Red Curry
A fragrant, silky red curry that balances spicy aromatics with creamy coconut and bright lime. Quick enough for weeknights yet layered with authentic Thai flavors and fresh basil finish.
1 ½ lb chicken thighs, boneless, skinless, cut into 1-inch pieces
2 can coconut milk, full-fat, shaken
3 tbsp red curry paste
1 tbsp vegetable oil
3 clove garlic, minced
1 shallot, thinly sliced
1 tbsp ginger, grated
1 cup bell pepper, sliced into thin strips
1 cup onion, sliced
1 can bamboo shoots, drained and rinsed
2 tbsp fish sauce
1 tbsp brown sugar
1 lime, juiced
½ cup thai basil, leaves only
¼ cup fresh cilantro, chopped (optional)
½ cup water, or low-sodium chicken broth
½ tsp salt
¼ tsp black pepper
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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