Thai Red Curry with Chicken and Vegetables

This delicious Thai red curry is bursting in flavors from the red curry paste, fish sauce, coconut cream, and sweet pineapples. It’s a great meal that comes together in about 30 minutes in one pot. It’s also easy to customize with your favorite protein and vegetables.

Ingredients for Thai red curry with chicken and vegetables:

• Chicken breast-other great alternatives are chicken thighs, shrimps, or tofu.
• red curry paste- extra curry paste is great to freeze for future use.
• minced garlic
• kaffir lime leaves
• long beans
• bell pepper -yellow or red bell pepper is great to use for a pop of color.
• Japanese eggplant
• Thai eggplant *optional- if you don’t have this on hand use more Japanese eggplant
• pineapples- the pineapples add a hint of sweetness that helps balance the saltiness and spiciness in the curry.
• coconut cream- I like using coconut cream because it’s much richer and thicker. Coconut milk can be used too.
• fish sauce – don’t be scared of fish sauce. It adds a unique depth of umami flavor. Don’t skip this.
• salt to taste
• vegetable oil
• optional garnishes- cilantro, Thai basil, chili pepper,

There are some items on the ingredient list that might be a little hard to find in your local grocery stores.

Kaffir lime leaf adds an unmistakable, refreshing taste that is essential in many Thai soups & curries. The leaf is thick, dark green, and shiny on top. A great substitute is lime zest, but if you can find kaffir lime leaf use it. It’s actually an essential in Thai cusine and the leftover leaves can be kept in the freezer for future use.

Long beans are also known as yardlong beans or Chinese long beans. These long beans have a pronounce beany taste and are not very sweet like green beans. You can find long beans at most Asian stores.

Thai eggplants are a different variety of eggplant mostly used in Asian cooking. It’s crunchy and mild with a slightly bitter taste. Once again you can find them at most Asian stores.

STEP-BY STEP COOKING INSTUCTIONS:

Wash and cut chicken and vegetables into bite-sized pieces. You want everything to be approximately the same size so they all cook evenly.

In a medium pot over medium-low heat add oil, chicken and salt.

Cook for 4-5 minutes, until chicken is just cooked through. Add in the curry paste and minced garlic. Cook for 2 minutes.

Now add in the long beans, bell pepper, Thai eggplants, and kaffir lime leaves. Cook for another 3-5 minutes. Then add in coconut cream and fish sauce. Let this come to a boil and then turn down the heat to medium and cover the pot with a lid and continue to cook for 3-4 minutes or until the Thai eggplants are fork-tender.

Now add in the Japanese eggplant and pineapple. With the lid back on cook for 3 minutes. You want the eggplant to still hold its shape and not be mushy. At this point taste the curry and adjust the seasoning. Add another 1-2 TBSP of fish sauce if needed.

Once the eggplant is tender turn off the heat. Take out kaffir lime leaves before serving.

Garnish with some sliced chili pepper, chopped cilantro, and Thai basil. Serve immediately over some warm rice.

If you love curry we have more recipes for you.

Check out our Red Curry Chicken Noodle Soup and Easy Homemade Japanese Curry.

Print Recipe

Thai Red Curry with Chicken and Vegetables

(1 votes, average: 5.00 out of 5)

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Dinner

By Our Little Nook – Serves: 4

Prep Time: 10 minutes – Cooking Time: 20 minutes – Total Time: 30 minutes

Ingredients

• 2 TBSP vegetable oil
• 1 large chicken breast cut into bite-size
• 2 TBSP red curry paste- if you like the curry to be spicier add more curry paste
• 3-4 garlic cloves minced
• 8-10 long beans cut into inch pieces *optional- can substitute for green beans or another vegetable of your choice
• 4-5 Thai eggplant *optional- if you can't find Thai eggplant just use more Japanese eggplant
• 1 large bell pepper diced
• 4-5 kaffir lime leaves
• 19 fl. oz. coconut cream or coconut milk
• 2-4 TBSP fish sauce
• 1 medium-size Japanese eggplant diced
• 1 cup diced pineapple
• salt to taste
• Optional garnishes- sliced Thai chili pepper, chopped cilantro, Thai basil.

Instructions

1

Wash and cut chicken and vegetables into bite-size. You want everything to be approximately the same size so they all cook evenly.

2

In a medium pot over medium-low heat add oil, chicken, and about 1 tsp of salt. Cook for 4-5 minutes until the chicken is just cooked through.

3

Add in the curry paste and minced garlic. Cook for 2 minutes.

4

Now add in the long beans, bell pepper, Thai eggplants, and kaffir lime leaves. Cook for another 3-5 minutes.

5

Then add in coconut cream and 2 TBSP of fish sauce. Let this come to a boil, then turn down the heat to medium, and cover the pot with a lid and continue to cook for 3-4 minutes or until the Thai eggplants are fork-tender.

6

Now add in the Japanese eggplant and pineapple. With the lid back on cook for 3 minutes. You want the eggplant to still hold its shape and not be mushy.

7

At this point taste the curry and adjust the seasoning. Add another 1-2 TBSP of fish sauce if needed.

8

Once the eggplant is tender turn off the heat.

9

Take out kaffir lime leaf before serving.

10

Garnish with some sliced Thai chili pepper, chopped cilantro, and Thai basil.

11

Serve immediately over some warm rice.