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Easy Thai Red Curry with Chicken

Easy Thai Red Curry with Chicken
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This Easy Thai Red Curry with Chicken is a quick and delicious dish that combines tender chicken, creamy coconut milk, and authentic red curry paste for a flavorful meal bursting with vibrant colors and balanced nutrition. Ready in under 30 minutes, it’s perfect for busy weeknights and customizable for various dietary preferences while delivering classic Thai flavors with minimal effort.

Ingredients

Scale

Protein

  • 1 lb chicken breast or thighs, cut into bite-size pieces

Curry Base

  • 2 tbsp red curry paste
  • 1 can (13.5 oz) coconut milk

Vegetables

  • 1 cup sliced bell peppers
  • 1/2 cup bamboo shoots or green beans

Seasonings and Extras

  • 1 tbsp fish sauce
  • 1 tbsp brown sugar or palm sugar
  • 1 tbsp lime juice
  • 1–2 tbsp vegetable or peanut oil

Garnishes

  • Fresh basil or cilantro leaves
  • Optional: sliced red chilies or toasted peanuts

Instructions

  1. Prepare the Ingredients: Cut the chicken into bite-size pieces and slice your chosen vegetables. Have the curry paste and coconut milk ready for efficient cooking.
  2. Cook the Curry Paste: Heat a tablespoon of oil in a large pan over medium heat. Add the red curry paste and stir constantly for 1-2 minutes to release its aromatic oils and deepen the flavor.
  3. Add Chicken and Vegetables: Add the chicken pieces and cook until mostly done, about 5 minutes. Then add the vegetables and sauté briefly to soften them while infusing flavors.
  4. Pour in Coconut Milk and Simmer: Stir in the coconut milk, bringing the mixture to a gentle simmer. Cook for 10 minutes to allow the chicken to fully cook and flavors to meld.
  5. Season to Taste: Add fish sauce, sugar, and lime juice gradually, tasting often to balance salty, sweet, and sour notes perfectly.
  6. Garnish and Serve: Finish by sprinkling fresh basil or cilantro on top. Serve hot over steamed jasmine rice or your preferred side.

Notes

  • Use fresh or high-quality curry paste for best flavor.
  • Simmer gently to enhance flavor depth.
  • Taste as you go to balance spice, saltiness, and sweetness.
  • Chicken can be cooked separately and added later for preferred texture.
  • Best served fresh but can be stored in the fridge for up to 3 days or frozen for up to 2 months.
  • Reheat slowly on low heat to prevent the coconut milk from separating.

Nutrition

Keywords: Thai curry, red curry, chicken curry, quick dinner, easy Thai recipe, coconut milk curry, weeknight meal, gluten free curry

Find it online: https://marygourmet.com/easy-thai-red-curry-with-chicken/