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Red Curry Chicken

A flavorful and easy-to-make dish featuring tender chicken cooked in a rich coconut milk-based red curry sauce, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Southeast Asian, Thai
Calories: 375
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 lb chicken breast, diced You can substitute with tofu or shrimp for variations.
  • 2 tablespoons red curry paste Adjust for spice level.
  • 1 can (14 oz) coconut milk Gives creaminess to the dish.
  • 1 cup chicken broth Vegetable broth can be used for a vegetarian version.
  • 1 tablespoon fish sauce For depth of flavor.
  • 1 tablespoon brown sugar Balances the flavors.
  • 2 cups vegetables (like bell peppers, carrots, and snap peas) Customizable based on preferences.
  • to taste fresh basil or cilantro for garnish
  • Cooked rice for serving Steamed jasmine rice is recommended.

Method
 

Preparation
  1. Heat a tablespoon of oil in a large skillet over medium heat.
  2. Add the red curry paste and sauté it for 1-2 minutes until fragrant.
  3. Add the diced chicken to the skillet and cook until browned, approximately 5-7 minutes, stirring occasionally.
  4. Pour in the can of coconut milk and the chicken broth, stirring well.
  5. Add the fish sauce and brown sugar, mixing until all ingredients are combined.
  6. Bring to a gentle simmer, then toss in the vegetables and cook for about 5-10 minutes, until the chicken is thoroughly cooked and the vegetables are tender.
  7. Serve hot over cooked rice, garnished with fresh basil or cilantro.

Notes

To enhance the dish, consider adjusting the spice level, using different proteins, or experimenting with seasonal vegetables. Leftovers can be transformed into sandwiches or wraps.