Name: Thai Red Curry Chicken with Broccoli, Peppers & Rice
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces; 2 tablespoons red curry paste; 1 tablespoon vegetable oil or coconut oil; 1 medium onion, sliced; 2 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 1 red bell pepper, sliced; 1 yellow bell pepper, sliced; 2 cups broccoli florets; 1 can (14 oz) coconut milk, full fat; 1 tablespoon fish sauce; 1 tablespoon soy sauce (or tamari for gluten-free); 1 tablespoon brown sugar or palm sugar; 1 teaspoon lime zest; Juice of 1 lime; ½ cup fresh Thai basil leaves (or regular basil if unavailable); 2 cups cooked jasmine rice, for serving; Optional: sliced red chili for garnish, extra lime wedges

Description

A steaming bowl of Thai red curry is the kind of comfort food that fits perfectly on a weeknight after a long day or as the centerpiece of a relaxed weekend dinner. With its creamy coconut base, fragrant spices, and balance of sweet, savory, and spicy flavors, this dish feels both indulgent and wholesome. Inspired by the traditional curries of Thailand, this recipe brings together tender chicken, crisp broccoli, and colorful peppers served over fluffy rice—making it as beautiful to serve as it is satisfying to eat.

Ingredients

Scale

1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
2 tablespoons red curry paste
1 tablespoon vegetable oil or coconut oil
1 medium onion, sliced
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 red bell pepper, sliced
1 yellow bell pepper, sliced
2 cups broccoli florets
1 can (14 oz) coconut milk, full fat
1 tablespoon fish sauce
1 tablespoon soy sauce (or tamari for gluten-free)
1 tablespoon brown sugar or palm sugar
1 teaspoon lime zest
Juice of 1 lime
½ cup fresh Thai basil leaves (or regular basil if unavailable)
2 cups cooked jasmine rice, for serving
Optional: sliced red chili for garnish, extra lime wedges

Instructions

Heat the oil in a large skillet or wok over medium heat. Add the onion and sauté for 2–3 minutes until softened.
Stir in the garlic and ginger, cooking for another 1 minute until fragrant.
Add the red curry paste and cook for 1–2 minutes, stirring, to release its aroma.
Add the chicken pieces and cook until lightly browned on all sides, about 5 minutes.
Pour in the coconut milk, stirring to combine with the curry paste. Bring to a gentle simmer.
Add fish sauce, soy sauce, and brown sugar. Stir well.
Toss in the broccoli florets and bell peppers. Simmer for 8–10 minutes until the vegetables are tender-crisp and the chicken is fully cooked.
Stir in lime zest, lime juice, and fresh basil leaves. Taste and adjust seasoning as needed.
Serve hot over bowls of steamed jasmine rice. Garnish with extra basil, sliced chili, or lime wedges if desired.

Prep Time: 15 minutes
Cook Time: 25 minutes