Original home-kitchen adaptation; practical kitchen testing is pending. Nutrition is an ingredient-based estimate. Image shows a serving suggestion.
Ingredients
- 12.7 oz (360 g) boneless skinless chicken thighs, strips
- 7.8 oz (220 g) coconut milk
- 6.0 tsp (30 g) Thai red curry paste
- 6.3 oz (180 g) bell pepper, strips
- 4.2 oz (120 g) green beans, short pieces
- 0.3 US fl oz (10 ml) fish sauce
- 0.9 oz (25 g) lime juice
- 2.0 tsp (9 g) neutral oil
- 4.1 US fl oz (120 ml) water
- 0.4 oz (10 g) Thai basil leaves
Method
- Heat oil in a saucepan and stir curry paste over medium heat for 1 minute, taking care not to burn it.
- Gradually stir in coconut milk and water until smooth. Add chicken and bring to a gentle simmer.
- Simmer for 10 minutes, add pepper and beans and cook for another 8–10 minutes until vegetables are tender and chicken reaches 165°F (74°C).
- Add fish sauce and lime juice. Turn off heat and fold in basil. Extra rice is not included.
Cook’s note: This is a home-kitchen adaptation, not a claim of one definitive traditional version. Listed sides are included in the nutrition estimate; extra bread or rice is not.
Allergens: Fish; curry paste may contain shrimp, fish or soy.
Approximate nutrition per serving: 528 kcal · Protein 45 g · Carbohydrates 15 g · Fat 32 g. Estimates are not laboratory measurements. Check package labels for allergens.
Use a thermometer for meat, fish and egg dishes. Official safe cooking temperatures.