Irresistible Thai Red Curry Chicken Recipe You Must Try

The intoxicating aroma of Thai red curry chicken wafts through the air, dancing like a beautiful melody that lures you into the kitchen. With its vibrant colors and deliciously creamy sauce, this dish is not just food; it’s an experience that tantalizes your taste buds and warms your soul.

Picture this: you gather around the dinner table with your loved ones, laughter echoing as each bite transports you to a cozy street market in Thailand. This recipe isn’t merely about cooking; it’s about creating memories and savoring every delightful moment that follows.

Cooking this dish has always brought smiles; I remember the first time I made it for my family—they couldn’t stop raving about how delicious it was!

Essential Ingredients

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

• Boneless, Skinless Chicken Thighs: I prefer thighs for their juiciness and flavor; they stay tender even when cooked longer.

• Coconut Milk: Use full-fat coconut milk for a creamier texture that makes the sauce luscious and inviting.

• Thai Red Curry Paste: Go for a good-quality paste; it packs a punch of authentic flavor that makes all the difference.

• Fresh Basil Leaves: Choose fragrant basil to brighten up the dish with a fresh kick.

• Bell Peppers: Any color works here, adding sweetness and crunch to balance out the rich curry sauce.

• Garlic and Ginger: Freshly minced garlic and ginger bring warmth and depth to the overall flavor profile.

• Lime Juice: A splash of lime juice at the end adds brightness and elevates all those wonderful flavors.

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

Let’s Make it Together

Start by prepping your ingredients: Rinse your chicken thighs under cold water and pat them dry with paper towels. This helps achieve that glorious sear later on.

Sear the Chicken: Heat some oil in a large skillet over medium-high heat. Add the chicken thighs and cook until they are golden brown on both sides—about 5-7 minutes per side.

Add Aromatics: Toss in minced garlic and ginger once the chicken is nicely browned. Cook until fragrant—just about 30 seconds—until you can almost hear them saying “yummy.”

Add Curry Paste & Coconut Milk: Stir in several tablespoons of Thai red curry paste, letting it mingle with those aromatics before pouring in coconut milk. Watch as everything transforms into a creamy dream.

Simmer & Add Veggies: Bring it to a gentle simmer before adding sliced bell peppers. Let them cook until they soften but still retain some crunch—about 5 minutes should do.

Add Lime Juice & Basil Leaves: Just before serving, squeeze fresh lime juice over everything for zing! Toss in chopped basil leaves for that extra burst of flavor.

Now you’re ready to serve! Dish out this delightful Thai red curry chicken over fluffy jasmine rice or noodles. The combination of flavors will have everyone coming back for more, guaranteed!

Perfecting the Cooking Process

Start by searing the chicken to lock in flavors, then simmer with the curry paste and coconut milk for the best results.

Add Your Touch

Feel free to customize with vegetables like bell peppers or snap peas, or add extra heat with chili flakes.

Storing & Reheating

Store leftovers in an airtight container for up to three days. Reheat gently on the stove, adding a splash of coconut milk if needed.

Sharing this dish with friends always brings smiles and compliments; one friend even asked for my secret recipe!

FAQ

What can I substitute for chicken in Thai red curry chicken?

To make it vegetarian, try using tofu or chickpeas as a protein alternative.

Can I make Thai red curry chicken ahead of time?

Yes, you can prepare it a day in advance; just reheat before serving.

What side dishes pair well with Thai red curry chicken?

Serve it with jasmine rice or rice noodles to balance the spicy flavors beautifully.

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Thai Red Curry Chicken

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Indulge in the vibrant flavors of Thai Red Curry Chicken, a dish that transforms ordinary dinners into extraordinary experiences. This recipe features succulent chicken thighs simmered in a rich, creamy coconut milk sauce infused with aromatic Thai red curry paste. Bursting with colors and textures from fresh bell peppers and fragrant basil, this dish is perfect for weeknight meals or impressing guests. Serve it over fluffy jasmine rice or noodles for a delightful culinary escape.

• Author: Jennifer
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: Serves 6
• Category: Main
• Method: Sautéing
• Cuisine: Thai

Ingredients

Scale 1x2x3x

• 1.5 lbs boneless, skinless chicken thighs
• 1 can (13.5 oz) full-fat coconut milk
• 3 tbsp Thai red curry paste
• 1 cup sliced bell peppers (any color)
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 1/4 cup fresh basil leaves, chopped
• Juice of 1 lime
• Salt and pepper to taste
• 2 tbsp cooking oil

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Instructions

1. Rinse chicken thighs under cold water and pat dry with paper towels.
2. Heat oil in a large skillet over medium-high heat and sear chicken thighs for 5-7 minutes on each side until golden brown.
3. Add minced garlic and ginger; cook until fragrant (about 30 seconds).
4. Stir in Thai red curry paste followed by coconut milk; mix well.
5. Bring to a gentle simmer and add sliced bell peppers; cook for an additional 5 minutes until peppers are tender yet crunchy.
6. Squeeze lime juice over the top and stir in chopped basil just before serving.

Nutrition

• Serving Size: Approximately 1 cup (240g)
• Calories: 380
• Sugar: 4g
• Sodium: 600mg
• Fat: 23g
• Saturated Fat: 17g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 2g
• Protein: 28g
• Cholesterol: 110mg