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Red Curry Stir Fry with Chicken

A vibrant and flavorful Red Curry Stir Fry with Chicken that brings warmth and comfort to your dining table. Easy to make and packed with fresh ingredients.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 320
Ingredients Method Notes

Ingredients
  

Protein
  • 250 g boneless, skinless chicken thigh or breast, cut into bite-sized pieces Thighs are recommended for juiciness, but breasts are fine too.
Sauce and Seasonings
  • 1/2 tsp fish sauce (adjust to taste) Start with a small amount and adjust.
  • 2-3 tbsp red curry paste Use a high-quality brand for best flavor.
  • 1/2 cup coconut milk or chicken stock Substitute with light coconut milk if preferred.
  • 1 tbsp palm sugar, finely chopped
Vegetables
  • 1 cup sugar snap peas, strings removed and cut in half
  • 3 pieces kaffir lime leaves, julienned
  • 1/4 cup fingerroot, julienned (optional) Optional ingredient.
  • 2 stems young peppercorns (optional) Optional ingredient.
  • 1/2 cup cherry tomatoes, halved
  • 1 cup Thai basil or holy basil Fresh herbs elevate the dish.
Serving
  • Jasmine rice for serving Cook rice as per package instructions for serving.

Method
 

Preparation
  1. In a small bowl, combine chicken pieces with 1/2 teaspoon of fish sauce and a pinch of salt. Let it marinate while preparing other ingredients.
Cooking
  1. In a wok or large sauté pan over medium heat, add 1-2 tablespoons of vegetable oil. When hot, add red curry paste and sauté for about 1 minute until fragrant.
  2. Deglaze the pan with 1/4 cup of coconut milk or chicken stock, stirring well to incorporate the paste. Add palm sugar and stir until dissolved, until the mixture thickens and bubbles at the edges.
  3. Add the marinated chicken to the pan, ensuring the pieces are separated. Pour in the remaining coconut milk or stock and stir frequently until chicken is about 80% cooked through.
  4. Incorporate kaffir lime leaves, fingerroot (if using), young peppercorns (if using), and sugar snap peas. Toss until chicken is fully cooked and veggies are just tender but still crisp.
  5. Fold in cherry tomatoes just to warm through, then turn off the heat. Stir in Thai basil and toss until wilted. Taste and adjust seasoning as needed.
  6. Fluff cooked jasmine rice and serve Red Curry Stir Fry on top.

Notes

Make sure to have veggies chopped and ready; this fast-paced stir fry waits for no one! Experiment with adding fresh chili peppers for extra heat.