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Thai Red Curry with ChickenNagi

This rich and aromatic Thai Red Curry with Chicken features tender marinated thighs, coconut milk, pumpkin and green beans—all simmered with red curry paste and kaffir lime for a warm, flavorful dish.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 people
Calories 530 kcal

Equipment

  • 1 Mixing bowl Large

Ingredients
  

Main ingredients

  • 5-6 tablespoon Thai Red Curry Paste Maesri brand or homemade
  • 2 Garlic cloves minced
  • 2 teaspoon Fresh ginger grated
  • 1 tablespoon Lemongrass paste or finely chopped fresh
  • 3 tablespoon Vegetable oil
  • 1 cup Low sodium chicken broth
  • 400 ml Full-fat coconut milk
  • 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 about ⅓ inch thick
  • 150 g Pumpkin or butternut squash cut into 1.5cm cubes
  • 120 g Green beans trimmed and cut into 5 cm pieces
  • 12 Thai basil leaves for garnish
  • Fresh red chili slices for garnish
  • Coriander leaves for garnish
  • Steamed jasmine rice for serving

Instructions
 

Instructions

  • Heat oil in a large skillet or wok over medium heat. Add garlic, ginger, and lemongrass paste. Saute for 1-2 minutes until aromatic.
  • Add the red curry paste and cook for around 2 minutes, stirring continuously.
  • Pour in chicken broth and stir well. Let it simmer for about 3 minutes until slightly reduced.
  • Add coconut milk, kaffir lime leaves, and sugar. Stir and let it gently simmer for 10–15 minutes.
  • Add chicken pieces and cook in curry for about 10–12 minutes, until fully cooked and tender.
  • Stir in pumpkin and green beans. Cook another 3 minutes until pumpkin is tender.
  • Taste and adjust with additional fish sauce or sugar as needed.
  • Remove from heat. Stir in Thai basil, then serve curry hot over jasmine rice garnished with chili slices and coriander leaves.

Notes

If you're low on time, store-bought red curry paste and pre-prepped garlic or ginger help get things done faster. Swap frozen beans to save chopping and replace kaffir leaves with lime zest if needed.