Thai Red Curry Chicken (30 Minute Meal)
A quick and flavorful Thai dish featuring tender chicken cooked in a rich coconut milk curry, perfect for busy weeknights.
Ingredients
For the curry
- 2 tbsp Vegetable oil
- 2 cloves Garlic (grated)
- 2 tsp Ginger (peeled and grated)
- 5 tbsp Red curry paste
- 13.5 oz Coconut milk (full fat)
- 2 tsp Fish sauce
- 1 tbsp Granulated sugar
- 1 tbsp Lime juice
- 1 cup Thai basil
For the vegetables
- 1 Red pepper (cut into slices)
- 1/2 Onion (cut into slices)
- 1/4 cup Cilantro (fresh, chopped)
For the protein
- 1 pound Boneless chicken thighs (or chicken tenders)
Instructions
Preparation
- Start by heating oil in a large skillet over medium-high heat.
- Sauté the minced garlic and grated ginger, stirring constantly until the garlic turns golden brown.
- Add the red curry paste and cook for about 1 minute, stirring constantly until fragrant.
- Pour in the coconut milk, fish sauce, sugar, and lime juice. Mix well with a wooden spoon until all ingredients are combined.
Cooking
- Add the sliced red pepper, onion, and chopped cilantro. Stir to mix everything together.
- Allow the mixture to come to a simmer, then reduce the heat to medium. Cover and let it simmer for about 7-8 minutes.
- Add the chicken pieces, stir to combine, and simmer until the chicken is cooked through, about 5-7 minutes.
- Add the Thai basil, taste, and adjust the seasoning with more lime or salt if needed.
Serving
- Serve your Thai Red Curry Chicken over fluffy jasmine rice.
Notes
For extra flavor, serve with lime wedges and a fresh cucumber salad. Store leftovers in an airtight container in the fridge for 3-4 days or freeze for up to 3 months.