Easy Thai Red Curry
Make easy Thai Red Curry at home with fresh ingredients. Gluten-free, anti-inflammatory, and ready in 40 minutes. Perfect weeknight dinner.
Ingredients
- 2 tablespoons coconut oil
- 1 large red onion, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, finely grated
- 3 tablespoons Thai red curry paste
- 1 can (14 ounces) light coconut milk
- 1 cup low-sodium vegetable broth
- 1 pound chicken breast, cut into bite-sized pieces
- 2 cups fresh broccoli florets
- 1 red bell pepper, sliced into strips
- 1 cup snap peas
- 2 tablespoons fish sauce
- 1 tablespoon lime juice, freshly squeezed
- 1 teaspoon coconut sugar
- 1/2 teaspoon sea salt
- Fresh Thai basil or cilantro, chopped
- 1 Thai chili, thinly sliced (optional)
Instructions
- 1
Heat coconut oil in a large deep skillet or wok over medium-high heat until shimmering, about 1 minute.
- 2
Add the sliced red onion and sauté, stirring frequently, until softened and translucent, approximately 3 minutes.
- 3
Stir in the minced garlic and grated ginger, cooking until fragrant, about 1 minute more.
- 4
Add the Thai red curry paste to the aromatics and stir constantly for 2 minutes to release the flavors and deepen the color.
- 5
Pour in the light coconut milk and vegetable broth, stirring well to combine and break up any paste lumps.
- 6
Bring the mixture to a gentle simmer, then add the chicken pieces and stir to distribute evenly, cooking for 8 minutes.
- 7
Add the broccoli florets, bell pepper strips, and snap peas to the curry, stirring gently to combine.
- 8
Simmer for another 6 to 8 minutes until the vegetables are tender-crisp and the chicken is cooked through, checking that it reaches 165°F internally.
- 9
Stir in the fish sauce, freshly squeezed lime juice, coconut sugar, and sea salt, tasting as you go.
- 10
Adjust seasonings by adding more lime juice if you want brightness or additional fish sauce for umami depth.
- 11
Remove from heat and transfer to a serving dish or individual bowls.
- 12
Garnish generously with freshly chopped cilantro and sliced Thai chilies if desired, then serve immediately over jasmine rice or cauliflower rice.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| Chicken breast | Extra firm tofu, pressed and cubed | Increases protein for vegetarian diets and reduces saturated fat while maintaining authentic texture and ability to absorb sauce flavors |
| Regular coconut milk | Light coconut milk or coconut cream mixed with vegetable broth | Reduces saturated fat and calories while maintaining creaminess and authentic taste through dilution with broth |
| Coconut sugar | Monk fruit sweetener or omit entirely | Monk fruit has minimal glycemic impact compared to coconut sugar, supporting stable blood sugar levels throughout the meal |
| Fish sauce | Tamari or coconut aminos (gluten-free soy sauce alternative) | Provides the same umami depth with less sodium and better compatibility with gluten-free requirements |
| Regular Thai red curry paste | Homemade paste using dried chilies, garlic, ginger, lemongrass, and shallots blended with coconut oil | Eliminates preservatives and allows control over sodium and ingredient quality while boosting anti-inflammatory compounds |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 4)
| Calories | 325 |
| Total Fat | 14g |
| Saturated Fat | 8g |
| Cholesterol | 65mg |
| Sodium | 680mg |
| Carbohydrates | 16g |
| Fiber | 5g |
| Sugar | 5g |
| Protein | 33g |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
