Description
This Easy Thai Red Curry Chicken is a flavorful one-pot meal that's ready in just 35 minutes. Made with tender chicken breast simmered in a rich coconut milk-based red curry sauce, enhanced with garlic, ginger, and traditional Thai spices. Perfect for a quick, satisfying weeknight dinner that's packed with vibrant flavors and colorful vegetables.
Ingredients
Main 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, Thai Kitchen Brand recommended)
- 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 an alternative)
- 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)
Instructions
- Heat the Oil and Sauté Onions: Heat coconut oil in a large skillet over medium-high heat. Once hot, add the diced onions and 1/2 teaspoon of salt. Cook for about 3 minutes, stirring often, until the onions are softened and translucent.
- Add Aromatics and Curry Paste: Stir in the Thai red curry paste, minced garlic, ground ginger, and ground coriander. Cook for about 1 minute, stirring frequently, until the mixture becomes fragrant.
- Add Coconut Milk and Chicken: Pour in the full-fat coconut milk, brown sugar, and fish sauce. Add the thin strips of chicken breast. Stir everything well, bring to a simmer, then reduce heat to medium. Let it simmer uncovered for 7 minutes, stirring occasionally.
- Add Vegetables and Continue Simmering: Add the shredded carrots and sliced red bell pepper to the skillet. Continue to simmer for another 5-7 minutes, until the sauce thickens slightly and the chicken is cooked through completely (approximately 7 minutes).
- Incorporate Lime and Cilantro: Remove the skillet from heat. Stir in the lime zest, half of the lime juice, and half of the chopped cilantro for fresh, zesty flavor.
- Adjust Seasoning to Taste: Taste the curry and add more lime juice, salt, brown sugar, or additional curry paste if desired. The recipe creator added an extra 1/4 teaspoon salt and 1 tablespoon curry paste for added heat.
- Serve: Garnish with the remaining cilantro and serve the curry hot as a delicious, colorful meal.
Notes
- You can substitute fish sauce with soy sauce for a vegetarian alternative (note that it won't be strictly vegetarian then due to other ingredients).
- Thai basil can be used instead of cilantro for a slightly different but equally authentic flavor.
- The amount of red curry paste can be adjusted to control the heat level; start with less and add more if preferred.
- Serve this curry with steamed jasmine rice or rice noodles for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai