Easy Thai Red Curry with Chicken Recipe (30 Minutes)
This thai red curry with chicken is the recipe I make when I want something that tastes like takeout but comes together in 30 minutes on a weeknight. The sauce gets built separately before the chicken and vegetables go in, which gives you a richer, more developed flavor than a one-pot version where everything cooks together and nothing really gets a chance to bloom. Creamy coconut milk, fresh garlic and ginger, red curry paste, and Thai basil. Easy to make gluten free with one simple swap.
Ingredients
For the Sauce:
- 1 tablespoon vegetable oil
- 2 cloves garlic minced
- 1 tablespoon fresh ginger minced
- 2-3 tablespoons red curry paste
- 1 13.5-ounce can coconut milk
- 1 tablespoon soy sauce, gluten free soy sauce, coconut aminos, or liquid aminos
- 1-2 tablespoons lime juice
- Optional: pinch of sugar
For the Curry:
- 1 tablespoon vegetable oil
- 1 pound boneless skinless chicken breasts cut into bite-sized pieces
- 1 bell pepper any color, sliced
- 1 onion sliced
- 1/4 cup fresh Thai basil leaves slicedd
For Serving:
- 2 cups rice cooked
Instructions
- Heat 1 tbsp oil in a saucepan over medium heat.
- Add garlic and ginger, cook until fragrant (about 1 minute).
- Stir in red curry paste, cook for 1 minute more.
- Pour in coconut milk, bring to a simmer.
- Stir in soy sauce and lime juice (and sugar, if using).
- Simmer for a few minutes, then set the sauce aside.
- In a large skillet or wok, heat 1 tbsp oil over medium-high heat.
- Add the chicken and cook until browned and cooked through. Remove chicken from the skillet and set aside.
- Add the sliced bell pepper and onion to the same skillet.
- Sauté until the vegetables are tender-crisp, about 5-7 minutes.
- Pour the red curry sauce back into the skillet with the peppers and onions.
- Add the cooked chicken back into the sauce.
- Stir in the fresh Thai basil leaves until they wilt slightly.
- Spoon the red chicken curry over cooked rice. Enjoy immediately!
Notes
Fridge: Store in an airtight container for up to 3 days. This curry actually tastes better the next day as the flavors develop overnight.
Reheat: Warm gently on the stovetop over medium low with a splash of coconut milk to loosen the sauce. The microwave works too, just stir halfway through.
Make ahead: The sauce can be made up to 3 days ahead and stored separately in the fridge. When ready to serve, cook the chicken and vegetables fresh and combine with the reheated sauce.
Freezer: Freeze in a freezer-safe container for up to 2 months without the rice. Thaw overnight in the fridge and reheat on the stovetop over medium low.