Spicy Thai Red Curry Chicken (Printable)
Tender chicken in a spicy red curry with coconut milk and fresh vegetables for a vibrant meal.
# What You'll Need:
→ Protein
01 - 1.1 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
→ Vegetables
02 - 1 red bell pepper, sliced
03 - 1 zucchini, sliced
04 - 1 cup snap peas, trimmed
05 - 1 small onion, thinly sliced
06 - 2 cloves garlic, minced
07 - 1 tablespoon fresh ginger, grated
→ Curry Base
08 - 2 tablespoons Thai red curry paste
09 - 13.5 fl oz full-fat coconut milk (1 can)
10 - 1 cup chicken broth
11 - 2 tablespoons fish sauce
12 - 1 tablespoon brown sugar
13 - 1 tablespoon lime juice
→ Aromatics & Garnish
14 - 1 tablespoon vegetable oil (canola or peanut)
15 - small handful fresh Thai basil leaves
16 - small handful fresh cilantro, roughly chopped
17 - 1 red chili, sliced (optional)
18 - steamed jasmine rice, for serving (optional)
# How to Make It:
01 - Heat vegetable oil in a large skillet or wok over medium-high heat. Add onion, garlic, and ginger; sauté 2–3 minutes until fragrant and slightly softened.
02 - Add red curry paste and stir continuously for 1–2 minutes until the paste darkens and releases aroma.
03 - Add chicken pieces and stir-fry for 3–4 minutes until lightly browned but not fully cooked.
04 - Pour in coconut milk and chicken broth, stir well, scraping any browned bits from the pan.
05 - Incorporate fish sauce, brown sugar, and lime juice. Bring to a gentle simmer.
06 - Add red bell pepper, zucchini, and snap peas. Simmer uncovered for 10–12 minutes, stirring occasionally, until chicken is cooked through and vegetables are tender-crisp.
07 - Taste and modify seasoning as desired, adding more fish sauce or sugar to balance flavors.
08 - Remove from heat and stir in Thai basil and cilantro.
09 - Serve hot with steamed jasmine rice, garnished with additional basil, cilantro, and sliced chili if preferred.
# Expert Hacks:
01 -
- It's packed with layers of flavor that feel like a special secret shared between friends
- The balance between spicy, sweet, and creamy hits just right every time, making this a true crowd-pleaser
02 -
- Using chicken thighs instead of breasts keeps the meat tender and juicy even after simmering
- Simmer uncovered to reduce the sauce slightly, making it more concentrated and flavorful
03 -
- Toast your curry paste briefly before adding liquids to deepen the flavors
- Use fresh lime juice at the end rather than bottled for that bright, fresh taste that wakes up the dish