Red Thai Curry

Something about these cozy, rainy days of January had me craving a warm, savory bowl of something exotic like this gorgeous Red Thai Curry. If Covid restrictions and heavy diagnoses have you traveling more by book than plane, this is just the recipe for you. The leftovers jazz up in flavor as they work their magic in the fridge overnight.

A velvety sauce enhanced with a secret ingredient shared by Carlsbad Cravings. I won’t make this another way again!

Red Thai Curry

  • 2 T. olive oil
  • 1 lb chicken thighs, sliced into 1″ chunks
  • 2 small onions, diced
  • 2 T. red curry paste
  • 1 red bell pepper diced into 1″ chunks
  • 1 yellow bell pepper diced into 1″ chunks
  • 1 zucchini, sliced half, then cut into thin half rounds
  • 2 tsp. grated ginger (use a garlic press!)
  • 5 garlic cloves, minced (garlic pressed!)
  • 1 13.5 oz. can of coconut milk
  • 1 T. cornstarch
  • 1 T. Thai sweet chili sauce
  • 2 T. soy sauce
  • 2 T. fish sauce
  • 2 T. lime juice
  • 1 T. brown sugar
  • 1 bay leaf
  • 1 tsp. dried basil
  • Salt & pepper
  • Siracha to taste
  1. This recipe moves quickly, so mise en place is key. First up assemble your sauce by combining Thai chili sauce, soy sauce, fish sauce, lime juice, brown sugar, bay leaf, basil, salt and pepper, and a squirt (or two) of Siracha. Give a quick whisk with a fork and set aside.
  2. Dice veggies and chicken, set aside.
  3. Heat olive oil over medium high heat in a large skillet. Add red curry paste to the pan and allow to fry for a minute to release the flavor.
  4. Add chicken and onions to pan with chili paste. Stir until combined.
  5. Allow the chicken to cook until no longer pink.
  6. Add to the pan- peppers, zucchini, ginger, and garlic. Give everything a coat of salt and pepper. Saute for 2 minutes.
  7. Add to the pan- half of the coconut milk.
  8. Directly in the coconut milk can, whisk in the cornstarch until combined. Add this mixture then to the pan.
  9. Add soy sauce mixture to the pan and stir until all is combined.
  10. Bring to a boil then reduce heat to a simmer for five minutes or until veggies are cooked to your liking.
  11. Garnish with extra limes for squeezing and more Siracha if necessary.

One Comment Add yours

  1. I think this must be filled with delightful flavor!



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