Print

Thai Red Curry Chicken

Delicious Plated Thai Red Curry Chicken
Print Recipe

This Thai Red Curry Chicken is a flavorful and aromatic dish, simmered in coconut milk with tender chicken and vibrant vegetables. It’s a quick and easy weeknight meal packed with authentic Thai flavors.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 tbsp coconut oil
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 inch ginger, grated
  • 2 tbsp Thai red curry paste
  • 1 can (13.5 oz) coconut milk
  • 1 tbsp fish sauce
  • 1 tbsp soy sauce
  • 1 tbsp brown sugar
  • 1/2 cup chicken broth
  • 1 lime, juiced
  • 1/4 cup chopped fresh cilantro, for garnish
  • Cooked rice, for serving

Instructions

  1. Heat coconut oil in a large skillet or wok over medium-high heat. Add chicken and cook until browned on all sides.
  2. Add red bell pepper, yellow bell pepper, and onion to the skillet and cook until softened, about 5 minutes.
  3. Stir in garlic and ginger and cook for 1 minute more, until fragrant.
  4. Add Thai red curry paste and cook for 1 minute, stirring constantly.
  5. Pour in coconut milk, fish sauce, soy sauce, brown sugar, and chicken broth. Bring to a simmer.
  6. Reduce heat to low and simmer for 15-20 minutes, or until chicken is cooked through and sauce has thickened.
  7. Stir in lime juice.
  8. Garnish with fresh cilantro and serve over cooked rice.

Notes

For extra flavor, add a squeeze of lime juice and a sprinkle of chopped peanuts before serving. You can also add other vegetables like bamboo shoots, green beans, or snow peas.

Find it online: https://justflowe.com/thai-red-curry-chicken/