Thai Red Curry Chicken is a fragrant, spicy, and creamy dish that brings together the bold flavors of Thai cuisine. Tender pieces of chicken are simmered in a rich coconut milk sauce infused with red curry paste, garlic, and ginger, creating a perfect balance of heat and sweetness. Fresh vegetables like bell peppers and zucchini add color and crunch, while a splash of lime juice and a sprinkle of fresh basil or cilantro brighten up the dish. Served with steamed jasmine rice, this flavorful curry is a satisfying meal that’s both comforting and exotic.
Ingredients:
- 1 lb chicken breast or thighs, cut into bite-sized pieces
- 2 tbsp red curry paste
- 1 can (14 oz) coconut milk
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 1 onion, sliced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1 tbsp vegetable oil
- Juice of 1 lime
- Fresh basil or cilantro, for garnish
- Steamed jasmine rice, for serving
Instructions:
- Heat the vegetable oil in a large skillet or wok over medium heat. Add the garlic and ginger, and sauté for 1-2 minutes until fragrant.
- Stir in the red curry paste and cook for another 1-2 minutes to release the flavors.
- Add the chicken pieces and cook until browned on all sides, about 5-7 minutes.
- Pour in the coconut milk, fish sauce, and brown sugar, and stir to combine. Bring to a simmer.
- Add the sliced bell pepper, zucchini, and onion. Simmer for 10-15 minutes, or until the vegetables are tender and the chicken is cooked through.
- Remove from heat and stir in the lime juice. Taste and adjust seasoning if necessary.
- Serve the red curry chicken over steamed jasmine rice, garnished with fresh basil or cilantro.
Enjoy the rich, spicy, and aromatic flavors of this Thai red curry chicken!
