If you’re looking for an easy and delicious meal that can be whipped up in no time, look no further than Easy Thai Red Curry Chicken | Quick & Flavorful Dinner. This recipe packs a flavorful punch and is perfect for busy nights when you want something satisfying without spending hours in the kitchen. Plus, it’s highly customizable, allowing you to adjust the spice and ingredients to suit your tastes.
Recipe Information
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 450
Protein: 30g
Carbohydrates: 18g
Fat: 30g
Fiber: 2g
Sugar: 6g
Sodium: 600mg
Why Make Easy Thai Red Curry Chicken | Quick & Flavorful Dinner
This Easy Thai Red Curry Chicken | Quick & Flavorful Dinner is not just a delight for your taste buds, but it’s also packed with nutrients. The combination of coconut milk, fresh vegetables, and lean chicken makes it a wholesome choice for any family meal. On top of that, you can easily modify the recipe by switching proteins or adding more vegetables, making it a versatile dish that can cater to everyone’s preferences or dietary needs.
How to Make Easy Thai Red Curry Chicken | Quick & Flavorful Dinner Step by Step
Ingredients
2 tbsp coconut oil (or other cooking oil)
1 cup onion, finely diced (white or yellow)
½ tsp salt (or more to taste)
4 garlic cloves, minced (about 2 tbsp)
1 tsp ground ginger (or 1 tbsp fresh grated/minced ginger)
1 tsp ground coriander
4–6 tbsp Thai red curry paste (Maesri or Thai Kitchen brand, to taste)
1 can (14 oz) full-fat unsweetened coconut milk
1 tbsp brown sugar (or to taste)
1½ lb boneless skinless chicken breast, cut into strips
1 tbsp fish sauce or soy sauce
1 cup carrots, shredded or julienned
1 cup red bell pepper, sliced or diced
1 lime (zest and juice)
¼ cup fresh cilantro, chopped (divided)
Directions
- Heat oil in a large skillet over medium-high heat. Add onions and salt. Cook for 3 minutes, stirring.
- Add curry paste, garlic, ginger, and coriander. Stir and cook for 1 minute.
- Add coconut milk, brown sugar, fish sauce, and chicken. Stir and bring to a simmer.
- Reduce heat to medium, simmer uncovered for 7 minutes, stirring occasionally.
- Add carrots and bell peppers. Simmer for 5–7 more minutes until sauce thickens and chicken is cooked.
- Remove from heat. Stir in lime zest, half of the lime juice, and half of the cilantro.
- Taste and adjust with more lime juice, salt, sugar, or curry paste as needed.
- Top with remaining cilantro and serve with jasmine rice or naan.
How to Serve Easy Thai Red Curry Chicken | Quick & Flavorful Dinner
This dish pairs beautifully with fluffy jasmine rice, which absorbs the delicious sauce. Alternatively, serve it with warm naan to scoop up every bit of the curry. For a refreshing touch, a simple cucumber salad on the side can provide a crisp contrast to the rich flavors of the curry.
How to Store Easy Thai Red Curry Chicken | Quick & Flavorful Dinner
You can store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it in a skillet or microwave until heated through. If you’d like to freeze it, cool the curry completely before transferring it to a freezer-safe container. It can be frozen for up to 3 months. Thaw in the fridge overnight before reheating.
Expert Tips for Cooking Easy Thai Red Curry Chicken | Quick & Flavorful Dinner
- Use homemade ginger paste for a fresher flavor.
- Adjust the amount of red curry paste according to your spice preference.
- Add extra vegetables like green beans or snap peas for more color and nutrition.
- For an enhanced depth of flavor, consider adding a splash of lime juice right before serving.
- Keep leftover curry sauce to use over other proteins or vegetables later!
Delicious Variations of Easy Thai Red Curry Chicken | Quick & Flavorful Dinner
- For a spicy variation, increase the amount of red curry paste and add sliced fresh chilies.
- For a herbed version, incorporate fresh Thai basil or mint at the end of cooking.
- Make it vegetarian by using tofu in place of chicken and adding an array of colorful vegetables.
Conclusion
Don’t miss out on the chance to try Easy Thai Red Curry Chicken | Quick & Flavorful Dinner! With its rich flavors and quick preparation, this dish is sure to become a new favorite in your home. Enjoy the taste of Thailand right in your kitchen with this simple and delightful recipe.
Easy Thai Red Curry Chicken
Ingredients
For the Curry
- 2 tbsp coconut oil (or other cooking oil)
- 1 cup onion, finely diced (white or yellow)
- ½ tsp salt (or more to taste)
- 4 cloves garlic, minced (about 2 tbsp)
- 1 tsp ground ginger (or 1 tbsp fresh grated/minced ginger)
- 1 tsp ground coriander
- 4–6 tbsp Thai red curry paste (Maesri or Thai Kitchen brand, to taste)
- 1 can (14 oz) full-fat unsweetened coconut milk
- 1 tbsp brown sugar (or to taste)
- 1½ lb boneless skinless chicken breast, cut into strips
- 1 tbsp fish sauce or soy sauce
For Serving
- 1 cup carrots, shredded or julienned
- 1 cup red bell pepper, sliced or diced
- 1 lime zest and juice
- ¼ cup fresh cilantro, chopped (divided)
Instructions
Cooking
- Heat coconut oil in a large skillet over medium-high heat. Add diced onions and salt. Cook for 3 minutes, stirring.
- Add curry paste, minced garlic, ground ginger, and ground coriander. Stir and cook for 1 minute.
- Add the coconut milk, brown sugar, fish sauce, and chicken. Stir and bring to a simmer.
- Reduce heat to medium, simmer uncovered for 7 minutes, stirring occasionally.
- Add shredded carrots and bell peppers. Simmer for 5-7 more minutes until sauce thickens and chicken is cooked.
- Remove from heat. Stir in lime zest, half of the lime juice, and half of the chopped cilantro.
- Taste and adjust with more lime juice, salt, sugar, or curry paste as needed.
- Top with remaining cilantro and serve with jasmine rice or naan.
