauce that tantalizes the taste buds. Perfectly balanced with the freshness of basil and the zing of lime, this stir fry is a delightful explosion of flavors that captures the essence of Thai cuisine. Traditionally, red curry is a cornerstone of Thai cooking, known for its rich taste derived from red curry paste made from dried red chilies, garlic, and spices, making this dish both authentic and satisfying.
Ingredients
- Cooked rice
- 4 cups, for serving
- Fresh basil leaves
- 1/2 cup, torn
- Lime juice
- 2 tablespoons, freshly squeezed
- Brown sugar
- 1 tablespoon
- Fish sauce
- 2 tablespoons
- Coconut milk
- 1 can (14 oz)
- Thai red curry paste
- 3 tablespoons
- Ginger
- 1 tablespoon, minced
- Garlic
- 3 cloves, minced
- Carrot
- 1, julienned
- Broccoli florets
- 1 cup
- Onion
- 1, sliced
- Green bell pepper
- 1, sliced
- Red bell pepper
- 1, sliced
- Chicken breast
- 1 lb, sliced into thin strips
Instructions
- In a large skillet or wok, heat 1 tablespoon of oil over medium-high heat.
- Add the sliced chicken breast to the skillet, stir frying until cooked through and no longer pink, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add another tablespoon of oil if necessary, then add the minced garlic and ginger. Sauté for 1 minute until fragrant.
- Add the sliced bell peppers, onion, broccoli, and julienned carrot to the skillet. Stir fry for 3-4 minutes until the vegetables are crisp-tender.
- In a small bowl, whisk together the red curry paste, coconut milk, fish sauce, brown sugar, and lime juice until smooth.
- Pour the curry sauce into the skillet with the vegetables. Stir well to combine and let it simmer for 2 minutes.
- Add the cooked chicken back to the skillet and toss to coat with the sauce. Cook for an additional 2-3 minutes until everything is heated through.
- Remove from heat and gently stir in the torn basil leaves, allowing them to wilt slightly.
- Serve the Thai red curry chicken stir fry over cooked rice, garnished with additional basil if desired.
Tips
- For a vegetarian version, substitute chicken with tofu or chickpeas.
- Feel free to add other vegetables like snap peas, zucchini, or mushrooms for added variety.
- Adjust the amount of red curry paste according to your heat preference.
Dietary Information
Servings: 4 Dish Type: Main Course Prep Time: 15 minutes Cook Time: 15 minutes Calories: 480 Fat: 20g Carbs: 50g Protein: 30g Sodium: 900mg Sugar: 5g
Finding side dishes...
Selecting wines...
Reviews
Share Your Experience
Your Review
Want to share your experience with this recipe?
Sign in to Leave a ReviewCommunity Reviews
Loading community reviews...