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Red Curry Recipe

A fragrant, creamy, and authentic-style halal red curry featuring tender chicken and vibrant vegetables simmered in rich coconut milk.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Thai
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb boneless chicken thighs, cut into 1-inch pieces
  • 2 cups coconut milk
  • 3 tbsp red curry paste ensure halal
  • 1 tbsp soy sauce halal alternative to fish sauce
  • 1 tbsp lime juice
  • 2 tbsp coconut oil or vegetable oil
  • 1 medium onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 red bell pepper, sliced
  • 1 cup green beans, trimmed and halved
  • 1 cup cherry tomatoes, halved
  • Fresh basil or cilantro for garnish
  • Steamed jasmine rice for serving

Equipment

  • Large skillet or wok

Method
 

Preparation
  1. Heat 2 tablespoons of oil in a large skillet or wok over medium-high heat.
  2. Sauté the sliced onion for 2 minutes until translucent.
  3. Add minced garlic and grated ginger, stirring for 30 seconds until fragrant.
  4. Stir in the red curry paste for 1 minute until darkened and aromatic.
  5. Add chicken pieces in a single layer and sear for 3 minutes without stirring.
  6. Stir the chicken and cook for another 2 minutes until browned on the outside.
  7. Pour in coconut milk and bring to a gentle simmer.
  8. Stir in the soy sauce and lime juice.
  9. Add red bell pepper and green beans, simmering for 5 minutes until tender-crisp.
  10. Add cherry tomatoes and cook for 2 minutes until just softened.
  11. Remove from heat, garnish with basil or cilantro, and serve over jasmine rice.

Notes

Use full-fat coconut milk for a richer sauce. Store leftovers in an airtight container in the fridge for up to 4 days.