4.6 from 108 votes
Thai Red Curry Chicken Recipe
This Thai red chicken curry is wonderfully fragrant and full of flavor. It comes together quickly and easily in one pot and is perfect for an easy weeknight meal.
Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 6 people
Calories: 333 kcal
Course:
Main Course
Cuisine:
Thai
Ingredients
- 2 tablespoons vegetable oil
- 2 shallots diced
- 1½ pounds boneless, skinless chicken breasts cut into 1-inch cubes
- 3 tablespoons red curry paste
- 13.5 ounces coconut milk 1 can
- 3 kafir lime leaves optional, but recommended
- 2 tablespoons brown sugar
- 1 tablespoon fish sauce
- 1 red bell pepper sliced
- chopped fresh cilantro optional, for garnish
- Lime wedges optional, for garnish
Instructions
- Heat the oil in a large pot or Dutch oven over medium heat. Add in the shallot and cook until translucent, about 3-5 minutes.
- Add in the chicken and cook until the surface turns white. Add in the curry paste and sauté, stirring constantly, until the curry paste is fragrant and has deepened in color.
- Slowly pour in the coconut milk. Stir in the lime leaves, brown sugar, and fish sauce. Cover and simmer for 15 minutes.
- Uncover, add in the red bell pepper, and simmer for another 1-2 minutes until the bell pepper is tender. Serve over rice and garnish with cilantro and a juicy squeeze of lime.
Cup of Yum
Notes
- Storage: Store Thai red curry chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
- Make the curry in a Dutch oven or heavy-bottomed pan. This will distribute the heat more evenly so you don't get hotspots that can scorch the bottom of the curry.
- If you want to make this spicier, add in a diced red chili when you cook the shallot.
- Feel free to add in additional veggies to the curry! Add along with the bell pepper in step 4 and simmer until tender.
- Kafir lime leaves add a rich and authentic fragrance to the dish. You can often buy them at your local Asian market. Look in the fresh or frozen sections. If you can’t find them, it’s best to omit them and not try and replace, as they have a distinct flavor that is difficult to replicate.
Nutrition Information
Calories
333kcal
(17%)
Carbohydrates
9g
(3%)
Protein
26g
(52%)
Fat
22g
(34%)
Saturated Fat
13g
(65%)
Cholesterol
73mg
(24%)
Sodium
379mg
(16%)
Potassium
638mg
(18%)
Fiber
1g
(4%)
Sugar
6g
(12%)
Vitamin A
1870IU
(37%)
Vitamin C
29mg
(32%)
Calcium
34mg
(3%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 333
% Daily Value*
| Calories | 333kcal | 17% |
| Carbohydrates | 9g | 3% |
| Protein | 26g | 52% |
| Fat | 22g | 34% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 73mg | 24% |
| Sodium | 379mg | 16% |
| Potassium | 638mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 1870IU | 37% |
| Vitamin C | 29mg | 32% |
| Calcium | 34mg | 3% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.