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Thai Red Curry Chicken

Thai Red Curry Chicken

5 from 6 votes
Created by Mariam Ezzeddine
This Thai Red Curry Chicken recipe is a super easy, flavorful Thai recipe you can enjoy at home and can be ready in as little as 30 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Thai
Servings 6 servings
servings

Ingredients

  • 2 lbs. Chicken tenders or breast cut into 1 inch cubes
  • 1 large onion petite diced and split into two
  • 3 tbsps. vegetable oil
  • 1/4 cup Thai red curry past
  • 3/4 cup coconut milk
  • 1/2 cup water
  • 1 Tbsp. black pepper
  • 1 Tbsp. grated ginger
  • 1/4 cup shallots sliced
  • 2 Tbps. cilantro chopped
  • 2 cloves garlic minced
  • 2 tbsps. lime juice fresh
  • 1 tsp. salt

Instructions

  • Cut the chicken into 1 inch cubes.
  • Dice the onions, slice shallots, grate the ginger, chop the cilantro and mince the garlic.
  • In a pan, heat 2 tbsps. of vegetable oil. Caramelize half the onion and then add in the chicken. Cook the chicken until they are cooked through 3/4 of the way. Set the chicken aside in a bowl.
  • Add in the rest of the oil (1 tbsp.) into the pan and caramalize the remainder of the onions. Add in the garlic and saute another 30 seconds. Add in the ginger, lime juice, shallots, black pepper, salt, Thai red curry paste and mix well to cook for another 30 seconds.
  • Add in the coconut milk, water, and stir well . Let them simmer for 2-3 minutes on low.
  • Add in the chicken cubes and cilantro to cook together with the sauce for another 3-4 minutes on low.
  • Remove the dish from the stove, garnish with some fresh cilantro and sliced serrano peppers. Serve with cooked rice and veggies of your choice.

Notes

  • Ideally use full-fat coconut milk. The sauce won’t have the same smooth, thick consistency with the reduced-fat version.
  • If you don't have coconut milk you can 1/2 cup of heavy cream but the flavor will differ slightly.
  • If you would like to make this dish more spicy, you can add in some diced or sliced serrano peppers at the same time you add the chicken and cilantro. 
  • If you do add jalapenos but want a milder heat from them, remove the seeds and ribs.
  • For a lovely earthy citrus flavor add some kaffir lime leaves into the recipe. Remove before serving.
  • You can garnish the dish with some sliced serrano peppers and serve it with a side of white rice and vegetables of your choice.
  • You can also cook these vegetables ahead and throw them into the dish towards the end and cook them with the chicken for a few minutes.

Nutrition

Calories: 323kcal | Carbohydrates: 7g | Protein: 34g | Fat: 18g | Saturated Fat: 13g | Cholesterol: 97mg | Sodium: 503mg | Potassium: 716mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1944IU | Vitamin C: 8mg | Calcium: 48mg | Iron: 2mg
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