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Easy Thai Red Curry Chicken

Easy Thai Red Curry Chicken That's Ready in 30 Minutes

This Easy Thai Red Curry Chicken recipe offers a quick, flavorful dinner that's healthy and adaptable to your taste.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Thai
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Curry
  • 2 tablespoons Coconut Oil Substitute with any other cooking oil if desired.
  • 1 cup Onion, finely diced Use white or yellow onions for best results.
  • 0.5 teaspoon Salt Adjust based on personal preference.
  • 4 cloves Garlic, minced Fresh is best, but jarred garlic can be used.
  • 1 teaspoon Ground Ginger Fresh ginger provides a bolder flavor.
  • 1 teaspoon Ground Coriander Contributes to the authentic curry flavor.
  • 4-6 tablespoons Thai Red Curry Paste Adjust according to your spice preference.
  • 14 ounces Unsweetened Coconut Milk Full-fat is recommended for richness.
  • 1 tablespoon Brown Sugar Adjust to taste.
  • 1.5 pounds Boneless, Skinless Chicken Breast, cut into strips Substitute thighs for richer flavor if desired.
  • 1 tablespoon Fish Sauce or Soy Sauce Essential for umami depth.
  • 1 cup Carrots, shredded or julienned Adds sweetness and color.
  • 1 cup Red Bell Pepper, sliced Provides crunch and sweetness.
  • 1 Lime, zest and juice Brightens flavors.
  • 0.25 cup Fresh Cilantro, chopped and divided Substitute with Thai Basil for variation.

Equipment

  • Skillet

Method
 

Cooking Steps
  1. In a large skillet, heat 2 tablespoons of coconut oil over medium-high heat. Add 1 cup of finely diced onion and sprinkle with ½ teaspoon of salt. Sauté for about 3 minutes until softened.
  2. Stir in 4 minced garlic cloves, 1 teaspoon of ground ginger, and 1 teaspoon of ground coriander to the skillet. Add 4-6 tablespoons of Thai red curry paste and cook for 1 minute.
  3. Pour in a 14-ounce can of unsweetened coconut milk and stir in 1 tablespoon of brown sugar. Add 1.5 pounds of chicken and bring to a gentle simmer. Cook for about 7 minutes.
  4. Once the chicken is nearly cooked through, add 1 cup of shredded carrots and 1 cup of sliced red bell pepper. Simmer uncovered for an additional 5-7 minutes.
  5. Remove from heat and stir in the zest and juice of 1 lime and half of the ¼ cup chopped cilantro. Taste and adjust flavors.
  6. Serve hot, garnished with the remaining cilantro, paired with jasmine rice or naan.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 25gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 95mgSodium: 800mgPotassium: 700mgFiber: 5gSugar: 6gVitamin A: 800IUVitamin C: 60mgCalcium: 50mgIron: 2mg

Notes

Feel free to adjust spice levels and ingredients based on your personal taste or what's available in your kitchen.

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