Why Make This Recipe
Easy Thai Red Curry Chicken is a delicious and quick meal perfect for busy weeknights. It brings the bold flavors of Thai cuisine right into your kitchen in just 30 minutes. The use of coconut milk makes the dish creamy, while the red curry paste adds a spicy kick that is both satisfying and comforting. Plus, since it’s a one-pot meal, clean-up is simple.
How to Make Easy Thai Red Curry Chicken
Ingredients:
- 2 Tbsp coconut oil (or other cooking oil)
- 1 cup onion, finely diced (white or yellow onion)
- 1/2 tsp salt (or more to taste)
- 4 large garlic cloves, minced (about 2 TBSP)
- 1 tsp ground ginger (or 1 TBSP fresh grated or minced ginger)
- 1 tsp ground coriander
- 4-6 Tbsp Thai red curry paste, or to taste
- 1 can unsweetened coconut milk, full-fat (14-ounce can) (I used Thai Kitchen Brand)
- 1 Tbsp brown sugar (or to taste)
- 1 ½ pounds boneless skinless chicken breast, cut into thin strips
- 1 Tbsp fish sauce (or soy sauce)
- 1 cup carrots, shredded or julienned
- 1 cup red bell pepper, sliced or diced (about half large bell pepper)
- 1 lime, zest and juice
- 1/4 cup fresh cilantro, chopped and divided (can also use Thai Basil)
Directions:
- Heat the oil in a large skillet over medium-high heat. Once hot, add the onions and 1/2 tsp salt. Cook for about 3 minutes or until the onions are softened, stirring often.
- Add the red curry paste, garlic, ginger, and coriander. Cook for about 1 minute until fragrant, stirring often.
- Stir in the coconut milk, brown sugar, fish sauce, and chicken. Bring to a simmer, then reduce the heat to medium. Simmer uncovered for about 7 minutes, stirring occasionally.
- Add the carrots and bell peppers. Simmer for another 5-7 minutes until the sauce thickens slightly and chicken is cooked through (this took about 7 minutes).
- Remove from heat and stir in the lime zest, half of the lime juice, and half of the cilantro.
- Taste the dish and add more lime juice, salt, sugar, or curry paste if needed (you can adjust according to your taste).
- Top with the remaining cilantro and serve.
How to Serve Easy Thai Red Curry Chicken
Serve this meal hot over a bed of jasmine rice or noodles for a wholesome dinner. You can add extra lime wedges and cilantro on the side for guests to customize their plates.
How to Store Easy Thai Red Curry Chicken
Leftovers can be stored in an airtight container in the fridge for up to 3 days. You can also freeze the dish for 2-3 months. Just let it cool completely before transferring to a freezer-safe container.
Tips to Make Easy Thai Red Curry Chicken
- Adjust the level of spiciness by adding more or less red curry paste.
- For an even creamier sauce, use coconut cream instead of coconut milk.
- Feel free to add more vegetables like broccoli or snap peas for extra nutrition.
Variation
Try substituting chicken with shrimp or tofu for a different protein option. You can also use light coconut milk for a lighter version of the dish.
FAQs
What can I use instead of fish sauce?
You can use soy sauce or a vegetarian fish sauce as a substitute.
Can I make this dish vegetarian?
Yes, simply replace the chicken with tofu and use vegetable broth instead of chicken.
How spicy is this dish?
The spiciness depends on the amount of red curry paste you use. Start with 4 tablespoons and add more if you like it spicier.
