Description
A quick and easy Thai red curry chicken recipe that balances rich, creamy coconut milk with a perfect kick of spice, ideal for busy weeknights.
Ingredients
Scale
- 1.5 pounds boneless, skinless chicken thighs
- 3 tablespoons Thai red curry paste
- 1 can (13.5 oz) full-fat coconut milk
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 large bell pepper, sliced
- 1 cup fresh basil leaves
- Jasmine rice (for serving, optional)
Instructions
- Dice the onion, mince the garlic and ginger, and slice the bell pepper into thin strips. Cut the chicken thighs into bite-sized pieces.
- Heat 1 tablespoon of oil in a large skillet over medium heat. Add the onion and cook until softened, about 2 minutes.
- Stir in the garlic and ginger, cooking until fragrant, about 30 seconds.
- Add the red curry paste and stir, toasting for about 1 minute until spices bloom.
- Increase heat to medium-high and add the chicken pieces. Stir frequently and cook until the chicken is no longer pink on the outside, about 5 minutes.
- Pour in the coconut milk, fish sauce, and brown sugar. Stir well to combine.
- Bring to a gentle simmer, then reduce heat to medium-low and cook uncovered for about 8 minutes until chicken is cooked through and sauce thickens, stirring occasionally.
- Add the sliced bell peppers and cook for another 2 minutes until just tender but still crunchy.
- Remove from heat and stir in fresh basil leaves.
- Serve hot over steamed jasmine rice, optionally garnished with extra basil or a wedge of lime.
Notes
Use full-fat coconut milk for a creamy sauce. Toast the curry paste in oil before adding liquids to unlock flavor. Adjust spice level by varying curry paste amount. Store leftovers in an airtight container in the fridge for up to 4 days; reheat gently with a splash of water or coconut milk to loosen sauce. Avoid microwaving straight from fridge to prevent coconut milk separation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving (approxima
- Calories: 380
- Sugar: 6
- Sodium: 600
- Fat: 22
- Saturated Fat: 18
- Carbohydrates: 15
- Fiber: 3
- Protein: 28
Keywords: Thai red curry, chicken curry, coconut milk curry, quick dinner, easy Thai recipe, weeknight dinner, one-pot meal