Description
A vibrant and flavorful Thai Red Curry with Chicken, combining tender chicken slices with a rich coconut milk-based sauce, infused with aromatic red curry paste and fresh vegetables. This quick and easy stir-fry style curry packs a perfect balance of creamy, spicy, and tangy flavors, perfect for a comforting weeknight dinner served over steamed jasmine rice.
Ingredients
Scale
Chicken
- 1 lb (450g) chicken breast or thighs, thinly sliced
Curry Sauce
- 2 tablespoons vegetable oil or coconut oil
- 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 & Herbs
- 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)
- 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)
To Serve
- Lime wedges
- Steamed jasmine rice
Instructions
- Prepare the Chicken: In a large skillet or wok, heat the vegetable oil or coconut oil over medium-high heat. Add the sliced chicken and cook for 5-6 minutes, stirring occasionally, until the chicken is browned and nearly cooked through. Remove the chicken from the skillet and set aside.
- Make the Curry Sauce: In the same skillet, add the red curry paste and cook for 1-2 minutes, stirring constantly, until fragrant to release its flavors.
- Add Liquids and Seasonings: Pour in the coconut milk and chicken broth (or water), then stir in fish sauce, brown sugar, lime juice, salt, and black pepper. Bring the mixture to a gentle simmer.
- Add the Vegetables: Add the sliced bell pepper, carrot, bamboo shoots, and snap peas if using. Allow the curry to simmer for 5-7 minutes until vegetables are tender yet crisp.
- Finish Cooking the Chicken: Return the cooked chicken to the skillet and stir to combine. Let it simmer in the curry sauce for an additional 5-7 minutes until fully cooked through and tender.
- Adjust Seasoning: Taste the curry and adjust the seasoning with extra salt, sugar, or lime juice as preferred.
- Garnish: Remove the skillet from heat. Stir in fresh Thai basil leaves and sliced bird’s eye chilies if using.
- Serve: Serve the Thai Red Curry with steamed jasmine rice, garnished with chopped cilantro and lime wedges on the side for added freshness.
Notes
- Adjust the amount of red curry paste to control the level of spiciness.
- Bamboo shoots, snap peas, and bird’s eye chilies are optional but add authentic texture and flavor.
- Use chicken thighs for more tender, juicier meat or breast for leaner protein.
- Serve immediately for best taste and texture, but leftovers store well refrigerated for up to 2 days.
- For a vegetarian version, substitute chicken with tofu and use vegetable broth instead of chicken broth.