33 + Easy Thai Recipes with Authentic Flavors!

33+ easy Thai recipes by Chef Sylvia and Thai Chef Suwanee! Skip takeout and learn how to make authentic Thai food at home with fresh, healthy ingredeints! (Thai Red Curry)

Recipe by Sylvia Fountaine | Feasting at home on March 4, 2024

Prep time: PT15M

Cook time: PT15M

Total time: PT40M

Rating

5 stars ( reviews)

Keywords

thai food recipes, top thai recipes, thai recipe, popular Thai dishes, easy Thai dishes, thai dinner recipes, vegan thai recipes, best thai recipes, easy thai recipes, thai recipes, thai recipes with chicken, vegetarian thai recipes, thai recipes with tofu, vegan thai recipes,

Ingredients

1 pound chicken breast, thinly sliced (or make crispy tofu, or see list of protein options above)
1 pound of zucchini or summer squash, sliced
1 cup onion, sliced
1 cup bell peppers, sliced
1 cup cherry tomatoes, halved
2-3 tablespoons red curry paste
13.5 oz, 1 can of coconut milk
1/2 cup water or chicken stock, more as needed
2 tablespoons brown sugar, more to taste
1 1/2 -2 tablespoon fish sauce
3 kaffir lime leaves, thinly sliced (about 1 tablespoon)
1 cup fresh Thai basil

Cuisine

Thailand

Steps

Add the curry paste and half the coconut milk to medium-high heat in a medium-large stock pot. Break up the curry paste, stir well with the coconut milk, and cook until bubbles form and the sauce thickens. (Around 2 minutes.)
Add the chicken, chicken stock and the rest of the coconut milk, and cook for 5-6 minutes or until the chicken is cooked. Stir a few times. The sauce will reduce quite a bit at this point. Feel free to add 2-3 tablespoons more water or stock if it gets too thick.
Add the vegetables, onion, bell peppers, tomatoes, and zucchini, and loosen with more water if needed. Turn the heat to medium and cook for 4-5 minutes until the veggie’s desired doneness.
Add fish sauce, sugar, and kaffir lime leaves, stir, and cook for 2 more minutes. Carefully sample the curry sauce and season as needed with more fish sauce and sugar. Add more curry paste for extra spice or flavor. Adjust until happy.
Turn the heat off, add basil, stir well, and let cool for a few minutes before serving.
Best served with jasmine, brown, or basmati rice. Leftovers will keep up to 4 days in the fridge.

Nutitrion

Serving Size: 1 1/2 cups
Calories: 428 calories
Carbohydrates: 19.2 g
Protein: 31.5 g
Fat: 26 g
Saturated Fat: 19.1 g
Trans Fat: 0 g
Cholesterol: 85.4 mg
Sodium: 818.7 mg
Sugar: 10.3 g

Reviews

Tom B. on 2020-05-06 (5 stars):
I think we have cooked our way through every single one of these. All very good.
Valentina on 2022-10-23 (5 stars):
I love your recipes*****
Edgar R. Sumido on 2022-11-08 (5 stars):
I love your recipes
Carly on 2023-04-20 (5 stars):
The sauce is the best recipe I’ve ever found!
Ann on 2024-03-04 (5 stars):
Looks great!
Kara on 2024-03-05 (5 stars):
Excellent!