Name: Thai Red Chicken Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Thai
Ingredients: 2 tablespoons vegetable or canola oil; 3 tablespoons red curry paste; 2 garlic cloves, pressed or minced; 1 tablespoon fresh grated ginger; 1 (14-ounce) can full-fat coconut milk; 3 tablespoons brown sugar; 2 tablespoons fish sauce; ⅓ cup water; 2 carrots, peeled and sliced; 1 red bell pepper, seeded and thinly sliced; 1 sweet potato, peeled and cubed; 4 ounces green beans, trimmed and cut (about 1 cup); 6 ounces boneless skinless chicken breast, thinly sliced; ½ lime, juiced; ½ cup thai basil, roughly torn; 1 red chile or jalapeño, sliced; white rice for serving

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Thai Red Chicken Curry is a vibrant, comforting dish that will transport your taste buds straight to the bustling streets of Thailand. With its creamy coconut milk base, aromatic herbs, and beautifully tender chicken, this curry is perfect for those nights when you crave something delicious yet easy to whip up. Each bite offers a delightful mix of flavors, with just the right amount of heat from the red curry paste and the freshness of vegetables, creating an experience that can only be described as mouthwatering.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Thai Red Chicken Curry
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Thai Red Chicken Curry

My first encounter with Thai Red Chicken Curry was during a summer trip to Thailand. I remember sitting on a sunlit patio watching as the chef prepared this vibrant dish with effortless grace. When I took my first bite, I was captivated by the harmony of flavors — sweet, savory, and just a hint of warmth. Now, I’m thrilled to share my own favorite recipe with you. It’s easy to make, budget-friendly, and it’s bound to impress your family or friends. I can’t wait for you to try it!

Why You’ll Love This Recipe

Simple & Quick: With just 10 minutes of prep and 30 minutes of cooking, this comes together in no time.
Irresistible Flavor: The fragrant spices and creamy coconut meld beautifully, creating a satisfying dish you’ll want again and again.
Eye-Catching Appeal: The colorful vegetables make this curry a feast for the eyes as much as for the taste buds.
Flexible Serving: Perfect for a cozy dinner at home or for gatherings with friends, served over fluffy white rice.
Diet-Friendly Options: Easily adjustable for gluten-free diets by substituting tamari for soy sauce.

Ingredients You’ll Need

2 tablespoons vegetable or canola oil: Used for sautéing, giving a clean flavor that won’t overpower the curry.
3 tablespoons red curry paste: The star of the dish, it adds depth, spiciness, and is packed with flavor.
2 garlic cloves, pressed or minced: Provides a robust aroma that complements the curry perfectly.
1 tablespoon fresh grated ginger: Offers a refreshing zing that balances the richness of coconut milk.
1 (14-ounce) can full-fat coconut milk: The creamy base of the curry; full-fat keeps it rich and luxurious.
3 tablespoons brown sugar: Adds a touch of sweetness to offset the heat from the curry paste.
2 tablespoons fish sauce: Essential for that umami kick, enhancing the depth of flavors.
⅓ cup water: Helps to achieve the desired consistency of the sauce.
2 carrots, peeled and sliced: Adds sweetness and a lovely crunch to the dish.
1 red bell pepper, seeded and thinly sliced: Bright color and sweet flavor contributes to the dish’s appeal.
1 sweet potato, peeled and cubed: Introduces a creamy texture and slight sweetness when cooked.
4 ounces green beans, trimmed and cut: Brings freshness and a satisfying snap.
6 ounces boneless skinless chicken breast, thinly sliced: The protein that makes this dish hearty and filling.
½ lime, juiced: Brightens the dish and rounds out the flavors beautifully.
½ cup Thai basil, roughly torn: Offers a fragrant, anise-like flavor that elevates the curry.
1 red chile or jalapeño, sliced: Optional heat that can be adjusted to your taste.
White rice for serving: The perfect companion to soak up the delicious sauce.

How to Make Thai Red Chicken Curry

Cook the Aromatics: In a large skillet over medium heat, warm 2 tablespoons of vegetable or canola oil. Stir in 3 tablespoons of red curry paste along with 2 pressed garlic cloves and 1 tablespoon of fresh grated ginger. Cook this mixture until fragrant, about 2 minutes, stirring constantly to avoid burning.
Add the Saucy Ingredients: Next, pour in 1 (14-ounce) can of full-fat coconut milk, followed by 3 tablespoons of brown sugar, 2 tablespoons of fish sauce, and ⅓ cup of water. Stir everything well to combine and let the mixture simmer for about 5 minutes. You’ll notice the rich aroma filling your kitchen!
Add the Vegetables and Chicken: Now, it’s time to add the vegetables. Toss in 2 sliced carrots, 1 sliced red bell pepper, and 1 cubed sweet potato. Cook for about 5 minutes, allowing the vegetables to start softening. Next, stir in 1 cup of trimmed and cut green beans and 6 ounces of thinly sliced boneless skinless chicken breast. Cover and simmer until the chicken is cooked through, which should take about 3-5 minutes.
Add the Final Touches: Once everything is cooked, stir in the juice of ½ lime and ½ cup of roughly torn Thai basil leaves. Give it a taste and feel free to add more lime juice if you want that zesty kick. Serve your delectable curry over fluffy white rice, topped with sliced red chile or jalapeño if you’re feeling adventurous.

Storing & Reheating

Leftovers can be stored in an airtight container in the fridge for up to 4 days. If you want to store it for longer, consider freezing the curry in a freezer-safe container for up to 3 months. To reheat, simply thaw overnight in the fridge, then warm in a skillet over medium heat until bubbling, adding a splash of water or coconut milk if needed to adjust the consistency. Keep in mind that the texture may change slightly after freezing, but adding fresh basil or a squeeze of lime can help refresh the dish!

Chef’s Helpful Tips

To avoid burnt garlic, be cautious when cooking it alongside the curry paste; if it browns too quickly, lower the heat.
Ensure your chicken is thinly sliced for even cooking and tenderness.
Feel free to adjust the veggie mix based on what’s in season or what you have on hand.
Fresh ingredients elevate this dish; try to use fresh ginger and Thai basil rather than dried.
If you prefer a creamier sauce, use more coconut milk and adjust sugar and fish sauce to taste.

This Thai Red Chicken Curry is a delightful blend of textures and flavors, allowing you to enjoy a taste of Thai cuisine right at home. Whether you’re making it for a family dinner or simply craving something comforting, it promises satisfaction. Don’t hesitate to play around with the ingredients; the beauty of this dish is its flexibility.

Recipe FAQs

How spicy is Thai Red Chicken Curry?

The spice level of Thai Red Chicken Curry can vary greatly depending on the amount and type of red curry paste you use as well as the fresh chiles added. For a milder version, you might consider using less curry paste and garnishing with fewer sliced chiles.

Can I make this curry vegetarian?

Absolutely! You can easily make this dish vegetarian by substituting the chicken with tofu or an assortment of your favorite vegetables. Just keep in mind to replace fish sauce with soy sauce or a vegan alternative.

Can I use low-fat coconut milk?

You can use low-fat coconut milk, but keep in mind that the creaminess and richness will be reduced. For a balanced flavor, you might want to enhance the seasoning slightly or add more sugar to compensate.

What can I serve with Thai Red Chicken Curry?

This curry pairs wonderfully with a side of fluffy white rice or jasmine rice. You can also serve it with rice noodles or even quinoa for a unique twist. Fresh, crisp salads, or crispy spring rolls can complement it beautifully, adding variety to your meal.

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Thai Red Chicken Curry

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Author: Peter
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 servings 1x
Category: Main Dishes
Method: Stovetop
Cuisine: Thai

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Description

Experience the delightful taste of Thai Red Chicken Curry, an easy-to-make dish that combines aromatic spices, tender chicken, and vibrant vegetables, perfect for a quick dinner.

Ingredients

Scale

2 tablespoons vegetable or canola oil
3 tablespoons red curry paste
2 garlic cloves, pressed or minced
1 tablespoon fresh grated ginger
1 (14-ounce) can full-fat coconut milk
3 tablespoons brown sugar
2 tablespoons fish sauce
⅓ cup water
2 carrots, peeled and sliced
1 red bell pepper, seeded and thinly sliced
1 sweet potato, peeled and cubed
4 ounces green beans, trimmed and cut (about 1 cup)
6 ounces boneless skinless chicken breast, thinly sliced
½ lime, juiced
½ cup thai basil, roughly torn
1 red chile or jalapeño, sliced
white rice for serving

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Instructions

Heat 2 tablespoons vegetable oil in a large skillet over medium heat.
Stir in 3 tablespoons red curry paste, 2 pressed garlic cloves, and 1 tablespoon fresh grated ginger, cooking until fragrant, about 2 minutes.
Pour in 14 ounces coconut milk, 3 tablespoons brown sugar, 2 tablespoons fish sauce, and ⅓ cup water. Stir and let simmer for 5 minutes.
Add 2 sliced carrots, 1 sliced red bell pepper, and 1 cubed sweet potato, cooking for 5 minutes to soften the vegetables.
Mix in 1 cup cut green beans and 6 ounces thinly sliced chicken breast, and simmer until the chicken is fully cooked, about 3-5 minutes.
Stir in the juice of ½ lime and ½ cup torn Thai basil leaves. Adjust lime juice to taste and serve with white rice and sliced chile or jalapeño.

Notes

Adjust the spice level by using more or less red curry paste.
Serve with a side of jasmine rice for a classic pairing.
Feel free to add your favorite vegetables or protein options.