Thai Red Curry Chicken
A creamy, aromatic Thai red curry chicken inspired by a jungle-side meal on Koh Phi Phi. This 30-minute dish blends tender chicken, coconut milk, and bold spices into a comforting, flavor-packed experience.
Equipment
- Large skillet or wok
- Sharp knife and cutting board
- Wooden spoon or spatula
- Measuring spoons
- Rice cooker or saucepan
Ingredients
- For the Curry:
- 1 tablespoon vegetable oil
- 1 medium onion sliced thin
- 1 tablespoon fresh ginger grated
- 2 cloves garlic minced
- 2 –3 tablespoons Thai red curry paste to taste
- 1 pound boneless chicken thighs cut into bite-sized pieces
- 1 red bell pepper thinly sliced
- 1 zucchini sliced into half moons
- 1 can 14 oz coconut milk, full-fat
- 1 tablespoon fish sauce
- 1 teaspoon brown sugar
- Juice of 1 lime
- For Garnish:
- Fresh Thai basil or cilantro chopped
- Cooked jasmine rice for serving
- Lime wedges
Instructions
Step 1: Sauté Aromatics
- Heat oil in a large skillet or wok over medium heat. Add onion, ginger, and garlic. Cook until softened and fragrant, 2–3 minutes.
- Tip: Don’t rush this step—let the aromatics bloom to build a rich flavor base.
Step 2: Stir in Curry Paste
- Add red curry paste. Stir constantly for 1 minute to release its flavor.
- Tip: Adjust quantity based on heat preference.
Step 3: Add Chicken
- Add chicken pieces and stir to coat. Cook 5 minutes until lightly browned.
- Tip: Use thighs for juicier results, or breasts if preferred.
Step 4: Pour in Coconut Milk
- Stir in coconut milk, fish sauce, and brown sugar. Bring to a gentle simmer.
- Tip: Shake the coconut milk can before opening.
Step 5: Simmer With Vegetables
- Add bell pepper and zucchini. Simmer 8–10 minutes until vegetables are tender and chicken is cooked through.
- Tip: Cut vegetables evenly so they cook uniformly.
Step 6: Finish and Serve
- Stir in lime juice. Serve over rice with herbs and lime wedges.
- Tip: Add herbs just before serving to keep their fresh flavor.
Notes
This curry tastes even better the next day—store in an airtight container and reheat gently. For a vegetarian version, replace chicken with tofu or chickpeas and add extra vegetables.