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Thai Red Curry Chicken

Thai Red Curry Chicken in a bowl over rice

Thai Red Curry Chicken is a culinary journey to the vibrant flavors of Thailand, offering a harmonious blend of creamy coconut milk, aromatic herbs, and a medley of crisp, colorful vegetables. This recipe serves four, each portion containing approximately 350 calories, making it a nourishing and satisfying choice. Its swift preparation, with only 15 minutes of prep and 25 minutes of cooking, caters to both time-pressed weeknight meals and special occasions. The flexibility of spice and sweetness levels, customizable through adjustments to the curry paste and brown sugar, ensures it suits various palate preferences. With a tantalizing balance of flavors, from the fragrant kaffir lime leaves to the tang of lime juice, and the comforting creaminess of coconut milk, this dish is a delightful and accessible introduction to Thai cuisine, promising an authentic and delectable dining experience for all.

Untitled design.png
Untitled design.png

Servings

4

Prep Time:

15 min

Cook Time:

25 min

INGREDIENTS:

  • 1 pound (450g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces

  • 1 red bell pepper, sliced

  • 1 yellow bell pepper, sliced

  • 1 small zucchini, sliced

  • 1 small eggplant, diced

  • 1 cup baby corn, halved

  • 1 cup snap peas

  • 3-4 kaffir lime leaves (optional)

  • 2-3 tablespoons fish sauce

  • 1-2 tablespoons brown sugar (adjust to taste)

  • Juice of 1 lime

  • Fresh basil leaves, for garnish

  • Salt and pepper to taste

4

Servings

PREPARATION:


  1. Prepare the Curry Paste: If you're using homemade curry paste, combine the red curry paste and vegetable oil in a large pan or wok over medium heat. Stir and cook for 2-3 minutes until fragrant.

  2. Cook the Chicken: Add the chicken pieces to the pan and stir-fry for about 5-6 minutes until they are cooked through and lightly browned. Remove the cooked chicken and set it aside.

  3. Create the Curry Base: In the same pan, pour in the coconut milk and stir until the coconut milk and curry paste are well combined. Add the kaffir lime leaves if using. Let it simmer for a few minutes to infuse the flavors.

  4. Add Vegetables: Stir in the sliced bell peppers, zucchini, eggplant, baby corn, and snap peas. Cook for about 5-7 minutes or until the vegetables are tender but still crisp.

  5. Season the Curry: Return the cooked chicken to the pan. Season the curry with fish sauce, brown sugar, salt, and pepper. Stir in the lime juice and adjust the seasoning to your taste preferences.

  6. Simmer: Allow the curry to simmer for an additional 5 minutes, letting all the ingredients meld together and the sauce thicken slightly.

  7. Garnish and Serve: Remove the kaffir lime leaves, if used, and garnish the Thai Red Curry Chicken with fresh basil leaves. Serve hot over steamed jasmine rice or noodles.

NOTES:


Recommended to cook this recipe in this Potinv Hybrid Stainless Steel Wok.


Potinv Hybrid Stainless Steel Wok

Thai Red Curry Chicken
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