Description
This Easy Thai Red Curry Chicken is a flavorful, one-pot meal ready in just 30 minutes. Featuring tender chicken breast strips simmered in a fragrant, creamy coconut milk base enriched with red curry paste, garlic, ginger, and coriander. Fresh vegetables like carrots and red bell pepper add vibrant color and crunch, while lime zest and cilantro brighten the dish. Perfect for a quick weeknight dinner with authentic Thai flavors.
Ingredients
Scale
Main Ingredients
- 2 tablespoon coconut oil (or other cooking oil)
- 1 cup onion, finely diced (white or yellow onion)
- ½ teaspoon salt or more to taste
- 4 large garlic cloves, minced (about 2 tablespoons)
- 1 teaspoon ground ginger (or 1 tablespoon fresh grated or minced ginger)
- 1 teaspoon ground coriander
- 4-6 tablespoon Thai red curry paste (Maesri Brand recommended)
- 1 can unsweetened coconut milk, full-fat (14-ounce can, Thai Kitchen Brand recommended)
- 1 tablespoon brown sugar or to taste
- 1 ½ pounds boneless skinless chicken breast, cut into thin strips about 3″ long, ½” wide (or chicken thighs)
- 1 tablespoon fish sauce or soy sauce
- 1 cup carrots, shredded or julienned
- 1 cup red bell pepper, sliced or diced (about half large bell pepper)
- 1 lime, zest and juice
- ¼ cup fresh cilantro, chopped and divided (can substitute Thai basil)
Instructions
- Sauté Onions: Heat coconut oil in a large skillet over medium-high heat. Once hot, add finely diced onions and ½ teaspoon salt. Cook for about 3 minutes, stirring often, until onions are softened and translucent.
- Add Aromatics and Curry Paste: Stir in red curry paste, minced garlic, ground ginger, and ground coriander. Cook for about 1 minute, stirring frequently, until fragrant and well combined with onions.
- Add Liquids and Chicken: Pour in the full can of unsweetened coconut milk and add brown sugar and fish sauce (or soy sauce). Stir well, then add the chicken strips. Bring the mixture to a simmer, then reduce heat to medium. Simmer uncovered for 7 minutes, stirring occasionally to prevent sticking.
- Add Vegetables and Continue Simmering: Add shredded carrots and sliced red bell peppers to the skillet. Continue simmering for another 5-7 minutes until the sauce slightly thickens and the chicken is fully cooked (internal temperature should reach 165°F).
- Finish with Lime and Cilantro: Remove skillet from heat. Stir in lime zest, half of the lime juice, and half of the chopped cilantro. Taste the curry and adjust seasoning by adding more lime juice, salt, brown sugar, or curry paste if desired for heat and balance.
- Serve and Garnish: Transfer to serving dishes, garnish with the remaining fresh cilantro, and enjoy immediately. This curry pairs well with steamed jasmine rice or your favorite grain.
Notes
- Thai Red Curry Paste Brands: Maesri brand provides a spicier and more flavorful curry paste. Thai Kitchen brand is milder and sweeter; adjust sugar and spice accordingly.
- Spice Levels: Use 4 tablespoons Maesri paste for medium-hot, 5 tablespoons for hot. For milder, use less paste. Adjust with extra brown sugar or coconut milk to tame heat.
- Fish Sauce Substitute: Use equal amounts of soy sauce if fish sauce is unavailable.
- Lime Zest & Juice Substitute: Lemongrass and kaffir lime leaves are typical authentic flavors. Use lime zest and juice as an accessible alternative.
- Alternative Ingredients: Chicken thighs can be used instead of breast for juicier meat.
- Sauce Thickness: Add ½ cup chicken broth along with coconut milk if you prefer a thinner sauce.
- Slow Cooker Instructions: Sauté onions and spices first; deglaze with some coconut milk, transfer to slow cooker, add remaining ingredients (except lime and cilantro), cook on high 2-3 hours or low 4-5 hours. Add lime zest, juice, and cilantro before serving.
- Vegetable Texture: For crisper bell peppers, add them during the last 30 minutes of slow cooking.
- Thicken Sauce: Use a slurry of 2-3 teaspoons cornstarch mixed with 2 tablespoons water, add and cook on high for 15 minutes in slow cooker.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 380
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 18 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 75 mg
