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Thai Red Curry Chicken


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  • Author: Jennifer
  • Total Time: 35 minutes
  • Yield: Serves 4

Description

Thai Red Curry Chicken is a vibrant and flavorful dish that brings the essence of Thai cuisine to your home. With tender chicken simmered in rich coconut milk and aromatic red curry paste, this recipe creates an unforgettable dining experience. It’s perfect for impressing guests or enjoying a cozy night with family. Easy to customize with your favorite vegetables, this dish is sure to become a weeknight staple.


Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts (about 34 pieces)
  • 1 can (13.5 oz) full-fat coconut milk
  • 3 tbsp red curry paste
  • 1 cup sliced bell peppers (mixed colors)
  • 1/4 cup fresh basil leaves
  • 2 tbsp fish sauce
  • Juice of 1 lime
  • 1 tsp sugar
  • 2 cloves garlic, minced
  • 1 inch ginger, minced
  • 1 tbsp vegetable oil

Instructions

  1. Prepare all ingredients by chopping vegetables and mincing garlic and ginger.
  2. Heat oil in a large skillet over medium-high heat. Add diced chicken and cook until golden brown, about 5-7 minutes.
  3. Stir in garlic and ginger; cook until fragrant (about 1 minute).
  4. Pour in coconut milk and add red curry paste; stir until well combined.
  5. Add sliced bell peppers, bring to simmer, and cook for about 10 minutes until veggies are tender.
  6. Stir in fish sauce, lime juice, sugar, and fresh basil just before serving. Adjust seasoning as needed.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Main
  • Method: Sautéing
  • Cuisine: Thai

Nutrition

  • Serving Size: 1 cup (approximately 250g)
  • Calories: 360
  • Sugar: 5g
  • Sodium: 600mg
  • Fat: 22g
  • Saturated Fat: 17g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 10g
  • Fiber: 2g
  • Protein: 26g
  • Cholesterol: 80mg