BY Brimly.September 30, 2022Thai Red Curry Chicken
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Photo By Editors @ the Brimly Test Kitchen
lo-Spice Level 40 minutesGluten-freeMain Course There's nothing quite like a warm Thai Red Curry Chicken bowl to satisfy your cravings for something spicy, savory, and comforting. This classic Thai dish is a favorite among food lovers worldwide, thanks to its creamy coconut milk base, fragrant spices, and tender chunks of chicken. So if you're looking for a recipe that's easy to make yet delivers bold flavors, this one is a must-try.
What sets this Thai Red Curry Chicken recipe apart is its ability to be customized to your taste preferences. Whether you like your food mild or extra spicy, you can adjust the heat level by adding more or less of the red curry paste. And if you're a fan of vegetables, feel free to add your favorites to the mix – from bell peppers to green beans to mushrooms, the possibilities are endless.
But beyond its delicious taste and versatility, this dish is also a healthy option for those watching their waistlines. With its lean protein from the chicken, fiber-rich veggies, and wholesome coconut milk, this recipe is a nutrient-packed meal that will satisfy and nourish you. Plus, it's gluten-free and dairy-free, making it an excellent option for those with dietary restrictions.
No need to book a flight to Thailand to enjoy this mouth-watering dish – you can make it right in the comfort of your kitchen. And trust us at the Brimly Test Kitchen; once you taste the explosion of flavors in every bite, you'll be hooked. So, grab your apron and prepare to embark on a culinary adventure with this easy and delicious Thai Red Curry Chicken recipe.
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Essentials you’ll need:
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LISTENIngredients
1 lb. boneless chicken breasts or thighs, skinless bite-sized pieces
1Tbsp. vegetable oil
1 small onion, chopped
2 cloves garlic, minced
1 red bell pepper, seeded and sliced
1 zucchini, sliced
1 can (14 oz) coconut milk
2 Tbsp. Thai red curry paste
1Tbsp. fish sauce
1Tbsp. brown sugar
1tsp. ground ginger
1tsp. ground coriander
½ tsp. ground cumin
Salt and pepper, to taste
Fresh cilantro, chopped, for garnish
2 cups white rice
Recipe Steps
Step 1
Heat the vegetable oil in a large skillet or wok over medium-high heat.
Step 2
Add the chopped onion and minced garlic to the skillet and stir-fry for 2-3 minutes or until the onion is translucent and fragrant.
Step 3
Add the sliced red bell pepper and zucchini to the skillet and stir-fry for another 2-3 minutes or until the peppers are slightly softened.
Step 4
Add the bite-sized chicken pieces to the skillet and stir-fry for 5-6 minutes or until the chicken is browned on all sides.
Step 5
Whisk the coconut milk, Thai red curry paste, fish sauce, brown sugar, ginger, coriander, cumin, salt, and pepper in a separate bowl.
Step 6
Pour the coconut milk mixture over the chicken and vegetables in the skillet. Stir well to combine.
Step 7
Bring the mixture to a simmer and reduce the heat to low. Cover the skillet with a lid and let the curry simmer for 15-20 minutes or until the chicken is cooked through and tender.
Step 8
Cook the white rice according to the package instructions.
Step 9
Serve the Thai red curry chicken over a bed of cooked rice. Garnish with fresh cilantro, if desired.
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