Description
A rich, creamy, and dairy-free Thai red curry made with chicken, bell peppers, and broccoli. This weeknight-friendly meal is ready in 30 minutes using pantry staples and full-fat coconut milk for a luxurious texture without dairy.
Ingredients
Scale
- 1.5 pounds chicken breast or thighs, cut into bite-sized pieces
- 2–3 tablespoons red curry paste (e.g., Maesri brand)
- 1 can (13.5 oz / 400ml) full-fat coconut milk, shaken well
- 2 large bell peppers, sliced into thin strips
- 1 head broccoli, cut into small florets
- 2 tablespoons soy sauce or tamari
- 1 tablespoon brown sugar
- 2 tablespoons fresh lime juice
- 1 tablespoon fish sauce (optional)
- 1 cup fresh basil leaves (Thai or sweet basil)
- 1 tablespoon vegetable oil (or avocado oil)
- Jasmine rice, for serving
Instructions
- Prep ingredients: Slice chicken, bell peppers, and broccoli. Measure out sauces and sugar.
- Cook jasmine rice according to package directions.
- Heat vegetable oil in a large skillet over medium heat. Add red curry paste and stir constantly for 1-2 minutes until fragrant and darker red.
- Add sliced chicken to the skillet. Stir to coat in paste and cook for 5-7 minutes until no longer pink.
- Pour in coconut milk and stir well. Bring to a gentle simmer (do not boil vigorously) for about 2 minutes.
- Add bell peppers and broccoli. Cover and simmer for 5-7 minutes until vegetables are tender-crisp.
- Remove lid. Stir in brown sugar, soy sauce (or tamari), and fish sauce. Taste and adjust seasoning with more lime juice or sugar if needed.
- Turn off heat. Stir in fresh basil leaves until wilted.
- Serve immediately over hot jasmine rice.
Notes
Fry the curry paste in oil first to unlock flavors. Use full-fat coconut milk for creaminess; lite milk will make the sauce watery. Balance flavors with salt, sweet, sour, and spicy elements. Leftovers taste better the next day as flavors meld. Can be frozen for up to 3 months.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Thai
Nutrition
- Serving Size: 1 plate with rice an
- Calories: 450
- Sugar: 8
- Sodium: 600
- Fat: 25
- Saturated Fat: 15
- Carbohydrates: 25
- Fiber: 4
- Protein: 35
Keywords: Thai red curry, dairy-free, weeknight dinner, chicken curry, coconut milk, healthy dinner, gluten-free option, 30 minute meals