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Creamy Thai Red Curry Chicken Bowls

Deliciously Creamy Thai Red Curry Chicken Bowls for Dinner

These Creamy Thai Red Curry Chicken Bowls are a quick and savory dish, featuring Thai spices and coconut milk, perfect for weeknight dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Thai
Calories: 540
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Curry Base
  • 3 tbsp Vegetable Oil Can replace with canola or peanut oil
  • 1 cup Chicken Broth Use low-sodium for better control over saltiness
  • 400 ml Coconut Milk Full-fat enhances flavor
  • 6 Kaffir Lime Leaves Fresh is best, but dried can work
  • 1 tbsp Sugar Adjust based on desired sweetness
  • 2 tsp Fish Sauce Increase to suit taste for saltiness
  • 1 jar Thai Red Curry Paste Substitute with homemade or preferred brand
For the Chicken and Veggies
  • 350 g Chicken Thighs Alternatives include chicken breast or tofu
  • 150 g Pumpkin or Butternut Squash Can be swapped with sweet potatoes or zucchini
  • 120 g Green Beans Substitute with snap peas or favorite veggies
  • 12 Thai Basil Leaves Regular basil can be used if unavailable
For Garnishing
  • Fresh Red Chilli Slices Optional for garnish and extra heat
  • Fresh Coriander/Cilantro Leaves Optional for garnishing
Serving Suggestion
  • Steamed Jasmine Rice Can try coconut rice for variation

Equipment

  • large skillet

Method
 

Instructions
  1. Heat 3 tablespoons of vegetable oil in a large skillet over medium-high heat.
  2. Stir in the Thai red curry paste and sauté for about 2 minutes.
  3. Pour in 1 cup of chicken broth and let it come to a gentle simmer for 3 minutes.
  4. Add 400 ml of coconut milk, 6 kaffir lime leaves, 1 tablespoon of sugar, and 2 teaspoons of fish sauce, mixing thoroughly.
  5. Add the chicken thighs and simmer uncovered for 8 to 10 minutes until cooked through.
  6. After the chicken is cooked, add 150g of pumpkin or butternut squash and 120g of green beans, simmering for another 3 minutes.
  7. Mix in 12 Thai basil leaves just before serving.
  8. Ladle the creamy curry over steamed jasmine rice and garnish with fresh red chili slices and cilantro leaves.

Nutrition

Serving: 1bowlCalories: 540kcalCarbohydrates: 30gProtein: 25gFat: 35gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 5gVitamin A: 2000IUVitamin C: 15mgCalcium: 60mgIron: 3mg

Notes

Customize ingredients for personal preferences; ideal for quick weeknight meals.

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