Thai Red Curry With Chicken

Bowl of red curry with chicken and butternut squash served over rice.

This yummy Thai red curry with chicken has a coconut milk broth that is so full of flavor, you won't want to waste a drop. It is actually pretty straightforward to make and has quickly become one of our favorite meals.

Prep Time10

Cook Time30

Total Time40

Servings: Servings

Author: Carlee

Ingredients

13.66 ounce can coconut milk divided
4 ounces red curry paste
2 pounds boneless skinless chicken thighs
1 butternut squash
1½ cups chicken stock
1 Tablespoon fish sauce
1 Tablespoon granulated sugar
fresh Thai basil (optional) and Jasmine rice for serving

Instructions

Cut the chicken thighs and butternut squash (or whatever vegetables you are using) into bite sized pieces.
Skim the solids off the top of the can of coconut milk. Add solids to a large pan. Add curry paste and stir. Bring to boil over medium-high heat until you see the coconut oil start to separate.
Add pieces of chicken thigh, stir to coat in curry mixture. Continue to cook over medium-high heat until the chicken is cooked most of the way through.
Add remaining coconut milk, chicken stock, fish sauce, sugar, and vegetables. Bring to a boil.
Boil until vegetables are tender, about 15-20 minutes. Remove from heat and stir in some fresh Thai basil if desired.
Serve over jasmine rice.

Notes

Make sure you get a can of coconut milk, usually found near the Asian foods in the grocery store. Don't use coconut milk from the dairy section, that is different.

We have found that the little jar of red curry paste is on the mild side whereas most of the cans we have tried are a little spicier. Choose according to your flavor preference, or don't use the whole can if you want it to be milder.

Sweet potatoes and/or julienned bell peppers are also great options instead of or along with the butternut squash.

Nutrition

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