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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
Cook Time 20 minutes
Total Time 30 minutes
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.