Recipe

Thai Red Curry Chicken

Name: Thai Red Curry Chicken
Prep time: 30 min
Yield: 4 servings
Ingredients: 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces; 2 tablespoons vegetable oil; 1 whole onion, thinly sliced; 3 cloves garlic, minced; 1 tablespoon grated ginger; 3 tablespoons red curry paste, adjust for spice level; 1 can coconut milk; 1 cup chicken broth; 1 cup bell peppers, sliced (red, yellow, or green); 1 cup bamboo shoots, drained; 2 tablespoons fish sauce; 1 tablespoon brown sugar; 1 cup fresh basil leaves, Thai basil is ideal; Salt and pepper to taste

A fragrant and bold dish featuring tender chicken in a creamy coconut sauce, balanced by fresh vegetables and aromatic spices.

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Notes

Thai Red Curry Chicken is a vibrant and satisfying dish that showcases tender chicken pieces simmered in a luscious coconut milk sauce, enriched with red curry paste and fresh vegetables like bell peppers and bamboo shoots. The dish contrasts the creamy texture of the sauce with the crunch of the vegetables, creating a delightful harmony of flavors and textures in every bite. Infused with fragrant herbs and spices, it delivers a warming and aromatic experience that elevates any meal.

This dish highlights the versatility of Thai cuisine, where contrasting flavors and textures play a crucial role in the overall experience. The use of red curry paste allows for a concentrated mix of spices, offering heat balanced by the creamy richness of coconut milk. This approach emphasizes the importance of layering flavors to create depth, ensuring each bite is a blend of spicy, sweet, and savory notes that keep you coming back for more.

Pair this delectable dish with a crisp Sauvignon Blanc or a light-bodied Pinot Noir to complement its rich flavors and spice. For a non-alcoholic option, consider serving it with a refreshing coconut water or herbal iced tea. Ideal accompaniments include jasmine rice to absorb the sauce, a side of steamed bok choy for added crunch, or a fresh cucumber salad to add a cooling contrast.

For best results, you can make the red curry ahead of time and let it rest so the flavors meld together beautifully. Simply reheat gently on the stove before serving. It’s also a fantastic dish to experiment with seasonal vegetables, making it a year-round favorite.

Ingredients

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Servings

1 poundboneless, skinless chicken thighs, cut into bite-sized pieces
2 tablespoonsvegetable oil
1 wholeonion, thinly sliced
3 clovesgarlic, minced
1 tablespoongrated ginger
3 tablespoonsred curry paste, adjust for spice level
1 cancoconut milk
1 cupchicken broth
1 cupbell peppers, sliced (red, yellow, or green)
1 cupbamboo shoots, drained
2 tablespoonsfish sauce
1 tablespoonbrown sugar
1 cupfresh basil leaves, Thai basil is ideal
Salt and pepper to taste

Directions

Step1
Sauté the Aromatics
In a large skillet, heat the vegetable oil over medium heat. Add the sliced onion and sauté until softened. Add the minced garlic and grated ginger, cooking for an additional minute until fragrant.
Step2
Brown the Chicken
Increase the heat to medium-high and add the chicken pieces to the skillet, cooking until browned on all sides. Season with salt and pepper to taste.
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Step3
Add the Curry Paste
Stir in the red curry paste, mixing well to coat the chicken and onion mixture evenly. Cook for about 2 minutes to enhance the flavors.
Step4
Incorporate Coconut Milk and Broth
Pour in the coconut milk and chicken broth, stirring to combine. Bring to a gentle simmer, reducing heat if necessary.
Step5
Add Vegetables and Seasoning
Stir in the sliced bell peppers and bamboo shoots, cooking until the vegetables are just tender. Add the fish sauce and brown sugar, adjusting seasoning as needed.
Step6
Finish with Fresh Herbs
Once the chicken is cooked through and the sauce has thickened slightly, remove from heat. Stir in the fresh basil leaves just before serving.
Step7
Serve
Serve the Thai Red Curry Chicken over steamed jasmine rice for a complete meal. Enjoy with a side of cucumber salad for a refreshing crunch.