Thai Red Curry Chicken

This Thai Red Curry Chicken couldn’t be any easier! Made with a simple but flavorful red curry and coconut sauce and packed with tender chicken and veggies. It’s a satisfying and scrumptious meal fit for a busy weeknight or entertaining guests.

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There’s nothing in this world I love more than spice, curry, and creamy sauce. In that order, as well. Sometimes when I’m trying to brainstorm a recipe to post I just need to satisfy my own cravings! I think you’ll all be just as pleased with this creation as I was.

This recipe has it all. It’s made in one pot, takes just 30 minutes, and it truly tastes like something you’d be served in a restaurant. Did I mention the coconut milk yet? It also has the easiest homemade sauce that’s rich and a little spicy. Now, let’s get cooking and put that curry paste to glorious use!

Why You’ll Love This Recipe

What makes this curry special comes down to balance. Heat, creaminess, freshness, and warmth all show up without fighting each other. The sauce feels luxurious yet easy enough for weeknights.

Big flavor payoff: Red curry paste creates depth fast.

Creamy comfort: Coconut milk smooths everything out.

Simple steps: No complicated techniques required.

Custom heat: Spice level adjusts easily.

One pot ease: Cooking stays relaxed with less cleanup.

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Ingredients

For the Curry Base:

• 1 tablespoon olive oil
• 2 cloves garlic minced
• 1 teaspoon fresh ginger root grated
• 2 to 4 tablespoons Thai red curry paste
• 2 teaspoons sugar
• Salt and black pepper to taste

For the Chicken and Sauce:

• 1 pound chicken breasts boneless skinless cut into bite size pieces
• 13.5 ounce coconut milk
• ¾ cup chicken broth
• 4 kaffir lime leaves
• 2 stalks lemongrass lightly crushed

For the Vegetables and Finish:

• 5 ounce snow peas
• 1 tablespoon fresh cilantro chopped

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Step by Step Instructions

1. Prepare the Aromatics

Garlic and ginger get minced finely so they melt into the sauce. Lemongrass gets gently crushed with the back of a knife to release aroma. Kaffir lime leaves stay whole so they infuse flavor slowly.

2. Start the Curry Base

Olive oil gets heated over medium heat in a deep pan. Garlic and ginger go in first and get stirred until fragrant. Red curry paste gets added next and cooked briefly so the oils release and deepen the color.

3. Build the Sauce

Sugar gets stirred into the curry paste, followed by coconut milk and chicken broth. Everything gets mixed gently until smooth. Lime leaves and lemongrass go in and the sauce starts to simmer softly.

4. Cook the Chicken

Chicken pieces get added directly into the simmering sauce. They get stirred so each piece gets coated. Cooking continues until the chicken turns tender and fully cooked through.

5. Add the Vegetables

Snow peas get stirred in near the end so they stay bright and slightly crisp. The curry simmers just a few more minutes while flavors come together.

6. Finish and Taste

Salt and black pepper get adjusted to taste. Lemongrass stalks and lime leaves get removed before serving. Fresh cilantro gets sprinkled on top right at the end.

Tips and Variations

• Start with two tablespoons curry paste and adjust later.
• Use full fat coconut milk for best texture.
• Bell peppers, green beans, or zucchini work well.
• Shrimp or tofu can replace chicken easily.
• Curry tastes even better the next day after resting.

Serving Suggestions

Thai Red Curry Chicken pairs beautifully with steamed jasmine rice. The rice soaks up the sauce and balances the spice. Rice noodles also work nicely and add a soft chewy texture.

For a lighter meal, this curry can be served in a bowl on its own with extra herbs on top. At the table, lime wedges add a bright finish that many people enjoy squeezing over each bowl.

Frequently Asked Questions

Can canned curry paste be used?

Yes, store bought Thai red curry paste works perfectly.

Is this dish very spicy?

Heat depends on the amount of curry paste used.

Can light coconut milk be used?

It can be used but the sauce will be thinner.

How long do leftovers last?

Leftovers stay good in the fridge for up to three days.

Can this be frozen?

Yes, it freezes well though texture stays best when fresh.

Final Thoughts

Thai Red Curry Chicken brings restaurant style comfort straight to the home kitchen without stress. Creamy sauce, tender chicken, and fragrant herbs come together into something deeply warming and satisfying. Each spoonful delivers gentle heat followed by smooth coconut richness that keeps you going back for more.

This recipe fits busy nights and slow weekends equally well. Once it becomes familiar, it often turns into a regular favorite because it feels special while staying simple and dependable.