If you’re craving a dish that bursts with vibrant colors, fragrant spices, and comforting creaminess, you’ve got to try this Thai Red Curry with Chicken Recipe. It’s a flavorful, satisfying meal that combines tender chicken, fresh vegetables, and the rich taste of coconut milk infused with aromatic red curry paste. Whether it’s a busy weeknight or a special occasion, this curry comes together quickly and fills your kitchen with an irresistible aroma that invites everyone to the table.
Ingredients You’ll Need
This recipe uses simple, fresh ingredients that you might already have on hand or can easily find at your local store. Each component plays a key role in balancing the flavors, textures, and colors, making this Thai Red Curry with Chicken Recipe truly shine.
- 1 pound boneless skinless chicken breast sliced thin: Using thin slices ensures the chicken cooks quickly and evenly, keeping it tender and juicy.
- 1 tablespoon vegetable oil: A neutral oil perfect for sautéing and bringing out the flavors of the curry paste.
- 3 tablespoons Thai red curry paste: The heart of the dish, packed with aromatic spices and a gentle heat that defines the curry.
- 1 can (13.5 ounces) full-fat coconut milk: Adds creamy richness that balances the spice and makes the curry luxuriously smooth.
- 1 cup chicken broth: Introduces extra depth and a subtle savory element to the curry sauce.
- 1 tablespoon fish sauce: Gives an authentic umami punch that’s essential in Thai cooking.
- 1 tablespoon brown sugar: Just a touch of sweetness to harmonize the bold flavors.
- 1 red bell pepper sliced: Provides crunch and a pop of bright, sweet color.
- 1 cup snow peas: Adds crispness and a fresh green contrast to the creamy curry.
- 1 small zucchini sliced: A mild vegetable that soaks up the sauce’s flavors while keeping the dish light.
- 2 cloves garlic minced: Essential for that savory depth and aromatic base.
- 1 teaspoon fresh ginger grated: Brings warmth and a zingy note that elevates the curry.
- Juice of 1/2 lime: A final bright splash of acidity to balance and brighten the flavors.
- Fresh basil or cilantro for garnish: Adds a fragrant herbal finish that looks as good as it tastes.
- Cooked jasmine rice for serving: The perfect fluffy side to soak up every bit of this delicious curry sauce.
How to Make Thai Red Curry with Chicken Recipe
Step 1: Start with the Aromatics
Heat the vegetable oil in a large skillet or saucepan over medium heat. Toss in the Thai red curry paste and cook for about 1 minute, stirring constantly. This helps release the fragrant oils and deepens the flavor dramatically. Next, add the minced garlic and grated ginger, cooking briefly until their wonderful aromas fill your kitchen.
Step 2: Build the Sauce
Pour in the full-fat coconut milk and chicken broth, stirring until you have a smooth, inviting sauce base. The coconut milk’s creaminess balances the spicy curry paste beautifully, while the broth adds a subtle depth. At this stage, season with fish sauce and brown sugar to hit that classic Thai sweet and savory balance.
Step 3: Cook the Chicken
Add the thinly sliced chicken breast into the sauce, letting it cook gently for 6 to 8 minutes. The chicken will soak up the flavors while staying tender and juicy. It’s important not to rush this stage so the meat absorbs all that delicious curry goodness.
Step 4: Add the Vegetables
Stir in the red bell pepper slices, snow peas, and zucchini. Let the curry simmer for another 3 to 4 minutes, just until the vegetables are tender but still crisp and vibrant—this contrast in texture is a highlight in this Thai Red Curry with Chicken Recipe.
Step 5: Final Touches
Remove the pan from heat and stir in the fresh lime juice. This final touch brightens the dish and adds a pleasing tang that balances the richness perfectly. Serve the curry hot over steamed jasmine rice and garnish generously with fresh basil or cilantro for that authentic, fragrant finish.
How to Serve Thai Red Curry with Chicken Recipe
Garnishes
Fresh herbs like basil or cilantro bring a burst of color and a fresh, aromatic note that lifts the whole dish. You can also add a few thin slices of red chili if you love extra heat or toasted peanuts for a bit of crunch.
Side Dishes
This curry pairs wonderfully with fluffy jasmine rice, which is perfect for soaking up the luscious sauce. For a lighter side, serve with a crisp cucumber salad or lightly steamed greens, like bok choy, to complement the creamy richness.
Creative Ways to Present
For a fun twist, serve the curry in hollowed-out bell peppers or over cauliflower rice to keep it low carb. You can also accompany it with warm, freshly made roti or naan if you want to mix in some bread on the side.
Make Ahead and Storage
Storing Leftovers
Place leftover curry in an airtight container and refrigerate for up to 3 days. The flavors actually deepen overnight, making it an excellent next-day meal.
Freezing
This Thai Red Curry with Chicken Recipe freezes beautifully. Cool completely and transfer to a freezer-safe container; it will keep well for up to 2 months. Just be aware that the texture of some vegetables might soften after freezing.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally. Add a splash of coconut milk or broth if the sauce has thickened too much. Avoid microwaving at high heat to keep the chicken tender and the curry smooth.
FAQs
Can I use different protein in this Thai Red Curry with Chicken Recipe?
Absolutely! You can swap chicken for shrimp, tofu, or even beef. Just adjust the cooking times accordingly to ensure tender, delicious results.
How spicy is this Thai Red Curry with Chicken Recipe?
The curry paste provides a moderate heat, but it’s easy to adjust. Use less paste for a milder version or add extra if you like your dishes with a kick.
Is this recipe gluten-free?
Yes, it is naturally gluten-free as long as you check that your curry paste and fish sauce don’t contain any gluten additives.
What can I substitute for fish sauce?
If you’re avoiding fish sauce, a splash of soy sauce or tamari is a decent substitute, though the flavor profile will shift slightly.
Can I prepare parts of the recipe ahead of time?
You can slice the chicken and vegetables in advance and store them in the fridge. The curry sauce is best made fresh, but you can combine everything and warm it up just before serving.
Final Thoughts
This Thai Red Curry with Chicken Recipe is one of those heartwarming meals that never fails to impress, whether you’re cooking for family, friends, or just yourself. It’s simple enough for a weeknight dinner but flavorful enough to feel special. Give it a try—you might just find your new favorite curry to add to the rotation!
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Thai Red Curry with Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
- Diet: Gluten Free
Description
This authentic Thai Red Curry with Chicken features tender slices of chicken simmered in a rich and fragrant coconut-based curry sauce, infused with red curry paste, fresh ginger, and garlic. Enhanced with crisp vegetables like bell pepper, snow peas, and zucchini, this vibrant dish is served over fluffy jasmine rice and garnished with fresh basil or cilantro, making for a comforting and flavorful main course.
Ingredients
Protein
- 1 pound boneless skinless chicken breast, sliced thin
Vegetables & Aromatics
- 1 red bell pepper, sliced
- 1 cup snow peas
- 1 small zucchini, sliced
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
Sauce & Seasonings
- 1 tablespoon vegetable oil
- 3 tablespoons Thai red curry paste
- 1 can (13.5 ounces) full-fat coconut milk
- 1 cup chicken broth
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- Juice of 1/2 lime
Garnish & Serving
- Fresh basil or cilantro for garnish
- Cooked jasmine rice for serving
Instructions
- Prepare the base: Heat the vegetable oil in a large skillet or saucepan over medium heat. Add the red curry paste and cook for 1 minute, stirring constantly, until fragrant.
- Add aromatics: Stir in the minced garlic and grated fresh ginger, cooking briefly to release their flavors.
- Create the curry sauce: Pour in the full-fat coconut milk and chicken broth, stirring until smooth and well combined.
- Season the sauce: Add the fish sauce and brown sugar, then bring the sauce to a gentle simmer.
- Cook the chicken: Add the thinly sliced chicken breast to the simmering sauce and cook for 6 to 8 minutes, or until the chicken is fully cooked through.
- Add vegetables: Stir in the sliced red bell pepper, snow peas, and zucchini. Simmer for another 3 to 4 minutes until the vegetables are tender yet still crisp.
- Finish the dish: Remove the skillet from heat and stir in the juice of half a lime to brighten the flavors.
- Serve and garnish: Serve the curry hot over cooked jasmine rice, garnished with fresh basil or cilantro for a burst of herbal aroma.
Notes
- Adjust the spice level by increasing or decreasing the amount of Thai red curry paste according to your heat preference.
- You can substitute chicken with shrimp or tofu for alternative protein options.
- Using full-fat coconut milk ensures a rich and creamy curry; light coconut milk will result in a thinner sauce.
- For a gluten-free dish, double-check that your fish sauce and curry paste do not contain wheat or gluten-containing ingredients.
