If you’re looking for something quick and easy to prepare on a busy weeknight, look no further than this Thai Chicken Curry. It’s a warming meal that will be sure to please the whole family.
Red curry chicken is a very popular Thai dish. When I first tried it, I thought it was delicious and unique. It has a tangy, sweet and spicy taste that was out of this world. It is often served with sticky rice which is also a sweet and spicy dish.
This is a simple, delicious curry dish that is ready in 20 minutes or less.. Read more about thai red curry chicken recipe and let us know what you think.
With curry paste, chicken, and your favorite veggies, you can make Chicken with Thai Red Curry in no time. A simple one-pot dinner that takes just 30 minutes to prepare.
I keep a curry meal on rotation once a week since they are simple to prepare and can be customized with whatever protein or veggie you have on hand.
What Are the Different Curry Paste Types?
Because store-bought curry pastes have such a wide range of flavors, I’ll go through a few popular varieties as well as my personal favorites.
This curry paste is readily available in most local grocery shops under the Thai Kitchen brand. In terms of taste and heat, it’s also one of the milder curry pastes. If you can’t go to an Asian store or buy on Amazon, I’d use this brand as a last option.
Mae Ploy and Maesri Brand are my two favorite brands for genuine Thai curry tastes.
Both of these brands are hot, so be aware. So start with 1 tablespoon of curry paste and add more if it needs to be spicier later.
Freeze any leftover curry paste in a zip-top bag; it will keep longer this way. I prefer to divide it out into 2 Tbs pieces in a snack size bag so I don’t have to measure it out while making curries.
How to Cook Chicken in Red Curry Sauce
Let’s talk about the coconut milk now that we know what type of curry paste to use. I like to use full-fat coconut milk from a can. It’s creamier, and the curry doesn’t taste watery as a result.
To prepare red curry with chicken, pour some oil into a big pot or a lidded saute pan. After that, add the curry paste and begin to break it up in the oil.
Add sliced chicken breast, sliced beef, or sliced pork to the mix. Add a splash of coconut milk to the pan if it becomes too dry while the meat is cooking.
After the meat is cooked, add the vegetables and coconut milk. Allow to boil for 5 minutes with the lid on.
At this stage, taste the curry to determine whether it needs additional curry paste or if you want to add fish sauce to make it saltier. Add coconut sugar or white sugar if it needs to be sweetened.
To dilute the spice, add a little water or additional coconut milk if it’s too hot.
Is it possible to make curry ahead of time?
Curry is a wonderful make-ahead dinner, and leftovers last for approximately 4 days in the fridge.
When preparing the curry, don’t simmer it for too long on the burner, or the veggies will get soggy. This will ensure that the curry retains some crunch when reheated.
I like to divide the curry into little containers and reheat it for a fast lunch during the week.
Looking for more curry recipes? Check out the following:
Pad Prik Khing, Red Curry Cod, Yellow Curry, Green Curry Shrimp
Thai Red Curry Chicken
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With curry paste, chicken, and your favorite veggies, you can make Thai Red Curry Chicken in no time. In 30 minutes, you can have a delicious one-pot dinner.
Time to Prepare: 10 minutes
Time to cook: 20 minutes
30 minutes total
In a large saucepan with a cover, heat the coconut oil over medium high heat. Stir in the curry paste and the oil until aromatic. Approximately one minute.
Cook well after adding the chicken breast and coating it with curry paste. If it’s becoming too dry, a splash of coconut milk may be added and the cooking can be continued.
Broccoli, tiny carrots, and bamboo shoots should be added after the chicken has cooked. Stir to evenly coat all of the vegetables with the curry paste.
Toss in both cans of coconut milk and mix well. Close top and bring to a light boil, then lower heat to low and continue to cook until vegetables are soft. It takes around 5 minutes.
Remove from heat and taste to determine if additional fish sauce, chili peppers, or curry paste is needed. If available, garnish with Thai lime leaves (cut into thin strips) and Thai basil.
For a low-carb alternative, serve hot with rice, noodles, cauliflower rice, or zoodles.
Thai food is delicious, and very popular around the world. It is made in many different countries, but its first origins are in Thailand. The main ingredients of Thai food are coconut and chilli. You can also find many other spices such as lemongrass, ginger, lime leaves, and turmeric. The main dishes of Thai food are curries, noodles, salads, and rice/noodles. Curry is the most common dish in Thailand. There are many types of curries. Most of them are spicy, but not all. The most popular curries are the red curry and green curry.. Read more about thai red curry paste recipe and let us know what you think.
Frequently Asked Questions
What goes well with Thai red curry?
Thai red curry is a spicy dish that goes well with anything.
Is Thai red curry healthy?
Thai red curry is a popular dish from Thailand. It is made with coconut milk, red curry paste, and vegetables like bell peppers, carrots, and green beans.
How do you cut chicken breast for Thai curry?
You should first cut the chicken into small pieces, then add in the curry paste and water. After that, you should put it all in a pot and cook it for about 10 minutes.
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