This Easy Thai Red Curry Chicken is a warm and tasty dish that will take your taste buds on a little adventure! With tender chicken cooked in creamy coconut milk and a splash of spicy red curry paste, it’s a delight.
If you’re like me, you love meals that come together fast. Just toss everything in one pan, let it simmer, and serve it with rice. Dinner is ready, and the spices make it something special! 🍚
Key Ingredients & Substitutions
Vegetable oil: This recipe calls for vegetable oil, but you can use olive oil or coconut oil for a different flavor. Coconut oil pairs well with the Thai theme, while olive oil adds richness.
Chicken breast: Lean and easy to cook, chicken breast is great here. If you’re looking for a healthier option, you can use turkey breast or even tofu for a plant-based twist.
Thai red curry paste: This is a key ingredient for flavor. If you can’t find it, you could use green curry paste for a different taste or make a simple homemade spice mix with red chili powder, garlic, and ginger.
Coconut milk: Canned coconut milk provides creaminess. If you’re dairy-free, almond or soy milk can work but won’t have the same richness. For lower fat, choose light coconut milk.
Fish sauce: Essential for umami, fish sauce gives depth. If you’re vegetarian or allergic, try soy sauce or tamari for a similar effect.
How Do You Get the Best Flavor from Your Chicken?
Getting the chicken cooked just right is important for a tasty red curry. Here’s how to make sure it’s juicy and flavorful:
- Start by heating the skillet until it’s hot before adding oil. This helps the chicken brown nicely.
- Cook the chicken in a single layer if you can. If it’s crowded, it will steam instead of brown, losing flavor.
- Don’t rush the browning! Let it sizzle for 5-7 minutes without stirring too much.
What’s the Best Way to Sauté Aromatics for Maximum Flavor?
Sautéing the onion, garlic, and ginger properly sets the stage for a rich curry. Here’s how to do it right:
- After the chicken is cooked, keep the heat at medium so the aromatics cook gently.
- Add the onion first, and cook until it’s translucent, about 2-3 minutes. This enhances their sweetness.
- Then, add in the minced garlic and ginger. These should be cooked just until fragrant, around 1 minute—too long and they can burn.
These steps boost the overall flavor of your curry significantly! Enjoy your cooking adventure.
How to Make Easy Thai Red Curry Chicken
Ingredients You’ll Need:
For the Curry:
- 2 tablespoons vegetable oil
- 1 pound chicken breast, thinly sliced
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2-3 tablespoons Thai red curry paste (adjust to taste)
- 1 can (14 oz) coconut milk
- 1 red bell pepper, sliced
- 1 cup snap peas or green beans
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- Juice of 1 lime
- Salt, to taste
- Fresh cilantro leaves, for garnish
- Cooked rice, for serving
How Much Time Will You Need?
This delicious Thai red curry chicken will take about 30 minutes to prepare. You’ll spend roughly 10 minutes chopping and prepping ingredients, and another 20 minutes cooking everything together. It’s quick, simple, and absolutely bursting with flavor!
Step-by-Step Instructions:
1. Brown the Chicken:
Start by heating 2 tablespoons of vegetable oil in a large skillet or wok over medium heat. Once the oil is hot, add the thinly sliced chicken breast. Cook for about 5 to 7 minutes until the chicken is browned and cooked through. Remember to stir it occasionally to ensure even cooking.
2. Sauté the Aromatics:
Next, add the sliced onion, minced garlic, and minced ginger to the skillet. Sauté everything together for another 2 to 3 minutes, or until the onion becomes translucent and fragrant. This will give your curry a wonderful base flavor!
3. Add the Curry Paste:
Stir in the Thai red curry paste, letting it cook for about 1 minute. You should feel the wonderful aroma filling your kitchen! Be sure to mix it well with the chicken and onion.
4. Incorporate the Coconut Milk:
Pour in the can of coconut milk, stirring well to combine it with the chicken and curry paste. Bring the mixture to a gentle simmer. This will create a rich and creamy sauce that’s perfect for your curry.
5. Add the Vegetables:
Time to add some color! Toss in the sliced red bell pepper and snap peas (or green beans) into the skillet. Cook for about 5 minutes, just until the vegetables are tender-crisp. You want them to stay vibrant and crunchy.
6. Season to Perfection:
Now it’s time to add more flavor! Season the curry with fish sauce, brown sugar, lime juice, and salt. Taste your curry and adjust the seasoning according to your preference. It should balance sweet, salty, and tangy flavors.
7. Serve and Enjoy:
Once everything is ready, remove the skillet from the heat. Serve your delicious curry hot, garnished with fresh cilantro leaves. Don’t forget to pair it with cooked rice to soak up all that amazing sauce. Enjoy your meal!
Can I Use a Different Protein Instead of Chicken?
Absolutely! You can substitute chicken with tofu, shrimp, or even beef. If using tofu, opt for firm or extra-firm for the best texture, and cook it until golden. For shrimp, add them when you add the vegetables, cooking just until they turn pink. Adjust cooking times as necessary!
What If I Don’t Have Fish Sauce?
No worries! You can use soy sauce as a substitute, though it will change the flavor slightly. For a vegetarian option, consider using a mix of soy sauce and a little lime juice for some added acidity, or look for mushroom soy sauce for a deeper taste.
Can I Make This Dish Spicier?
Yes! If you love extra heat, try adding more Thai red curry paste or include sliced fresh chilies when you sauté the onions and garlic. Just remember to adjust the other seasonings to balance the added spice!
How to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently on the stove or microwave, adding a splash of coconut milk or water if it becomes too thick. This dish can also be frozen for up to 2 months; just thaw before reheating!
