Description
This Thai Red Curry Chicken recipe is a flavorful and aromatic dish that features tender chicken simmered in a rich coconut milk curry infused with Thai red curry paste, fresh herbs, and vibrant vegetables. It’s an authentic and comforting meal perfect for a quick weeknight dinner or special occasion.
Ingredients
Units
Scale
For the chicken:
- 1 pound boneless skinless chicken breast or thighs, thinly sliced
- 2 tablespoons water
- 2 teaspoons cornstarch
- 1 teaspoon neutral oil
- 1 teaspoon oyster sauce
For the rest of the dish:
- 2 tablespoons neutral oil, divided
- 2 cloves garlic, minced
- 2 slices ginger, minced
- 4 ounces Thai red curry paste (1 can or adjust to taste)
- 2 teaspoons brown sugar (or palm sugar)
- 1 small onion, cut into small wedges
- 1/2 red bell pepper, sliced
- 4 ounces green beans, ends trimmed and cut in half crosswise
- 5 ounces bamboo shoots, drained
- 1 tablespoon fish sauce
- 13.5 ounces coconut milk (1 can)
- 1/2 cup Thai basil leaves
- Cilantro for garnish (optional)
Instructions
- Marinate the chicken: Combine the sliced chicken with water, cornstarch, neutral oil, and oyster sauce. Mix well and set aside for 15 minutes to tenderize and flavor the chicken.
- Cook the chicken: Heat a wok or cast iron/carbon steel skillet until it just starts to smoke. Add 1 tablespoon oil and coat the pan. Add the chicken and stir-fry until it is mostly cooked through and lightly browned. Remove the chicken from the pan and set aside.
- Sauté aromatics and curry paste: Over medium-low heat, add the remaining 1 tablespoon oil to the pan with the minced garlic and ginger. Fry for about 1 minute until fragrant. Increase heat to medium-high, add the Thai red curry paste, and fry for another minute to release the flavors. Stir in brown sugar.
- Add vegetables and simmer: Add the onion wedges, red bell pepper, green beans, bamboo shoots, and fish sauce. Stir-fry for 2 minutes until onions start to soften. Reduce heat to medium and pour in the coconut milk. Bring the mixture to a gentle simmer, avoiding a full boil to prevent coconut milk from splitting.
- Finish the curry: Stir in the cooked chicken and simmer for 1 more minute until heated through. Add Thai basil leaves just until wilted. Garnish with cilantro if desired and serve immediately.
Notes
- Adjust the amount of red curry paste to control the heat level; start with half a can for milder curry.
- Use chicken thighs for juicier meat or chicken breasts for leaner curry.
- Keep the curry at a gentle simmer after adding coconut milk to prevent curdling.
- Serve with steamed jasmine rice to soak up the flavorful sauce.
- For a vegetarian version, substitute chicken with tofu and use vegetarian oyster sauce.
