Gordon Ramsay Thai Red Curry Recipe 

This Thai red curry is packed with bold flavors and a creamy coconut-based sauce. Tender chicken, fresh vegetables, and aromatic spices come together for a comforting and easy meal. Serve it with rice and garnish with fresh herbs for the perfect finish!

Ingredients Needed:

• 2 tablespoons vegetable oil
• 1 pound boneless skinless chicken breast or thighs 
• 1 small onion 
• 1 tablespoon minced fresh ginger
• 4 garlic cloves
• 3 tablespoons Thai red curry paste
• 1 (13.6-ounce/403ml) can unsweetened coconut milk
• 1 tablespoon fish sauce
• 2 teaspoons light brown sugar
• 6 ounces green beans 
• 1 red bell pepper 
• ½ cup Thai basil leaves
• 1 tablespoon lime juice
• Cilantro 

How To Make Thai Red Curry Recipe?

1. Cook the chicken: Heat 2 tablespoons of vegetable oil in a large skillet over high heat. Add the chicken and cook for about 3 minutes, stirring occasionally, until browned on all sides. Remove with a slotted spoon and set aside.
2. Sauté the aromatics: Lower the heat to medium-high. Add the onion, ginger, and garlic to the skillet, cooking for 1 minute while stirring constantly.
3. Add curry paste and sauce: Stir in the Thai red curry paste and cook for 1 minute. Then, add the coconut milk, fish sauce, and brown sugar. Stir well and bring to a gentle simmer over medium heat. Avoid boiling the coconut milk.
4. Simmer with vegetables and chicken: Return the chicken to the skillet and add the green beans and bell pepper. Simmer for about 8 minutes, until the chicken is fully cooked and the vegetables are tender but not mushy.
5. Finish the curry: Remove from heat, stir in Thai basil leaves and lime juice, and serve hot over rice. Garnish with fresh cilantro or additional basil leaves.

Recipe Tips:

• Use full-fat coconut milk: It gives the sauce its creamy texture. Avoid light coconut milk, as it won’t provide the same richness.
• Don’t boil the coconut milk: Keep the heat low and let it simmer. Boiling can curdle the milk and make the sauce grainy.
• Keep vegetables slightly crunchy: Avoid overcooking the green beans and bell pepper for a perfect bite.
• Adjust seasoning to taste: Depending on your curry paste, you may need to add more salt, sugar, or lime juice for balance.
• Prep ingredients beforehand: This recipe cooks quickly, so have everything chopped and ready to go.

How To Store & Reheat Leftovers?

• Refrigerate: Allow the curry to cool to room temperature. Transfer to an airtight container and store in the fridge for up to 3 days.
• Freeze: Cool completely, then store in a freezer-safe container for up to 3 months.
• Reheat: Reheat in a skillet over medium heat, stirring occasionally. Add a splash of water or coconut milk if needed to loosen the sauce.

Nutrition Facts:

• Calories: 469 kcal
• Carbohydrates: 17 g
• Protein: 28 g
• Fat: 34 g
• Saturated Fat: 22 g
• Cholesterol: 73 mg
• Sodium: 505 mg
• Potassium: 899 mg
• Fiber: 5 g
• Sugar: 10 g

Try More Gordon Ramsay Recipes:

• Gordon Ramsay Goat Curry Recipe
• Gordon Ramsay Lentil Curry Recipe
• Gordon Ramsay Chicken Curry Recipe