Thai Red Curry Chicken
A delightful dish combining tender chicken pieces with the rich flavors of red curry paste and creamy coconut milk, perfect for a comforting meal.
Ingredients
Main Ingredients
- 1.5 pounds chicken breast (cut into bite-sized pieces) Tender and juicy when cooked
- 2 tablespoons red curry paste Adjust to taste for desired spice level
- 1 cup coconut milk Adds creaminess to the curry
- 2 tablespoons fish sauce Provides umami flavor
- 1 each red bell pepper (sliced) For sweetness and color
- 1 each onion (sliced) Builds the aromatic base
- 1 tablespoon brown sugar To balance flavors
- 1 tablespoon lime juice (freshly squeezed) Adds freshness
- 2 teaspoons ginger (grated) For aromatic flavor
- 0.5 cup basil leaves (Thai basil preferred) For a fresh, herbal note
Instructions
Preparation
- Begin by cutting your chicken breast into bite-sized pieces.
- In a large skillet or wok, heat a bit of oil over medium heat. Add the sliced onions and ginger, sautéing until they’re fragrant and the onions are translucent, about 3-4 minutes.
- Stir in the red curry paste, mixing well with the onions and ginger. Cook for 1-2 minutes until the paste is fragrant.
- Add the chicken pieces to the skillet, stirring to coat them evenly with the curry paste. Cook for 5-7 minutes until the chicken begins to brown slightly.
- Carefully pour the coconut milk into the skillet, stirring to combine.
- Add fish sauce and brown sugar to the skillet.
- Toss in the sliced red bell pepper and continue to simmer the mixture for about 10 minutes.
- Just before serving, stir in the freshly squeezed lime juice and toss in the basil leaves.
- Remove from heat and serve hot over jasmine rice or noodles.
Notes
For a spicier kick, feel free to add extra red curry paste or some sliced fresh chili peppers. If you prefer a thicker curry, let it simmer a bit longer. To make it more nutritious, consider adding other vegetables such as snap peas or spinach during the cooking process.