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Easy Thai Red Curry Chicken Recipe

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3.8 from 9 reviews

This Easy Thai Red Curry Chicken is a flavorful one-pot meal ready in just 30 minutes. Featuring tender chicken breast simmered in a creamy coconut milk curry sauce infused with Thai red curry paste, garlic, ginger, and aromatic spices. Vibrant vegetables like carrots and red bell peppers add freshness and crunch, while lime zest and cilantro provide a bright finishing touch. Perfect for a quick weeknight dinner that brings authentic Thai flavors to your table.

Ingredients

Main Ingredients

  • 2 Tbsp coconut oil (or other cooking oil)
  • 1 cup onion, finely diced (white or yellow)
  • 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 (14 oz) unsweetened full-fat coconut milk (e.g., 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 as substitute)
  • 1 cup carrots, shredded or julienned
  • 1 cup red bell pepper, sliced or diced (about half a large bell pepper)
  • 1 lime, zest and juice
  • 1/4 cup fresh cilantro, chopped and divided (can also use Thai basil)

Instructions

  1. Heat Oil and Cook Onions: Heat 2 tablespoons of coconut oil in a large skillet over medium-high heat. Once hot, add the finely diced onions along with 1/2 teaspoon of salt. Cook for about 3 minutes, stirring often, until the onions are softened and translucent.
  2. Add Aromatics and Curry Paste: Stir in 4-6 tablespoons of Thai red curry paste, minced garlic, ground ginger, and ground coriander. Cook for about 1 minute, stirring frequently, until the mixture is fragrant and well combined.
  3. Add Coconut Milk and Chicken: Pour in the can of full-fat coconut milk, add 1 tablespoon of brown sugar and 1 tablespoon of fish sauce. Stir to combine, then add the thin strips of chicken breast. Bring the mixture to a simmer, then reduce heat to medium and simmer uncovered for 7 minutes, stirring occasionally.
  4. Add Vegetables and Simmer: Add the shredded carrots and sliced red bell peppers to the skillet. Continue simmering for another 5-7 minutes until the sauce slightly thickens and the chicken is fully cooked through. It may take around 7 minutes.
  5. Finish with Lime and Cilantro: Remove the skillet from heat. Stir in the lime zest, half the fresh lime juice, and half of the chopped cilantro. Mix well to incorporate all the flavors.
  6. Taste and Adjust Seasonings: Taste the curry and adjust the seasoning as needed. You can add more lime juice for acidity, salt for saltiness, sugar for sweetness, or additional curry paste for more heat. The recipe suggests adding 1/4 tsp more salt and 1 tablespoon more curry paste for extra flavor.
  7. Garnish and Serve: Top the curry with the remaining chopped cilantro and optionally serve immediately with steamed rice or your preferred side.

Notes

  • You can substitute fish sauce with soy sauce for a vegetarian or vegan option.
  • Adjust the amount of red curry paste depending on your preferred spice level.
  • Fresh Thai basil can be used instead of cilantro for a different herbal note.
  • To make this dish gluten-free, ensure your curry paste and fish sauce are gluten-free certified.
  • Serve with jasmine rice or cauliflower rice for a low-carb option.

Find it online: https://bitezly.com/easy-thai-red-curry-chicken-recipe/