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Bowl of Easy Thai Red Curry Chicken garnished with herbs and served with rice

Easy Thai Red Curry Chicken

A delicious blend of succulent chicken, creamy coconut milk, and fresh vegetables, seasoned with fragrant herbs and spices to create a warming and flavorful dish.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 450
Ingredients Method Notes

Ingredients
  

Protein
  • 1 lb 1 lb (450g) chicken breast, sliced Choose organic chicken breasts for better quality.
Base
  • 1 can 1 can (14 oz) coconut milk Opt for full-fat coconut milk for a creamier texture.
  • 1 cup 1 cup chicken broth Use low-sodium broth if preferred.
Flavor Agents
  • 2 tablespoons 2 tablespoons red curry paste Adjust based on preferred spice level.
  • 1 tablespoon 1 tablespoon fish sauce Consider low-sodium for a milder flavor.
  • 1 tablespoon 1 tablespoon brown sugar Can be substituted with monk fruit sweetener.
  • 2 tablespoons 2 tablespoons vegetable oil Use any neutral oil for sautéing.
Vegetables
  • 1 piece 1 red bell pepper, sliced Can be substituted with zucchini or carrots.
  • 1 cup 1 cup snap peas or green beans Substitute with your preferred vegetables.
Garnish
  • to taste Fresh basil leaves for garnish

Method
 

Preparation
  1. Heat the vegetable oil in a large pan over medium heat until shimmering.
  2. Add the sliced chicken and sauté until browned, approximately 5-6 minutes.
  3. Stir in the red curry paste and sauté for another minute, allowing the spices to bloom.
  4. Pour in the coconut milk and chicken broth, then add the fish sauce and brown sugar. Stir well to combine.
  5. Bring to a simmer and then add the sliced red bell pepper and snap peas or green beans.
  6. Cook for about 5-7 minutes until the vegetables are tender and the chicken is fully cooked.
  7. Serve hot, garnished with fresh basil leaves for a burst of color and aroma.

Notes

For a delightful presentation, serve in a shallow bowl with jasmine rice or quinoa. Adjust the level of spiciness based on your taste. Leftovers can be stored in an airtight container for up to 3 days in the fridge.