Description
A flavorful and authentic Thai red curry chicken made with tender chicken, aromatic spices, and a creamy coconut milk sauce for a perfect Thai-inspired dinner.
Ingredients
Scale
- 1 lb boneless, skinless chicken thighs, cut into pieces
- 1 tablespoon vegetable oil
- 2–3 tablespoons red curry paste
- 1 can (14 oz) coconut milk
- 1 cup chicken broth
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 small onion, sliced
- 2 cloves garlic, minced
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- Fresh basil leaves for garnish
- Cooked jasmine rice for serving
Instructions
- Heat vegetable oil in a large skillet or wok over medium heat.
- Add red curry paste and sauté for 1-2 minutes until fragrant.
- Add chicken pieces and cook until lightly browned.
- Stir in garlic and onions, cooking for 1-2 minutes.
- Pour in coconut milk and chicken broth, bring to a simmer.
- Add bell peppers, fish sauce, and sugar. Simmer for 10-12 minutes until chicken is cooked through and sauce thickens.
- Garnish with fresh basil leaves.
- Serve hot over cooked jasmine rice.
Notes
Adjust curry paste to desired spiciness. For extra flavor, let the curry simmer a few minutes longer.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 5g
- Sodium: 720mg
- Fat: 26g
- Saturated Fat: 18g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 85mg
Keywords: thai red curry, red curry chicken, thai curry, coconut milk curry, authentic thai recipe