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Thai Red Curry Chicken

Overhead Shot of Thai Red Curry Chicken in Bowl
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This Thai Red Curry Chicken is a flavorful and aromatic dish that’s quick to make. Tender chicken simmers in a rich coconut milk-based sauce, infused with red curry paste, vegetables, and fragrant herbs.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 tbsp coconut oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 (14 oz) can coconut milk
  • 2 tbsp red curry paste
  • 1 tbsp fish sauce
  • 1 tbsp brown sugar
  • 1 lime, juiced
  • 1/4 cup chopped fresh cilantro
  • Cooked rice, for serving

Instructions

  1. Heat coconut oil in a large skillet or wok over medium-high heat. Add the chicken and cook until browned on all sides and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.
  2. Add the onion and garlic to the skillet and cook until softened, about 3-4 minutes. Add the red bell pepper and green bell pepper and cook for another 3-4 minutes.
  3. Stir in the coconut milk, red curry paste, fish sauce, and brown sugar. Bring to a simmer, stirring occasionally.
  4. Return the chicken to the skillet and simmer for 5-7 minutes, or until the sauce has thickened slightly.
  5. Stir in the lime juice and cilantro.
  6. Serve the Thai Red Curry Chicken over cooked rice.

Notes

For a spicier curry, add a pinch of red pepper flakes or a chopped Thai chili. Garnish with extra cilantro and a lime wedge for serving.

Find it online: https://mommiesmore.com/thai-red-curry-chicken/