Thai Red Curry Chicken and Vegetables

Thai food is one of my favorite cuisines with its depth of layered flavors that create a savory symphony in every bite.    I’ve created several of my restaurant favorites into takeout fakeout versions from Chicken Pad Thai, Panang Curry, Coconut Curry Chicken, Yellow Curry, Tom Kha Gai.  and now this INSANELY delicious Thai Red Curry Chicken Recipe!!!   (update, this Red Curry Chicken Recipe made my Most Popular Recipes of 2017!  AKA it’s a winner!)
As I was looking at my other “Thai” or “curry”recipes,  many of them boast how quickly they come together in the title, “30 Minute Pantry Friendly Panang Curry,” “30 Minute Pineapple Red Curry Chicken Stir Fry,” “20 Minute Thai Red Curry Beef  Tacos” – so apparently Thai food is quick and easy?   YES IT IS!!!  Thanks to to the magical store bought Thai red curry paste that packs a huge flavor punch.  The premade red curry paste is comprised of finely ground coriander, peppercorns, Kaffir lime leaves, lemongrass, galangal, lime leaves, cilantro, shallot, garlic, and fresh chiles – all combined for you.  No wonder it adds tons of flavor with minimal effort.

The key to bringing the red curry paste alive and for its flavors to permeate the entire dish, is to saute it with plenty of onion, garlic and ginger.  We also stir fry our chicken, bell peppers and zucchini directly in the simmering red curry paste to infuse it with the dynamic flavors all before we add the coconut milk.  Feel free to change up the vegetables to whatever suits your mood or make Thai Red Curry Chicken – cleaning-out-the-fridge-style with whatever you need to use up. It will be the best use of miscellaneous veggies Ever.

Thai Red Curry Chicken with Vegetables
Made this last night and it is absolutely delicious , the only thing I changed was I used coconut cream instead of coconut milk , the wife loved it 10/10

Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins

Ingredients

•     1 tablespoon of coconut oil, vegetable oil or olive oil
•     1 small onion or shallot, sliced
•     1- inch piece ginger, peeled and minced
•     5 garlic cloves, peeled and finely chopped
•     1-2 tablespoons red curry paste
•     2 stalks lemongrass (white parts only) pounded and bruised
•     1 cup chicken broth
•     3 Kaffir lime leaves (optional)
•     2 cans coconut milk
•     2 tablespoons brown sugar
•     1 teaspoon soy sauce or tamari
•     3 tablespoons fish sauce
•     4 boneless and skinless chicken breasts, cut into thin slices
•     2 carrots, peeled and thinly sliced into ¼-inch thick rounds
•     1 medium red bell pepper, cut into thin strips
•     1-2 cups of broccoli florets
•     1 zucchini, cut into ¼-inch rounds
•     4 sprigs of Thai basil or regular basil, roughly chopped
•     ¼ cup cilantro, chopped plus more for garnish
•     lime wedges for garnishing

Instructions

1. Heat the oil in a large heavy bottom pot over medium low heat, add the garlic, ginger, onions or shallots and lemongrass. Saute for 5 minutes stirring frequently making sure the garlic doesn’t burn. Add the red curry paste and sauté for a couple of minutes.
2. Pour in the coconut milk, Kaffir lime leaves (optional), chicken broth, fish sauce, soy sauce and brown sugar. Mix well to combine and bring to a quick boil. Lower the heat and simmer for about 10 minutes or until the sauce thickens a bit.
3. Add the carrots and chicken and cook for about 5 - 8 minutes. Add the red bell pepper and zucchini and cook for another 4 minutes or until the red bell peppers and zucchini softens. Add the broccoli florets, basil and cilantro. Mix well, cover the pot and cook for a couple of minutes. The broccoli cooks pretty fast so keep an eye on it.
4. Before serving, remove the lemongrass. Serve garnished with extra basil and cilantro and lime wedges if desired.

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