This Thai red curry recipe makes an easy 30 minute meal using a store-bought curry paste. The addition of chicken and vegetables make it a hearty, wholesome curry that the whole family can enjoy.
Cook chicken: Heat 1 tablespoon of oil in a pot, add chicken slices and cook until no longer pink. Move the chicken to a plate.
Cook aromatics: Heat the remaining oil, add shallot, garlic, and a crushed lemongrass stalk. Cook for 1-2 minutes until soft.
Add curry paste: Dilute the red curry paste with 2 tablespoons of chicken stock and add it to the pot. Stir-fry curry paste for 30-60 seconds until the paste has lost some of its moisture.
Add chicken and vegetables: Return the chicken back to the pot along with bamboo shoots, green beans, and tomatoes. Add kaffir lime leaves if using.
Add liquid: Pour in the coconut milk and chicken stock. Add the brown sugar. Bring the curry to simmer over medium-low heat for 8-10 minutes or until the green beans are tender and soft.
Season: Season with fish sauce according to your taste. Sprinkle Thai basil leaves, if using, and cilantro at the end.
Typically Thai curry is served with steamed white jasmine rice or Thai rice noodles.