Thai Red Curry
Our Thai red curry recipe features tender slices of chicken marinated to perfection, united with a medley of crisp vegetables. The mix of garlic, ginger, and Thai red curry sauce creates a dish that's both aromatic and satisfying.Adapted from https://thewoksoflife.com/red-curry-chicken/#recipe
Equipment
- 1 rice cooker
- 1 wok
Ingredients
Chicken
- 1 lb boneless skinless chicken breast or thighs thinly sliced
- 2 tbsp water
- 2 tsp cornstarch
- 1 tsp vegetable oil
- 1 tsp oyster sauce
Curry + Rice
- 2 cups rice
- 2 tbsp peanut oil
- 2 cloves garlic minced
- 1 tbsp ginger minced
- 1 small onion cut into small wedges
- 1 red bell pepper cut into thin slices
- 4 oz green beans ends trimmed, and cut in half crosswise
- 3 thai chili peppers minced
- 5 oz bamboo shoots drained
- 2 tbsp fish sauce
- 1 bottle Trader Joe's Thai Style Red Curry sauce approx 11oz
- pinch of brown sugar
- 1/2 cup Thai basil leaves chopped
- cilantro for garnish, optional
Instructions
- Mix the sliced chicken with water, cornstarch, oil, and oyster sauce. Combine well and let it sit for at least 15 minutes. Meanwhile, prepare other ingredients
- When ready to cook, heat the wok until it starts smoking. Add 1 tbsp of oil, coat the wok, and stir-fry the chicken until mostly cooked and lightly browned. Turn off the heat, transfer the chicken to a bowl, and set aside
- At medium heat, add the remaining 1 tablespoon oil, garlic, and ginger to the pan; fry for 1 minute
- Add the onion, bell pepper, green beans, bamboo shoots, thai chilis, and fish sauce; fry for 2 minutes until onions start to wilt
- Pour in the Trader Joe's Thai Red Curry Sauce, stir in the brown sugar, and bring to a simmer
- Stir in the chicken and simmer for 1 more minute. Add Thai basil just until it wilts. Optionally, garnish with cilantro
- Serve over rice
Notes
You can also switch out the red curry sauce for yellow curry sauce and follow the same recipe!