Irresistible Thai Red Curry Chicken Recipe in 30 Minutes

Indulging in a bowl of Thai red curry chicken is like wrapping yourself in a cozy blanket on a chilly evening—warm, comforting, and oh-so-satisfying. Picture tender chicken simmering in a luscious coconut milk sauce, infused with aromatic spices that dance across your palate. Just the thought of it makes me want to whip up a batch right now!

This dish isn’t just for those special occasions; it’s perfect for any weeknight when you need something delicious but don’t want to spend hours in the kitchen. Trust me, once you make this Thai red curry chicken, it will become a staple in your home cooking repertoire.

I vividly remember the first time I made this dish; my friends could not stop raving about how good it was! It became an instant hit at our monthly potluck.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Boneless, Skinless Chicken Breasts: I usually use about 3-4 chicken breasts, but feel free to adjust based on how many you’re feeding.

• Thai Red Curry Paste: Look for a high-quality paste; it packs a flavor punch that makes all the difference.

• Coconut Milk: Full-fat coconut milk gives the dish its creamy richness; don’t skimp here!

• Fresh Vegetables: Bell peppers and carrots add color and crunch; feel free to mix in whatever veggies you have.

• Fresh Basil: A handful of fresh basil at the end brightens up the flavors beautifully.

• Lime Juice: A squeeze of lime juice at the end enhances all the flavors with a zesty kick.

• Fish Sauce: Just a splash adds depth; it’s key in many Thai dishes.

• Brown Sugar: Balances out the heat and acidity for a well-rounded flavor profile.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prep Your Ingredients: Start by slicing your chicken into bite-sized pieces and chopping your veggies into uniform shapes. This ensures even cooking and makes serving easier later on.

Sauté the Chicken: In a large skillet over medium heat, add some oil and sauté the chicken until golden brown, about 5-7 minutes. The goal is to get that lovely sear which locks in flavor.

Add Aromatics and Paste: Toss in garlic and ginger next; sauté until fragrant, about 1 minute. Then stir in your Thai red curry paste, allowing it to bloom for maximum flavor.

Pour in Coconut Milk: Slowly add coconut milk while stirring everything together until well combined. Bring it to a gentle simmer—you’ll know it’s ready when you catch that alluring aroma wafting through your kitchen.

Add Veggies and Simmer Away: Add your chopped vegetables next along with fish sauce and brown sugar. Let everything simmer together for another 10-15 minutes until the veggies are tender but still have some crunch.

Finish with Freshness: Right before serving, stir in fresh basil leaves and a generous splash of lime juice. This final touch elevates all those delightful flavors!

Now that you’ve nailed this delicious Thai red curry chicken recipe, it’s time to dig in! Serve over jasmine rice or noodles for a complete meal that you’ll want again and again. Enjoy every bite!

Perfecting the Cooking Process

Start by searing the chicken until golden brown, then add the vegetables and simmer in coconut milk for a creamy finish.

Add Your Touch

Feel free to swap out chicken for tofu or veggies, and adjust spices according to your heat preference for a unique twist.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat on the stovetop gently, adding a splash of coconut milk if needed.

Sharing this recipe brings back memories of my first dinner party where everyone couldn’t stop raving about how delicious the Thai red curry chicken was—definitely a night to remember!

FAQ

Can I make Thai red curry chicken ahead of time?

Yes, it tastes even better when made a day in advance as flavors meld beautifully.

What can I substitute for coconut milk?

You can use almond milk or heavy cream, but it will alter the flavor profile slightly.

How spicy is Thai red curry chicken?

The spice level varies based on the curry paste; adjust it according to your taste preferences.

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Thai Red Curry Chicken

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Indulge in the comforting warmth of Thai Red Curry Chicken, a vibrant dish that combines tender chicken simmered in creamy coconut milk with aromatic spices. Perfect for busy weeknights, this recipe delivers bold flavors and is sure to impress your family or guests. Serve it over rice or noodles for a satisfying meal that brings the essence of Thailand right to your table.

• Author: Logan Reed
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: Serves 4
• Category: Main
• Method: Sautéing
• Cuisine: Thai

Ingredients

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• 4 boneless, skinless chicken breasts (about 1.5 lbs)
• 3 tbsp Thai red curry paste
• 1 can (13.5 oz) full-fat coconut milk
• 2 cups mixed fresh vegetables (bell peppers, carrots)
• 1 cup fresh basil leaves
• Juice of 1 lime
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 2 tsp cooking oil

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Instructions

1. Slice chicken into bite-sized pieces and chop vegetables.
2. Heat oil in a large skillet over medium heat; sauté chicken until golden brown (5-7 minutes).
3. Add minced garlic and ginger; cook until fragrant (about 1 minute). Stir in curry paste.
4. Pour in coconut milk, stirring until combined; bring to a gentle simmer.
5. Add vegetables, fish sauce, and brown sugar; let simmer for another 10-15 minutes until veggies are tender.
6. Stir in fresh basil and lime juice before serving.

Nutrition

• Serving Size: 1 cup (about 300g)
• Calories: 410
• Sugar: 6g
• Sodium: 680mg
• Fat: 24g
• Saturated Fat: 12g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 3g
• Protein: 30g
• Cholesterol: 85mg