Easy Thai Red Curry
- Easy Thai Red Curry
- Recipe
- Ingredients
- Instructions
The easiest and most flavorful homemade Thai red curry you will ever make in just 30-40 minutes! It tastes just like the restaurant-version, except 10000x times better and cheaper!
You know I couldn’t go to Bangkok without posting a Thai red curry recipe, right?
Because this is by far the easiest Thai red curry you will ever make in just 30-40 minutes, which includes prep time.
I told you – it’s too easy.
And you know you can always make substitutions to your liking:
- Brown rice, quinoa, or any other grain for basmati rice
- Chicken thighs for chicken breast
- Snap peas or broccoli for broccolini
But whatever substitution you make, the sauce here is to die for.
I don’t even need the chicken or rice or vegetables. Just serve me a bowl of the sauce.
K, thanks!
Recipe
Yield: 4 servings
Prep: 15 minutes
Cook: 25 minutes
Total: 40 minutes
Ingredients
Instructions
1. In a large saucepan of 3 cups water, cook rice according to package instructions; set aside.
2. Heat canola oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken, shallots and garlic to the stockpot and cook until golden, about 3-5 minutes.
3. Stir in red curry paste and ginger until fragrant, about 1 minute.
4. Stir in coconut milk. Bring to a boil; reduce heat and cook, uncovered, stirring occasionally, until reduced and thickened, about 10-15 minutes.
5. Stir in broccolini until just tender, about 3 minutes.
6. Remove from heat; stir in green onions, cilantro and lime juice; season with salt and pepper, to taste.
7. Serve immediately with rice.
