Teresa's Recipes
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
- 4 cups, for serving Cooked rice
- 1/2 cup, torn Fresh basil leaves
- 2 tablespoons, freshly squeezed Lime juice
- 1 tablespoon Brown sugar
- 2 tablespoons Fish sauce
- 1 can (14 oz) Coconut milk
- 3 tablespoons Thai red curry paste
- 1 tablespoon, minced Ginger
- 3 cloves, minced Garlic
- 1, julienned Carrot
- 1 cup Broccoli florets
- 1, sliced Onion
- 1, sliced Green bell pepper
- 1, sliced Red bell pepper
- 1 lb, sliced into thin strips Chicken breast
Dietary Notes
- 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
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.