Thai Red Curry Chicken
There's nothing like a warm, comforting bowl of Thai red curry chicken to brighten up a chilly evening. This recipe is a staple in our household, and I'm excited to share it with you!
What I love about this dish is that it's incredibly easy to make and requires minimal ingredients. You can have it ready in under 30 minutes, making it perfect for a quick weeknight dinner. Plus, it's a great way to use up any leftover vegetables you have on hand.
So go ahead, give it a try, and let me know what you think!
Why You’ll Love This Recipe
- This Thai red curry chicken is a crowd-pleaser that's easy to make and customize to your taste.
- The coconut milk adds a rich and creamy texture that's hard to resist.
- You can make it ahead of time and reheat it for a quick dinner.
- It's a great way to use up leftover vegetables and make a nutritious meal.
- The aromatics like garlic and ginger give it a depth of flavor that's simply amazing.
Ingredients You’ll Need
- 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized piecesYou can use either breast or thighs, or a combination of both.
- 2 medium onions, diced
- 3 cloves of garlic, minced
- 1 medium ginger, gratedYou can use fresh or frozen ginger.
- 1 can (14 oz) coconut milkMake sure to get the full-fat version for the best flavor.
- 2 tbsp Thai red curry pasteYou can adjust the level of spiciness to your liking.
- 2 cups mixed vegetables (such as bell peppers, carrots, and green beans)Feel free to use any combination of vegetables you like.
- 2 cups fresh basil leavesYou can use either Thai or sweet basil.
- 1 tsp saltUse a flaky sea salt for the best flavor.
- 1/4 tsp black pepper
- 2 tbsp fish sauceYou can substitute with soy sauce or oyster sauce if you don't have fish sauce.
- 1 tsp sugarYou can adjust the level of sweetness to your liking.
- 2 tbsp vegetable oilYou can use any neutral-tasting oil like canola or grapeseed.
- 2 tbsp chopped scallions, for garnish
How to Make It
- 1Heat the oil in a large pan over medium heat. Add the onions and cook until they're translucent, about 3-4 minutes.
- 2Add the garlic and ginger and cook for another minute, stirring constantly.
- 3Add the curry paste and cook for 1-2 minutes, stirring constantly, until the paste is fragrant.
- 4Add the chicken and cook until it's browned on all sides, about 5-6 minutes.
- 5Add the coconut milk, fish sauce, sugar, salt, and pepper. Stir well to combine.
- 6Bring the mixture to a simmer and cook for 10-15 minutes, or until the chicken is cooked through and the sauce has thickened.
- 7Add the mixed vegetables and cook until they're tender, about 5 minutes.
- 8Stir in the basil leaves and cook for another minute.
- 9Taste and adjust the seasoning as needed.
- 10Serve the curry hot, garnished with chopped scallions and steamed rice.
Tips for the Best Results
- Make sure to use high-quality curry paste for the best flavor.
- Don't overcook the chicken, or it will become dry and tough.
- Use a mixture of vegetables for a colorful and nutritious curry.
- You can adjust the level of spiciness to your liking by adding more or less curry paste.
- If you're using frozen vegetables, thaw them first and pat dry with paper towels before adding to the curry.
Variations & Swaps
- Add some heat to the curry by adding diced jalapenos or serrano peppers.
- Use chicken thighs for a juicier and more tender curry.
- Add some acidity to the curry by squeezing a lime wedge over the top.
- Serve the curry with steamed rice, noodles, or roti for a filling meal.
- Use coconut cream instead of coconut milk for a richer and creamier curry.
Serve It With
Storage & Reheating
You can store the curry in an airtight container in the refrigerator for up to 3 days. Reheat it in the microwave or on the stovetop until hot and bubbly.
Freeze the curry for up to 2 months. Thaw it overnight in the refrigerator and reheat it in the microwave or on the stovetop until hot and bubbly.
Frequently Asked Questions
What's the difference between Thai red curry paste and regular curry powder?
Thai red curry paste is a more concentrated and flavorful paste made from a combination of spices, chilies, and herbs, while curry powder is a blend of spices that's often used in Indian cuisine.
Can I use chicken breast instead of thighs?
Yes, you can use chicken breast, but it will cook faster than the thighs. Just adjust the cooking time accordingly.
What's the best way to store the curry?
You can store the curry in an airtight container in the refrigerator for up to 3 days or freeze it for up to 2 months.
Can I make the curry ahead of time?
Yes, you can make the curry ahead of time and reheat it when you're ready to serve.
What's the best way to reheat the curry?
You can reheat the curry in the microwave or on the stovetop until hot and bubbly.
Ingredients
- 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
- 2 medium onions, diced
- 3 cloves of garlic, minced
- 1 medium ginger, grated
- 1 can (14 oz) coconut milk
- 2 tbsp Thai red curry paste
- 2 cups mixed vegetables (such as bell peppers, carrots, and green beans)
- 2 cups fresh basil leaves
- 1 tsp salt
- 1/4 tsp black pepper
- 2 tbsp fish sauce
- 1 tsp sugar
- 2 tbsp vegetable oil
- 2 tbsp chopped scallions, for garnish
Instructions
- Heat the oil in a large pan over medium heat. Add the onions and cook until they're translucent, about 3-4 minutes.
- Add the garlic and ginger and cook for another minute, stirring constantly.
- Add the curry paste and cook for 1-2 minutes, stirring constantly, until the paste is fragrant.
- Add the chicken and cook until it's browned on all sides, about 5-6 minutes.
- Add the coconut milk, fish sauce, sugar, salt, and pepper. Stir well to combine.
- Bring the mixture to a simmer and cook for 10-15 minutes, or until the chicken is cooked through and the sauce has thickened.
- Add the mixed vegetables and cook until they're tender, about 5 minutes.
- Stir in the basil leaves and cook for another minute.
- Taste and adjust the seasoning as needed.
- Serve the curry hot, garnished with chopped scallions and steamed rice.