I love Thai food but honestly, I’ve never made a Thai dish before. Ever since i started growing organic basil, I have an urge to learn how to cook Thai and Italian food better. So far it’s going great, this dish is part of my new basil obsession! Can’t wait to share this amazing recipe with you all. You will not regret this, I was so shocked how much basil and coconut milk can enhance the flavor of a dish.

Ingredients:

• 1 lb (about 450g) boneless, skinless chicken breasts or thighs, sliced into bite-sized pieces
• 2 tablespoons red curry paste (adjust to taste)
• 1 can (13.5 oz / 400ml) coconut milk
• 1 red bell pepper, sliced
• 1 zucchini, sliced (optional)
• 1 small onion, thinly sliced
• 1 tablespoon vegetable oil
• 2 teaspoons fish sauce (optional, for added umami)
• 1 teaspoon brown sugar
• 1 teaspoon grated fresh ginger
• 1 teaspoon minced garlic
• 1 tablespoon lime juice
• Fresh cilantro leaves for garnish
• Thai basil leaves for garnish (optional)
• Cooked jasmine rice for serving (or brown rice)

Instructions:

1. Prepare the Chicken and Vegetables: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the sliced chicken and cook until it’s no longer pink. Remove from the skillet and set aside.
2. Make the Red Curry Sauce: In the same skillet, add the red curry paste and cook for about 1-2 minutes, stirring constantly, until it becomes fragrant. Pour in about half of the coconut milk and stir to combine with the curry paste. Allow it to simmer for a couple of minutes.
3. Add Vegetables and Simmer: Add the sliced red bell pepper, zucchini, and onion to the skillet. Stir to coat the vegetables with the curry sauce. Pour in the remaining coconut milk and stir well. If using fish sauce, add it at this point. Allow the mixture to simmer for about 5-7 minutes, or until the vegetables are tender.
4. Season and Finish the Dish: Add the cooked chicken back to the skillet and stir to combine with the curry and vegetables. Stir in the brown sugar, grated ginger, minced garlic, and lime juice. Adjust the seasoning to your taste preferences.
5. Serve: Remove the skillet from the heat. Serve the Thai Chicken Red Curry over cooked jasmine rice. Garnish with fresh cilantro leaves and Thai basil leaves, if using.

Enjoy your homemade Thai Chicken Red Curry! The rich and flavorful red curry sauce combined with tender chicken and vibrant vegetables makes this dish a comforting and delicious choice for a Thai-inspired meal. I like mine spicy, so I did add two Indian chilies chopped with the veggies initially (optional). I hope you like this dish and try it at home! Subscribe if you haven’t already and don’t forget to comment below!