Name: Thai Red Curry (Standard)
Prep time: 14 min
Cook time: 21 min
Total time: 35 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1.5 lb Chicken thighs-cut into bite-sized pieces; 1 Red bell pepper-sliced; 1 Yellow bell pepper-sliced; 1 Medium onion-sliced; 1 cup Broccoli florets; 2 Cloves garlic-minced; 4 tbsp Thai red curry paste; 1 can Coconut milk; 2 tbsp Fish sauce; 1 tbsp Brown sugar; 1 tbsp Lime juice; 2 tbsp Fresh cilantro-chopped; 2 tbsp Vegetable oil; As needed Cooked rice-for serving

Recipe tier

A quick and flavorful Thai red curry, perfect for a weeknight meal. Uses readily available ingredients and simple techniques.

Total 35 min

Serves 4 servings

Steps 8

Ingredients 14

Chicken
1.5 lb 680 g Chicken thighs-cut into bite-sized pieces
Vegetables
1 1 Red bell pepper-sliced
1 1 Yellow bell pepper-sliced
1 1 Medium onion-sliced
1 cup 100 g Broccoli florets
2 2 Cloves garlic-minced
Sauce
4 tbsp 60 mL Thai red curry paste
1 can 400 mL Coconut milk
2 tbsp 30 mL Fish sauce
1 tbsp 15 mL Brown sugar
1 tbsp 15 mL Lime juice
Garnish
2 tbsp 30 mL Fresh cilantro-chopped
Extras
2 tbsp 30 mL Vegetable oil
As needed As needed Cooked rice-for serving

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Equipment

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Instructions

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Heat vegetable oil in a large skillet or wok over medium-high heat.
Add chicken and cook until browned on all sides and cooked through (about 5-7 minutes). Remove chicken from skillet and set aside.
Add sliced onion, minced garlic, sliced red bell pepper, sliced yellow bell pepper, and broccoli florets to the skillet. Cook until slightly tender (about 5 minutes).
Stir in Thai red curry paste and cook for 1 minute to release its fragrance.
Pour in coconut milk, fish sauce, and brown sugar. Bring to a simmer, stirring until the sugar is dissolved.
Return the cooked chicken to the skillet. Simmer for 5-7 minutes, or until the sauce has thickened slightly and the chicken is heated through.
Stir in lime juice.
Garnish with fresh cilantro and serve hot over cooked rice.