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Homemade Thai Red Curry Chicken photo

Thai Red Curry Chicken

This Thai Red Curry Chicken is bursting with flavor! A creamy coconut sauce with tender chicken makes weeknight dinners easy and delicious.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Thai
Ingredients Equipment Method Notes

Ingredients
  

For the Curry:
  • 2 tablespoons vegetable oil
  • 2 shallots, diced
  • 1 pound boneless, skinless chicken breasts, cubed
  • 3 tablespoons red curry paste
  • 13.5 ounces coconut milk (1 can)
  • 3 kaffir lime leaves (optional, but recommended)
  • 2 tablespoons brown sugar
  • 1 tablespoon fish sauce
  • 1 red bell pepper, sliced
  • Chopped fresh cilantro for garnish
  • Lime wedges for serving

Equipment

  • Large skillet or wok
  • Wooden spoon or spatula
  • Measuring spoons
  • Sharp knife
  • Cutting board

Method
 

Instructions:
  1. Start by gathering and prepping all your ingredients. Dice the shallots, cube the chicken breasts, and slice the red bell pepper. Having everything ready will make the cooking process smoother.
  2. In a large skillet, heat the vegetable oil over medium heat. Add the diced shallots and sauté until they become translucent, about 2-3 minutes. This will create a fragrant base for your curry.
  3. Add the cubed chicken breasts to the skillet. Cook for 5-7 minutes, stirring occasionally, until the chicken is no longer pink and nicely browned.
  4. Stir in the red curry paste, mixing it well with the chicken and shallots. Allow it to cook for about 1 minute to enhance the flavors.
  5. Add the coconut milk to the skillet, stirring to combine. If you're using kaffir lime leaves, toss them in now. The coconut milk will create a creamy sauce that complements the spices beautifully.
  6. Stir in the brown sugar and fish sauce, balancing the flavors of the curry. Let the mixture simmer for about 5 minutes, allowing the sauce to thicken slightly.
  7. In the last few minutes of cooking, add the sliced red bell pepper. This will provide a nice crunch and a pop of color to your dish. Cook for an additional 2-3 minutes, just until the pepper is tender.
  8. Remove the skillet from heat. Serve the Thai Red Curry Chicken over steamed rice or noodles, garnished with chopped cilantro and lime wedges for that extra zing. Enjoy every flavorful bite!

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently on the stovetop or microwave, adding a splash of water if needed to loosen the sauce.
  • This dish can be frozen for up to 2 months. Just be sure to let it cool completely before freezing.