Try This Cozy Creamy Thai Red Curry Chicken Recipe Tonight

Culinary adventures often surprise us with their delightful thai red curry chicken that blends comfort and exotic flavors.

Rich coconut milk creates a velvety backdrop for tender chicken pieces nestled among vibrant green beans and sweet pumpkin chunks.

Warm spices dance across your palate, inviting memories of bustling street markets in bangkok.

Each carefully selected ingredient tells a story of balance and harmony.

Fragrant herbs and robust seasonings mingle, promising a meal that transcends ordinary weeknight dinners.

Colorful vegetables add texture and nutrition to this soul-warming dish.

You’ll savor every complex, satisfying bite of this aromatic creation.

Why Thai Red Curry Chicken Is a Flavor Bomb

• Blast Flavor Complexity: Thai red curry transforms ordinary chicken into a thrilling taste adventure with its bold, intricate spice blend and aromatic ingredients.
• Conquer Nutritional Balance: Packed with protein-rich chicken, nutrient-dense pumpkin, and crisp green beans, this dish delivers a wholesome meal that satisfies and nourishes.
• Master One-Pan Cooking: Streamline your meal preparation by creating a complete dinner in a single skillet, minimizing cleanup and maximizing convenience for busy home cooks.
• Customize with Ease: Adapt the recipe to personal preferences by adjusting spice levels, swapping vegetables, or adding extra garnishes for a personalized culinary experience.

Ingredients in Thai Curry with Pumpkin & Green Beans

• Chicken Slices: Tender pieces of chicken that provide the primary protein source for this creamy curry dish.

• Thai Red Curry Paste: A vibrant and aromatic blend that gives the dish its signature Thai flavor profile.
• Garlic, Ginger, Lemongrass: Aromatic ingredients that create a deep, complex flavor foundation for the curry.

• Chicken Broth: A savory liquid that helps dissolve the curry paste and creates the base for the sauce.
• Coconut Milk: Creamy ingredient that adds richness and smoothness to the curry sauce.

• Fish Sauce: Provides a salty and umami depth to the curry's overall taste.
• Sugar: Balances the spicy and savory flavors with a touch of sweetness.
• Kaffir Lime Leaves: Adds a distinctive citrusy and aromatic note to the curry.

• Pumpkin, Green Beans: Fresh vegetables that add texture, nutrition, and color to the dish.

• Thai Basil Leaves: Fresh herb that brings a bright, aromatic finish to the curry.
• Chili, Cilantro: Optional garnishes that can add extra heat and freshness.

• Cooking Oil: Used to sauté the initial ingredients and prevent sticking.
• Jasmine Rice: The traditional serving base for this creamy Thai curry.

How to Cook Creamy Thai Red Curry Chicken

Step 1: Sizzle Aromatic Base

• Curry paste
• Minced garlic
• Grated ginger
• Chopped lemongrass

Sauté for 2 minutes until the kitchen fills with an incredible spicy aroma.

Step 2: Create Flavorful Liquid Foundation

Pour chicken broth into the skillet, stirring vigorously to dissolve the curry paste. Let the mixture simmer rapidly, reducing liquid by half within 3 minutes.

Step 3: Introduce Creamy Coconut Goodness

• Coconut milk
• Kaffir lime leaves
• Sugar
• Fish sauce

Stir until perfectly combined.

Step 4: Cook Tender Chicken

Spread chicken slices across the skillet.

Simmer gently over medium heat for 8-10 minutes, allowing chicken to cook completely and sauce to thicken beautifully.

Step 5: Add Colorful Vegetables

• Pumpkin chunks
• Green beans

Cook for 3-4 minutes until vegetables reach perfect tenderness.

Step 6: Finish with Fresh Herbs

Remove skillet from heat. Sprinkle fresh Thai basil leaves, stirring to distribute evenly.

Step 7: Plate and Garnish

Serve steaming hot over fluffy jasmine rice. Optional garnishes include sliced chili and chopped cilantro for extra zing.

Kitchen Tips for Thai Red Curry Chicken Mastery

• Choose a high-quality Thai red curry paste for authentic, vibrant flavor that elevates the entire dish.
• Keep vegetables crisp by adding pumpkin and green beans toward the end of cooking to prevent overcooking and maintain their texture.
• Use fresh kaffir lime leaves for an intense, aromatic profile that brings traditional Thai restaurant-style depth to the curry.
• Select chicken thighs instead of breast meat for more tender, juicy results that absorb the creamy sauce beautifully.
• Adjust spice levels by selecting mild or hot curry paste, allowing flexibility for different heat preferences without compromising the recipe's essence.

Creative Curry Twists You’ll Love

• Veggie Lovers' Delight: Replace chicken with firm tofu, double the vegetables, and use vegetable broth for a hearty plant-based version.
• Seafood Symphony: Swap chicken for shrimp or white fish, adding extra lime juice and reducing simmering time to prevent overcooking.
• Coconut Cauliflower Fusion: Substitute pumpkin with roasted cauliflower, introducing a nutty flavor and different texture while keeping the curry's creamy base.
• Spicy Mountain Remix: Increase red curry paste, add fresh red chilies, and include bamboo shoots for an extra-hot, authentic Thai mountain-style curry experience.

Serving Ideas for Thai Red Curry Chicken

• Pair with Jasmine Rice Wine: Select a crisp, slightly sweet Thai jasmine rice wine that complements the curry's spicy and creamy profile, enhancing the dish's aromatic flavors and cutting through the richness.
• Enhance with Fresh Cucumber Salad: Create a cool, tangy cucumber salad with rice vinegar, chili, and fresh herbs to balance the curry's heat and provide a refreshing contrast to the creamy sauce.
• Match with Singha Beer: Choose a light, crisp Thai Singha beer that helps neutralize the curry's spiciness and cleanses the palate between bites, offering a smooth and refreshing drinking experience.
• Accompany with Lemongrass Mojito: Craft a zesty lemongrass mojito that echoes the curry's Thai ingredients, providing a citrusy and herbal drink that complements the dish's complex flavors.

How to Store and Reheat Thai Red Curry Chicken

• Refrigerate: Store leftovers in an airtight container within 2 hours of cooking. Keep in the refrigerator for 3-4 days. Cool the curry completely before sealing to prevent bacterial growth.
• Freeze: Transfer curry to freezer-safe containers or heavy-duty freezer bags. Remove excess air to prevent freezer burn. Freeze for up to 2-3 months. Label with date and contents.
• Reheating Refrigerated Curry: Warm gently in a saucepan over medium-low heat, stirring occasionally. Add a splash of chicken broth or coconut milk to restore moisture and prevent sauce separation. Heat until internal temperature reaches 165°F.
• Reheating Frozen Curry: Thaw overnight in the refrigerator. Reheat in a saucepan over medium-low heat, stirring frequently.

Thai Red Curry Chicken FAQ Roundup

• What is Thai red curry paste made of?

Thai red curry paste typically contains red chilies, garlic, shallots, lemongrass, galangal, kaffir lime leaves, cumin, and coriander seeds, blended into a spicy and aromatic mixture.

• How spicy is Thai red curry?

Thai red curry can range from mild to very hot, depending on the brand of curry paste and the number of chilies used. Most store-bought pastes offer medium heat that can be adjusted by adding more or less paste.

• Can I substitute fresh herbs if I don't have the exact ones?

Yes, you can substitute Thai basil with regular basil, and if kaffir lime leaves are unavailable, use lime zest to provide a similar citrusy flavor profile to the dish.

Creamy Thai Red Curry Chicken with Pumpkin & Green Beans Recipe

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4.8 from 21 reviews

• Total Time: 30 minutes
• Yield: 4 1x

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Description

Savory Thai Red Curry Chicken dances with pumpkin and green beans, creating a symphony of Southeast Asian flavors. Warm spices and coconut milk blend seamlessly, inviting you to savor each comforting, aromatic bite of this delightful culinary journey.

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Ingredients

Scale 1x2x3x

Protein:

• 350 grams (12 ounces) chicken thighs, boneless and skinless, thinly sliced

Vegetables:

• 150 grams (5 ounces) pumpkin or butternut squash, cubed
• 120 grams (4 ounces) green beans, trimmed and halved
• 2 large garlic cloves, minced
• 2 teaspoons fresh ginger, grated
• 1 tablespoon lemongrass paste or finely chopped fresh lemongrass

Spices, Sauces, and Liquids:

• 5–6 tablespoons Thai red curry paste
• 1 cup (250 milliliters) low-sodium chicken broth
• 400 milliliters (14 ounces) full-fat coconut milk
• 6 kaffir lime leaves
• 1 tablespoon sugar (white, brown or palm)
• 2 teaspoons fish sauce
• 3 tablespoons vegetable oil (or canola or peanut oil)

Garnishes:

• 12 Thai basil leaves
• Fresh red chili slices
• Fresh coriander/cilantro leaves

Serving:

• Steamed jasmine rice

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Instructions

1. Warm a spacious skillet over medium-high temperature, coating the surface with oil for even heat distribution.
2. Infuse the pan with aromatic curry paste, minced garlic, grated ginger, and finely chopped lemongrass, stirring vigorously for 2 minutes to release their intense flavors.
3. Stream chicken broth into the skillet, thoroughly integrating the paste and creating a harmonious liquid base. Allow the mixture to bubble rapidly for 3 minutes, reducing the volume by half.
4. Introduce creamy coconut milk, fragrant kaffir lime leaves, a touch of sugar, and umami-rich fish sauce, blending thoroughly to create a luxurious sauce.
5. Gently layer chicken slices across the skillet’s surface, ensuring even cooking. Simmer for 8-10 minutes at medium heat until the chicken is perfectly cooked and the sauce develops a rich, velvety consistency.
6. Incorporate cubed pumpkin and crisp green beans, allowing them to nestle into the sauce. Cook for an additional 3-4 minutes, maintaining the vegetables’ vibrant color and tender-crisp texture.
7. Remove from heat and delicately fold in fresh Thai basil leaves, releasing their aromatic essence throughout the curry.
8. Present the steaming curry atop fluffy jasmine rice, optionally garnishing with a sprinkle of fresh chili and cilantro for an extra burst of color and flavor.

Notes

• Adjust the heat level by choosing mild or spicy Thai red curry paste, catering to personal spice tolerance.
• Swap chicken with tofu or tempeh for a vegetarian version, ensuring protein-rich alternative maintains dish’s authentic flavor profile.
• Cut vegetables uniformly to guarantee even cooking and consistent texture throughout the curry.
• Use fresh kaffir lime leaves for enhanced aromatic complexity, but dried leaves work perfectly as a convenient substitute.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Dinner, Lunch
• Method: Sautéing
• Cuisine: Thai

Nutrition

• Serving Size: 4
• Calories: 450
• Sugar: 5 g
• Sodium: 600 mg
• Fat: 30 g
• Saturated Fat: 15 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 25 g
• Fiber: 3 g
• Protein: 20 g
• Cholesterol: 90 mg