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Thai Red Curry

A bowl of Thai red curry with chicken and vegetables served over fluffy jasmine rice, topped with fresh thai basil
  • Serves:  4
  • Prep Time:  15 min
  • Cook Time:  20 min

Ingredients

  • 2 tablespoons avocado oil
  • 4 tablespoons red curry paste, (we like Mae Ploy)
  • 3 garlic cloves, grated
  • 1 tablespoon grated peeled fresh ginger
  • 1 (2-inch) piece lemongrass, finely chopped
  • 1 cup chicken stock
  • 1 (13.5 ounce) can full-fat coconut milk, shaken
  • 1 teaspoon sugar, (optional)
  • 2 teaspoons fish sauce
  • 1 tablespoon freshly squeezed lime juice, (from 1 lime)
  • ½ teaspoon kosher salt
  • 1 ½ cups cubed butternut squash, (about ½ pound)
  • 1 pound boneless, skinless chicken breasts, thinly sliced against the grain
  • 1 red bell pepper, seeded and thinly sliced
  • 1 cup green beans, trimmed and cut into 2-inch pieces
  • ½ cup thai basil leaves, plus more for serving
  • Cooked jasmine rice, for serving
  • Thinly sliced Thai chilies, for serving (optional)

Method

  1. Heat the oil in a large saucepan over medium heat. Once the oil is glistening, add the curry paste, garlic, ginger, and lemongrass. Cook, stirring constantly, until fragrant, about 2 minutes. 
  2. Stir in the chicken stock, coconut milk, sugar, fish sauce, lime juice, and salt. Bring to a simmer, then add the butternut squash. Cook until almost tender, about 8 minutes. Add the chicken, bell pepper, green beans, and basil. Return to a simmer and cook, stirring occasionally, until vegetables are tender and chicken is cooked through, about 8 minutes more. 
  3. Serve the curry over the rice and garnish with basil and chiles, if desired.