Description
This Thai Red Curry with Chicken recipe offers a flavorful and vibrant dish featuring tender chicken simmered in a rich red curry sauce made with coconut milk, aromatic spices, and fresh vegetables. Perfectly balanced with a touch of sweetness and tanginess, this quick and easy stovetop curry is ideal for a comforting weeknight meal served alongside steamed jasmine rice.
Ingredients
Scale
Protein
- 1 lb (450g) chicken breast or thighs, thinly sliced
Base & 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
- 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 & Garnish
- 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: 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. This will release the flavors of the paste.
- Add Liquids and Seasonings: Add the coconut milk, chicken broth (or water), fish sauce, brown sugar, lime juice, salt, and black pepper. Stir to combine and bring the mixture to a simmer.
- Add the Vegetables: Add the sliced bell pepper, carrot, bamboo shoots, and snap peas (if using). Let the curry simmer for about 5-7 minutes, until the vegetables are tender but still crisp.
- Finish the Dish: Return the cooked chicken to the skillet and stir to combine. Let the chicken simmer in the curry sauce for another 5-7 minutes, until fully cooked through and tender.
- Adjust Seasoning: Taste the curry and adjust the seasoning as needed with more salt, sugar, or lime juice, depending on your preference.
- Garnish: Once the curry is ready, remove the skillet from the heat. Stir in the fresh Thai basil and sliced bird’s eye chilies (if using).
- Serve: Serve the Thai Red Curry with Chicken over steamed jasmine rice. Garnish with chopped cilantro and lime wedges on the side for extra freshness.
Notes
- Use chicken thighs for a juicier, more flavorful curry, or chicken breast for a leaner option.
- Adjust the amount of red curry paste to control spice level.
- Optional vegetables like bamboo shoots and snap peas add texture and freshness but can be omitted.
- For a vegetarian version, substitute chicken with tofu and use vegetable broth instead of chicken broth.
- Garnish with fresh herbs and lime wedges for brightness and enhanced flavor.
- Leftovers keep well in the fridge for up to 2 days and reheat nicely on the stovetop or microwave.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
