Irresistible Thai Red Curry Chicken Recipe You’ll Love

Thai Red Curry Chicken is a vibrant dish that dances on your palate with its bold flavors and aromatic spices. Imagine tender chicken simmering in creamy coconut milk, mingling with fragrant basil and zesty lime, creating a deliciously addictive experience. cozy taco pasta recipe creamy chicken tortellini dish delicious butter chicken recipe

Now, picture yourself cozying up in your kitchen, the smell of garlic and ginger wafting through the air like a warm hug, while you prepare this masterpiece. Whether it’s a rainy day or a sunny afternoon, this dish brings comfort and joy to any occasion.

Sharing this dish with friends always brings smiles and happy bellies; it’s been a hit at every dinner party I’ve hosted!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Boneless, Skinless Chicken Breasts: I usually use about 3-4 chicken breasts, but you can adjust based on how many people you’re feeding.

• Fresh Garlic: Choose firm, fresh garlic cloves for the best flavor; they add an aromatic punch.

• Ginger: Fresh ginger root is essential; peel and finely chop for maximum zestiness.

• Red Curry Paste: Look for high-quality paste that packs a flavorful punch; it’s the heart of your curry.

• Coconut Milk: Use full-fat coconut milk for creaminess; it balances the spice beautifully.

• Vegetables: Bell peppers and broccoli are great choices; they add color and crunch.

• Basil Leaves: Fresh Thai basil offers an aromatic touch that elevates the dish immensely.

• Lime Juice: Fresh lime juice brightens the flavors; don’t skimp on this zesty ingredient!

• Soy Sauce: Opt for low-sodium soy sauce to control saltiness without sacrificing flavor.

• Chicken Broth: Use low-sodium broth to enhance depth without overwhelming the dish.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prepare Your Ingredients: Start by chopping your chicken into bite-sized pieces. Gather all other ingredients to streamline your cooking process. Having everything ready saves time and keeps things fun in the kitchen.

Sauté Aromatics: Heat a tablespoon of oil in a large skillet over medium heat. Add minced garlic and ginger until fragrant—about two minutes—making sure not to burn them.

Add Chicken and Curry Paste: Toss in the chicken pieces along with red curry paste. Stir-fry until the chicken is no longer pink—about five minutes—coating each piece thoroughly with that glorious paste.

Pour In Coconut Milk: Slowly mix in coconut milk and chicken broth. Bring everything to a gentle simmer as you enjoy the rich aroma filling your kitchen.

Add Vegetables and Simmer : Stir in your chosen vegetables—bell peppers and broccoli work wonders here! Let everything simmer for about ten minutes until veggies are tender yet crisp.

Add Final Touches : Remove from heat and stir in fresh basil leaves and lime juice right before serving. This adds brightness that enhances every bite!

Now serve up your Thai Red Curry Chicken with steaming jasmine rice or noodles. Enjoy every last mouthful of this delightful dish! For more inspiration, check out this Sticky Honey Chicken Recipe recipe.

Perfecting the Cooking Process

Start by sautéing aromatics like garlic and ginger, then add chicken until browned before pouring in coconut milk and curry paste for optimal flavor infusion.

Add Your Touch

Feel free to swap chicken for tofu or shrimp, add different vegetables like bell peppers or snap peas, or even try a splash of lime juice for zest.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on low heat to preserve the creamy texture without curdling.

Cooking this Thai Red Curry Chicken always reminds me of my friend who claimed she couldn’t handle spicy food but devoured two bowls, begging for more! flavorful taco bowl recipe.

FAQ

Can I use other meats for Thai Red Curry Chicken?

Yes, beef or pork can work well in this recipe too.

How can I make this dish vegetarian?

Simply replace chicken with tofu and add more veggies for a delicious vegetarian option.

What should I serve with Thai Red Curry Chicken?

Serving it over jasmine rice or noodles complements the rich flavors perfectly.

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Thai Red Curry Chicken

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• Author: Sofia Valentina
• Total Time: 35 minutes
• Yield: Serves 4

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Description

Thai Red Curry Chicken is a flavorful dish that combines tender chicken simmered in creamy coconut milk with aromatic spices and fresh herbs. This comforting meal brings a burst of flavor to your table, making it perfect for weeknight dinners or special gatherings. With its vibrant colors and rich taste, this recipe is sure to impress, leaving both family and friends wanting more.

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Ingredients

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• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 3 cloves fresh garlic, minced
• 1 tbsp fresh ginger, finely chopped
• 3 tbsp red curry paste
• 1 can (13.5 oz) full-fat coconut milk
• 1 cup bell peppers, sliced
• 1 cup broccoli florets
• 1/2 cup fresh Thai basil leaves
• Juice of 1 lime
• 2 tbsp low-sodium soy sauce
• 1/2 cup low-sodium chicken broth

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Instructions

1. Prepare all ingredients by chopping the chicken and vegetables.
2. Heat oil in a large skillet over medium heat. Sauté minced garlic and ginger until fragrant (about 2 minutes).
3. Add the chicken pieces and red curry paste; stir-fry until the chicken is no longer pink (approximately 5 minutes).
4. Pour in the coconut milk and chicken broth; bring to a gentle simmer.
5. Stir in bell peppers and broccoli; let simmer for about 10 minutes until vegetables are tender yet crisp.
6. Remove from heat and mix in fresh basil leaves and lime juice before serving.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Main
• Method: Sautéing
• Cuisine: Thai

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 350
• Sugar: 5g
• Sodium: 620mg
• Fat: 20g
• Saturated Fat: 12g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 3g
• Protein: 18g
• Cholesterol: 70mg