Description
This Thai red curry chicken is one of those comforting, aromatic dishes you can cook even on a busy weeknight. It’s fast, adaptable, and uses easy-to-find ingredients while still delivering that iconic creamy, spicy, fragrant Thai flavor.
Ingredients
Scale
- 2 tbsp coconut oil (or other cooking oil)
- 1 finely chopped white or yellow onion
- ½ tsp salt
- 4 chopped garlic cloves
- 1 tsp ground ginger (or 1 tbsp fresh ginger)
- 1 tsp ground coriander
- 4–6 tbsp Thai red curry paste
- 400 ml full-fat coconut milk
- 1 tbsp brown sugar
- 700 g chicken breast or boneless skinless thighs
- 1 tbsp fish sauce or soy sauce
- 1 cup grated or julienned carrots
- 1 cup sliced red bell pepper
- Zest and juice of 1 lime
- ¼ cup chopped fresh parsley (or Thai basil)
Instructions
- Heat the oil in a large skillet over medium heat. Add the onion and salt, cooking for about 3 minutes until soft and translucent.
- Stir in the red curry paste, garlic, ginger, and coriander. Cook for 1 minute to release their full aroma.
- Add the chicken pieces and fish sauce. Toss to coat, cover, and let them cook lightly without drying out.
- Pour in the coconut milk and add the brown sugar. Bring to a boil, then reduce heat. Simmer until the chicken is almost fully cooked.
- Add the carrots first, give them a head start, then add the red bell pepper. Simmer 5–7 minutes until the sauce thickens and vegetables are tender-crisp.
- Remove from heat and add the lime zest, half the lime juice, and half the parsley. Taste and adjust: more lime for acidity, more sugar to soften the heat, more salt or curry paste for flavor.
- Garnish with the remaining herbs and enjoy immediately.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: main dish
- Cuisine: Thai cuisine
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal