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Thai Red Curry Chicken Recipe

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4 from 32 reviews

A vibrant and flavorful Thai Red Curry Chicken that comes together in just 30 minutes. This dish features tender chicken thighs simmered in a rich, creamy coconut milk base infused with red curry paste, fresh garlic, ginger, and a medley of colorful vegetables. Finished with a splash of lime juice and fresh herbs like cilantro and Thai basil, it offers a perfect balance of spicy, sweet, and tangy flavors, ideal for a quick and satisfying weeknight meal.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Curry Base

  • 2 tablespoons Vegetable oil
  • 2 cloves Garlic, grated
  • 2 teaspoons Ginger, peeled and grated
  • 5 tablespoons Red curry paste
  • 13.5 oz Coconut milk, full fat
  • 2 teaspoons Fish sauce
  • 1 tablespoon Granulated sugar
  • 1 tablespoon Lime juice

Vegetables

  • 1 Red pepper, cut into slices
  • ½ Onion, cut into slices

Protein

  • 1 pound Boneless chicken thighs or chicken tenders

Herbs

  • ¼ cup Cilantro, fresh, chopped
  • 1 cup Thai basil

Instructions

  1. Prepare the aromatics: Heat the vegetable oil in a large skillet over medium heat. Add the grated garlic and ginger and sauté for about 1 minute until fragrant, being careful not to burn them.
  2. Add the curry paste: Stir in the red curry paste and cook for 1-2 minutes, allowing the spices to release their aroma and blend with the garlic and ginger.
  3. Incorporate coconut milk and seasonings: Pour in the full-fat coconut milk, then add the fish sauce, granulated sugar, and lime juice. Stir well to combine all ingredients into a smooth curry sauce.
  4. Add vegetables: Introduce the sliced red pepper and onion to the skillet, stirring to coat them with the curry sauce.
  5. Cook the chicken: Add the boneless chicken thighs or tenders to the skillet, ensuring they are submerged in the curry sauce. Simmer gently over medium-low heat for 15-20 minutes, stirring occasionally, until the chicken is cooked through and the vegetables are tender.
  6. Finish with herbs: Remove the skillet from heat and stir in the chopped cilantro and Thai basil. Adjust seasoning with additional fish sauce or lime juice if desired.
  7. Serve: Serve the Thai red curry chicken hot over steamed jasmine rice or your preferred side to soak up the delicious sauce.

Notes

  • Use full-fat coconut milk for a richer, creamier curry experience.
  • If you prefer less heat, reduce the amount of red curry paste.
  • Chicken thighs provide more flavor and tenderness, but chicken tenders or breasts can be substituted.
  • Fresh Thai basil adds authentic aroma and flavor; if unavailable, substitute with regular basil or omit.
  • For a gluten-free version, ensure the fish sauce and curry paste are certified gluten-free.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Thai

Find it online: https://allyumcooks.com/thai-red-curry-chicken-recipe-2/