Description
Thai Red Curry Chicken Bowls are a vibrant and flavorful meal that can be prepared in just 30 minutes, offering a delicious combination of spicy, sweet, and savory flavors, perfect for busy weeknight dinners.
Ingredients
1.5 lbs Boneless, Skinless Chicken Breasts or Thighs
1 tbsp Coconut Oil or Vegetable Oil
2–4 tbsp Thai Red Curry Paste
2 cans (13.5 oz each) Full-Fat Coconut Milk
1 cup Chicken Broth
1–2 tbsp Fish Sauce
1–2 tsp Brown Sugar or Coconut Sugar
2 tbsp Lime Juice (from 1–2 limes)
1 tbsp Fresh Ginger, grated
3 cloves Garlic, minced
1 large Red Bell Pepper, sliced
1 cup Green Beans, trimmed
1/2 cup Fresh Basil Leaves, for garnish
Cooked Jasmine Rice or desired base, for serving
Optional: Red Chili Flakes, for extra heat
Instructions
- Slice the chicken into bite-sized pieces, mince the garlic, grate the ginger, slice the red bell pepper, and trim the green beans
- Heat coconut oil in a large skillet over medium-high heat. Add garlic and ginger, cooking for 30 seconds until fragrant. Stir in Thai red curry paste and cook for 1-2 minutes
- Add chicken pieces to the skillet and cook until browned on all sides, about 5-7 minutes
- Pour in coconut milk and chicken broth, stirring well. Bring to a gentle simmer
- Add red bell pepper and green beans. Stir in fish sauce, brown sugar, and lime juice. Simmer for 8-10 minutes until chicken is cooked through and vegetables are tender-crisp
- Ladle the curry over jasmine rice and garnish with fresh basil leaves
Notes
Adjust red curry paste to taste for desired spice level.
Use fresh ingredients for best flavor.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 500 kcal
- Sugar: 8 g
- Sodium: 800 mg
- Fat: 28 g
- Saturated Fat: 24 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 38 g
- Cholesterol: 110 mg