Easy Thai Red Curry Chicken (Printable Version)
A vibrant, creamy coconut milk curry with tender chicken, fresh vegetables, and authentic Thai spices.
# What You'll Need:
→ Oils and Fats
01 -
2 tablespoons coconut oil (or alternative cooking oil)
→ Aromatics
02 -
1 cup finely diced onion (white or yellow)
03 -
4 large garlic cloves, minced (approximately 2 tablespoons)
04 -
1 teaspoon ground ginger or 1 tablespoon fresh grated ginger
05 -
1 teaspoon ground coriander
→ Seasonings and Sauces
06 -
½ teaspoon salt, or to taste
07 -
4 to 6 tablespoons Thai red curry paste
08 -
1 can (14 ounces) full-fat unsweetened coconut milk
09 -
1 tablespoon brown sugar, or to taste
10 -
1 tablespoon fish sauce or soy sauce
→ Proteins
11 -
680 grams boneless skinless chicken breast, cut into thin strips (approx. 3 inches long, ½ inch wide)
→ Vegetables and Herbs
12 -
1 cup shredded or julienned carrots
13 -
1 cup red bell pepper, sliced or diced (about half a large pepper)
14 -
1 lime, zest and juice
15 -
¼ cup fresh cilantro, chopped, divided (or substitute with Thai basil)
# Step-by-Step Guide:
01 -
Heat coconut oil in a large skillet over medium-high heat until hot. Add diced onions and salt. Cook for 3 minutes, stirring frequently, until onions become soft and translucent.
02 -
Add red curry paste, minced garlic, ground ginger, and ground coriander to the skillet. Stir continuously for 1 minute until fragrant and evenly combined with the onions.
03 -
Pour in the full can of coconut milk. Stir in brown sugar and fish sauce or soy sauce. Mix well before adding the chicken strips. Bring to a gentle simmer, then reduce heat to medium. Simmer uncovered for 7 minutes, stirring occasionally.
04 -
Introduce shredded carrots and sliced red bell peppers to the skillet. Continue to simmer for 5 to 7 minutes until the sauce thickens slightly and chicken reaches an internal temperature of 74°C (165°F).
05 -
Remove skillet from heat. Stir in lime zest, half the lime juice, and half the chopped cilantro. Adjust seasoning by adding additional lime juice, salt, brown sugar, or curry paste as desired for balance and heat.
06 -
Transfer to serving plates. Garnish with the remaining cilantro. Serve immediately, ideally accompanied by steamed jasmine rice or preferred grains.
# Additional Notes:
01 -
Use fresh ginger for a more vibrant flavor; adjust curry paste amount depending on preferred spice level.