Thai Red Curry Chicken
Creamy Thai Red Curry Chicken loaded with tender chicken, fresh vegetables, coconut milk, and bold Thai flavors. A comforting and easy dinner served over rice.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Sautéing, Simmering
- Cuisine: Thai
- Diet: Gluten Free
Ingredients
For the Curry
1 tablespoon coconut oil, vegetable oil, or olive oil
4 garlic cloves, minced
1-inch piece fresh ginger, peeled and minced
1 small onion or shallot, finely chopped
2 stalks lemongrass (white parts only), cut into 2–4 inch pieces and bruised
1–2 tablespoons Thai red curry paste (adjust to taste)
2 cans (14 oz each) full-fat coconut milk
4 kaffir lime leaves or zest of 1 lime (optional)
1 cup chicken broth
3 tablespoons fish sauce
1 teaspoon soy sauce or tamari
2 tablespoons brown sugar
For the Chicken and Vegetables
2 carrots, peeled and thinly sliced
4 boneless, skinless chicken breasts, cut into bite-sized pieces
1 small red bell pepper, thinly sliced
1 small zucchini, sliced into ¼-inch rounds
1–2 cups broccoli florets
4 sprigs Thai basil or Italian basil, roughly chopped
¼ cup fresh cilantro, chopped
For Serving
Lime wedges
Steamed white rice, jasmine rice, or brown rice
Instructions
Step 1: Heat the Oil
In a Dutch oven or large heavy-bottomed pot, heat the oil over medium-low heat.
Step 2: Sauté the Aromatics
Add the garlic, ginger, onion (or shallot), and bruised lemongrass. Cook for 2–3 minutes, stirring frequently, until fragrant and the onions begin to soften. Avoid browning the garlic.
Step 3: Build the Curry Base
Stir in the Thai red curry paste and cook for 2 minutes to release its flavors.
Pour in the coconut milk, chicken broth, fish sauce, soy sauce, brown sugar, and kaffir lime leaves (if using). Stir until well combined.
Step 4: Simmer the Sauce
Bring the mixture to a gentle boil, then reduce the heat and simmer for about 10 minutes, allowing the flavors to develop and the sauce to thicken slightly.
Step 5: Add Chicken and Carrots
Add the sliced carrots and chicken pieces to the curry.
Cook for 5–6 minutes, stirring occasionally, until the chicken is nearly cooked through.
Step 6: Add Remaining Vegetables
Add the red bell pepper and zucchini. Continue cooking for about 4 minutes, or until the vegetables begin to soften.
Stir in the broccoli florets, basil, and cilantro. Cover the pot and simmer for an additional 2 minutes, just until the broccoli is tender-crisp.
Step 7: Serve
Remove and discard the lemongrass stalks and kaffir lime leaves before serving.
Ladle the curry over steamed rice and garnish with additional cilantro, basil, and fresh lime wedges.
Notes
Full-fat coconut milk creates the richest and creamiest curry sauce.
Thai basil adds authentic flavor, but regular basil works well as a substitute.
Adjust the amount of curry paste depending on your preferred spice level.
Do not overcook the vegetables; they should remain slightly crisp.
Shrimp, tofu, or chicken thighs can be substituted for chicken breasts.
Fresh lime juice added just before serving brightens the flavors.
Find it online: https://allcookedup.com/thai-red-curry-chicken/
