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Thai Red Curry

Thai Red Curry
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A creamy Thai red curry made with tender chicken, coconut milk, pumpkin, and vibrant vegetables, rich, comforting, and perfectly balanced with gentle heat.

Ingredients

Scale
  • 700 g chicken thighs, cut into chunks
  • 400 ml coconut milk
  • 2 tablespoons red curry paste
  • 300 g pumpkin, peeled and cubed
  • 150 g green beans
  • 1 large red bell pepper, sliced
  • 1 medium onion, sliced
  • 3 garlic cloves, minced
  • 250 ml vegetable broth
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup fresh basil leaves
  • 1 small red chili, sliced
  • Cooked jasmine rice, for serving

Instructions

  1. Heat a large skillet or pot over medium heat.
  2. Add olive oil, onion, and garlic, then sauté until softened and fragrant.
  3. Stir in the red curry paste and cook for one minute until aromatic.
  4. Add chicken pieces and stir to coat them evenly with the curry paste.
  5. Pour in coconut milk and vegetable broth.
  6. Add pumpkin, green beans, and red bell pepper.
  7. Simmer gently for 20 minutes until the chicken is cooked through and vegetables are tender.
  8. Season with salt and black pepper.
  9. Stir in fresh basil leaves.
  10. Serve hot over cooked jasmine rice and garnish with sliced red chili.

Notes

  • Simmer gently to keep the coconut milk smooth.
  • Adjust curry paste to control spice level.
  • Add basil at the end for best flavor.

Nutrition

Find it online: https://dishmio.com/thai-red-curry/