Print

Thai Red Curry Chicken

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Thai Red Curry Chicken is a delightful dish that brings the vibrant flavors of Thailand straight to your kitchen. With a creamy coconut milk base, zesty lime, and a kick from Thai red curry paste, this recipe promises a comforting and aromatic experience with every bite. Perfect for cozy evenings or impressing guests, this quick-to-make curry is sure to become a family favorite.

Ingredients

Scale
  • 3–4 boneless, skinless chicken breasts (about 1 lb)
  • 2 tbsp Thai red curry paste
  • 1 cup full-fat coconut milk
  • 1 cup broccoli florets
  • 1 cup bell peppers (sliced)
  • Juice of 1 lime
  • ¼ cup fresh cilantro (for garnish)
  • 2 tbsp low-sodium soy sauce
  • 1 tbsp brown sugar
  • 2 cloves garlic (minced)
  • 1 inch ginger (minced)

Instructions

  1. Dice the chicken into bite-sized pieces and chop the vegetables.
  2. Heat oil in a large skillet over medium heat. Add minced garlic and ginger; sauté until fragrant.
  3. Add chicken to the skillet and cook until no longer pink (5-7 minutes). Stir in red curry paste and cook for an additional minute.
  4. Pour in coconut milk, soy sauce, and brown sugar; stir until well combined.
  5. Add broccoli and bell peppers; simmer for about 3-5 minutes until tender yet crisp.
  6. Remove from heat, squeeze fresh lime juice over the top, and garnish with cilantro before serving.

Nutrition

Find it online: https://talesfrommykitchen.com/irresistible-thai-red-curry-chicken-recipe-in-30-minutes/