Description
This Thai-Inspired Red Curry Chicken is a vibrant and flavorful dish featuring tender chicken pieces simmered in a rich and creamy coconut milk-based red curry sauce. Infused with the aromatic spices of Thai red curry paste, fresh vegetables, and a balance of savory fish sauce and sweet brown sugar, this recipe delivers authentic Southeast Asian flavors in just 30 minutes. Perfect served over rice or rice noodles, it’s an easy, comforting meal that brings the taste of Thailand to your dinner table.
Ingredients
Vegetables & Aromatics
- 1/2 medium red bell pepper (cut into thin strips)
- 1/2 cup shredded carrots
- 1/4 cup thinly-sliced green onions (separated into white and green parts)
- 3 cloves garlic (minced)
Sauce & Seasoning
- 1 (14 ounce) can unsweetened coconut milk (preferably full-fat)
- 2 Tablespoons Thai red curry paste
- 2 Tablespoons fish sauce
- 2 Tablespoons brown sugar
- 1 Tablespoon lime juice
Protein
- 1 and 1/4 pounds chicken breasts (thinly sliced and cut into 1-inch pieces)
Finishing
- 2-3 Tablespoons chopped fresh cilantro
- 1 Tablespoon canola oil
Instructions
- Warm the Vegetables: Heat 1 tablespoon of canola oil in a large skillet over medium heat. Add the red bell pepper strips and shredded carrots. Cook for 1-2 minutes until the veggies start to soften. Then add the white parts of the sliced green onions along with the minced garlic. Cook for another 1-2 minutes without browning, just until aromatic and softened.
- Prepare the Curry Sauce: Stir in the unsweetened coconut milk, Thai red curry paste, fish sauce, and brown sugar. Whisk well to combine into a smooth sauce. Increase heat slightly to bring the mixture to a rapid simmer. Once simmering, reduce heat to medium-low and let it gently bubble for 3-4 minutes to thicken slightly and intensify flavors.
- Cook the Chicken: Maintain a gentle simmer and add the sliced chicken pieces to the skillet. Cook for 5-6 minutes, stirring occasionally, until the chicken is cooked through and tender, absorbing the curry flavors.
- Finish the Dish: Stir in the lime juice for brightness. Sprinkle chopped fresh cilantro over the curry. Taste and adjust seasoning with additional lime juice or brown sugar if a sweeter balance is preferred.
- Serve: Serve immediately over steamed rice or rice noodles. Garnish with extra cilantro and the green parts of the sliced green onions for freshness and a pop of color on top. Enjoy your flavorful Thai-inspired meal!
Notes
- Use full-fat coconut milk for a richer, creamier curry, but light coconut milk can also be used for a lower-fat version.
- Adjust the amount of Thai red curry paste based on your preferred spice level.
- Fish sauce adds essential umami flavor; substitute with soy sauce if vegetarian or allergic, but flavor will differ.
- The dish is best served fresh but can be stored in an airtight container in the refrigerator for up to 2 days.
- For a gluten-free meal, ensure the curry paste and fish sauce are certified gluten-free.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
