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Thai red curry is made with chicken and vegetables in a pot

Easy Thai Red Curry Chicken and Vegetables

Print Recipe
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!
Course Dinner, Lunch, Main Course
Cuisine Thai
Diet Gluten Free, Halal, Hindu, Low Lactose
Keyword 30 minute meal, chicken breast, chicken curry, healthy, quick, red curry paste, Thai curry, Thai red curry, weeknight dinner
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 people
Calories 511
Author Holly Ford

Ingredients

  • 1 lb chicken breast diced into bite size
  • 2 tbsp oil divided
  • 2 cloves garlic chopped
  • 1 large shallot chopped
  • 1 fresh lemongrass (or 1 tsp lemongrass paste) smashed
  • 5 tbsp Thai red curry paste
  • 1 cup bamboo shoots rinsed and drained
  • 4 oz green beans cut in half
  • 2 Roma tomatoes cut into wedges
  • 5 Kaffir lime leaves optional
  • 2 cup coconut milk
  • 1 cup + 2 tbsp chicken stock divided
  • 1 tsp brown sugar
  • 1 tbsp fish sauce
  • 1/2 cup fresh Thai basil optional
  • 2 tbsp chopped cilantro

Instructions

  • Heat 1 tablespoon of oil in a pot, add chicken slices and cook until no longer pink. Move the chicken to a plate.
    Chicken pieces are cooked in a pot to make Thai red curry chicken.
  • 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.
    Savory ingredients are added to the pot to make Thai red curry chicken.
  • 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.
    Thai red curry paste is added to fried savory ingredients in a pot.
  • Return the chicken back to the pot along with bamboo shoots, green beans, and tomatoes. Add kaffir lime leaves if using. 
    Vegetables are added to Thai red curry paste in a pot.
  • 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.
    Coconut milk is added to Thai red curry chicken and vegetables in a pot.
  • Season with fish sauce according to your taste. Sprinkle Thai basil leaves, if using, and cilantro at the end. 
    Fish sauce is added to season Thai red curry chicken and vegetables.

Nutrition

Serving: 1g | Calories: 511kcal | Carbohydrates: 19g | Protein: 31g | Fat: 37g | Saturated Fat: 23g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 603mg | Potassium: 1073mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3608IU | Vitamin C: 14mg | Calcium: 95mg | Iron: 7mg