Description
A simple and flavorful Thai Red Curry Chicken recipe that is easy to prepare and perfect for a weeknight dinner.
Ingredients
Scale
- 1 lb (450g) boneless, skinless chicken breasts or thighs, thinly sliced
- 1 tbsp coconut oil or vegetable oil
- 1 small onion, thinly sliced
- 2 garlic cloves, minced
- 1 tbsp fresh ginger, minced
- 2 tbsp Thai red curry paste (adjust to spice preference)
- 1 red bell pepper, sliced
- 1 (13.5 oz) can coconut milk (full-fat for best flavor)
- 1 tbsp fish sauce (optional but authentic)
- 1 tbsp brown sugar
- 1 tbsp soy sauce
- Juice of 1 lime
- Fresh cilantro or Thai basil, chopped (for garnish)
- Cooked jasmine rice, for serving
Instructions
- Heat coconut oil in a large skillet or wok over medium-high heat. Add sliced chicken and sauté for 4–5 minutes, until golden and cooked through. Remove and set aside.
- In the same pan, add onion, garlic, and ginger. Cook until fragrant, about 2–3 minutes. Stir in the red curry paste and cook for another 1 minute to release flavor.
- Pour in the coconut milk, fish sauce, soy sauce, and brown sugar. Stir until well combined. Add sliced bell peppers and simmer for 5 minutes.
- Return the cooked chicken to the pan. Simmer on low for 8–10 minutes, stirring occasionally, until the sauce thickens.
- Stir in lime juice, taste, and adjust seasoning. Serve hot over jasmine rice, garnished with cilantro or Thai basil.
Notes
- Add bamboo shoots or snow peas for extra crunch.
- Mix in pineapple chunks for a sweet twist.
- Add a pinch of chili flakes for more heat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 5g
- Sodium: 800mg
- Fat: 29g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 90mg
Keywords: Thai Red Curry Chicken, Thai Curry, Chicken Recipe