Go Back
Thai cuisine has captivated food lovers around the globe with its vibrant flavors and aromatic dishes. Known for its unique ability to balance sweet, spicy, salty, and sour elements, Thai food offers a culinary experience that is both exciting and comforting. Among the many dishes that showcase these quintessential flavors, Thai Red Curry Chicken stands out as a perfect representation of this beloved cuisine. The rich and creamy sauce, combined with tender chicken and fresh vegetables, makes this dish a favorite for both enthusiasts of Thai food and those new to its delights.

Thai Red Curry Chicken (30 Minute Meal)

Discover the vibrant flavors of Thailand with this authentic Thai Red Curry Chicken recipe! In just under 30 minutes, you can create a mouthwatering dish featuring tender chicken, creamy coconut milk, and fresh vegetables. Perfect for busy weeknights or impressing guests, this recipe is easily customizable for all spice levels. Dive into the essence of Thai cuisine and bring a taste of Thailand to your kitchen today! #ThaiCuisine #RedCurry #QuickRecipes #Foodie #CookingInspiration
Print Recipe Pin Recipe

Ingredients
  

1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces

1 can (14 oz) coconut milk

2-3 tablespoons Thai red curry paste (adjust to spice preference)

1 tablespoon vegetable oil

1 medium onion, thinly sliced

1 red bell pepper, sliced

1 cup snap peas, trimmed

2 cloves garlic, minced

1 tablespoon ginger, minced

1 tablespoon fish sauce (or soy sauce for a vegetarian option)

1 tablespoon brown sugar

Juice of 1 lime

Fresh basil leaves for garnish

Cooked Jasmine rice, for serving

Instructions
 

Heat the Oil: In a large skillet or wok, heat the vegetable oil over medium heat until shimmering.

    Cook the Chicken: Add the chicken thighs to the skillet. Sauté for about 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through.

      Add Aromatics: Stir in the sliced onion, garlic, and ginger. Cook for an additional 2-3 minutes until the onion becomes translucent.

        Incorporate the Curry Paste: Add the Thai red curry paste to the skillet, stirring well to coat the chicken and onion mixture. Allow the paste to cook for about 1 minute to enhance its flavors.

          Pour in Coconut Milk: Gradually stir in the coconut milk until fully combined. Bring the mixture to a gentle simmer.

            Add Vegetables: Fold in the sliced red bell pepper and snap peas. Allow the curry to simmer for another 5 minutes until the vegetables are tender but still crisp.

              Season the Curry: Add fish sauce, brown sugar, and lime juice. Stir well and taste, adjusting seasoning if necessary.

                Serve: Remove from heat and garnish with fresh basil leaves. Serve hot over cooked Jasmine rice.

                  Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4