Description
A vibrant and flavorful Thai Red Curry Chicken made in a single pot, perfect for quick weeknight dinners.
Ingredients
Scale
- 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
- 1 can unsweetened coconut milk (14-ounce)
- 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; sauté for about 3 minutes.
- Add minced garlic, ground ginger, ground coriander, and Thai red curry paste; cook for an additional minute.
- Pour in coconut milk, brown sugar, and fish sauce; stir to combine.
- Add chicken strips, bring to a simmer, and cook uncovered for 7 minutes, stirring occasionally.
- Incorporate carrots and red bell pepper; simmer for another 5-7 minutes until the sauce thickens and chicken cooks through.
- Remove from heat; stir in lime zest, half of the lime juice, and half of the cilantro. Adjust seasoning as needed.
- Garnish with remaining cilantro and serve hot over rice or noodles.
Notes
For a vegetarian option, substitute chicken with tofu or a medley of vegetables. Adjust spice levels to taste by modifying the amount of red curry paste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Thai curry, quick dinner, one-pot meal, chicken curry, Thai cuisine