Irresistible Red Curry Chicken: A Flavorful Delight

The aroma of red curry chicken wafts through the air, tantalizing your senses with its rich, creamy sauce and vibrant spices. Imagine tender pieces of chicken simmering in a fragrant blend of coconut milk, red curry paste, and fresh herbs—it’s enough to make anyone weak in the knees.

This dish isn’t just food; it’s a warm hug on a chilly evening, perfect for gatherings with friends or cozy nights in. The first time I made red curry chicken, my friends gathered around the table, their eyes wide with anticipation as they took that first bite.

The first time I served this dish, my family practically fought over the last serving.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Boneless, Skinless Chicken Breasts: About 3-4 pieces work well; adjust according to your guest count or appetite.

• Coconut Milk: Full-fat coconut milk gives a luscious creaminess; don’t skimp on quality here!

• Red Curry Paste: This spicy blend brings the heat; adjust the amount based on your taste preference.

• Fresh Basil Leaves: Use Thai basil for an authentic touch; it adds a fresh aroma and flavor.

• Bell Peppers: Colorful bell peppers add crunch and sweetness; choose a mix for visual appeal.

• Garlic and Ginger: Fresh garlic and ginger are non-negotiable for depth of flavor; chop them finely.

• Soy Sauce: Low-sodium soy sauce helps control saltiness without compromising taste.

• Lime Juice: A splash at the end brightens every bite; fresh lime juice is best!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prep Your Ingredients: Start by chopping your chicken into bite-sized pieces and dicing bell peppers. Prepare garlic and ginger by mincing them finely for maximum flavor release.

Heat Things Up: In a large skillet over medium heat, add a splash of oil until shimmering. Toss in minced garlic and ginger until fragrant—this takes about 30 seconds.

Add Chicken and Curry Paste: Introduce the chicken pieces to the skillet alongside red curry paste. Stir until the chicken is coated in that glorious spice mixture and turns white.

Pour in Coconut Milk: Slowly add the coconut milk while stirring gently. Bring everything to a simmer, allowing flavors to meld together beautifully—about 10 minutes should do it!

Add Veggies and Seasonings: Once the chicken is cooked through, toss in bell peppers and soy sauce. Cook for another 5 minutes until veggies are tender yet crisp.

Finish with Fresh Basil and Lime Juice: Remove from heat and stir in fresh basil leaves along with a squeeze of lime juice. This final touch elevates your dish into something truly special.

Now that you have created this aromatic masterpiece, serve your red curry chicken over steamed rice or noodles for an unforgettable meal! Enjoy every last bite as you savor those incredible flavors.

Perfecting the Cooking Process

Sauté the chicken first to develop a rich flavor, then add the curry paste and coconut milk for a creamy sauce.

Add Your Touch

Feel free to swap chicken for tofu or shrimp, and experiment with different vegetables like bell peppers or zucchini.

Storing & Reheating

Store any leftovers in an airtight container in the fridge for up to three days. Reheat on the stove over low heat for even warmth.

Sharing this recipe during a family gathering turned out to be one of my best decisions; everyone was raving about it long after dinner.

FAQ

Can I use different proteins in red curry chicken?

Yes, you can easily substitute chicken with shrimp or tofu for a delicious alternative.

What kind of coconut milk should I use?

Full-fat coconut milk adds richness, while light coconut milk offers a lighter option without sacrificing flavor.

How can I make this dish spicier?

Add more red curry paste or include fresh chili peppers according to your heat preference.

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Red Curry Chicken

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Red curry chicken is a vibrant, flavorful dish that combines tender chicken simmered in a luscious coconut milk sauce with aromatic spices. This easy-to-make recipe is perfect for cozy dinners or gatherings, delivering a delightful blend of sweetness and heat. With fresh vegetables and herbs, it’s not just a meal; it’s an experience that will tantalize your taste buds and warm your soul.

• Total Time: 35 minutes
• Yield: Serves 4

Ingredients

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• 1 lb boneless, skinless chicken breasts
• 1 can (13.5 oz) full-fat coconut milk
• 3 tbsp red curry paste
• 1 cup fresh Thai basil leaves
• 1 cup bell peppers, diced (mixed colors)
• 3 cloves garlic, minced
• 1 inch ginger, minced
• 2 tbsp low-sodium soy sauce
• Juice of 1 lime

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Instructions

1. Chop the chicken into bite-sized pieces and dice the bell peppers. Mince the garlic and ginger.
2. Heat oil in a large skillet over medium heat. Add garlic and ginger; sauté for about 30 seconds until fragrant.
3. Add the chicken and red curry paste to the skillet, stirring until the chicken is coated and white.
4. Pour in the coconut milk and bring to a simmer for about 10 minutes.
5. Stir in bell peppers and soy sauce; cook for another 5 minutes until vegetables are tender yet crisp.
6. Remove from heat and mix in fresh basil leaves and lime juice before serving over rice or noodles.

• Author: DANIEL LAWSON
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Main
• Method: Sautéing
• Cuisine: Thai

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 380
• Sugar: 5g
• Sodium: 460mg
• Fat: 22g
• Saturated Fat: 17g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 2g
• Protein: 24g
• Cholesterol: 70mg