Spicy Thai Red Curry Chicken (Printable)
Tender chicken and fresh vegetables meld in a spicy, creamy Thai coconut curry with aromatic herbs.
# What You'll Need:
→ Protein
01 - 1.1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
→ Vegetables
02 - 1 red bell pepper, sliced
03 - 1 zucchini, sliced
04 - 3.5 oz snap peas
05 - 1 small onion, thinly sliced
06 - 2 cloves garlic, minced
07 - 1 tbsp fresh ginger, grated
→ Curry Base
08 - 2 tbsp Thai red curry paste
09 - 14 fl oz full-fat coconut milk
10 - ½ cup chicken broth
11 - 1 tbsp fish sauce
12 - 1 tbsp soy sauce (use gluten-free if needed)
13 - 2 tsp brown sugar
14 - 1 tbsp lime juice
→ Garnish
15 - Fresh Thai basil leaves
16 - Fresh cilantro, chopped
17 - 1 red chili, thinly sliced (optional)
18 - Lime wedges
→ To Serve
19 - Steamed jasmine rice
# How to Make It:
01 - Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the onion, garlic, and ginger; sauté for 2 minutes until fragrant.
02 - Stir in the red curry paste and cook for 1 minute to release aromatic flavors.
03 - Add chicken pieces and cook for 3 to 4 minutes until lightly browned on all sides.
04 - Pour in coconut milk and chicken broth, stirring to combine evenly.
05 - Incorporate fish sauce, soy sauce, and brown sugar; mix thoroughly to balance flavors.
06 - Bring mixture to a gentle simmer, then add bell pepper, zucchini, and snap peas.
07 - Simmer for 8 to 10 minutes, stirring occasionally, until chicken is cooked through and vegetables are tender.
08 - Stir in lime juice and adjust seasoning to taste.
09 - Serve hot over steamed jasmine rice and garnish with Thai basil, cilantro, sliced chili, and lime wedges.
# Expert Suggestions:
01 -
- This dish brings an explosion of authentic Thai flavors that feels like a shared secret between friends
- The balance of spicy, sweet, and creamy made it an instant favorite for family dinners
02 -
- Always use fresh ingredients and quality curry paste—this makes all the difference
- I discovered adding lime juice at the very end transformed the flavor from good to unforgettable
03 -
- Pat your chicken dry before cooking to get a nice sear and better texture
- Toast your curry paste briefly in oil to really unlock the depth of flavor