Description
Authentic Thai Red Curry Chicken is a comforting and flavorful dish featuring tender chicken, vibrant vegetables, and a rich coconut milk-based red curry sauce. This easy-to-make recipe brings the taste of Thailand to your kitchen.
Ingredients
Scale
- 1 pound boneless, skinless chicken thighs, sliced
- 1 cup coconut milk
- 3 tablespoons red curry paste
- 1 tablespoon vegetable oil
- 1 cup bell peppers, sliced (red and green)
- 1 cup broccoli florets
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 2 cups jasmine rice, cooked (for serving)
- Fresh basil leaves (for garnish)
- Lime wedges (for serving)
Instructions
- Heat the vegetable oil in a large skillet or wok over medium heat.
- Add the sliced chicken thighs and sauté until browned on all sides, about 5 minutes.
- Stir in the red curry paste and cook until fragrant, 1-2 minutes.
- Slowly add the coconut milk, stirring to combine with the curry paste.
- Stir in the sliced bell peppers and broccoli florets. Simmer for about 10 minutes until vegetables are tender.
- Add fish sauce and brown sugar. Stir to combine and adjust seasoning.
- Simmer for an additional 5-7 minutes to allow flavors to meld.
- Remove from heat and garnish with fresh basil leaves.
- Serve the Thai red curry chicken over jasmine rice with lime wedges on the side.
Notes
- Taste and adjust seasoning as needed.
- Use fresh basil for authentic flavor.
- Add Thai bird chilies or chili flakes for extra spice.
- For a vegetarian option, use tofu or mixed vegetables instead of chicken.
- For a seafood version, substitute shrimp or fish.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- This dish freezes well for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving (curry only)
- Calories: 490 kcal
- Sugar: N/A
- Sodium: N/A
- Fat: 25g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: 30g
- Cholesterol: N/A