Easy Thai Red Curry Chicken
A quick and flavorful dish that combines chicken, coconut milk, and fresh vegetables, perfect for busy nights.
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.
Notes
Pair the curry with fluffy jasmine rice or warm naan. Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months.