Go Back
–+ servings
Thai Red Curry Chicken

Thai Red Curry Chicken in 30 Minutes: Flavorful & Easy

This Thai Red Curry Chicken combines tender chicken and colorful veggies in a creamy coconut sauce, ready in just 30 minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Thai
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Coconut Oil Can substitute with any cooking oil.
  • 1 cup Onion, finely diced Use white or yellow onion for sweetness.
  • 0.5 teaspoon Salt Enhance flavor to taste.
  • 4 large cloves Garlic, minced Crush or finely chop for better flavor.
  • 1 teaspoon Ground Ginger Fresh ginger is preferred.
  • 1 teaspoon Ground Coriander Can use fresh coriander if desired.
  • 4-6 tablespoons Thai Red Curry Paste Use Maesri Brand for spiciness.
For the Sauce
  • 1 can Coconut Milk, full-fat (14-ounce) Using unsweetened coconut milk yields the best flavor.
  • 1 tablespoon Brown Sugar Adjust to taste for desired sweetness.
  • 1 tablespoon Fish Sauce Can substitute with soy sauce.
For the Protein and Veggies
  • 1.5 pounds Chicken Breast, boneless, skinless Can substitute with thighs.
  • 1 cup Carrots, shredded/julienned Fresh or pre-cut available.
  • 1 cup Red Bell Pepper, sliced/diced Use green or yellow peppers for variety.
For Finishing Touches
  • 1 whole Lime, zest and juice Avoid over-grating for optimal zest flavor.
  • 0.25 cup Fresh Cilantro, chopped, divided Thai basil can be used as an alternative.

Equipment

  • large skillet

Method
 

Instructions
  1. In a large skillet, heat coconut oil over medium-high heat. Add onion and salt, cooking for about 3 minutes until soft.
  2. Stir in garlic, ginger, coriander, and Thai red curry paste. Cook for 1 minute until fragrant.
  3. Pour in coconut milk, brown sugar, and fish sauce. Bring to a simmer and cook uncovered for about 7 minutes.
  4. Add chicken, stirring to coat, and cook for 7-10 minutes until cooked through.
  5. Mix in carrots and red bell pepper. Simmer for an additional 5-7 minutes until tender.
  6. Stir in lime zest, juice, and half of cilantro. Adjust seasoning as necessary.
  7. Serve hot over jasmine rice or naan, garnished with remaining cilantro.

Nutrition

Serving: 1cupCalories: 450kcalCarbohydrates: 30gProtein: 30gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 800mgPotassium: 800mgFiber: 4gSugar: 6gVitamin A: 3000IUVitamin C: 60mgCalcium: 40mgIron: 2mg

Notes

Adjust spice level based on curry paste used. Use fresh garlic and ginger for best flavor. Store leftovers properly.

Tried this recipe?

Let us know how it was!