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Homemade Thai Red Curry Chicken photo

Thai Red Curry Chicken

This Thai Red Curry Chicken is a flavor-packed delight! Tender chicken in creamy coconut milk with aromatic spices makes it a perfect comfort meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Thai
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 tablespoons vegetable oil for sautéing
  • 2 shallots (diced)
  • 1 pound boneless, skinless chicken breasts (cubed)
  • 3 tablespoons red curry paste for authentic flavor
  • 13.5 ounces coconut milk (1 can)
  • 3 kaffir lime leaves (optional, but recommended)
  • 2 tablespoons brown sugar to balance spice
  • 1 tablespoon fish sauce (or soy sauce)
  • 1 red bell pepper (sliced)
  • Chopped fresh cilantro (for garnish)
  • Lime wedges (to serve)

Equipment

  • Large skillet or wok
  • Wooden spoon or spatula
  • Measuring spoons
  • Chopping Board and Knife

Method
 

Directions
  1. Step 1: Prepare Your Ingredients - Gather all your ingredients. Dice the shallots, cube the chicken breasts, and slice the red bell pepper. Tear the kaffir lime leaves into smaller pieces.
  2. Step 2: Heat the Oil - In a large skillet, heat 2 tablespoons of vegetable oil over medium heat. Add the diced shallots and sauté for 2-3 minutes.
  3. Step 3: Cook the Chicken - Add the cubed chicken breasts to the skillet and cook for 5-7 minutes until no longer pink.
  4. Step 4: Add the Curry Paste - Stir in 3 tablespoons of red curry paste and sauté for 1-2 minutes.
  5. Step 5: Incorporate Coconut Milk - Pour in 13.5 ounces of coconut milk and stir. Add the kaffir lime leaves and bring to a gentle simmer.
  6. Step 6: Season the Curry - Add 2 tablespoons of brown sugar and 1 tablespoon of fish sauce. Stir well and let simmer for 10 minutes.
  7. Step 7: Add the Vegetables - In the last few minutes, add the sliced red bell pepper and cook for 2-3 minutes.
  8. Step 8: Serve - Remove from heat and garnish with chopped cilantro. Serve hot with lime wedges.

Notes

  • Store leftovers in an airtight container in the fridge for up to 3 days.
  • Add vegetables like zucchini or broccoli for extra nutrition.
  • Adjust spice levels by varying the amount of red curry paste.