Description
This Easy Thai Red Chicken Curry recipe is a flavorful and aromatic dish that’s quick to make and perfect for a weeknight dinner. Tender chicken simmered in a rich coconut curry sauce with a hint of spice and sweetness, served with fragrant jasmine rice.
Ingredients
For the Curry:
- 500 g boneless chicken breast, cut into bite-sized cubes
- 2–3 tbsp coconut oil
- 1 small onion, diced
- 1 tsp garlic, freshly minced
- 1 tsp ginger, freshly grated
- 2–4 tbsp red curry paste
- Salt, to taste
- 1 tsp black pepper, freshly cracked
- 1 red bell pepper
- 400 ml coconut milk
- 1/2 cup (125ml) chicken broth
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tsp brown sugar
- 1 tsp paprika powder
- 2 tbsp lime juice
For Garnish:
- Lime wedges
- Fresh coriander leaves
- Sliced red chili
Instructions
- Heat coconut oil and saute onions on medium heat till translucent.
2. Add chicken, ginger, and garlic. Sear on high heat till it changes color.
3. Stir in the red curry paste, salt, and black pepper.
4. Add bell pepper and stir fry on high heat for only a minute.
5. Pour coconut milk and chicken broth with fish sauce, soy sauce, paprika powder, and brown sugar. Bring to a boil.
6. Lower the heat and simmer for around 10 mins or until the curry thickens.
7. Add lime juice, stir and remove from heat.
8. Garnish with fresh coriander, lime wedges, and sliced red chili.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 4g
- Sodium: 820mg
- Fat: 27g
- Saturated Fat: 20g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 70mg
Keywords: Thai Red Chicken Curry, Coconut Milk Curry, Easy Curry Recipe
