Go Back
Print

Juicy Thai Red Curry Chicken

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 450
A flavorful and creamy Thai red curry featuring tender chicken and vibrant vegetables, perfect for a quick and satisfying meal.

Ingredients

Oil

  • 2 tbsp coconut oil

Vegetables

  • 1 cup yellow onion (diced into 1/2-inch pieces)
  • 1 cup carrots (sliced into 1/4-inch rounds)
  • 1 cup red bell pepper (diced)

Aromatics & Spices

  • 4 cloves garlic (minced)
  • 1 tsp ground ginger
  • 1 tsp ground coriander (preferably freshly ground)

Curry & Coconut Milk

  • 7 tbsp red curry paste (Thai Kitchen recommended)
  • 14 oz full-fat coconut milk (Thai Kitchen preferred)

Sweeteners & Sauces

  • 1.5 tbsp brown sugar
  • 1 tbsp fish sauce

Protein

  • 1.5 lb chicken breast (cut into 1-inch chunks)

Additional Flavor

  • 1 lime zest and juice
  • 1/4 cup fresh cilantro (chopped)
  • 1/4 cup fresh basil leaves (roughly chopped)

Instructions 

  • Heat coconut oil in a large pan over medium heat. Add diced onions, carrots, and bell peppers; cook until tender.
  • Add minced garlic, ground ginger, and ground coriander; cook for 1 minute until fragrant.
  • Add chicken chunks and cook until cooked through, about 8-10 minutes. Finish with lime zest, juice, cilantro, and basil.

Notes

Use full-fat coconut milk for a creamier sauce and adjust spice level with curry paste.
Calories: 450kcal
Cost: $15
Course: Main Course
Cuisine: Thai
Keyword: Chicken