Thai Red Curry Chicken
Thai Red Curry Chicken features tender chicken simmered in a fragrant, spicy red curry sauce enriched with coconut milk and aromatic herbs—an authentic taste of Thai cuisine that’s both comforting and vibrant.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Skillet
- Cuisine: Thai
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tbsp red curry paste
- 1 can (14 oz) coconut milk
- 1 cup chicken broth
- 1 tbsp vegetable oil
- 2 cloves garlic, minced
- 1 small onion, sliced
- 1 red bell pepper, sliced
- 1 cup bamboo shoots (optional)
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- Fresh basil leaves for garnish
- Juice of 1 lime
- Steamed jasmine rice, for serving
Instructions
- Heat the vegetable oil in a large skillet over medium heat. Add garlic and onions; sauté until fragrant and softened.
- Add the red curry paste and stir for 1-2 minutes until fragrant.
- Pour in the coconut milk and chicken broth, stirring to combine.
- Add the chicken pieces, bamboo shoots (if using), red bell pepper, fish sauce, and brown sugar.
- Simmer uncovered for 15-20 minutes until the chicken is cooked through and the sauce thickens slightly.
- Remove from heat and stir in lime juice.
- Serve hot over steamed jasmine rice and garnish with fresh basil leaves.
Notes
For extra heat, add sliced red chili peppers or chili flakes. This dish pairs wonderfully with steamed vegetables or a side of crispy spring rolls.
Find it online: https://grilldrip.com/thai-red-curry-chicken-delicious-recipe/