Cooked - Thai Red Curry Recipe

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Thai Red Curry Recipe

4.0

2 tablespoons avocado oil

4 tablespoons red curry paste, (we like Mae Ploy)

3 garlic cloves, grated

1 tablespoon grated peeled fresh ginger

1 (2-inch) piece lemongrass, finely chopped

1 cup chicken stock

1 (13.5 ounce) can full-fat coconut milk, shaken

1 teaspoon sugar, (optional)

2 teaspoons fish sauce

1 tablespoon freshly squeezed lime juice, (from 1 lime)

½ teaspoon kosher salt

1½ cups cubed butternut squash, (about ½ pound)

1 pound boneless, skinless chicken breasts, thinly sliced against the grain

1 red bell pepper, seeded and thinly sliced

1 cup green beans, trimmed and cut into 2-inch pieces

½ cup thai basil leaves, plus more for serving

Cooked jasmine rice, for serving

Thinly sliced Thai chilies, for serving (optional)

Heat the oil in a large saucepan over medium heat. Once the oil is glistening, add the curry paste, garlic, ginger, and lemongrass. Cook, stirring constantly, until fragrant, about 2 minutes.
Stir in the chicken stock, coconut milk, sugar, fish sauce, lime juice, and salt. Bring to a simmer, then add the butternut squash. Cook until almost tender, about 8 minutes.
Add the chicken, bell pepper, green beans, and basil. Return to a simmer and cook, stirring occasionally, until vegetables are tender and chicken is cooked through, about 8 minutes more.
Serve the curry over the rice and garnish with basil and chiles, if desired.

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🍛Curry

Cuisine🇹🇭Thai

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 25 weeks ago

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