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why make this recipe
Thai Red Curry Chicken is a delicious meal that brings the taste of Thailand right to your kitchen. It’s warm, comforting, and packed with bold flavors. The creamy coconut milk blends perfectly with the spicy red curry paste, creating a sauce that is both savory and sweet. Plus, it cooks quickly and is perfect for a weeknight dinner. You can customize it with your favorite vegetables, making it healthy and satisfying.
how to make Thai Red Curry Chicken
Ingredients:
- 1 lb chicken breast, cut into pieces
- 1 can (14 oz) coconut milk
- 2-3 tablespoons red curry paste
- 2 cups mixed vegetables (bell peppers, carrots, broccoli)
- 2 tablespoons fish sauce
- 1 tablespoon sugar
- 1 tablespoon vegetable oil
- Fresh basil leaves for garnish
- Cooked rice for serving
Directions:
- Heat vegetable oil in a large pot over medium heat.
- Add the chicken and sauté until browned.
- Stir in the red curry paste and cook for another minute.
- Pour in the coconut milk and fish sauce, then add the mixed vegetables.
- Simmer for about 10-15 minutes until the chicken is cooked through and the veggies are tender.
- Stir in the sugar and adjust seasoning if necessary.
- Serve hot over cooked rice, garnished with fresh basil leaves.
how to serve Thai Red Curry Chicken
Serve the Thai Red Curry Chicken hot over a bed of cooked rice. The rice will soak up the delicious sauce, making every bite flavorful. You can also add additional fresh basil leaves on top for extra flavor and a nice presentation.
how to store Thai Red Curry Chicken
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in a pot over low heat until heated through. If you want to save it longer, you can freeze it in a freezer-safe container for up to 2 months.
tips to make Thai Red Curry Chicken
- Make sure to cut the chicken into even pieces for even cooking.
- Adjust the amount of red curry paste based on how spicy you like your food.
- Feel free to swap in your favorite vegetables or whatever you have on hand.
- For a vegetarian version, you can use tofu instead of chicken.
variation
You can make a seafood version by adding shrimp or fish instead of chicken. Another option is to cook it with different types of vegetables, such as snow peas, zucchini, or mushrooms, to change it up.
FAQs
1. Can I use light coconut milk?
Yes, you can use light coconut milk if you want a lower-fat version. The flavor may be slightly less creamy, but it will still be delicious.
2. What if I don’t have fish sauce?
You can substitute soy sauce for fish sauce if you want a vegetarian option or don’t have fish sauce on hand.
3. Is this recipe gluten-free?
Yes, this recipe can be gluten-free if you use gluten-free soy sauce instead of fish sauce. Make sure to check the labels of all ingredients for any gluten content.
Thai Red Curry Chicken
A delicious and comforting Thai dish made with chicken, coconut milk, and red curry paste, served over rice.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
- Diet: Non-vegetarian
Ingredients
- 1 lb chicken breast, cut into pieces
- 1 can (14 oz) coconut milk
- 2–3 tablespoons red curry paste
- 2 cups mixed vegetables (bell peppers, carrots, broccoli)
- 2 tablespoons fish sauce
- 1 tablespoon sugar
- 1 tablespoon vegetable oil
- Fresh basil leaves for garnish
- Cooked rice for serving
Instructions
- Heat vegetable oil in a large pot over medium heat.
- Add the chicken and sauté until browned.
- Stir in the red curry paste and cook for another minute.
- Pour in the coconut milk and fish sauce, then add the mixed vegetables.
- Simmer for about 10-15 minutes until the chicken is cooked through and the veggies are tender.
- Stir in the sugar and adjust seasoning if necessary.
- Serve hot over cooked rice, garnished with fresh basil leaves.
Notes
Store leftovers in an airtight container for up to 3 days in the refrigerator. Can be frozen for up to 2 months.