Print

Thai Red Curry Chicken Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 13 reviews

A flavorful and aromatic Thai Red Curry Chicken recipe that combines tender chicken with vibrant vegetables in a creamy coconut milk sauce infused with traditional Thai red curry paste and fragrant herbs. Ready in just 30 minutes, this dish offers an authentic taste of Thailand that's perfect for a quick weeknight dinner.

Ingredients

Chicken Marinade

  • 1 pound boneless skinless chicken breast or thighs, thinly sliced
  • 2 tablespoons water
  • 2 teaspoons cornstarch
  • 1 teaspoon neutral oil
  • 1 teaspoon oyster sauce

Main Ingredients

  • 2 tablespoons neutral oil
  • 2 cloves garlic, minced
  • 2 slices ginger, minced
  • 4 ounces Thai red curry paste (about 1 can or 115g; use half a can for milder curry)
  • 2 teaspoons brown sugar or palm sugar
  • 1 small onion, cut into small wedges
  • 1/2 red bell pepper, sliced
  • 4 ounces green beans, trimmed and cut in half crosswise
  • 5 ounces bamboo shoots, drained
  • 1 tablespoon fish sauce
  • 13.5 ounces coconut milk (1 can, 400ml)
  • 1/2 cup Thai basil leaves
  • Cilantro for garnish (optional)

Instructions

  1. Marinate the Chicken: Combine sliced chicken, water, cornstarch, 1 teaspoon oil, and oyster sauce in a bowl. Mix well to coat all the chicken pieces and set aside for 15 minutes to allow the flavors to meld and the chicken to tenderize.
  2. Cook the Chicken: Heat a wok or a cast iron or carbon steel skillet over high heat until it just begins to smoke. Add 1 tablespoon of oil and swirl it around to coat the surface. Add the marinated chicken and stir-fry until mostly cooked through and lightly browned. Remove the chicken from the pan and set aside, turning off the heat for now.
  3. Sauté Aromatics and Curry Paste: On medium-low heat, add the remaining 1 tablespoon oil to the pan. Add minced garlic and ginger and fry for about 1 minute until fragrant. Increase heat to medium-high, add the Thai red curry paste, and stir-fry for another minute to release the flavors. Stir in the brown sugar to balance the heat and add a slight sweetness.
  4. Add Vegetables and Simmer: Add onion wedges, red bell pepper slices, green beans, bamboo shoots, and fish sauce. Stir-fry for 2 minutes until the onions begin to soften. Then reduce heat to medium and pour in the coconut milk. Bring the mixture to a gentle simmer—avoid boiling vigorously to prevent the coconut milk from splitting and developing a grainy texture.
  5. Finish and Serve: Return the cooked chicken to the pan and simmer together for 1 more minute to combine all flavors. Stir in the Thai basil leaves just until they wilt. Garnish with fresh cilantro if desired and serve hot with steamed rice.

Notes

  • For a milder curry, reduce the amount of red curry paste to half a can or less.
  • You can substitute chicken thighs for breasts for a juicier result.
  • Keep the curry at a gentle simmer after adding coconut milk to avoid splitting.
  • Serve with jasmine rice for a traditional Thai meal.
  • Fresh Thai basil can be substituted with sweet basil if unavailable, though the flavor will be slightly different.

Find it online: https://cozyplatter.com/thai-red-curry-chicken-recipe/