Go Back
–+ servings
Thai Red Curry Chicken

Easy Thai Red Curry Chicken That Will Brighten Your Dinner

A delicious and customizable Thai Red Curry Chicken recipe featuring aromatic spices and creamy coconut broth, perfect for busy weeknights.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: Thai
Calories: 520
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1.5 lbs boneless, skinless chicken thighs Substitute with shrimp, tofu, or vegetables.
For the Spice Mix
  • 4 pieces dried red chilies Soak in warm water for 30 minutes.
  • 2 inches galangal Fresh ginger can be a substitute.
  • 1 inch ginger Fresh is best.
  • 1 tablespoon coriander seeds Toast before using.
  • 1 tablespoon cumin seeds Toast before using.
  • 1 teaspoon white peppercorns
  • 1 tablespoon shrimp paste Optional for umami depth.
  • 1 teaspoon salt
  • 1 teaspoon black pepper
For the Aromatics
  • 2 pieces shallots
  • 4 cloves garlic
  • 4 inches lemongrass Use only the bottom 4 inches.
  • 1 tablespoon lime zest
  • 2 tablespoon lime juice
For the Curry Base
  • 1 can coconut milk Full-fat preferred.
  • 1 cup chicken broth Vegetable broth for vegetarian options.
  • 1 tablespoon fish sauce Replace with soy sauce for vegetarian option.
For the Vegetables
  • 1 cup red bell pepper Sliced.
  • 1 cup yellow bell pepper Sliced.
  • 1 cup bamboo shoots Optional.
  • 1 cup Thai basil Regular basil works if needed.
For the Finishing Touches
  • 1 tablespoon brown sugar Adjust to taste.
  • 2 cups cooked jasmine rice Quinoa or cauliflower rice as alternatives.
  • ¼ cup fresh cilantro For garnish.
  • 2 pieces lime wedges For garnish.

Equipment

  • Blender
  • large skillet
  • dry skillet

Method
 

Step-by-Step Instructions
  1. Soak the dried red chilies in warm water for about 30 minutes until they soften.
  2. Toast the coriander and cumin seeds in a dry skillet over medium heat for 2-3 minutes.
  3. Blend the soaked chilies, lemongrass, galangal, ginger, toasted spices, shallots, garlic, lime zest, and fish sauce until smooth.
  4. Season the chicken with salt and pepper, then sear in a large skillet over medium-high heat for 5-7 minutes.
  5. Sauté the blended curry paste in the skillet for 2-3 minutes until fragrant.
  6. Add the coconut milk and simmer for about 5 minutes.
  7. Stir in the chicken broth and return the seared chicken to the skillet, simmering for 15 minutes.
  8. Add the sliced bell peppers and bamboo shoots; cook for an additional 5-7 minutes.
  9. Mix in fish sauce, brown sugar, and chopped Thai basil; adjust seasoning to taste.
  10. Squeeze lime juice over the curry and serve over jasmine rice, garnished with cilantro and lime wedges.

Nutrition

Serving: 1servingCalories: 520kcalCarbohydrates: 45gProtein: 28gFat: 25gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 900mgPotassium: 800mgFiber: 3gSugar: 6gVitamin A: 1200IUVitamin C: 45mgCalcium: 80mgIron: 2.5mg

Notes

This dish tastes even better the next day as the flavors meld beautifully.

Tried this recipe?

Let us know how it was!