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Thai Red Curry Chicken

Authentic Thai Red Curry Chicken dish, appetizing close-up
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This Thai Red Curry Chicken recipe is a flavorful and comforting dish, perfect for a weeknight dinner. Tender chicken simmers in a creamy coconut milk-based curry, infused with aromatic spices and fresh vegetables.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 tbsp coconut oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, sliced
  • 1 (14 oz) can coconut milk
  • 2 tbsp red curry paste
  • 1 tbsp fish sauce
  • 1 tbsp brown sugar
  • 1 lime, juiced
  • 1/4 cup fresh cilantro, chopped
  • Cooked rice, for serving

Instructions

  1. Heat coconut oil in a large skillet or pot over medium-high heat. Add chicken and cook until browned on all sides. Remove chicken from the skillet and set aside.
  2. Add onion and bell pepper to the skillet and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
  3. Stir in red curry paste and cook for 1 minute, until fragrant.
  4. Pour in coconut milk, fish sauce, and brown sugar. Bring to a simmer.
  5. Return chicken to the skillet. Reduce heat to low, cover, and simmer for 15-20 minutes, or until chicken is cooked through.
  6. Stir in lime juice and cilantro.
  7. Serve hot over rice.

Notes

Garnish with extra cilantro and a squeeze of lime juice for a brighter flavor. Serve with a side of steamed vegetables for a complete meal.

Find it online: https://busymomsimplenutrition.com/thai-red-curry-chicken/