Thai Red Chicken
Immerse yourself in the bold, aromatic flavors of Thai cuisine with this irresistibly creamy and spicy Thai Red Chicken recipe. Tender strips of chicken breast are simmered in a luscious red curry sauce made with rich coconut milk, fragrant lime leaves, and the perfect balance of savory fish sauce and subtle sweetness. Fresh basil leaves and vibrant slices of bell pepper and onion add layers of texture and freshness to every bite, while a hint of minced ginger and garlic elevates the dish’s complexity. Ready in just 35 minutes, this easy-to-make Thai red curry is ideal for weeknight dinners or special occasions alike. Serve it over fluffy jasmine rice and garnish with red chili for a customizable kick of heat. Perfect for anyone craving authentic Thai flavors at home!
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Recipe Information
Ingredients
- 500 grams Chicken breast
- 3 tablespoons Red curry paste
- 400 milliliters Coconut milk
- 2 tablespoons Vegetable oil
- 1 teaspoon Sugar
- 2 tablespoons Fish sauce
- 4 pieces Lime leaves
- 10 leaves Basil leaves
- 1 piece Red chili (optional, for garnish)
- 1 medium Onion (sliced)
- 1 medium Red bell pepper (sliced)
- 1 teaspoon Ginger (minced)
- 2 cloves Garlic (minced)
Instructions
Slice the chicken breast into thin strips and set aside.
Heat the vegetable oil in a large saucepan or wok over medium heat.
Add the garlic and ginger to the pan, and sauté for about 30 seconds until fragrant.
Stir in the red curry paste and cook for another minute to release the flavors.
Pour in the coconut milk and stir well to combine with the curry paste.
Add the sugar, fish sauce, and lime leaves. Bring the mixture to a gentle simmer.
Add the chicken strips to the pan and cook for 5–7 minutes, stirring occasionally, until the chicken is cooked through and tender.
Stir in the sliced onion and red bell pepper, cooking for another 3–4 minutes until the vegetables are slightly softened but still retain some crunch.
Tear the basil leaves and add them to the pan. Stir and cook for an additional minute before removing from heat.
Optional: Slice the red chili for garnish if you desire more heat.
Serve the Thai Red Chicken hot over steamed jasmine rice, garnished with red chili slices if desired.
Nutrition Facts
Calories |
1258 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.1 g | 59% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 19.3 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 5131 mg | 223% | |
| Total Carbohydrate | 69.2 g | 25% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 46.4 g | ||
| Protein | 146.1 g | 292% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 178 mg | 14% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 2536 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
