Thai cuisine is known for its vibrant flavors, aromatic spices, and comforting dishes. Among the many delightful meals, Thai Red Curry Chicken stands out as a hearty and satisfying option that warms the soul. This dish combines tender chicken, creamy coconut milk, and a blend of spices that will transport you straight to the bustling streets of Bangkok. Perfectly paired with steamed rice, this flavorful curry is not only a feast for the palate but also quite simple to prepare at home.

What You’ll Love About This Recipe

– Rich and creamy texture from coconut milk
– Bold flavor from red curry paste
– Quick preparation and cooking time
– Versatile with various vegetable additions
– A beautiful presentation with vibrant colors

What to Buy

2 tablespoons vegetable oil: For sautéing and enhancing flavors.
2 shallots (diced): Adds sweetness and depth to the dish.
1 pound boneless, skinless chicken breasts (cubed): The star protein of this recipe.
3 tablespoons red curry paste: The key ingredient for that authentic Thai flavor.
13.5 ounces coconut milk (1 can): Creaminess that balances the spice.
3 kaffir lime leaves (optional, but recommended): Adds a distinctive citrusy aroma.
2 tablespoons brown sugar: Balances the spice with a touch of sweetness.
1 tablespoon fish sauce: For umami flavor (can substitute with soy sauce if desired).
1 red bell pepper (sliced): Adds color and crunch.
Chopped fresh cilantro: For garnish and fresh flavor.
Lime wedges: To serve alongside for an extra zing.

Appliances & Accessories

Large skillet or wok: Ideal for sautéing and simmering.
Wooden spoon or spatula: To stir and combine ingredients.
Measuring spoons: For precise ingredient measurements.
Chopping board and knife: For prepping your vegetables and chicken.

Directions: Thai Red Curry Chicken

Step 1: Prepare Your Ingredients

Begin by gathering all your ingredients. Dice the shallots, cube the chicken breasts, and slice the red bell pepper. If using, tear the kaffir lime leaves into smaller pieces to release their flavor.

Step 2: Heat the Oil

In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium heat. Once hot, add the diced shallots. Sauté for about 2-3 minutes until they become translucent and fragrant.

Step 3: Cook the Chicken

Add the cubed chicken breasts to the skillet. Cook for 5-7 minutes, stirring occasionally, until the chicken is no longer pink and is lightly browned on the outside.

Step 4: Add the Curry Paste

Stir in 3 tablespoons of red curry paste. Sauté for an additional 1-2 minutes, allowing the spices to bloom and coat the chicken evenly.

Step 5: Incorporate Coconut Milk

Pour in the 13.5 ounces of coconut milk and stir to combine. If using, add the torn kaffir lime leaves at this stage. Bring the mixture to a gentle simmer.

Step 6: Season the Curry

Add 2 tablespoons of brown sugar and 1 tablespoon of fish sauce to the skillet. Stir well to dissolve the sugar and mix in the seasoning. Let it simmer for about 10 minutes, allowing the flavors to meld.

Step 7: Add the Vegetables

In the last few minutes of cooking, add the sliced red bell pepper. Cook for an additional 2-3 minutes until the peppers are just tender but still crisp.

Step 8: Serve

Remove from heat and garnish with chopped fresh cilantro. Serve hot with lime wedges on the side for an extra burst of flavor.

Make It Your Way

Add vegetables like zucchini, snap peas, or broccoli for extra nutrition.
Substitute chicken with shrimp, tofu, or beef for a different protein option.
Adjust the spice level by using more or less red curry paste.
Serve over jasmine rice, brown rice, or with rice noodles for a unique twist.

Avoid These Traps

When making Thai Red Curry Chicken, consider the following pitfalls:

Using too much curry paste can overpower the dish; start with less and adjust to taste.
Skipping the brown sugar may result in a less balanced flavor; it’s essential for mellowing the spices.
Overcooking the chicken can lead to dryness; cook just until no longer pink.
Forgetting to add the lime wedges can miss the refreshing acidity that complements the curry.

Cooling, Storing & Rewarming

Leftover Thai Red Curry Chicken can be stored in an airtight container in the refrigerator for up to 3 days. To cool, let the curry come to room temperature before sealing. Reheat gently on the stove over medium heat or in the microwave until warmed through. If the curry thickens, add a splash of coconut milk or water to loosen it up.

Questions People Ask

Can I use light coconut milk instead of full-fat?

Yes, you can use light coconut milk, but the curry may be less creamy. Consider adding a bit more to maintain the desired texture.

Is red curry paste spicy?

Red curry paste can be spicy depending on the brand and the amount used. If you’re sensitive to spice, start with a smaller amount and adjust to your taste.

Are there vegetarian options for this curry?

Absolutely! You can substitute chicken with tofu or chickpeas, and use vegetable broth instead of fish sauce for a delicious vegetarian version.

What can I serve with Thai Red Curry Chicken?

This dish pairs beautifully with jasmine rice, brown rice, or rice noodles. You can also serve it with a side of steamed vegetables or a fresh salad for a complete meal.

The Takeaway

Thai Red Curry Chicken is a delightful dish that brings together the rich flavors of Thailand in a simple, easy-to-make recipe. With tender chicken, creamy coconut milk, and aromatic spices, it’s a meal that satisfies both the taste buds and the soul. Whether you’re looking to impress guests or simply want a comforting weeknight dinner, this recipe is sure to become a favorite in your kitchen. Enjoy every bite and savor the journey to Thailand with each delicious spoonful!