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Creamy Thai Red Curry

A rich and comforting dish combining chicken, pumpkin, and green beans in a creamy coconut milk sauce, perfect for any day of the week.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Thai
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb diced chicken Can substitute with tofu for a vegetarian option.
  • 2 cups pumpkin, diced Can substitute with sweet potatoes.
  • 1 cup green beans, trimmed
  • 1 can coconut milk For a lighter option, use almond or soy milk.
  • 2 tbsp red curry paste Adjust for desired spice level.
  • to taste spices Add chili flakes for extra heat.
For Serving
  • 4 servings jasmine rice or noodles Cooked, for serving.

Method
 

Preparation
  1. In a large pot, heat a bit of oil over medium heat.
  2. Add diced chicken and cook until golden.
  3. Stir in pumpkin and green beans, cooking for another 3-5 minutes.
Cooking
  1. Add the curry paste, mixing well, then pour in the coconut milk.
  2. Bring to a simmer and let cook for about 20 minutes, stirring occasionally.
  3. Season to taste with spices.
Serving
  1. Serve creamy Thai red curry hot, over fluffy jasmine rice or your favorite noodles.
  2. Garnish with fresh herbs like cilantro or basil for extra flavor and color.

Notes

To store, let it cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3 days or frozen in portions.