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Delve into the delightful flavors of Thai-inspired cuisine with this quick and easy Thai Red Curry Chicken. Ready in under 30 minutes, this dish combines succulent chicken, spicy red curry paste, and creamy coconut milk, making any weeknight dinner feel like a special occasion!
Easiest Thai Inspired Red Curry Chicken
Do you ever find yourself yearning for a dish that’s not only brimming with tantalizing flavors but also incredibly easy to whip up? If so, my Thai-inspired Red Curry Chicken will definitely hit the spot. This dish presents the perfect blend of succulent chicken, a spicy kick from the Thai red curry paste, and a dreamy creaminess from the coconut milk. It’s the kind of meal that’s set to impress, and yet, it comes together so effortlessly that it’s almost unbelievable!
My love affair with Thai food dates back over 20 years, and let me tell you, the passion still burns bright. Each time I recreate this vibrant cuisine at home, I am reminded of why my heart beats for Thai flavors. This Thai Red Curry Chicken is a testimony to that enduring love. It’s a dish that embodies the true spirit of Thai food – bold, dynamic, and utterly irresistible.
If you share my love for all things Thai or if you’re just beginning your own culinary journey into Thai-inspired cooking, this is the perfect dish to start with. Easy to make, packed with flavor, and guaranteed to bring a smile to your face – it’s everything you could want in a meal!
For the most flavorful Thai Red Curry Chicken, make sure to use high-quality, full-fat coconut milk. It gives your curry a rich, creamy texture and enhances the overall flavor of the dish.
- Olive Oil: We’re using this for sautéing our ingredients, but any neutral cooking oil will do the trick.
- Garlic: Fresh garlic adds that essential aromatic flavor that is hard to replace.
- Fresh Ginger Root: This adds a warm depth to our curry. If fresh isn’t available, you can use a little dried ginger powder as a substitute.
- Chicken Breasts: Our main protein, though you can easily substitute with chicken thighs, tofu, or even shrimp.
- Coconut Milk: This forms the creamy base of our curry. Always go for the full-fat version for the richest flavor and texture.
- Thai Red Curry Paste: The heart of the dish’s flavor. Remember, you can adjust the amount to your personal spice preference. Yellow or green curry paste works too.
- Chicken Broth: This provides additional liquid and depth to the curry. For vegetarian versions, use vegetable broth.
- Snow Peas: These add a delightful crunch and freshness. Other green veggies like bell peppers or snap peas are also great alternatives.
- Kaffir Lime Leaves: They provide that distinctive citrusy note to our curry, either dry or fresh will work. In a pinch, use lime zest.
- Sugar: A little sugar balances out the spice and acidity in the curry. Feel free to use brown sugar or honey.
- Lemongrass: This infuses the curry with a unique citrus aroma. If it’s not at hand, lemon zest can substitute.
- Salt and Pepper: Basic seasonings to enhance all the other flavors.
- Fresh Cilantro: For that final touch of freshness in garnish. Basil is a great substitute if you prefer.
Hey there, ready to make some amazing Thai Red Curry Chicken? It’s seriously so simple, you’re not going to believe it. Let’s get started!
First off, you’ll want to bruise that lemongrass. So, take a meat mallet or even the back of your knife, and give the lemongrass a firm whack along the stalk. This action softens the stalk, releasing all those beautiful, aromatic oils that are going to infuse our curry with depth and flavor.
Next, we’re going to heat up some olive oil in a Dutch oven, wok, or large skillet. We want that oil hot but not smoking, alright? Then, toss in your minced garlic and freshly grated ginger. Give it a good stir and fry it just until it gets fragrant, that’s about 30 seconds. You’re already on your way to an amazing flavor base!
Now, it’s time to introduce the chicken pieces to the pot. Cook them over medium-high heat until they’re no longer pink, which usually takes about 4 to 5 minutes.
Alright, here comes the fun part! Add your coconut milk, curry paste, chicken broth, chopped snow peas, kaffir lime leaves, sugar, salt, pepper and bruised lemongrass to the pot. Give everything a good stir and bring it all to a boil. Once boiling, lower the heat and let it all simmer together for about 10 minutes. Your kitchen should be smelling divine by now!
Almost there! Now, fish out the kaffir lime leaves and lemongrass from the pot. You don’t want to bite into those later. To finish, sprinkle some fresh cilantro on top for a nice burst of freshness.
Frequently Asked Questions
What are Kaffir lime leaves?
Kaffir lime leaves come from the Kaffir lime tree and are commonly used in Southeast Asian cuisine. They have a distinctive, fragrant flavor that’s a combination of citrus and floral notes, and they add a unique aromatic quality to dishes like curries, soups, and stir-fries.
Can I make this dish vegetarian or vegan?
Absolutely! You can substitute the chicken with tofu or a variety of vegetables like bell peppers, zucchini, or mushrooms. Replace the chicken broth with vegetable broth to make it vegetarian. For a vegan version, ensure that your Thai red curry paste is vegan as some brands may contain shrimp paste or fish sauce.
Can I use regular lime leaves instead of Kaffir lime leaves?
Regular lime leaves won’t have the same strong, floral flavor as Kaffir lime leaves. If you can’t find Kaffir lime leaves, a combination of lime zest and bay leaves can work as a substitute, although the flavor won’t be quite the same.
What can I serve with Thai Red Curry Chicken?
This dish is traditionally served with steamed jasmine rice. You could also serve it with brown rice, quinoa, or even rice noodles. For a low-carb option, cauliflower rice would work great too.
- Choose the Right Coconut Milk: Always opt for full-fat coconut milk in the can, not the lighter version or the drinkable coconut milk sold in cartons. The full-fat version gives the curry a rich, creamy texture and flavor.
- Adjust Your Spice Level: Thai red curry paste can be quite spicy. Start with a smaller amount, then taste and add more as needed until you hit your desired spice level.
- Get Fresh with Herbs: Fresh cilantro really brightens up the dish, but don’t stop there. Fresh basil or mint could add a whole new flavor profile.
- Don’t Rush the Simmer: Letting the curry simmer for a good 10 minutes allows all the flavors to meld together, making your curry even more delicious.
- Customize Your Curry: Feel free to add different vegetables like bell peppers, bamboo shoots, or eggplant to make the curry more hearty. This is a versatile dish and can handle a lot of variations.
To store leftover Thai Red Curry Chicken, first allow the dish to cool completely. Then, transfer it to an airtight container and store in the refrigerator. It will keep well for about 3 to 4 days. To reheat, simply warm it up on the stovetop over medium heat or in the microwave until heated through. Remember, as with all leftovers, ensure to heat it thoroughly before serving.
Other Thai Dishes You’ll Love
- Pad Thai
- Thai Cucumber Salad
- Thai Chicken Ramen
- Crockpot Thai Chicken
- Thai Red Curry Turkey Meatballs
- Thai Chicken Salad
- Baked Thai Salmon
- 1 tablespoon olive oil
- 2 cloves garlic (minced)
- 1 teaspoon fresh ginger root (peeled and finely grated)
- 1 pound chicken breasts (boneless and skinless and cut into bite size pieces, about 3)
- 13.5 ounce coconut milk (1 can)
- 2 to 4 tablespoons Thai red curry paste
- ¾ cup chicken broth (low sodium)
- 5 ounce snow peas (roughly chopped)
- 4 leaves kaffir lime leaves
- 2 teaspoon sugar
- 2 stalks lemongrass (bruised *)
- salt and pepper ( to taste)
- 1 tablespoon 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, salt, pepper and lemongrass. Bring to a boil, then turn the heat down and simmer for another 10 minutes.
- Remove the kaffir lime leaves and lemongrass from the pot. Remove from heat and garnish with fresh cilantro.
- Serve immediately over cooked rice.
- Thai Red Curry Paste: Start with a smaller amount and add more according to your taste and heat preference.
- Lemongrass: Remember to remove the lemongrass and Kaffir lime leaves before serving.
- Coconut Milk: Use full-fat canned coconut milk for a richer, creamier curry.
- Variations: Feel free to add more vegetables or replace chicken with tofu for a vegetarian option.
- Serving: This curry is best served immediately over steamed rice.
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.