Thai Red Curry Chicken
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.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 6
- Category: Main
- Method: Sautéing
- Cuisine: Thai
Ingredients
Scale
- 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
Instructions
- Rinse chicken thighs under cold water and pat dry with paper towels.
- Heat oil in a large skillet over medium-high heat and sear chicken thighs for 5-7 minutes on each side until golden brown.
- Add minced garlic and ginger; cook until fragrant (about 30 seconds).
- Stir in Thai red curry paste followed by coconut milk; mix well.
- Bring to a gentle simmer and add sliced bell peppers; cook for an additional 5 minutes until peppers are tender yet crunchy.
- 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