Thai red curry

Based on 10 ratings
Christian

Christian

Test Kitchen Manager and Chef

“Red curry paste is traditionally ground in a mortar and pestle and the bright color comes from bird's eye chilis. If you'd like your dish to be spicier simply add a little more of the paste.”

Difficulty

Easy 👌
30
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
1 tbsp red curry paste
1 clove garlic
100 g snow peas
100 g green beans
red bell pepper
carrot
scallions
1 stalk lemongrass
300 g chicken breasts
4 tbsp sesame oil
300 ml coconut milk
100 ml chicken stock
2 tbsp soy sauce
1 tbsp fish sauce
30 g cashews
7 g Thai basil
basmati rice (for serving)
Metric
Imperial

Utensils

  • cutting board
  • knife
  • peeler
  • wok
  • spatula

Nutrition per serving

Cal
903
Protein
52 g
Fat
62 g
Carb
32 g
  • Step 1/3

    Finely mince garlic. Trim ends of snow peas and green beans. Trim ends of bell pepper and remove seeds. Peel carrots. Slice snow peas, green beans, bell pepper, carrots, and scallions into thin matchsticks. Bruise lemongrass with the back of the knife to help release flavor. Slice chicken into strips.
    • 1 clove garlic
    • 100 g snow peas
    • 100 g green beans
    • red bell pepper
    • carrot
    • scallions
    • 1 stalk lemongrass
    • 300 g chicken breasts
    • cutting board
    • knife
    • peeler

    Finely mince garlic. Trim ends of snow peas and green beans. Trim ends of bell pepper and remove seeds. Peel carrots. Slice snow peas, green beans, bell pepper, carrots, and scallions into thin matchsticks. Bruise lemongrass with the back of the knife to help release flavor. Slice chicken into strips.

  • Step 2/3

    Heat half of the sesame oil in a wok set over medium-high heat and briefly sear chicken, approx. 3 min. Remove and set aside. Add remaining sesame oil to the wok, then add the curry paste, whole lemongrass stalk, and garlic and fry for approx. 3 min until fragrant.
    • 4 tbsp sesame oil
    • 1 tbsp red curry paste
    • wok
    • spatula

    Heat half of the sesame oil in a wok set over medium-high heat and briefly sear chicken, approx. 3 min. Remove and set aside. Add remaining sesame oil to the wok, then add the curry paste, whole lemongrass stalk, and garlic and fry for approx. 3 min until fragrant.

  • Step 3/3

    Add coconut milk and chicken stock, followed by the vegetables. Bring to a boil, add soy sauce and fish sauce, reduce heat to low, and let simmer for 5 min. Add chicken and let cook for another 5 min. Serve with rice and garnish with cashew nuts and Thai basil. Enjoy!
    • 300 ml coconut milk
    • 100 ml chicken stock
    • 2 tbsp soy sauce
    • 1 tbsp fish sauce
    • 30 g cashews
    • 7 g Thai basil
    • basmati rice (for serving)

    Add coconut milk and chicken stock, followed by the vegetables. Bring to a boil, add soy sauce and fish sauce, reduce heat to low, and let simmer for 5 min. Add chicken and let cook for another 5 min. Serve with rice and garnish with cashew nuts and Thai basil. Enjoy!