Fast & Easy Thai Red Curry Chicken Recipe

Thai Red Curry Chicken Recipe

Quick, easy, and absolutely delicious! This is one of my favorite base recipes of chicken and vegetables in a fabulous sauce of coconut milk and Thai red curry paste.

The quality of your Thai red curry paste is a critical element in this recipe’s success. Traditional Thai red curry paste is made from red spur chilies, white peppercorns, cumin, coriander, garlic, lemongrass, shallots, galangal, kaffir lime, shrimp paste, and salt. The most popular curry paste brands in the Thai community are Mae Anong and Mae Ploy, which if not available at your local Asian market can be purchased online.
Red Curry Chicken RecipeWhile this version calls for zucchini, bell peppers, and onions, you can use any mix of vegetables, including carrots, snow peas, water chestnuts, mushrooms, green beans, and bean sprouts. When you have time, you can also add a few cloves of fresh pressed garlic and a tablespoon of freshly grated ginger to the vegetables.

Prep Time  Cooking Time   Serves
15 minutes 10 minutes 4-6


Ingredients

2 tablespoons olive or sesame oil
1 ½ pounds boneless skinless chicken breast cut into bite size pieces
2 to 4 tablespoons Thai red curry paste, depending on desired heat level
2 cups sliced halved zucchini
2 bell peppers (red, orange, yellow, or mixed), seeded, sliced, and cut into bite size pieces
1 large onion, sliced into thin strips
1 tablespoon tapioca or corn starch
1 can (14 ounce) coconut milk plus 1/3 cup water
Optional: 1 tablespoon fresh lime juice
Optional: 2 teaspoons fish sauce
Optional: Cilantro or basil for garnish

Directions

  1. Dissolve the tapioca or corn starch in the coconut milk and water. Add fresh lime juice and fish sauce, if desired.
  2. Heat the oil in a large skillet over medium-high heat. Add the chicken pieces; cook and stir for 4 to 6 minutes until the chicken is close to, but not completely cooked.
  3. Mix in the curry paste and vegetables. Cook and stir for a few minutes until the vegetables are heated, but not cooked.
  4. Pour the coconut milk mixture into the skillet. Bring to a boil, then simmer over medium heat for 1 minute.
  5. Garnish with cilantro or basil, if desired.
  6. Serve over basmati or jasmine scented rice.

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