Description
Thai Red Curry Chicken is a rich and vibrant dish featuring tender chicken simmered in a creamy coconut curry sauce with crisp vegetables and fragrant Thai spices. This comforting and bold-flavored curry is perfect served over fluffy jasmine rice for a satisfying meal.
Ingredients
- 1 lb (450g) boneless, skinless chicken breasts, sliced
- 2 tablespoons red curry paste
- 1 can (13.5 oz) coconut milk
- 1 cup chicken broth
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 medium onion, sliced
- 1 bell pepper (any color), sliced
- 1 cup snap peas
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 tablespoon vegetable oil
- Fresh basil leaves, for garnish
- Cooked jasmine rice, for serving
Instructions
1. Slice the chicken, onion, and bell pepper. Mince the garlic and ginger and set aside.
2. Heat the vegetable oil in a large skillet over medium heat.
3. Add the sliced chicken and cook until browned, about 5–7 minutes.
4. Stir in the garlic and ginger and cook for 1–2 minutes until fragrant.
5. Add the red curry paste and stir to coat the chicken evenly.
6. Pour in the coconut milk and chicken broth. Stir to combine.
7. Add the fish sauce and brown sugar. Bring the curry to a gentle simmer.
8. Add the sliced onion, bell pepper, and snap peas. Cook for 5–7 minutes, until vegetables are tender.
9. Taste and adjust the seasoning with additional fish sauce or sugar if desired.
10. Remove from heat and garnish with fresh basil leaves. Serve over cooked jasmine rice.
Notes
For added spice, stir in sliced red chili or a pinch of chili flakes.
Substitute tofu for chicken for a vegetarian option.
Use full-fat coconut milk for a creamier texture.
This dish is best served fresh but can be refrigerated for up to 3 days.
Fresh Thai basil adds authentic flavor, but regular basil works too.