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Thai Red Curry Chicken Recipe

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4.1 from 54 reviews

A quick and flavorful Thai Red Curry Chicken recipe that comes together in just 30 minutes. This dish combines tender boneless chicken thighs with aromatic garlic, ginger, and red curry paste simmered in rich coconut milk, balanced with fish sauce, lime juice, and a touch of sugar. Paired with fresh vegetables like red pepper and onion, and finished with fragrant Thai basil and cilantro, this meal is a perfect weekday dinner that brings authentic Thai flavors to your table effortlessly.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Main Ingredients

  • 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
  • 1 Red pepper, cut into slices
  • ½ Onion, cut into slices
  • 1 pound Boneless chicken thighs or chicken tenders
  • ¼ cup Cilantro, fresh chopped
  • 1 cup Thai basil

Instructions

  1. Prepare the aromatics: Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium heat. Add the grated garlic and ginger and sauté until fragrant, about 1-2 minutes, stirring constantly to prevent burning.
  2. Add the red curry paste: Stir in 5 tablespoons of red curry paste and cook for another 1-2 minutes to release the flavors and aromas.
  3. Incorporate coconut milk and seasonings: Pour in the 13.5 oz full-fat coconut milk, stirring well to combine with the curry paste. Add 2 teaspoons of fish sauce, 1 tablespoon of granulated sugar, and 1 tablespoon of lime juice. Stir to blend all ingredients evenly.
  4. Add vegetables and chicken: Add the sliced red pepper and onion to the skillet. Then place the 1 pound of boneless chicken thighs or chicken tenders into the curry sauce, submerging them as much as possible.
  5. Simmer until chicken is cooked: Bring the mixture to a gentle simmer. Cover the skillet and cook for about 15 minutes, or until the chicken is cooked through and tender, stirring occasionally to prevent sticking.
  6. Finish with fresh herbs: Once the chicken is cooked, remove the skillet from heat. Stir in ¼ cup chopped fresh cilantro and 1 cup fresh Thai basil to add a burst of flavor and freshness.
  7. Serve: Serve the Thai red curry chicken hot over steamed jasmine rice or your preferred side. Garnish with extra cilantro or basil if desired.

Notes

  • Use full-fat coconut milk for a richer and creamier curry.
  • Adjust the amount of red curry paste to control the spice level.
  • Boneless chicken thighs offer more flavor and tenderness compared to chicken tenders.
  • For a vegetarian version, substitute chicken with firm tofu or vegetables like eggplant and cauliflower.
  • If fresh Thai basil is not available, sweet basil can be used as a substitute.
  • This curry freezes well; store leftovers in an airtight container and reheat gently.
  • 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/