Easy 30-Minute Thai Red Curry
This is my go to one pot comfort meal for restaurant quality Thai food. It goes great with chicken, but you can opt for your choice of protein as well. There is a kick to this dish, but after tasting this aromatic curry you’ll be hooked!
Heat vegetable oil in a large pot or Dutch oven over medium-high heat.
Add chicken pieces to the pot and cook until lightly browned on all sides, about 3-5 minutes. Remove chicken and set aside.
Reduce heat to medium. Add red curry paste to the pot and sauté for 1 minute, stirring constantly, until fragrant.
Pour in about 1/4 cup of the thick coconut cream from the top of the can and stir well, scraping up any browned bits from the bottom of the pot. Cook for 2-3 minutes until the paste is fully dissolved and fragrant.
Return chicken to the pot. Stir in the remaining coconut milk and chicken broth. Bring the mixture to a gentle simmer.
Add the sliced red bell pepper, bamboo shoots, and green beans. Simmer for 5-7 minutes, or until the vegetables are tender-crisp and the chicken is cooked through.
Stir in the fish sauce, brown sugar, and lime juice. Taste and adjust seasonings as needed.
Serve the Thai red curry hot over cooked jasmine rice, garnished with fresh basil leaves if desired.
Enjoy your restaurant-quality Thai meal in under 30 minutes!