Get the Recipe: Thai Red Curry Chicken
Easy and delicious, this Thai red curry chicken is vegetable-rich and full of flavour. Serve with jasmine or basmati rice.
Ingredients
- 1 Tablespoon vegetable oil, or similar neutral-tasting cooking oil
- 2 large boneless, skinless chicken breasts, cut into bite-sized pieces (or start with about 2 cups of leftover cooked, cubed chicken ) or about 5 boneless chicken thighs
- 1 cup match-stick/julienned carrots, or 1 medium carrot, cut into matchsticks
- 1 medium red bell pepper, cored and cut into matchsticks
- 1/2 small onion, cut into thin slices
- 1/2-1 teaspoon fresh ginger, minced or ginger paste
- 3 Tablespoons Thai red curry paste, plus more, to taste
- 14 oz can full fat coconut milk, about 1 3/4 cups
- 1 Tablespoon freshly squeezed lime juice
- 1 Tablespoon brown sugar
- 1 Tablespoon fish sauce
- 1/2 cup canned bamboo shoots, cut into matchsticks
- 1/2 cup canned pineapple chunks, drained
- 1/4 cup fresh cilantro, chopped
- 2 cups baby spinach, optional
- salt and pepper, as needed
Garnish: Chopped basil or cilantro leaves and lime quarters, for juicing over finished dish
Instructions
- Start your rice cooking.
- Prepare the chicken, vegetables and bamboo shoots, cutting all into matchsticks of equal length (about 2 inches long). Assemble your other ingredients to have ready to add.
- (Skip this step if you are starting with pre-cooked chicken.) Heat 1 Tablespoon vegetable oil (or similar neutral-tasting cooking oil) in a skillet over medium heat. When hot, add 2 large boneless, skinless chicken breasts (cut into bite-sized pieces (or start with about 2 cups of leftover cooked, cubed chicken ) or about 5 boneless chicken thighs) (cut into bite-sized pieces) and cook, stirring, until no longer pink. Remove the chicken to a bowl.
- Add a bit more oil to the same skillet, if needed and raise the heat to medium-high. Add 1 cup match-stick/julienned carrots (or 1 medium carrot, cut into matchsticks) first, and cook, stirring, for a minute or two. Add 1 medium red bell pepper (cored and cut into matchsticks) (sliced) and 1/2 small onion (cut into thin slices) (sliced), and cook, stirring, until the onion is softened but the carrots and red peppers are just tender-crisp.
- Add the 1/2-1 teaspoon fresh ginger (minced or ginger paste), 3 Tablespoons Thai red curry paste (plus more, to taste), and the 14 oz can full fat coconut milk (about 1 3/4 cups) to the skillet and cook, stirring, for 1 minute. Add the 1 Tablespoon freshly squeezed lime juice, 1 Tablespoon brown sugar and 1 Tablespoon fish sauce and stir in.
- Return the cooked chicken to the pan (or add cooked chicken, if you are starting with pre-cooked chicken). Add the 1/2 cup canned bamboo shoots (cut into matchsticks) and 1/2 cup canned pineapple chunks (drained). Bring mixture to a boil, then reduce heat and simmer on medium-low heat, until chicken is cooked through to 165F internal temperature and carrots are softened a bit more, about 3-5 minutes.
- Taste the sauce and season generously with salt and pepper, as needed (it will generally need some additional salt). You can also add a bit more curry paste at this point, to your taste. Stir in the 1/4 cup fresh cilantro (chopped).
- Remove skillet from heat. Scatter the 2 cups baby spinach (optional) over the top (or other chopped greens), if using. Let stand 30 seconds, then stir in the curry until the greens have wilted.
- Serve with jasmine or basmati rice, garnished with additional chopped cilantro and lime wedges for drizzling.
*Note: Thai curries typically have a sauce that's quite thin. The curry is typically served in bowls with the curry spooned over hot rice. If you prefer a thick sauce, you can stir together 1 Tablespoon of cornstarch with 1 Tablespoon of cold water and drizzle it into the simmering sauce a bit at a time, stirring in until the sauce thickens as desired.
Notes
Tips!
Be sure you are using the concentrated Thai red curry paste and not the pre-mixed red curry sauce sold in the larger jars. Red curry paste is often sold in small jars or in plastic tubs, such as the Mae Ploy brand.
Salt is critical to bring together all the great flavours. Be sure to salt as needed at the end of cooking. If the sauce tastes flat, it needs more salt!
Rice is typically served with Thai curry, and for the most authenticity, opt for white Jasmine rice. Adding some coconut milk or lemongrass to the cooking rice is a nice flavour addition. Cauliflower rice is a great option for the carb-conscious.
For additional vegetables, consider a salad with a Thai-inspired dressing or a mango or cucumber salad.
This recipe adapts beautifully for different proteins. Try it with shrimp, salmon, beef or tofu.
Make this Thai red curry vegetarian by skipping the chicken and upping the amount of veggies. For the vegetarian version, simply skip the fish sauce.
Be sure to read the notes above this Recipe Card for more tips, substitution suggestions, step-by-step photos and a recipe video that you might find helpful.
Watch how to make it
Serving: 1serving, Calories: 395kcal, Carbohydrates: 21g, Protein: 16g, Fat: 29g, Saturated Fat: 22g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 2g, Trans Fat: 0.03g, Cholesterol: 36mg, Sodium: 472mg, Potassium: 811mg, Fiber: 5g, Sugar: 15g, Vitamin A: 8969IU, Vitamin C: 53mg, Calcium: 71mg, Iron: 3mg
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