
By Zachary Bayless
Thai Red Curry
6 steps
Prep:10minCook:30min
This recipe was inspired by Moribyan, but instead of using coconut milk I decided to use coconut cream. I also doubled the sauce recipe because I like more sauce.
Updated at: Fri, 24 May 2024 12:19:13 GMT
Nutrition balance score
Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.
Ingredients
9 servings

1 cupbasmati rice
1 x 4 ozcan of red curry paste

2 x 13 ozcans coconut cream
or 2 cans of coconut water

4 tablespoonsolive oil
or coconut oil

2 tablespoonsginger paste

2 tablespoonsgarlic
minced

1 tablespoonsfish sauce

2 tablespoonslime juice

2 tablespoonsbrown sugar

salt
to taste

1red bell pepper
thinly sliced

1 cupgreen beans
chopped

4 tablespoonsThai basil
chopped

2 tablespoonscilantro
finely chopped

2 tablespoonscornstarch

4 Tbswater

1 lbboneless skinless chicken thigh
cut into strips

3dried chili peppers
Instructions
Step 1
To a pan over medium heat, add the oil and the chili peppers and sauté for 1-2 minutes. Then add the ginger, garlic, and red curry paste. Saute for 2 to 3 minutes.




can of red curry paste4 oz
Step 2
Add the fish sauce, coconut cream, lime juice, brown sugar and salt. Mix together and bring to a boil.
*You can also add a little milk during this step as well, which can improve the flavor and balance the spice and saltiness. If you want it sweeter, just add more brown sugar.*





Step 3
Cut the chicken into strips, then add to sauce and cook for about 8 minutes or until fully cooked through.

Step 4
Add the red bell pepper and green beans and cook for 4 to 5 more minutes just until softened a bit.


Step 5
Finish off with the basil, cilantro, and the cornstarch slurry. Mix together and the curry will start to thicken up a bit.




Step 6
Take off the heat and enjoy it with rice!
Notes
1 liked
0 disliked
Delicious
Easy
Go-to
Spicy
Sweet
There are no notes yet. Be the first to share your experience!