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Thai red curry is one of the most aromatic, comforting dishes in the world, and this weeknight version delivers all that flavor without any exotic technique. Store-bought red curry paste does the heavy lifting — cooking it in oil for a minute before adding coconut milk unlocks its full depth. Chicken thighs stay tender and juicy as they simmer in the rich, slightly sweet coconut broth, while crisp bell peppers add color and crunch.