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.
Ingredients
Scale
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
Instructions
- Warm a spacious skillet over medium-high temperature, coating the surface with oil for even heat distribution.
- 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.
- 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.
- Introduce creamy coconut milk, fragrant kaffir lime leaves, a touch of sugar, and umami-rich fish sauce, blending thoroughly to create a luxurious sauce.
- 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.
- 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.
- Remove from heat and delicately fold in fresh Thai basil leaves, releasing their aromatic essence throughout the curry.
- 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