Description
This authentic Thai Red Curry Chicken recipe offers a perfect balance of creamy coconut milk, vibrant curry paste, and fresh ingredients, creating a flavorful and comforting meal ready in just 35 minutes. Tender chicken breast cubes simmered with fragrant kaffir lime leaves and sweet bell peppers make it an ideal dish for a quick weeknight dinner that will impress your family and friends.
Ingredients
Main Ingredients
- 2 tablespoons vegetable oil
- 2 shallots, diced
- 1½ pounds boneless, skinless chicken breasts, cubed
- 3 tablespoons red curry paste
- 13.5 ounces coconut milk (1 can)
- 3 kaffir lime leaves (optional, but recommended)
- 2 tablespoons brown sugar
- 1 tablespoon fish sauce
- 1 red bell pepper, sliced
- Chopped fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- Heat oil and sauté shallots: In a large pot or Dutch oven, heat 2 tablespoons of vegetable oil over medium heat. Add the diced shallots and cook until they become translucent, about 3-5 minutes, releasing their sweet aroma.
- Cook chicken: Add the cubed chicken breast to the pot and cook, stirring occasionally, until the surface of the chicken turns white and starts to cook through.
- Add curry paste: Stir in 3 tablespoons of red curry paste and sauté continuously for a few minutes until the paste becomes fragrant and its color deepens, enhancing the flavor base.
- Add coconut milk: Slowly pour in 13.5 ounces (one can) of coconut milk, stirring to combine evenly with the curry paste and chicken.
- Season and simmer: Add 3 kaffir lime leaves (if using), 2 tablespoons brown sugar, and 1 tablespoon fish sauce to the pot. Cover the pot and let it simmer gently for 15 minutes, allowing the chicken to cook through and the flavors to meld.
- Add bell pepper and finish cooking: Remove the lid and add the sliced red bell pepper. Continue to simmer uncovered for another 1-2 minutes until the bell pepper softens but still retains some crunch.
- Serve and garnish: Serve the Thai red curry chicken hot over steamed rice. Garnish with chopped fresh cilantro and a squeeze of lime wedges for a bright and refreshing finish.
Notes
- Kaffir lime leaves are optional but highly recommended for authentic flavor.
- Cubing the chicken uniformly ensures even cooking.
- Adjust the amount of curry paste to your spice preference.
- Serve with steamed jasmine rice or your preferred rice variety.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
