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curry chicken, easy chicken recipe,

5

30 min

Thai Red Curry Chicken

Thai Red Curry Chicken Photo 1

Time

30 min

Serving

4 persons

Calories

432

Rating

5.00★ (1)

Author: Antonina Blum

Thai cooking there are so many intrinsically easy recipes that you can make with just a few staples from the Asian aisle of your nearest supermarket. Thai red curry chicken — a one-pan dish of chicken pieces simmered in a bright, curry-infused coconut milk sauce — is one of those dishes. It comes together in just 30 minutes with minimal prep work.

Ingredients

  • vegetable oil: 1 Tbsp
  • small scallions: 1 bunch (thinly sliced, light and dark green parts divided)
  • garlic: 3 clove (chopped)
  • jalapeño pepper: 1 piece (seeded and diced. Note: As always, take care when working with jalapeño peppers. If you touch the seeds or ribs, be sure to wash your hands well and avoid touching your eyes.)
  • coconut milk: 1 can (14-oz, unsweetened)
  • thai red curry paste: 2 Tbsp
  • fish sauce: 2 Tbsp
  • packed dark brown sugar: 2.5 Tbsp
  • chicken tenderloins: 1.5 pound (cut into 1-inch cubes)
  • lime juice: 1 Tbsp (from 1 lime)
  • cilantro: 0.25 cup (fresh; chopped)

Metric Conversion

Stages of cooking

Thai Red Curry Chicken Photo 2 1
Thai Red Curry Chicken Photo 3 2
Thai Red Curry Chicken Photo 4 3
Thai Red Curry Chicken Photo 5 4
Thai Red Curry Chicken Photo 6 5
Thai Red Curry Chicken Photo 7 6
Thai Red Curry Chicken Photo 8 7
Thai Red Curry Chicken Photo 9 8
Thai Red Curry Chicken Photo 10 9
  1. The spice level of this dish will vary depending on the brand of curry paste you use. The brand I use above (Thai Kitchen) makes for a mild, family-friendly dish. For more heat,  add a drizzle of sriracha, some of the seeds of the jalapeño, or some crushed red pepper flakes.

    Thai Red Curry Chicken Photo 2
  2. Heat the oil over medium-low heat in a large nonstick pan. Add the light scallions, garlic, and jalapeño.

    Thai Red Curry Chicken Photo 3
  3. Cook, stirring frequently, until softened, 3 to 4 minutes. Do not brown.

    Thai Red Curry Chicken Photo 4
  4. Add the coconut milk, red curry paste, fish sauce, and brown sugar.

    Thai Red Curry Chicken Photo 5
  5. Bring to a gentle boil and simmer until thickened, a few minutes.

    Thai Red Curry Chicken Photo 6
  6. Add the chicken pieces.

    Thai Red Curry Chicken Photo 7
  7. Simmer, stirring occasionally to promote even cooking, until the chicken is cooked through, 5 to 6 minutes.

    Thai Red Curry Chicken Photo 8
  8. Stir in the lime juice, dark scallion greens, and cilantro. Taste and adjust seasoning with more lime, if necessary.

    Thai Red Curry Chicken Photo 9
  9. Serve with jasmine rice.

    Thai Red Curry Chicken Photo 10

Thai Red Curry Chicken has its origins in Thailand, where it is a popular and beloved dish. It is a flavorful and spicy curry that has become a favorite of many people around the world. This dish combines the richness of coconut milk, the heat of Thai red curry paste, and an array of aromatic spices.

To make the perfect Thai Red Curry Chicken, a few essential tips and tricks can come in handy. Firstly, it is essential to use the right ingredients, especially the curry paste, which is the heart of this dish. Secondly, be cautious of the spice level and adjust it to your liking. You can always add more heat, but it's not as easy to remove it. Lastly, keep an eye on the cooking time and ensure that the chicken is fully cooked through.

To present the dish, use a large shallow bowl with a generous serving of jasmine rice. Pour the curry over the rice, making sure to include a few pieces of chicken in each serving. Drizzle over some sriracha sauce, and garnish with fresh cilantro and sliced red chili peppers for an extra pop of color and spice. With its beautiful presentation and delicious flavors, Thai Red Curry Chicken is sure to be a crowd-pleaser.

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