Thai Red Curry Chicken Recipe
This Thai Red Curry Chicken is a flavorful and aromatic dish featuring tender chicken, crisp vegetables, and a creamy coconut milk-based red curry sauce. Ready in just 30 minutes, it’s a perfect one-pot meal for busy weeknights, offering a balance of heat, tanginess, and sweetness.
6 Servings
Ingredients
- 1 ½ tablespoons olive oil or coconut oil
- 1 pound chicken breasts sliced into ¼-inch slices and then into 2-inch pieces
- ½ large onion chopped
- 2 tablespoons red curry paste
- 1 red bell pepper thinly sliced and chopped into 2-inch pieces
- 1 orange bell pepper thinly sliced and chopped into 2-inch pieces
- 1 small zucchini sliced
- 2 teaspoons freshly grated ginger
- 4 cloves garlic minced
- 1 13.5 oz can quality coconut milk (e.g., Chaokoh)
- 1 tablespoon cornstarch
- 1 tablespoon Asian/Thai sweet chili sauce e.g., Mae Ploy
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons fish sauce
- 2 tablespoons fresh lime juice
- 1 tablespoon brown sugar
- 1 bay leaf
- 1 teaspoon dried basil
- ¼ teaspoon salt adjust to taste
- ¼ teaspoon black pepper
- Sriracha or Asian chili sauce optional, to taste
For Garnish:
- Lime zest
- Fresh basil
- Fresh cilantro
- Additional lime juice
Instructions
Prepare the Skillet:
- Heat 1 ½ tablespoons of olive oil or coconut oil in a large nonstick skillet over medium-high heat.
Cook the Chicken:
- Add the sliced chicken, chopped onion, and 2 tablespoons of red curry paste to the skillet. Cook until the chicken is no longer pink, stirring frequently to ensure even cooking, approximately 4-5 minutes.
Incorporate Vegetables:
- Add the chopped red bell pepper, orange bell pepper, sliced zucchini, grated ginger, and minced garlic. Sauté for 1 minute to allow the vegetables to slightly soften while retaining their crispness.
Create the Curry Sauce:
- Pour half of the coconut milk directly into the skillet. In a small bowl, whisk the remaining coconut milk with 1 tablespoon of cornstarch until smooth, then add it to the skillet.
Season the Dish:
- Stir in the sweet chili sauce, soy sauce, fish sauce, fresh lime juice, brown sugar, bay leaf, dried basil, salt, and black pepper. Mix thoroughly to combine all flavors.
Simmer the Curry:
- Bring the mixture to a gentle boil. Reduce the heat to low and allow it to simmer for 5 minutes or until the sauce thickens and the vegetables reach your desired level of tenderness. Stir occasionally to prevent sticking. Remove and discard the bay leaf before serving.
Serve and Garnish:
- Serve the Thai Red Curry Chicken over steamed jasmine rice or rice noodles. Garnish with fresh basil, cilantro, lime zest, and a squeeze of fresh lime juice. Add Sriracha or chili sauce for extra heat if desired.
Notes
To make this Thai Red Curry Chicken gluten-free, simply substitute the low-sodium soy sauce with tamari or coconut aminos. Additionally, ensure the fish sauce and sweet chili sauce used are certified gluten-free.
Enjoy a flavorful, gluten-free version of this classic Thai dish without compromising taste or texture.