The Best Thai Red Chicken Curry Recipe
Indulge in the vibrant, aromatic flavors of "The Best Thai Red Chicken Curry Recipe," a perfect blend of creamy coconut milk, spicy red curry paste, and fragrant Thai basil. This wholesome dish features tender, juicy chicken thighs and a colorful mix of fresh vegetables, including red bell peppers, zucchini, and carrots, all simmered to perfection in a rich, flavorful sauce. Enhanced with the umami depth of fish sauce and a hint of sweetness from brown sugar, this curry is irresistibly bold and satisfying. Ready in just 40 minutes, this easy one-pan meal is ideal for busy weeknights or an impressive dinner. Serve it over fluffy jasmine rice for a comforting, restaurant-quality Thai meal at home. Keywords: Thai red chicken curry, easy chicken curry recipe, Thai curry with coconut milk, one-pan dinner recipe.
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Recipe Information
Ingredients
- 2 tbsp Vegetable oil
- 1 lb Boneless, skinless chicken thighs
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 2.5 tbsp Thai red curry paste
- 3 Garlic cloves, minced
- 1 tbsp Ginger, grated
- 1 can (13.5 oz) Full-fat coconut milk
- 0.5 cup Chicken stock
- 1 tbsp Fish sauce
- 1 tbsp Brown sugar
- 1 Red bell pepper, sliced
- 1 Zucchini, sliced
- 2 Carrots, thinly sliced
- 0.5 cup Fresh Thai basil leaves
- 1 tbsp Lime juice
- 4 cups Cooked jasmine rice (for serving)
Instructions
Heat the vegetable oil in a large skillet or wok over medium heat.
Cut the chicken thighs into bite-sized pieces and season with salt and black pepper.
Add the chicken to the skillet and cook until lightly browned on all sides, about 4-5 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the Thai red curry paste, minced garlic, and grated ginger. Cook for 1-2 minutes, stirring constantly, until fragrant.
Pour in the coconut milk and chicken stock. Stir to combine, scraping the bottom of the skillet to deglaze any browned bits.
Stir in the fish sauce and brown sugar. Bring the mixture to a gentle simmer.
Return the cooked chicken to the skillet and add the sliced red bell pepper, zucchini, and carrots. Simmer for 10-12 minutes, or until the vegetables are tender and the chicken is cooked through.
Taste and adjust seasoning if needed. For extra richness, you can add a splash of coconut milk or an additional teaspoon of fish sauce.
Remove the skillet from heat and stir in the fresh Thai basil leaves and lime juice.
Serve the curry hot over steamed jasmine rice and garnish with additional Thai basil leaves if desired.
Nutrition Facts
Calories |
3828 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 180.3 g | 231% | |
| Saturated Fat | 104.3 g | 522% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 578 mg | 193% | |
| Sodium | 4065 mg | 177% | |
| Total Carbohydrate | 388.7 g | 141% | |
| Dietary Fiber | 30.0 g | 107% | |
| Total Sugars | 41.3 g | ||
| Protein | 176.0 g | 352% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 642 mg | 49% | |
| Iron | 42.9 mg | 238% | |
| Potassium | 4491 mg | 96% | |
*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.
