Thai Red Chicken Curry
This Thai red curry chicken is a luxurious weeknight dinner. The sauce is rich, fragrant, and layered with delicate flavors - but it’s also incredibly easy to make and cooks in 15 minutes. When you’re craving something different, make this simple meal.
Servings: 4
Ingredients
- 15 ounce can coconut milk
- 2-3 tablespoons red curry paste
- 1 tablespoon brown sugar
- 1 pound boneless skinless chicken breast cut into 1-inch chunks
- 8 ounce can bamboo shoots drained
- 15 ounce can baby corn drained
- 1/2 small bell pepper cut into bite-sized slices
Instructions
- In a large skillet, add in coconut milk and bring to a simmer over medium heat.
- Stir in red curry paste and sugar. Bring up to a boil, then reduce heat to low and simmer for 5 minutes.
- Add the chicken and the vegetables, cook for 5 more minutes until chicken is cooked through. Stir in the fish sauce and basil. Serve with rice.
Notes
- Let the curry paste bloom. Sauté red curry paste in a little oil (and the thick top layer of coconut milk, if using canned) until it smells fragrant and deepens slightly in color.
- Pack it with veggies. Swap some of the chicken for extra vegetables like cauliflower, green beans, carrots, zucchini, or broccoli.
- Don’t boil the coconut milk hard. Keep the curry at a gentle simmer rather than a rolling boil so the coconut milk stays smooth and velvety.
- Store cooked Thai red curry chicken in an airtight food storage container. Keep it in the refrigerator for up to three days.