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Red Thai Chicken Curry Recipe

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4.1 from 78 reviews

This vibrant Red Thai Chicken Curry combines tender chicken breast slices simmered in a rich and creamy coconut milk sauce infused with red Thai curry paste, garlic, ginger, and fresh vegetables. Served over fluffy white rice and garnished with fresh cilantro and lime wedges, this dish offers a perfect balance of spicy, sweet, and savory flavors in just 30 minutes, making it an ideal weeknight dinner.

Ingredients

Main Ingredients

  • 1 tablespoon coconut oil or olive oil
  • 1 onion, diced
  • 1 pound chicken breasts, boneless, skinless, cut into 1/2-inch slices
  • 2 garlic cloves, minced or grated
  • 1-inch ginger root, minced or grated
  • 3 tablespoons Thai red curry paste
  • 1/2 cup chicken broth
  • 1 (14 ounce) can coconut milk
  • 2 teaspoons brown sugar (optional)
  • 2 teaspoons fish sauce (optional)
  • 1 red bell pepper, seeded and thinly sliced
  • 1 cup green beans, ends trimmed

For Serving

  • 1 1/2 cups white rice, uncooked
  • Fresh cilantro, finely chopped
  • Lime, cut into wedges

Instructions

  1. Cook the Rice: In a pot, combine the uncooked rice with 3 cups of water and a pinch of salt. Bring the water to a boil, then reduce the heat to a simmer. Cover the pot and cook the rice for 15 minutes or according to package directions, until it is tender and can be fluffed with a fork.
  2. Sauté the Onion: Heat the coconut or olive oil in a large pan or skillet over medium-high heat. Add the diced onion and cook for 2 to 3 minutes until it becomes tender and translucent, stirring occasionally.
  3. Cook the Chicken: Add the sliced chicken breasts to the pan and cook for about 2 to 3 minutes per side, or until the chicken is mostly cooked through and no longer pink in the center.
  4. Add Aromatics and Curry Paste: Stir in the minced garlic, grated ginger, and red Thai curry paste, coating the chicken evenly. Cook this mixture for an additional minute until fragrant and well combined.
  5. Add Liquids: Pour in the chicken broth, scraping the bottom of the pan to lift any browned bits for extra flavor. Then add the coconut milk, and if using, the brown sugar and fish sauce. Stir well to combine all ingredients into a rich sauce.
  6. Simmer with Vegetables: Add the sliced red bell pepper and trimmed green beans to the pan. Gently stir to incorporate the vegetables into the curry. Bring the mixture to a simmer and cook uncovered for 8 to 10 minutes until the vegetables are tender and flavors have melded.
  7. Serve: Spoon the cooked curry over the fluffy white rice. Garnish with finely chopped fresh cilantro and a squeeze of lime juice over the top to add brightness. Serve immediately.

Notes

  • You can substitute coconut oil with olive oil if preferred.
  • Brown sugar and fish sauce are optional but add depth and authenticity to the curry.
  • Leftovers can be stored in airtight containers in the refrigerator for up to 4 days or frozen for up to 3 months.
  • Adjust the amount of red curry paste to control the spiciness of the dish.
  • For a vegetarian version, substitute chicken with firm tofu or additional vegetables and use vegetable broth instead of chicken broth.

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