Easy Thai Red Curry Chicken

Easy Thai Red Curry Chicken

Cooking can occasionally feel overwhelming, but with Easy Thai Red Curry Chicken, you’ll find a delightful escape into the world of vibrant flavors and aromatic spices. This dish brings to the table creamy coconut milk and a blend of fresh herbs and spices that come together to create a bowl of blissful goodness. Who knew that dinner could be this fun and flavorful? With its quick preparation time, you can transform simple ingredients into a dish that will not only satisfy your taste buds but also impress your family and friends, making it a perfect weeknight meal. Did you know that red curry is a staple in Thai cuisine, known for its rich color and mouthwatering flavor? If you’re already a fan of other curries, like the classic green curry, you will love this one too! So get ready to spice up your dinner menu with this creamy, luscious recipe.

What is Easy Thai Red Curry Chicken?

So, what’s in a name? Easy Thai Red Curry Chicken is just as delightful as it sounds! This recipe showcases the magic of red curry paste, which is a fiery blend of chilies, garlic, and various spices. But why are we calling it "easy," you ask? It’s because you can whip it up in no time — perfect for busy nights when you crave something delicious yet effortless. Plus, who wouldn’t want to impress their loved ones? After all, they say, "the way to a man’s heart is through his stomach!" So grab your ingredients and give it a try — you’re just a few steps away from savoring this Thai treasure!

Why You’ll Love This Easy Thai Red Curry Chicken

Here’s why Easy Thai Red Curry Chicken deserves a spot on your dinner table: First, the main highlight of this dish is the luscious and creamy coconut sauce that perfectly complements tender chicken, ensuring every bite is a flavor explosion. Second, cooking your own curry at home is a fantastic way to save money compared to takeout, and it’s a great way to control the flavors and spice levels. Third, the varieties of toppings and ingredients, such as fresh basil, lime, and colorful bell peppers, create an attractive and appealing meal. Moreover, if you’ve enjoyed a rich butter chicken, you will surely be delighted by the unique twist that Thai flavors bring to your dinner.

How to Make Easy Thai Red Curry Chicken

Quick Overview

Preparing Easy Thai Red Curry Chicken is a breeze! With just a handful of ingredients and under 30 minutes, you can create a satisfying and fragrant dish that tantalizes your taste buds. Infused with the richness of coconut milk and the warmth of curry paste, this recipe is simple enough for novices yet flavorful enough to impress seasoned cooks.

Key Ingredients for Easy Thai Red Curry Chicken:

• 1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
• 1 tablespoon vegetable oil
• 3 tablespoons red curry paste
• 1 can (13.5 oz) coconut milk
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 1 bell pepper, sliced (red or yellow for color)
• 1 cup fresh basil leaves
• Juice of 1 lime
• Optional: sliced green onions for garnish

Step-by-Step Instructions:

1. Prepare the chicken: Start by cutting your chicken into bite-sized pieces. This way, it cooks evenly and absorbs all the fantastic flavors.

2. Heat the oil: In a large skillet or pot, heat the vegetable oil over medium heat. Allow it to warm up before moving on to the next step.

3. Brown the chicken: Add the chicken pieces to the hot skillet. Cook for about 5-7 minutes until the chicken is golden brown and no longer pink in the center.

4. Add the curry paste: Stir in the red curry paste, allowing the chicken to coat fully. Let it cook for another 2 minutes, letting the spices bloom and fill your kitchen with an incredible aroma.

5. Incorporate coconut milk: Pour in the coconut milk, stirring well until the curry paste is fully mixed. Bring the mixture to a simmer.

6. Season: Add the fish sauce and brown sugar to balance the flavors, and then toss in the sliced bell pepper. Allow the mixture to simmer for about 10 minutes, stirring occasionally.

7. Finish with basil and lime: Just before serving, add in the fresh basil leaves and squeeze some lime juice over the top for a zesty kick.

8. Serve: Ladle the curry into bowls and garnish with green onions if desired. Enjoy your culinary masterpiece!

What to Serve Easy Thai Red Curry Chicken With:

You have a feast ahead! To complement your Easy Thai Red Curry Chicken, consider serving it with fluffy jasmine rice or a side of chewy rice noodles to soak up that delicious sauce. For a fresh contrast, serve a Thai-style cucumber salad or crispy spring rolls. Pairing it with a chilled glass of Thai iced tea can also elevate your dining experience, refreshing your palate between bites.

Top Tips for Perfecting Easy Thai Red Curry Chicken:

• Adjust the spiciness: If you’re not accustomed to spicy foods, start with one tablespoon of red curry paste and add more to taste.
• Ingredient swaps: Feel free to substitute chicken with tofu for a vegetarian option, or add your favorite vegetables like broccoli or snap peas for added nutrition and color.
• Don’t rush the simmer: Allow the curry to simmer well to meld the flavors. Be patient; this is where the magic happens!

Storing and Reheating Tips:

Leftovers? No problem! Allow any remaining curry to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3 days. To reheat, simply microwave it in a microwave-safe bowl, or warm it gently in a skillet over low heat, adding a touch of water or broth to maintain its creamy consistency. For longer storage, freeze the curry, and it can last for up to 2 months. Just thaw it in the refrigerator overnight before reheating, and enjoy the flavorful goodness again!

With this Easy Thai Red Curry Chicken, you’re not just making a meal; you’re creating memories around the dinner table. So get cooking, and may your kitchen be fragrant with the spice of life!

Easy Thai Red Curry Chicken

A delightful and creamy Thai dish featuring tender chicken and a rich coconut sauce infused with red curry paste, perfect for a quick and flavorful weeknight meal.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Thai

Calories: 450

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
• 1 tablespoon vegetable oil
• 3 tablespoons red curry paste Adjust to taste for spiciness
• 1 can (13.5 oz) coconut milk
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 1 number bell pepper, sliced (red or yellow) For color
• 1 cup fresh basil leaves
• 1 number lime, juiced
• optional sliced green onions for garnish

Method

 

Preparation

1. Start by cutting your chicken into bite-sized pieces.
2. In a large skillet or pot, heat the vegetable oil over medium heat.
3. Add the chicken pieces to the hot skillet and cook for about 5-7 minutes until golden brown and no longer pink.
4. Stir in the red curry paste, allowing the chicken to coat fully and cook for another 2 minutes.

Cooking

1. Pour in the coconut milk, stirring until the curry paste is fully mixed and bring to a simmer.
2. Add the fish sauce and brown sugar, then toss in the sliced bell pepper. Allow to simmer for about 10 minutes.
3. Just before serving, add in the fresh basil leaves and squeeze lime juice over the top.
4. Ladle the curry into bowls and garnish with green onions if desired.

Notes

Store leftovers in an airtight container for up to 3 days in the refrigerator. Reheat in microwave or skillet. Can freeze for up to 2 months.