This Thai Red Chicken Curry is incredibly delicious, so easy to make with bite size chicken pieces, snow peas and simmered in a red curry and coconut milk sauce. Thai cooking in under 30 minutes and all in one pot!
My love for Thai food knows no bounds. It’s a love affair that started almost 20 years ago and have never looked back since. My biggest challenge has always been to make it myself at home, but I’ve discovered a few years ago that Thai food really isn’t very complicated. I especially love all coconut curries and with a few ingredients you can have quality Thai restaurant meals right in your home, made by you nonetheless.
There are a few ingredients you’ll need to ensure you get the most flavor out of this curry; coconut milk, Thai red curry paste, kaffir lime leaves and lemon grass. I can find them all at my local grocery store, but I’ve provided you with links below the recipe to get the products on amazon if you cannot find any of these items. I also find the kaffir lime leaves at the farmer’s market.
This dish is so great, you literally only need about 20 minutes to make and you will be so happy you made this. The flavors are out of this world, a creamy sauce which packs some heat from the curry paste, the more curry paste the better, it’s really not that spicy. I used 4 tbsp in this recipe and it flavored the dish nicely giving it just a bit of a spicy kick.
The kaffir lime leaves are a member of the citrus family and they give off a lime-lemon aroma and flavor and they really are a indispensable part of Thai cooking, as well as Indonesian cooking, which is really how I learned about these leaves. There’s a little Indonesian kiosk at my local farmer’s market and I eat there almost every chance I get, their food is so nicely fragrant and delicious. One day I asked them what gives off that nice lemony flavor and they told me all about these Kaffir lime leaves. They’re amazing, however, if you cannot find them anywhere just go ahead and skip them in the recipe. The lemon grass stalks also have a citrus flavor and again they are often used in curries.
For 20 minutes of total time you cannot beat this dish, delicious Thai flavors, not to mention your house will smell incredible.
- 1 tbsp olive oil
- 2 cloves garlic minced
- 1 tsp fresh ginger root peeled and finely grated
- 3 chicken breasts boneless and skinless and cut into bite size pieces, about 1 lb
- 13.5 oz coconut milk (1 can)
- 2 to 4 tbsp Thai red curry paste
- 3/4 cup chicken broth
- 5 oz snow peas roughly chopped
- 4 leaves kaffir lime
- 2 tsp sugar
- 2 lemon grass stalks bruised *
- salt and pepper to taste
- 1 tbsp fresh cilantro chopped
Heat the olive oil in a Dutch Oven or a large wok or skillet until hot. Add the garlic and ginger and stir-fry for about 30 seconds over high heat, until it gets aromatic.
Turn the heat down to medium-high and add the chicken pieces to the pot and cook for about 4 to 5 minutes until the chicken is no longer pink.
Stir in the coconut milk, curry paste, chicken broth, snow peas, kaffir lime leaves, sugar and lemon grass. Bring to a boil, then turn the heat down and simmer for another 10 minutes.
Remove the kaffir lime leaves and lemon grass from the pot. Remove from heat and garnish with fresh cilantro.
Serve immediately over cooked rice.
*To bruise the lemongrass, use a meat mallet to lightly crush it. This will ensure you get the most flavor into your curry.
You can leave the kaffir lime leaves and lemon grass stalks in the dish, and just push them to the side of your plate when eating, since they are too tough to eat.
You can store remaining kaffir lime leaves in the refrigerator for at least 2 weeks. You can also freeze them in a sealed ziploc bag or airtight container.
Nutritional information does not include cooked rice.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.