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A quick and easy Thai-inspired red curry with chicken and bell pepper, simmered in coconut milk with aromatic ginger and garlic, perfect for a weeknight meal.
One serving of Coconut Chicken Red Curry has about 366 calories, 5g protein, 26g carbs and 29g fat, and takes about 24 minutes to make. Get the full nutrition breakdown with Rasora AI.
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Ingredients
- as needed Salt
- 680 g boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tbsp neutral oil
- 0.5 whole medium onion, thinly sliced
- 3 clove garlic, minced
- 1 tbsp grated ginger
- 3 tbsp Thai red curry paste
- 1 can coconut milk
- 0.5 cup chicken broth or water
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1 whole red bell pepper, sliced
- 1.5 tsp lime juice
- for topping Fresh basil or cilantro
- optional Sliced green onions
Instructions
- 01
Pat the chicken thighs dry and season lightly with salt. Heat the oil in a large skillet over medium-high heat. Add the chicken and cook for about 3–4 minutes per side, until nicely browned. Remove and set aside.
- 02
Lower the heat to medium. Add the onion and cook for about 2–3 minutes. Add the garlic and ginger and cook for another 30 seconds.
- 03
Add the 3 tbsp red curry paste and cook for about 1 minute, stirring constantly.
- 04
Pour in about 1/3 of the coconut milk and stir it into the curry paste. Let it bubble for 1–2 minutes, then add the remaining coconut milk and 1/2 cup chicken broth.
- 05
Stir in 1 tbsp fish sauce and 1 tbsp brown sugar.
- 06
Return the chicken and any juices to the pan. Add the sliced bell pepper. Bring everything to a gentle simmer and cook uncovered for 8–10 minutes, until the chicken is cooked through and the sauce has thickened slightly.
- 07
Turn off the heat and stir in 1–2 tsp lime juice. Taste and adjust, more fish sauce for saltiness, brown sugar for sweetness, or lime for acidity.
- 08
Serve over jasmine rice and finish with basil or cilantro and green onions.
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