A creamy, aromatic Thai red curry loaded with tender chicken, vibrant red peppers, and wilted spinach. Simmered in a luscious coconut milk base infused with red curry paste, this dish is both comforting and bold—perfect with steamed jasmine rice for a satisfying meal.
Why You’ll Love This Recipe
This Thai Red Curry with Chicken & Spinach is an ideal choice for a quick yet flavorful dinner. It delivers restaurant-quality taste with minimal effort, thanks to the vibrant Thai red curry paste and rich coconut milk. The addition of fresh spinach and bell pepper adds nutrients and color, making it a wholesome and balanced dish. Ready in under 30 minutes, this curry is both a weeknight lifesaver and an impressive meal for guests.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 1 lb (450 g) chicken breast, sliced thinly
- 1 tbsp vegetable oil
- 2 tbsp Thai red curry paste
- 1 can (13.5 oz) coconut milk
- 1 tbsp fish sauce (or soy sauce for a milder version)
- 1 tbsp brown sugar
- 1 red bell pepper, thinly sliced
- 2 cups fresh spinach leaves
- 1 tsp grated ginger (optional)
- Juice of 1/2 lime
- Fresh cilantro (for garnish)
Directions
- Heat the oil in a large skillet or wok over medium heat. Add the red curry paste and stir-fry for 1 minute to release its aromas.
- Add the sliced chicken and cook until lightly browned on the outside, about 4–5 minutes.
- Pour in the coconut milk, fish sauce, and brown sugar. Stir well and bring to a gentle simmer.
- Add the red bell pepper and continue simmering for 5–7 minutes, or until the chicken is fully cooked and the peppers are tender.
- Stir in the spinach and cook until wilted, about 1–2 minutes.
- Squeeze in the lime juice and adjust seasoning to taste.
- Serve hot, garnished with fresh cilantro and paired with steamed jasmine rice.
Servings and timing
This recipe serves 4 people.
Preparation time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes
Variations
- Vegetarian Option: Use tofu instead of chicken and soy sauce in place of fish sauce.
- Spicier Curry: Add fresh sliced chili or extra curry paste for more heat.
- Add Vegetables: Include mushrooms, zucchini, or bamboo shoots for added texture and nutrition.
- Use Green Curry Paste: Swap red curry paste for green curry paste for a different flavor profile.
- Creamier Version: Add an extra 1/4 cup of coconut cream for a richer sauce.
storage/reheating
Store leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop over low heat, stirring occasionally. You may need to add a splash of water or coconut milk to loosen the sauce.
Microwave reheating is also effective—heat in 1-minute intervals, stirring between each until heated through.
FAQs
Can I use chicken thighs instead of chicken breasts?
Yes, boneless skinless chicken thighs work well and remain tender during simmering.
Is Thai red curry paste very spicy?
It has moderate heat. You can adjust the quantity to suit your preference or add fresh chili for more spice.
What can I substitute for fish sauce?
Soy sauce or tamari are suitable alternatives, especially for those avoiding fish products.
Can I make this dish vegan?
Yes, replace chicken with tofu or tempeh, use soy sauce, and ensure your curry paste is vegan.
How do I thicken the curry sauce?
Let it simmer uncovered to reduce the liquid, or stir in a bit of coconut cream for added thickness.
Can I freeze Thai red curry?
Yes, it freezes well. Store in a freezer-safe container for up to 2 months. Thaw and reheat gently.
What type of rice pairs best with this dish?
Steamed jasmine rice is traditional, but brown rice or basmati rice also work well.
Can I make this curry in advance?
Yes, it’s great for meal prep. Flavors deepen over time, making leftovers even more delicious.
Is it necessary to add sugar?
Brown sugar balances the heat and acidity. If preferred, reduce or omit it based on taste.
Can I use frozen spinach?
Yes, thaw and drain it well before adding to prevent excess liquid in the curry.
Conclusion
Thai Red Curry with Chicken & Spinach is a comforting, flavor-packed dish that brings the bold essence of Thai cuisine to your home kitchen. Quick to prepare and easy to customize, it’s perfect for both busy weeknights and casual dinner gatherings. With its creamy coconut base and vibrant ingredients, this curry is sure to become a staple in your meal rotation.
Print
Thai Red Curry with Chicken & Spinach
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Thai
- Diet: Halal
Description
Un curry rouge thaï crémeux et aromatique, composé de poulet tendre, de poivrons rouges et d’épinards dans une base de lait de coco. Audacieux et réconfortant, il se déguste idéalement avec du riz au jasmin pour un repas complet et satisfaisant.
Ingredients
- 1 lb (450 g) de poitrine de poulet, coupée en fines tranches
- 1 cuillère à soupe d’huile végétale
- 2 cuillères à soupe de pâte de curry rouge thaï
- 1 boîte (13,5 oz) de lait de coco
- 1 cuillère à soupe de sauce de poisson (ou de sauce soja pour une version plus douce)
- 1 cuillère à soupe de cassonade
- 1 poivron rouge, finement tranché
- 2 tasses de feuilles d’épinards fraîches
- 1 cuillère à café de gingembre râpé (facultatif)
- Jus d’1/2 citron vert
- Coriandre fraîche (pour la garniture)
Instructions
- Faire chauffer l’huile dans une grande poêle ou un wok à feu moyen. Ajouter la pâte de curry rouge et faire revenir 1 minute pour libérer les arômes.
- Ajoutez le poulet coupé en tranches et faites-le cuire jusqu’à ce qu’il soit légèrement doré à l’extérieur, environ 4 à 5 minutes.
- Versez le lait de coco, la sauce de poisson et la cassonade. Mélangez et portez à frémissement.
- Ajoutez le poivron rouge et laissez mijoter pendant 5 à 7 minutes, jusqu’à ce que le poulet soit complètement cuit et que les poivrons soient tendres.
- Incorporer les épinards et cuire jusqu’à ce qu’ils soient flétris, environ 1 à 2 minutes.
- Pressez le jus de citron vert et ajustez l’assaisonnement à votre goût.
- Servir chaud, garni de coriandre fraîche et accompagné de riz.
Notes
- Remplacez le tofu par une version végétarienne et utilisez de la sauce soja à la place de la sauce de poisson.
- Pour plus de piquant, ajoutez un piment rouge émincé ou une pincée de flocons de piment.
- Les restes se conservent bien au réfrigérateur jusqu’à 3 jours et ont encore meilleur goût le lendemain.
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 5g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 70mg
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