Description
This vibrant Thai Red Curry Chicken is a quick and flavorful 30-minute meal featuring tender chicken thighs simmered in a rich coconut milk curry, infused with fragrant red curry paste, fresh herbs, and a balance of tangy lime and sweet sugar. Perfect for an easy weeknight dinner served with jasmine rice.
Ingredients
Scale
Ingredients
- 2 tbsp Vegetable oil
- 2 cloves Garlic, grated
- 2 tsp Ginger, peeled and grated
- 5 tbsp Red curry paste
- 13.5 oz Coconut milk (full fat)
- 2 tsp Fish sauce
- 1 tbsp Granulated sugar
- 1 tbsp Lime juice
- 1 Red pepper, cut into slices
- 1/2 Onion, cut into slices
- 1 pound Boneless chicken thighs (or chicken tenders)
- 1/4 cup Fresh cilantro, chopped
- 1 cup Thai basil
Instructions
- Heat the aromatics: Heat the vegetable oil in a large skillet over medium-high heat. Add the grated garlic and ginger, sautéing while stirring constantly until the garlic turns golden brown and fragrant, about 1-2 minutes.
- Add curry paste: Stir in the red curry paste and cook for about 1 minute, continuing to stir constantly until the paste releases its aroma.
- Mix in liquids and seasonings: Pour in the coconut milk, fish sauce, granulated sugar, and lime juice. Stir everything together thoroughly with a wooden spoon until well combined and the sauce is smooth.
- Add vegetables and herbs: Add the sliced red pepper, onion, and chopped cilantro to the skillet, stirring to combine all ingredients evenly in the sauce.
- Simmer the mixture: Bring the curry to a gentle simmer, then reduce the heat to medium. Cover the skillet and let the mixture simmer for about 7-8 minutes to allow the flavors to meld and vegetables to soften.
- Cook the chicken: Add the boneless chicken thighs pieces to the skillet, stirring them into the curry. Continue to simmer, covered, for 5-7 minutes or until the chicken is cooked through and tender.
- Finish and serve: Stir in the fresh Thai basil leaves. Taste the curry and adjust seasoning as needed by adding more lime juice or salt. Serve immediately with steamed jasmine rice for a complete meal.
Notes
- You can substitute chicken thighs with chicken tenders or breast, adjusting cooking time accordingly.
- For a spicier curry, increase the amount of red curry paste or add sliced fresh chili.
- Use full-fat coconut milk for a richer, creamier sauce.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
- To make it gluten free, confirm the fish sauce and curry paste labels as some contain additives.
