Description
This Easy Thai Red Curry Chicken is a creamy, spicy, and comforting dish made in one skillet with tender chicken, aromatic red curry paste, and fresh vegetables in a coconut milk sauce. Perfect for weeknights and dinner parties alike.
Ingredients
1 tablespoon vegetable oil
1 pound boneless skinless chicken breast or thighs, sliced thin
1 small onion, sliced
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 to 3 tablespoons Thai red curry paste
1 can (13.5 oz) full-fat coconut milk
1 tablespoon fish sauce
1 teaspoon brown sugar
1 red bell pepper, sliced
1 zucchini, sliced
Juice of half a lime
Fresh Thai basil or cilantro for garnish
Cooked jasmine rice, for serving
Instructions
1. Heat the oil in a large skillet over medium heat. Add sliced onions and cook until soft and translucent. Stir in the garlic and ginger and sauté for another 30 seconds until fragrant.
2. Push the aromatics to the side of the skillet and add the chicken slices. Sear them until lightly golden. Stir in the red curry paste, coating everything evenly.
3. Pour in the coconut milk, then add the fish sauce and brown sugar. Stir gently to combine and bring to a simmer. Let it cook for 10 minutes.
4. Toss in the sliced bell pepper and zucchini. Cook for another 5 to 7 minutes until the veggies are tender-crisp.
5. Squeeze in the lime juice and stir. Taste and adjust seasoning if needed. Serve hot over jasmine rice and top with Thai basil or cilantro.
Notes
For a vegetarian version, use tofu or chickpeas and substitute fish sauce with soy sauce.
Add more curry paste if you prefer extra heat.
Full-fat coconut milk yields the richest and creamiest results.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 700mg
- Fat: 28g
- Saturated Fat: 18g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg
Keywords: red curry chicken, Thai curry, quick dinner, coconut curry