Thai Red Curry Chicken is not only an Easy Thai Red Curry Chicken {One Pot, 30-Minute Meal}, but it’s also a delightful dish that brings the flavors of Thailand right to your kitchen. Perfect for busy weeknights or when you’re entertaining guests, this dish combines tender chicken and fresh vegetables simmered in a creamy coconut red curry sauce. The best part? It uses mostly pantry staples, making it simple to whip up whenever the craving strikes.
Why You’ll Love This Recipe
- Quick and Easy: This recipe comes together in just 30 minutes, making it ideal for busy days.
- Flavor Packed: The combination of Thai red curry paste and coconut milk creates a rich and fragrant sauce that elevates any meal.
- Healthy Ingredients: Made with lean chicken and plenty of veggies, this dish is a healthier alternative to take-out.
- Versatile Serving Options: Enjoy it over rice, with noodles, or even on its own for a low-carb option.
- One Pot Wonder: Minimal cleanup required since everything is made in one pot!
Tools and Preparation
Before you start cooking your Easy Thai Red Curry Chicken, gather your tools. Having the right kitchen equipment will make the process smooth and enjoyable.
Essential Tools and Equipment
- Large skillet
- Cutting board
- Sharp knife
- Measuring spoons
- Wooden spoon
Importance of Each Tool
- Large skillet: A spacious skillet allows for even cooking and prevents overcrowding, ensuring your chicken is cooked perfectly.
- Sharp knife: A sharp knife makes prepping your ingredients quick and safe, allowing you to chop onions and veggies easily.
Ingredients
For the Base
- 2 Tbsp coconut oil (or other cooking oil)
- 1 cup onion, finely diced (white or yellow onion)
- 1/2 tsp salt (or more to taste)
- 4 large garlic cloves, minced (about 2 TBSP)
- 1 tsp ground ginger (or 1 TBSP fresh grated or minced ginger)
- 1 tsp ground coriander
For the Curry
- 4-6 Tbsp Thai red curry paste, or to taste
- 1 can unsweetened coconut milk, full-fat (14-ounce can)
- 1 Tbsp brown sugar (or to taste)
For the Chicken
- 1 ½ pounds boneless skinless chicken breast, cut into thin strips
- 1 Tbsp fish sauce (or soy sauce)
For the Vegetables
- 1 cup carrots, shredded or julienned
- 1 cup red bell pepper, sliced or diced
For Finishing Touches
- 1 lime, zest and juice
- 1/4 cup fresh cilantro, chopped and divided
How to Make Easy Thai Red Curry Chicken {One Pot, 30-Minute Meal}
Step 1: Heat the Oil
Heat oil in a large skillet over medium-high heat. Once hot, add onions and 1/2 tsp salt. Cook for about 3 minutes until onions are softened, stirring often.
Step 2: Add Aromatics
Add the red curry paste, garlic, ginger, and coriander. Cook for about 1 minute until fragrant while stirring frequently.
Step 3: Incorporate Coconut Milk
Stir in coconut milk along with brown sugar and fish sauce. Add the chicken strips next. Stir everything together and bring it to a simmer. Reduce heat to medium and let it simmer uncovered for about 7 minutes while occasionally stirring.
Step 4: Add Vegetables
Incorporate shredded carrots and diced bell peppers into the mixture. Continue to simmer for another 5-7 minutes until the sauce slightly thickens and the chicken is fully cooked through.
Step 5: Finish with Lime Zest
Remove from heat and stir in lime zest along with half of the lime juice and half of the chopped cilantro.
Step 6: Taste Test
Do a taste test! Adjust flavors by adding more lime juice if needed plus additional salt, sugar, or curry paste as desired.
Step 7: Serve
Top with remaining cilantro before serving. Enjoy your delicious Easy Thai Red Curry Chicken!
How to Serve Easy Thai Red Curry Chicken {One Pot, 30-Minute Meal}
Serving Easy Thai Red Curry Chicken can elevate your dining experience. This dish is versatile and can be paired with various accompaniments to enhance its flavors and presentation.
With Jasmine Rice
- Jasmine rice is a classic pairing for Thai dishes. Its fragrant aroma complements the rich curry sauce beautifully.
Over Cauliflower Rice
- For a low-carb option, serve the curry over cauliflower rice. It’s light and absorbs the flavors of the curry well.
With Fresh Lime Wedges
- Squeeze fresh lime juice over the dish just before serving. This adds a zesty kick that brightens the overall flavor.
Topped with Peanuts
- Crushed peanuts provide a delightful crunch and nutty flavor, enhancing both the texture and taste of your dish.
Served with Naan Bread
- Pairing with naan or flatbread allows you to scoop up the curry. It’s a great addition for those who enjoy bread with their meals.
Garnished with Extra Cilantro
- Adding more cilantro as a garnish not only boosts freshness but also adds a pop of color that makes your dish visually appealing.
How to Perfect Easy Thai Red Curry Chicken {One Pot, 30-Minute Meal}
Perfecting this Easy Thai Red Curry Chicken is all about balancing flavors and ensuring proper cooking techniques. Here are some tips to help you achieve that perfect result.
Use fresh ingredients: Fresh garlic, ginger, and vegetables enhance the overall flavor profile of your curry.
Adjust curry paste: Start with less red curry paste; you can always add more for extra heat after tasting.
Simmer gently: Allowing the chicken to simmer in the sauce helps retain moisture and infuses it with rich flavors.
Taste as you go: Adjust salt, sugar, or lime juice while cooking for a balanced flavor that suits your palate.
Let it rest: Allowing the dish to sit for a few minutes before serving lets the flavors meld together beautifully.
Experiment with proteins: Try substituting chicken with shrimp or tofu for variety in this easy recipe.
Best Side Dishes for Easy Thai Red Curry Chicken {One Pot, 30-Minute Meal}
To round out your meal, consider these side dishes that pair perfectly with Easy Thai Red Curry Chicken. Each option complements the dish’s vibrant flavors while adding variety to your plate.
Thai Cucumber Salad: A refreshing salad made from cucumbers tossed in vinegar and chili; it adds a crunch and balances spice.
Steamed Broccoli: Simple yet effective, steamed broccoli provides nutrients and pairs well with the creamy curry sauce.
Spring Rolls: Fresh or fried spring rolls filled with veggies complement the richness of the curry wonderfully.
Sesame Noodles: Cold sesame noodles offer a savory contrast that enhances the meal’s overall flavor profile.
Mango Sticky Rice: For dessert, this sweet treat offers a delicious endnote that contrasts nicely with savory dishes.
Roasted Sweet Potatoes: Their natural sweetness pairs well with spicy curries and adds another layer of flavor to your meal.
Quinoa Salad: A light quinoa salad dressed in lime vinaigrette complements the richness of the red curry while keeping things healthy.
Egg Fried Rice: This flavorful fried rice makes an excellent accompaniment, soaking up any extra sauce from your curry dish.
Common Mistakes to Avoid
Many home cooks make simple mistakes when preparing Easy Thai Red Curry Chicken. Here are some common pitfalls and how to avoid them.
- Overcooking the chicken: This can result in dry and tough meat. Cook the chicken just until it’s no longer pink, about 7 minutes after adding it to the pot.
- Using too much curry paste: While flavor is essential, too much can overpower the dish. Start with a small amount and add more gradually as needed for your taste.
- Neglecting to taste: Failing to taste during cooking may lead to an unbalanced dish. Always sample your curry before serving and adjust seasonings as necessary.
- Skipping fresh herbs: Fresh cilantro adds brightness and flavor. Don’t skip this step; it makes a big difference in the final taste of your Easy Thai Red Curry Chicken.
- Not using full-fat coconut milk: Low-fat versions can make your curry watery and less flavorful. Use full-fat coconut milk for a rich and creamy sauce.
- Ignoring vegetable prep: Properly cutting vegetables helps them cook evenly. Take the time to julienne or shred your carrots and bell peppers to ensure they soften properly.
Storage & Reheating Instructions
Refrigerator Storage
- Store leftover Easy Thai Red Curry Chicken in an airtight container.
- It will keep well in the refrigerator for up to 4 days.
Freezing Easy Thai Red Curry Chicken {One Pot, 30-Minute Meal}
- Allow the curry to cool completely before freezing.
- Place in freezer-safe containers or bags, leaving space for expansion. It can be frozen for up to 3 months.
Reheating Easy Thai Red Curry Chicken {One Pot, 30-Minute Meal}
- Oven: Preheat oven to 350°F (175°C). Transfer curry into an oven-safe dish, cover with foil, and heat for about 20-25 minutes.
- Microwave: Place in a microwave-safe bowl, cover loosely, and heat on medium power for 2-3 minutes or until hot, stirring halfway through.
- Stovetop: Reheat in a skillet over medium heat. Stir occasionally until warmed through, about 5-7 minutes.
Frequently Asked Questions
Here are some common questions about making Easy Thai Red Curry Chicken.
Can I make Easy Thai Red Curry Chicken dairy-free?
Yes! Use coconut milk as specified in the recipe; it’s naturally dairy-free.
What can I use instead of chicken?
You can substitute tofu or chickpeas for a vegetarian version of this dish.
How spicy is Easy Thai Red Curry Chicken?
The spice level depends on the amount of red curry paste used. Adjust according to your preference by adding more or less paste.
Can I add other vegetables?
Absolutely! Feel free to include vegetables like broccoli, snap peas, or zucchini based on what you have at home.
Final Thoughts
Easy Thai Red Curry Chicken is not only a quick meal but also deeply satisfying with its rich flavors. It’s versatile; you can customize it with different proteins or veggies based on your preferences. Give this recipe a try today and enjoy a comforting dish that brings warmth and joy!
Easy Thai Red Curry Chicken {One Pot, 30-Minute Meal}
Enjoy Easy Thai Red Curry Chicken {One Pot, 30-Minute Meal} in just 30 minutes! A delicious meal that’s healthy and easy to make at home. Try it now!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Stovetop
- Cuisine: Thai
Ingredients
- 2 Tbsp coconut oil
- 1 cup onion, finely diced
- 1/2 tsp salt
- 4 large garlic cloves, minced
- 1 tsp ground ginger
- 1 tsp ground coriander
- 4-6 Tbsp Thai red curry paste, or to taste
- 1 can unsweetened coconut milk, full-fat (14-ounce can)
- 1 Tbsp brown sugar
- 1 ½ pounds boneless skinless chicken breast, cut into thin strips
- 1 Tbsp fish sauce
- 1 cup carrots, shredded or julienned
- 1 cup red bell pepper, sliced or diced
- 1 lime, zest and juice
- 1/4 cup fresh cilantro, chopped and divided
Instructions
- Heat coconut oil in a large skillet over medium-high heat. Add diced onions and salt; cook until softened.
- Stir in red curry paste, minced garlic, ginger, and coriander; cook until fragrant.
- Pour in coconut milk and add brown sugar and fish sauce. Add chicken strips, stir well, and bring to a simmer.
- Add shredded carrots and diced peppers; continue simmering until the chicken is cooked through.
- Remove from heat; stir in lime zest and half of the lime juice along with half of the cilantro.
- Taste and adjust seasoning as needed before serving with remaining cilantro on top.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 5g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
