Irresistible Thai Red Curry Chicken Recipe You’ll Love

The rich aroma of Thai Red Curry Chicken wafts through your kitchen, making your mouth water in anticipation. With its vibrant colors and a symphony of spices, this dish is not just food; it’s a full-on flavor experience that dances on your palate. coconut curry chicken meatballs.

Picture yourself serving this dish at a cozy dinner party, where friends gather around the table, savoring the delightful blend of tender chicken and aromatic curry. garlic parmesan chicken It’s the perfect meal for unwinding after a long day or impressing guests on a special occasion.

I still remember the first time I made Thai Red Curry Chicken; my friends devoured it faster than I could say “curry”! chicken noodle soup.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Boneless, Skinless Chicken Breasts: I usually use about 3-4 chicken breasts, but feel free to adjust based on your crowd.

• Coconut Milk: The creaminess adds depth; opt for full-fat for richness or light for a healthier twist.

• Thai Red Curry Paste: Choose a brand with natural ingredients for authentic flavor—it’s the heart of this curry.

• Fresh Vegetables: Bell peppers and zucchini are great choices; they add color and crunch to the dish.

• Fresh Basil Leaves: Use Thai basil if possible; its unique flavor elevates the entire dish.

• Fish Sauce: A key ingredient that brings umami; go for low-sodium options to control saltiness.

• Lime Juice: Freshly squeezed lime juice brightens flavors and balances richness beautifully.

• Garlic and Ginger: Fresh minced garlic and ginger provide aromatic warmth—don’t skip these!

• Brown Sugar: A touch of sweetness helps round out the spiciness of the curry paste.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prep Your Ingredients: Start by slicing the chicken into bite-sized pieces. Chop your bell peppers and zucchini into thin strips. Mince garlic and ginger finely to maximize their flavors.

Sauté Aromatics: In a large skillet over medium heat, add some oil. Toss in garlic and ginger until they release their fragrant aromas—about 1 minute should do it!

Add the Chicken: Increase heat to medium-high, then add sliced chicken. Cook until browned on all sides—around 5-7 minutes will get you there.

Incorporate Curry Paste and Coconut Milk: Stir in the red curry paste until well combined with chicken, then pour in coconut milk. Allow it to simmer gently while mixing thoroughly.

Toss in Veggies and Seasonings: Add bell peppers and zucchini along with fish sauce, lime juice, and brown sugar. Let everything simmer until veggies soften but still retain some crunch—approximately 5-10 minutes.

Finish with Fresh Herbs: Just before serving, stir in fresh basil leaves. They will wilt slightly but retain their fresh flavor, enhancing your dish’s overall appeal.

Now that you’ve followed these steps, you’re ready to serve this delectable Thai Red Curry Chicken! Enjoy it over jasmine rice or with warm naan bread for dipping—your taste buds will thank you! delicious chicken recipes. For more inspiration, check out this baked teriyaki chicken recipe.

Perfecting the Cooking Process

Start by searing the chicken for a golden crust, then sauté the veggies and add curry paste before simmering everything together.

Add Your Touch

Feel free to swap chicken for tofu or shrimp, and experiment with different vegetables like bell peppers or zucchini for a personal twist.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove to maintain texture and flavor.

Sometimes, my friends insist I’m a wizard when I make this dish; they claim it’s magical how one pot brings everyone together around the table.

FAQ

What can I substitute for chicken in Thai Red Curry Chicken?

For more inspiration, check out this crockpot chicken tortellini recipe.

You can easily use tofu, shrimp, or even beef as a tasty alternative.

Can I make Thai Red Curry Chicken vegetarian?

Absolutely! Just replace chicken with tofu and use vegetable broth instead of chicken broth.

How spicy is Thai Red Curry Chicken?

The spice level depends on the curry paste; adjust it according to your taste preferences!

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Thai Red Curry Chicken

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• Author: Michaela Thompson
• Total Time: 35 minutes
• Yield: Serves 4

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Description

Thai Red Curry Chicken is a vibrant, aromatic dish that brings the essence of Thailand right to your dinner table. With tender chicken simmered in creamy coconut milk and fragrant red curry paste, this dish bursts with flavor. Perfect for cozy dinners or impressing guests, it’s both simple to prepare and visually stunning. Serve it over jasmine rice or with warm naan for a complete meal that will leave everyone craving more.

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Ingredients

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• 4 boneless, skinless chicken breasts (about 1 lb)
• 1 can (13.5 oz) coconut milk
• 3 tbsp Thai red curry paste
• 1 cup bell peppers, sliced
• 1 cup zucchini, sliced
• 1/2 cup fresh basil leaves
• 2 tbsp fish sauce (low-sodium)
• Juice of 1 lime
• 3 cloves garlic, minced
• 1 inch ginger, minced
• 1 tbsp brown sugar
• 2 tbsp vegetable oil

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Instructions

1. Slice chicken into bite-sized pieces. Chop bell peppers and zucchini into thin strips. Mince garlic and ginger.
2. Heat oil in a large skillet over medium heat. Sauté garlic and ginger until fragrant (about 1 minute).
3. Increase heat to medium-high; add chicken and cook until browned (5-7 minutes).
4. Stir in red curry paste until combined, then pour in coconut milk and simmer gently.
5. Add bell peppers, zucchini, fish sauce, lime juice, and brown sugar; simmer until veggies soften but are still crunchy (5-10 minutes).
6. Stir in fresh basil just before serving.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Main
• Method: Sautéing
• Cuisine: Thai

Nutrition

• Serving Size: 1 cup (approximately 250g)
• Calories: 400
• Sugar: 6g
• Sodium: 650mg
• Fat: 20g
• Saturated Fat: 12g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 23g
• Fiber: 3g
• Protein: 28g
• Cholesterol: 70mg