kiwi
Thai Red Curry with Chicken and Vegetables over Steamed Jasmine Rice
A 38-minute Thai dinner for 4 — 690 calories per serving.
per serving, estimated
A rich, fragrant Thai red curry simmered with tender chicken, crisp vegetables, and creamy coconut milk, served over fluffy steamed jasmine rice.
Ingredients
Serves 4 · custom servings available with a Kiwi account
Thai Red Curry with Chicken and Vegetables
- 1½ pounds boneless skinless chicken thighs (cut into 1½-inch pieces)
- 3 tablespoons red curry paste
- 27 ounces canned coconut milk (two 13.5 oz cans, full-fat)
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 2 tablespoons lime juice (freshly squeezed, about 1 lime)
- 1 tablespoon vegetable oil
- 3 cloves garlic (minced)
- 1 teaspoon fresh ginger (finely grated)
- 1 red bell pepper (seeded and sliced into thin strips)
- 1 zucchini (halved lengthwise and sliced into half-moons)
- 2 cups Baby spinach
- ¼ cup fresh Thai basil leaves (loosely packed; regular basil works)
- 4 lime wedges (for serving)
Steamed Jasmine Ricebase
- 2 microwavable jasmine rice pouches (8.5 oz pouches; heated per package directions)
Steps
Every amount is written into the step where you use it.
Steps marked like this need your attention — stay close so nothing burns.
Thai Red Curry with Chicken and Vegetables
- Cut 1½ pounds chicken thighs into 1½-inch pieces, then mince 3 garlic cloves and finely grate 1 teaspoon fresh ginger. 7 min
- Seed and slice the red bell pepper into thin strips, then halve the zucchini lengthwise and slice into half-moons. 5 min
- Heat 1 tablespoon neutral oil in a large wok or deep skillet over medium-high until shimmering. 2 min
- Timing-sensitive step. Add the garlic and ginger and stir-fry 30 seconds until fragrant, then push to the side and add 3 tablespoons red curry paste, pressing it against the pan and frying for 1 minute until deepened in color. 2 min
- Pour in both 13.5 oz cans of coconut milk, stirring to dissolve the paste, then stir in 2 tablespoons fish sauce and 1 tablespoon brown sugar and bring to a gentle simmer. 4 min
- Add the chicken pieces and simmer uncovered for 8 minutes, stirring occasionally, until the chicken is cooked through. 8 min
- Add the red bell pepper and zucchini and simmer 4 minutes until just tender but still with a little bite. 4 min
- Timing-sensitive step. Stir in 2 cups baby spinach and 2 tablespoons fresh lime juice and cook 1 minute until the spinach is just wilted. 2 min
- Ladle the curry into bowls over steamed jasmine rice, scatter ¼ cup fresh Thai basil leaves over the top, and serve with lime wedges on the side. 2 min
Steamed Jasmine Ricebase
- Heat both 8.5 oz microwavable jasmine rice pouches in the microwave according to package directions (typically 90 seconds each). 3 min
- Tear open the pouches and fluff the rice with a fork before serving.
You might also like
Nutrition figures are estimates derived from public reference data and automated calculation. They are not verified by a dietitian and are not medical or dietary advice. Recipes, cooking times, quantities and allergen information are generated automatically and may contain inaccuracies. Kiwi’s allergen filtering is automated and is not a guarantee — it can miss an allergen where an ingredient’s name does not disclose what it contains, or where a product’s formulation differs from the generic ingredient. You must read ingredient labels and confirm for yourself that any food is safe for the people you are feeding. If anyone in your household has a severe or life-threatening food allergy, treat this page as a starting point only. See our full terms.