Thai Red Curry Chicken
This vibrant and aromatic Thai red curry features tender chicken and crisp vegetables simmered in a rich, flavorful coconut sauce.
Ingredients
- •1.5 lbs boneless skinless chicken thighs, cut into bite-sized pieces
- •2 tablespoons vegetable oil
- •3 tablespoons Thai red curry paste
- •1 can (14 oz) full-fat coconut milk
- •1 cup chicken broth
- •1 red bell pepper, sliced into thin strips
- •1 cup bamboo shoots, drained
- •1 cup snap peas, trimmed
- •2 tablespoons fish sauce
- •1 tablespoon brown sugar
- •4 kaffir lime leaves, torn (optional)
- •1/2 cup fresh Thai basil leaves
- •Cooked jasmine rice, for serving
Instructions
- 1
Heat the vegetable oil in a large skillet or wok over medium-high heat.
- 2
Add the Thai red curry paste and stir-fry for 1 to 2 minutes until fragrant and the oil begins to separate from the paste.
- 3
Pour in half of the canned coconut milk, stirring well to combine with the curry paste, and let it simmer for 3 minutes until slightly thickened.
- 4
Add the chicken pieces to the skillet, stirring to coat them completely in the curry mixture, and cook for about 5 minutes until the chicken is no longer pink on the outside.
- 5
Pour in the remaining coconut milk and the chicken broth, then bring the mixture to a gentle boil.
- 6
Add the sliced red bell pepper, bamboo shoots, snap peas, and torn kaffir lime leaves.
- 7
Reduce the heat to medium-low and simmer uncovered for 10 to 12 minutes, until the vegetables are tender-crisp and the chicken is fully cooked through.
- 8
Stir in the fish sauce and brown sugar, tasting the curry and adjusting the seasoning if needed.
- 9
Remove the skillet from the heat and gently fold in the fresh Thai basil leaves until they wilt.
- 10
Serve hot immediately over a bed of fluffy cooked jasmine rice.
💡 Chef tips
- For the best authentic flavor, use full-fat coconut milk rather than light coconut milk.
- You can easily customize the vegetables based on what you have in your fridge, such as adding zucchini, broccoli, or baby corn.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and taste even better the next day.
✅ How it should turn out
The finished curry should be richly aromatic with a glossy red sauce, tender pieces of chicken, crisp-tender vegetables, and a well-balanced flavor profile that is savory, subtly sweet, and warmly spiced.