Thai Red Curry Recipe with Creamy Coconut Sauce
A quick and flavorful Thai curry made with coconut milk, red curry paste, and tender chicken with vegetables.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
Scale
1 tablespoon vegetable oil
2 tablespoons Thai red curry paste
1 can (14 ounces) coconut milk
1/2 cup chicken broth
1 pound chicken, sliced
1 red bell pepper, sliced
1 cup green beans
1 carrot, sliced
1 tablespoon fish sauce
1 teaspoon brown sugar
1 tablespoon lime juice
1/4 cup basil leaves
Cooked rice
Instructions
- Heat oil and cook curry paste for 1–2 minutes.
- Add half the coconut milk and simmer until slightly thickened.
- Add chicken and cook until nearly done.
- Pour in remaining coconut milk and broth.
- Add vegetables and simmer until tender.
- Stir in fish sauce, sugar, and lime juice.
- Add basil and serve over rice.
Notes
Keep heat gentle to prevent coconut milk from separating.