Authentic Thai Red Curry Chicken Recipe

Looking for a chicken recipe that brings the vibrant flavors of Thai cuisine to your kitchen? This Thai Red Curry Chicken recipe is a fantastic option! It’s not just a meal; it’s an experience that’ll transport your taste buds straight to Thailand.

Imagine tender chicken simmered in a rich and creamy curry sauce, infused with fragrant herbs and spices that make each bite truly memorable. This dish is perfect for both weeknight dinners and special occasions, giving you the chance to impress your loved ones with your culinary skills.

Delicious and Easy Thai Red Curry Chicken

This Thai Red Curry Chicken is a harmonious blend of tender chicken pieces, colorful vegetables, and a luxurious coconut milk sauce. The combination of spicy red curry paste and aromatic herbs creates a dish that is both savory and slightly sweet, resulting in a delightful explosion of flavors.

Ingredients

1 lb boneless chicken thighs, cut into bite-sized pieces
1 tablespoon vegetable oil
1 onion, sliced
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
2-3 tablespoons Thai red curry paste (adjust to taste)
1 can (14 oz) coconut milk
1 cup chicken broth
1 red bell pepper, sliced
1 green bell pepper, sliced
1 cup snap peas or green beans
2 tablespoons fish sauce
1 tablespoon brown sugar
Fresh basil leaves for garnish
Cooked jasmine rice for serving

Instructions

Sauté Aromatics: Heat vegetable oil in a large skillet over medium heat. Add the sliced onion, garlic, and ginger, and sauté until fragrant and translucent (about 3-4 minutes).
Add Chicken: Stir in the chicken pieces and cook until they are no longer pink, about 5-7 minutes.
Incorporate Curry Paste: Add the Thai red curry paste to the skillet. Stir well to coat the chicken and cook for an additional 2 minutes.
Pour in Coconut Milk: Slowly add the coconut milk and chicken broth, bringing the mixture to a gentle simmer.
Add Vegetables: Stir in the red and green bell peppers, snap peas, fish sauce, and brown sugar. Let the curry simmer for about 10-15 minutes, or until the chicken is cooked through and the vegetables are tender.
Serve: Garnish with fresh basil leaves and serve hot over jasmine rice.