Thai Red Chicken Curry

Name: Thai Red Chicken Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: Thai
Ingredients: 1 tbsp avocado oil; 1 tbsp minced garlic; 1 tbsp minced ginger; 3 tbsp red curry paste; 1/2 cup walnuts; 1 can (13.5 oz) full-fat coconut milk; 1 tbsp fish sauce; 1 lime, juiced and cut into wedges for serving; red pepper flakes, to taste; salt, to taste; 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces; 1 cup green beans, trimmed and cut; 1 medium carrot, sliced; 1 red bell pepper, sliced; 1/4 cup fresh basil, chopped, plus more for garnish; 1/4 cup fresh cilantro, chopped, plus more for garnish; cooked jasmine rice, for serving

This quick and creamy one-pan Thai red chicken curry from @moribyan is perfect for a weeknight dinner. A secret ingredient, blended walnuts, creates an incredibly rich and naturally thickened sauce, all ready in under 30 minutes.

🌍Thai 🏷️Thai curry 🏷️Red curry 🏷️Chicken curry 🏷️Weeknight dinner 30-minute meal

🏷️

-0:00

moribyanonTikTok

Total

30 min

Servings

2

Difficulty

Easy

Est. Cost

$31–$51

Recipe Source

View original recipe

From TikTok · by moribyan

-0:00

moribyanonTikTok

Ingredients

1 tbsp avocado oil
1 tbsp minced garlic
1 tbsp minced ginger
3 tbsp red curry paste
1/2 cup walnuts
1 can (13.5 oz) full-fat coconut milk
1 tbsp fish sauce
1 lime, juiced and cut into wedges for serving
red pepper flakes, to taste
salt, to taste
1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
1 cup green beans, trimmed and cut
1 medium carrot, sliced
1 red bell pepper, sliced
1/4 cup fresh basil, chopped, plus more for garnish
1/4 cup fresh cilantro, chopped, plus more for garnish
cooked jasmine rice, for servingoptional

17 Ingredients

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Instructions

1
In a large pan over medium heat, add oil. Sauté the minced garlic, ginger, and red curry paste until fragrant, about 1-2 minutes.
2
While the aromatics cook, combine the walnuts and coconut milk in a blender. Blend until completely smooth and creamy.
3
Pour the blended walnut-coconut milk mixture into the pan with the curry paste. Whisk to combine.
4
Season the sauce with fish sauce, the juice of half a lime, salt, and red pepper flakes to taste. Whisk everything together.
5
Add the bite-sized chicken pieces to the sauce. Stir and let it cook until the chicken is no longer pink.
6
Add the green beans, sliced carrots, and sliced red bell pepper to the pan. Cook until the vegetables are tender-crisp.
7
Stir in the chopped fresh basil and cilantro.
8
Serve the curry hot over a bed of jasmine rice. Garnish with additional fresh cilantro, basil leaves, a squeeze of lime from the remaining wedges, and more red pepper flakes if desired.