Description
A quick and flavorful Thai Red Curry Chicken recipe that combines tender chicken thighs, aromatic ginger, and a vibrant curry sauce, ready in just 30 minutes.
Ingredients
- 2 tbsp Vegetable oil
- 2 cloves Garlic (grated)
- 2 tsp Ginger (peeled and grated)
- 5 tbsp Red curry paste
- 13.5 oz Coconut milk (full fat)
- 2 tsp Fish sauce
- 1 tbsp Granulated sugar
- 1 tbsp Lime juice
- 1 Red pepper (cut into slices)
- 1/2 Onion (cut into slices)
- 1 lb Boneless chicken thighs (or chicken tenders)
- 1/4 cup Cilantro (fresh, chopped)
- 1 cup Thai basil
Instructions
- Heat the vegetable oil in a large skillet over medium-high heat.
- Sauté the grated garlic and ginger, mixing constantly until the garlic turns golden brown.
- Add the red curry paste and cook for about one minute, stirring constantly until fragrant.
- Pour in the coconut milk, fish sauce, sugar, and lime juice, mixing with a wooden spoon until combined.
- Toss in the sliced red pepper, onion, and chopped cilantro. Stir until everything is thoroughly mixed.
- Bring the mixture to a simmer, then reduce the heat to medium. Cover and let it simmer for about 7-8 minutes.
- Add the chicken pieces and mix well. Allow it to simmer until the chicken is cooked through, about 5-7 minutes.
- Finally, stir in the Thai basil and taste, adjusting with more lime or salt as needed. Serve over jasmine rice.
Notes
For variation, try adding peas or carrots for extra nutrients. Adjust spice levels with additional coconut milk if needed.
