Thai Red Curry Chicken
Indulge in the vibrant flavors of Thai cuisine with this irresistible Thai Red Curry Chicken recipe. Featuring tender, seasoned chicken thighs simmered in a rich and aromatic coconut milk-based curry, this dish is bursting with bold, savory notes from Thai red curry paste, ginger, and garlic. Colorful strips of red and green bell peppers, carrot, and onion add a delightful crunch and mild sweetness, while fish sauce and brown sugar provide a perfect balance of salty and sweet. Finished with a splash of lime juice and fresh basil, this one-pot wonder pairs beautifully with jasmine rice to soak up the luscious sauce. Ready in just 40 minutes, it’s the ultimate easy weeknight dinner with restaurant-quality results. Perfect for fans of spicy Thai-inspired meals, this recipe is sure to become a family favorite!
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Recipe Information
Ingredients
- 500 g boneless, skinless chicken thighs
- 1 large red bell pepper
- 1 large green bell pepper
- 1 large carrot
- 1 medium yellow onion
- 2 cloves minced garlic
- 1 teaspoon minced ginger
- 3 tablespoons Thai red curry paste
- 400 ml coconut milk
- 200 ml chicken stock
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 2 tablespoons vegetable oil
- 1 tablespoon lime juice
- 10 g fresh basil leaves
- 4 servings cooked jasmine rice
- to taste salt
- to taste black pepper
Instructions
Cut the chicken thighs into bite-sized pieces and season lightly with salt and pepper.
Slice the red bell pepper, green bell pepper, and carrot into thin strips. Dice the onion into small pieces.
In a large pan or wok, heat the vegetable oil over medium heat.
Add the minced garlic and ginger to the pan, stirring for 30 seconds until fragrant.
Add the diced onion and sauté for 2-3 minutes until translucent.
Stir in the Thai red curry paste and cook for 1 minute, allowing its flavors to release.
Add the chicken pieces to the pan and cook for 5-6 minutes, stirring occasionally, until they are no longer pink on the outside.
Pour in the coconut milk and chicken stock, stirring until the curry paste is fully incorporated into the liquid.
Add the fish sauce and brown sugar, then bring the mixture to a simmer.
Add the sliced bell peppers and carrot, stirring to combine.
Simmer the curry for 10-12 minutes, stirring occasionally, until the vegetables are tender and the chicken is fully cooked.
Remove the pan from heat and stir in the lime juice and fresh basil leaves.
Serve the Thai red curry chicken hot over cooked jasmine rice.
Nutrition Facts
Calories |
645 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.7 g | 29% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 1200 mg | 52% | |
| Total Carbohydrate | 69.7 g | 25% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 16.3 g | ||
| Protein | 40.7 g | 81% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 78 mg | 6% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 788 mg | 17% | |
*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.
