Thai Red Curry with ChickenNagi
Aromatic and vibrant Thai red curry with chicken, pumpkin, and green beans simmered in a rich coconut-lime infused sauce — restaurant quality delivered from your pressure cooker.
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 5 tablespoon Thai red curry paste Maesri brand preferred
- 2 cloves Garlic minced
- 2 teaspoon Fresh ginger grated
- 1 tablespoon Lemongrass paste or finely chopped fresh
- 3 tablespoon Vegetable oil
- 1 cup Chicken broth low sodium
- 400 ml Coconut milk full fat
- 6 Kaffir lime leaves
- 1 tablespoon Sugar white, brown, or palm
- 2 teaspoon Fish sauce plus more to taste
- 350 g Chicken thighs boneless, skinless, sliced thin
- 150 g Pumpkin cubed
- 120 g Green beans trimmed and cut into pieces
- 12 Thai basil leaves
- Fresh red chili slices for garnish (optional)
- Fresh coriander leaves for garnish (optional)
- Steamed jasmine rice for serving
- Water or broth splash for reheating (optional)
Instructions
Instructions
- Heat vegetable oil in a large skillet or wok over medium heat.
- Add minced garlic, grated ginger, and lemongrass paste. Sauté 1-2 minutes until fragrant.
- Stir in Thai red curry paste and cook for 2-3 minutes to deepen flavor.
- Pour in chicken broth and stir to deglaze. Simmer for a few minutes.
- Add coconut milk, kaffir lime leaves, sugar, and fish sauce. Stir to combine and simmer gently.
- Add sliced chicken thighs. Simmer for 10-15 minutes until fully cooked and tender.
- Add pumpkin cubes and green beans. Cook for 5-7 minutes until tender but not mushy.
- Stir in Thai basil leaves. Adjust seasoning with more fish sauce or sugar if needed.
- Serve hot with jasmine rice. Garnish with red chili and coriander if desired.
Notes
Leftovers keep well refrigerated for 3-4 days or frozen up to 2 months. Reheat with splash of water or broth over stovetop for best texture.