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Thai Red Curry Chicken

30-Minute Thai Red Curry Chicken Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 1 lb boneless, skinless chicken thighs
  • 1 tbsp vegetable oil
  • 1 onion, sliced
  • 1 red bell pepper, sliced
  • 3 garlic cloves, minced
  • 1-inch piece ginger, grated
  • 2 tbsp Thai red curry paste
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 tbsp fish sauce
  • 1 tbsp brown sugar
  • A handful of fresh Thai basil leaves
  • Lime wedges

Method
 

  1. Heat oil in a large skillet over medium-high heat. Pat chicken dry, season with salt, and brown for about 3 minutes per side. Transfer to a plate.
  2. Add onion, bell pepper, garlic, and ginger to the pan. Sauté for about 4 minutes until softened.
  3. Push vegetables aside, add curry paste and stir for 1 minute. Pour in coconut milk, fish sauce, and sugar. Bring to a simmer.
  4. Return chicken and any juices to the pan. Simmer for 8 to 10 minutes, until chicken is cooked through.
  5. Ladle over jasmine rice, top with fresh basil and a squeeze of lime. Serve hot.

Notes

This curry tastes even better the next day after the flavors meld. If it thickens too much in the fridge, stir in a splash of water or coconut milk when reheating. Feel free to toss in whatever vegetables you have—snap peas, broccoli, or bamboo shoots all work.