Description
Thai Red Curry Chicken is a delightful and vibrant dish that brings a taste of Thailand right into your kitchen. This recipe showcases the rich, aromatic flavors of red curry paste, combined with succulent chicken and fresh vegetables. Perfect for busy weeknights or a small gathering with friends, this dish creates a satisfying meal in just 30 minutes.
Ingredients
Scale
- 1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons red curry paste
- 1 can (13.5 oz) coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1 tablespoon vegetable oil
- Fresh basil leaves, for garnish
- Cooked jasmine rice, for serving
Instructions
- Prepare the Chicken: Start by cutting the chicken thighs into small, bite-sized pieces and set aside.
- Heat the Oil: In a large skillet or wok, heat the vegetable oil over medium-high heat.
- Cook the Chicken: Add the chicken pieces and sauté until browned (about 5-7 minutes).
- Add Curry Paste: Stir in the red curry paste, cooking for about a minute to release its fragrant aroma.
- Pour in the Coconut Milk: Gradually pour the coconut milk into the pan, stirring well to combine.
- Season It: Add the fish sauce and brown sugar to the mixture, blending all the ingredients together.
- Add Vegetables: Toss in the sliced red bell pepper and broccoli florets, cooking for an additional 5-7 minutes until the vegetables are tender but still vibrant.
- Adjust Taste: Taste the curry and adjust seasonings if necessary. You can add more fish sauce for saltiness or sugar for sweetness if you prefer.
- Garnish and Serve: Once everything is well combined, remove from heat. Garnish with fresh basil leaves before serving.
- Enjoy with Rice: Serve the Thai Red Curry Chicken over cooked jasmine rice for a complete meal.
Notes
- Choose Fresh Ingredients: Always opt for fresh vegetables and high-quality chicken to enhance the flavor and nutrient profile of your Thai Red Curry Chicken.
- Adjust Spice Levels: If you prefer a milder dish, use less red curry paste or choose a milder variety. Conversely, you can add extra paste for more heat.
- Experiment with Herbs: Fresh herbs like cilantro or mint can add a unique zing to the dish, making it even more refreshing.
- Serve Immediately: Thai Red Curry Chicken tastes best when served hot. Enjoy it right after cooking for the ultimate experience.
- Pair with Broth: Consider serving with a light chicken or vegetable broth as a starter to balance the richness of the curry.
- Can I use chicken breast instead of thighs?: Yes, you can substitute chicken breasts for thighs. However, remember that thighs are juicier and more flavorful.
- What if I don’t have red curry paste?: If red curry paste is unavailable, you can use yellow or green curry paste, adjusting quantities according to your taste preference.
- Is there a gluten-free option?: The recipe is naturally gluten-free if you use gluten-free fish sauce.
- Can I add more vegetables?: Absolutely! Feel free to add vegetables you enjoy or have on hand, such as carrots, snap peas, or baby corn.
- What can I use instead of coconut milk?: For a lighter option, you can use low-fat coconut milk or almond milk. However, this will change the flavor profile slightly.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stir-fry
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: N/A
- Sodium: N/A
- Fat: 20g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: N/A
- Cholesterol: N/A