Description
A delicious and easy recipe for thai red curry chicken that you’ll love making at home.
Ingredients
Scale
- 3–4 pieces (1 lb) Boneless chicken breasts
- 1 can (13.5 oz) Full-fat coconut milk
- 2–3 tablespoons Red curry paste
- 1 cup diced Bell peppers (mixed colors)
- 1 cup Fresh basil leaves
- 2 tablespoons Low-sodium soy sauce
- 1 tablespoon Fish sauce
Instructions
- Prep Work: Chop chicken into bite-sized pieces and dice bell peppers. Set aside fresh basil leaves for final addition.
- Cook Chicken: Heat oil in large skillet over medium heat. Sauté chicken until golden brown, about 5-7 minutes.
- Add Vegetables: Add diced bell peppers and cook for 3 minutes until slightly tender but still crisp.
- Create Curry Base: Pour in coconut milk and stir in red curry paste according to your preferred spice level.
- Season: Add soy sauce and fish sauce. Taste and adjust seasoning as needed for balance.
- Finish and Serve: Toss in fresh basil leaves just before serving. Serve hot over jasmine rice or noodles.
Notes
- Use room temperature coconut milk and stir curry paste thoroughly to prevent lumps from forming
- Don’t overcook the chicken – it continues cooking in the hot curry sauce after browning
- Reserve some coconut cream from the top of the can to drizzle over finished curry for richness
- Taste and adjust seasoning gradually – you can always add more curry paste or fish sauce
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 385 calories
- Sugar: 8g
- Sodium: 890mg
- Fat: 28g
- Saturated Fat: 22g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 65mg
Keywords: thai red curry chicken, recipe, homemade, cooking, food, easy recipe