Description
This Thai Red Curry with Chicken recipe is a vibrant, flavorful dish combining tender chicken slices simmered in a rich, aromatic coconut milk-based curry sauce. Infused with red curry paste, fresh vegetables, and fragrant herbs like Thai basil and cilantro, this dish balances creamy, spicy, and tangy notes into a perfect weeknight meal served over steamed jasmine rice.
Ingredients
Scale
Protein and Oil
- 1 lb (450g) chicken breast or thighs, thinly sliced
- 2 tablespoons vegetable oil or coconut oil
Curry Sauce
- 2 tablespoons red curry paste (adjust based on spice preference)
- 1 can (14 oz) coconut milk
- 1 cup chicken broth or water
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon lime juice (freshly squeezed)
- 1/2 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
Vegetables
- 1 bell pepper, thinly sliced
- 1 medium carrot, julienned or thinly sliced
- 1/2 cup bamboo shoots (optional)
- 1/2 cup snap peas or green beans (optional)
Herbs and Garnishes
- 1/4 cup fresh Thai basil leaves (or regular basil)
- 1-2 Thai bird’s eye chilies, sliced (optional for extra heat)
- 1 tablespoon fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Serving
- Steamed jasmine rice (for serving)
Instructions
- Prepare the Chicken: Heat vegetable or coconut oil in a large skillet or wok over medium-high heat. Add the thinly sliced chicken and cook for 5-6 minutes, stirring occasionally, until browned and almost cooked through. Remove chicken from skillet and set aside.
- Make the Curry Sauce: In the same skillet, add the red curry paste and cook for 1-2 minutes while stirring constantly to release its fragrant flavors.
- Add Liquids and Seasonings: Pour in the coconut milk and chicken broth (or water). Stir in fish sauce, brown sugar, lime juice, salt, and black pepper. Combine well and bring the mixture to a gentle simmer.
- Add the Vegetables: Add bell pepper, carrot, bamboo shoots, and snap peas (if using) to the simmering curry. Allow to cook for 5-7 minutes until vegetables are tender yet crisp.
- Finish Cooking the Chicken: Return the browned chicken to the skillet and stir into the curry sauce. Simmer for another 5-7 minutes until the chicken is fully cooked and tender.
- Adjust Seasoning: Taste the curry and adjust salt, sugar, or lime juice to balance flavors to your preference.
- Garnish: Remove the skillet from heat. Stir in fresh Thai basil leaves and sliced bird’s eye chilies if using.
- Serve: Serve the curry hot over steamed jasmine rice. Garnish each portion with chopped cilantro and lime wedges for added freshness and tang.
Notes
- You can substitute chicken thighs for breast for juicier meat.
- Adjust red curry paste quantity to control spice level.
- Bamboo shoots and snap peas are optional but add crunch and authentic texture.
- Fresh Thai basil is preferred for authentic flavor, but regular basil works in a pinch.
- Serve with jasmine rice or your preferred rice variety.
- Fish sauce adds umami and saltiness, substitute with soy sauce for a vegetarian version (not included here).
