This easy Thai red curry with chicken and fresh vegetables captures the authentic flavor of Thai and makes a quick and healthy weeknight meal. Ready in less than 30 minutes!
Heat 1 tablespoon of oil in a pot, add chicken slices and cook until no longer pink. Move the chicken to a plate.
Heat the remaining oil, add shallot, garlic, and a smashed lemongrass stalk (white and pale green part only). Cook for 1-2 minutes until soft.
Dilute the red curry paste with 2 tablespoons of chicken stock in a small mixing bowl and add it to the pot. Stir-fry curry paste and onion garlic mixture for 30-60 seconds until the paste has lost some of its moisture.
Return the chicken back to the pot along with bamboo shoots, green beans, and tomatoes. Add kaffir lime leaves if using.
Pour in the coconut milk and 1 cup of chicken stock. Add the brown sugar and stir well. Bring the curry to simmer over medium-low heat for 8-10 minutes or until the green beans are tender and soft.
Season with fish sauce according to your taste. Sprinkle Thai basil leaves, if using, and cilantro at the end.