Thai Red Curry Chicken with Jasmine Rice

Thai red curry, or gaeng phet, is a fragrant central Thai classic built on a bold red chili paste. Here chicken simmers in coconut milk with sweet peppers and basil, then lands over fluffy jasmine rice for an easy weeknight bowl.

Serves 4 · 15 min prep · 25 min cook

Estimate for one serving

• 560 cal
• 36g protein
• 52g carbs
• 24g fat
• 6g fiber

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Ingredients

• 1 1/4 lb boneless skinless chicken breasts
• 3 tbsp Thai red curry paste
• 13.5 oz can full-fat coconut milk
• 1/2 cup chicken broth
• 1 large red bell pepper, sliced
• 1 medium zucchini, half-moons
• 1 small yellow onion, sliced
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 2 tbsp lime juice
• 1/2 cup fresh basil or Thai basil
• 1 1/2 cups dry jasmine rice
• 1 tbsp vegetable oil
• 1/2 tsp kosher salt

Instructions

1. 1Rinse the jasmine rice until water runs clear. Cook according to package directions (usually rice to water, simmer covered 15 minutes, then rest 5 minutes) so it is ready when the curry finishes.
2. 2Cut the chicken into thin 1/2-inch strips and season lightly with salt. Heat the oil in a large deep skillet or wok over medium-high heat.
3. 3Add the chicken in a single layer and sear 3–4 minutes, stirring once, until mostly cooked and lightly browned on the edges. Transfer to a clean plate.
4. 4Lower heat to medium. Add the onion and cook 2 minutes until translucent. Stir in the red curry paste and cook 1 full minute, mashing it into the oil until it darkens and smells fragrant.
5. 5Pour in the coconut milk and chicken broth, scraping the bottom of the pan. Whisk until the curry paste fully dissolves into a smooth, vibrant red sauce.
6. 6Add the sliced bell pepper and zucchini. Bring to a gentle simmer and cook 5–6 minutes until the vegetables are tender-crisp and the sauce has thickened slightly.
7. 7Return the chicken and any juices to the skillet. Stir in the fish sauce and brown sugar. Simmer 3 more minutes until the chicken is cooked through and the flavors meld.
8. 8Turn off the heat, stir in the lime juice and most of the basil. Taste and adjust salt, sugar, or lime as needed.
9. 9Fluff the jasmine rice and divide into bowls. Ladle the red curry chicken generously over the rice, scatter remaining basil on top, and serve hot.