Easy Thai Red Curry (Print Version)

# Ingredients:

→ Protein & Base

01 - 2 tablespoons vegetable oil
02 - 1 pound boneless skinless chicken breast or thighs, cut into chunks
03 - 1 (13.6-ounce) can unsweetened coconut milk

→ Aromatics & Seasonings

04 - 1 small onion, sliced
05 - 1 tablespoon minced fresh ginger
06 - 4 garlic cloves, minced
07 - 3 tablespoons Thai red curry paste
08 - 1 tablespoon fish sauce
09 - 2 teaspoons light brown sugar

→ Vegetables & Finishing

10 - 6 ounces green beans, chopped
11 - 1 red bell pepper, seeded and sliced
12 - ½ cup Thai basil leaves
13 - 1 tablespoon lime juice
14 - Cilantro for serving

# Instructions:

01 - Heat the oil in a large skillet over high heat until shimmering. Add your chicken pieces and sear them until nicely browned on all sides, about 3 minutes. They don't need to be fully cooked yet! Transfer the chicken to a bowl using a slotted spoon.
02 - Lower the heat to medium-high and toss in the sliced onion, fragrant garlic, and zingy ginger. Stir constantly for a minute to release their flavors without burning. Add the curry paste and cook for another minute, allowing the spices to bloom. Pour in the coconut milk, fish sauce, and brown sugar, then bring everything to a gentle simmer over medium heat. Be careful not to let it boil vigorously or the coconut milk might separate!
03 - Return the chicken to the pan and add the crisp green beans and colorful bell pepper slices. Let everything simmer together until the chicken is completely cooked and the vegetables are just tender but still have a pleasant bite, about 8 minutes.
04 - Take the pan off the heat and stir in the aromatic Thai basil leaves and fresh lime juice. Serve your curry immediately over steaming rice, topped with a sprinkle of chopped cilantro or additional basil leaves.

# Notes:

01 - This quick and flavorful Thai red curry comes together in just 30 minutes, making it perfect for busy weeknights.
02 - For an authentic taste, use full-fat coconut milk instead of the lite version to achieve that silky, creamy sauce.
03 - The vegetables should retain some crispness, so be careful not to overcook them.
04 - Feel free to adjust the seasonings according to your preference, as different brands of curry paste vary in intensity.

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