red curry chicken

Thai Red Curry Chicken

350 g Boneless chicken breast/thigh

Garlic

Lemongrass

½ Bell pepper

½ Sweet onion

Bamboo shoot (see recipe note for details)

Red chilli (optional)

Kaffir lime leaves

tbsp Red curry paste

Coconut milk

Chicken stock/broth

Water

tbsp Fish sauce

tbsp Sugar brown/white

Paprika

Coriander

lime

Cut chicken, bell pepper, onion and chilli into thin slices.

Roughly chop the garlic cloves. Slightly bruise the lemongrass and cut into half.

Remove the hard centre part of kaffir lime leaves and cut into thin strips.

Heat the pan into medium heat, drizzle a tablespoon of oil.

Add lemongrass and chopped garlic and stir for few seconds.

Add the red curry paste and stir for few seconds until the nice smell come out. Then add the paprika powder in, stir well.

Pour the coconut milk in, stir well and let it simmer for few seconds.

Add the chicken slices and cook for 2-3 mins.

Pour the chicken stock and water, sugar and fish sauce in. Let it simmer another 1 min.

Add the onion and bamboo shoot strips, stir well for few seconds.

Add pepper slices, stir well and cook for another 1-2 mins until the chicken and vegetables are cook through.

Then and chilli slices and kaffir lime leaves strips and stir well.

Aromatic Thai Red Curry Chicken is ready! Garnish with fresh coriander leaves and lime slices.

Serves with a bowl of steamed rice. Enjoy!

This red curry chicken recipe is as easy as cooking gets. With fewer than 10 ingredients, you'll be enjoying this fragrant curry in less than a half hour.

Red Curry Chicken Recipe

chicken

salt and pepper

garlic ((minced))

ginger ((minced))

Thai red curry paste

coconut milk ((235 ml))

cilantro ((chopped))

Season the chicken with salt and pepper. Heat 2 tablespoons oil over medium high heat in a skillet. Add the garlic and ginger and fry for 1 minute, until fragrant. Add the curry paste and fry for another minute.

Turn up the heat to high and add the chicken. Cook until the chicken is browned, and pour in the coconut milk. Bring to a simmer and season with salt to taste. Simmer for 5 minutes and stir in the choy sum. Cook until the choy sum is wilted and stir in the cilantro. Serve over rice.

Caramelized red curry chicken sits next to a bed of hot, fluffy rice and steamed broccoli and then totally sauced up with the BEST spicy cashew sauce. Ooof, this is so, so good. 

Red Curry Chicken Stir Fry with Spicy Cashew Sauce

chicken breasts

cornstarch

garlic powder

salt

black pepper

avocado oil

red curry paste

brown sugar

cashews

water (more as needed)

maple syrup

sriracha

soy sauce

garlic

ginger paste ginger

broccoli broccoli

rice

Make the Spicy Cashew Sauce

Blend all ingredients in a high-powered blender until very smooth. 

Prep the Chicken: 

Cut the chicken breasts into very thin pieces. Toss with the cornstarch, garlic powder, salt, and pepper. 

Cook the Chicken

Add the avocado oil to a nonstick pan over medium high heat. Add the curry paste and brown sugar; cook for a few minutes to get it caramelizy and bubbly. Add the chicken. Toss once to coat in the sauce, then let it sit for several minutes to get the chicken nice and golden brown. Flip and repeat until chicken is cooked through. If needed, add 1-2 tablespoons of water to the pan to lift up any browned pieces that are stuck to the bottom.

Serve

Serve the chicken on cooked rice, with cooked broccoli, with a lot of that yummy cashew sauce all over everything.

I wasn’t sure what to make for dinner tonight but when I saw this recipe in my inbox, it was decided! We eat a plant-based diet so I switched out the chicken for soy curls  (rehydrate for 15mins, drain &amp; squeeze out liquid, toss in corn starch &amp; garlic powder, then baked at 425 for 15 mins. Once baked I added them into frying pan with oil, red curry paste &amp; brown sugar). 
Served with brown rice &amp; broccoli and the ahhhhmazing spicy cashew sauce (which I made slightly less spicy so my daughter wouldn't complain 🙃). So, so good! Definitely hoarding all the leftovers for myself.

Oh my goodness! Another winner! Made this last night and hubby and I both loved it - that sauce is so delicious I want to make more as a dip for roasted veggies! Thank you for so many awesome recipes - you're my 'go to' when I'm in a cooking slump and need fresh ideas!

Courtney, I made this the other night with my ancient 10 speed Oster blender and it worked out fine!   It takes a minute but the sauce was completely smooth.  Hope that helps!

This meal came together super fast, and it was delicious! The cashew sauce is divine. I wish I’d doubled the chicken so we could have leftovers.

I loved this recipe! It was super easy to make, and came together in less than 30 minutes. The sauce was extra delicious, and I’m going to use the leftovers on tomorrow night’s stir-fry.

Oh my gosh, Lindsay, this was so so delicious!  And that sauce … a pinch of yum indeed 😋 

I’m quite new to POY, but so far everything is a big hit. And on repeat. 

Thank you! 👍🏼 😃

We made this tonight and it was fantastic!! We have quite a bit of sauce leftover (in part because our kids were not interested in that part). Do you think it would freeze well for the next time we make this?

Made this tonight! So good! I love the ease of this recipe, and the flavors were fantastic! I love the spicy cashew sauce so much!!!

Ummm HELLO this was absolutely delicious! Will definitely be adding this to my arsenal of quick and delicious recipes. Yum, thank you!

I recently bought Arroy-d red curry paste from amazing because the thai kitchen curry paste just didn’t have enough flavor.  I’ve been waiting for a new recipe to try it with and this was PERFECT.  Brown sugar + curry has a great sweet and spicy flavor.  But the sauce, it’s all about the cashew sauce.  I’ll be dreaming of this one for days and will be looking for new ways to use that sauce! Thanks for sharing!

I don't know if I did something wrong, but I was disappointed in this recipe. The cashew sauce was good, but the combo of curry and brown sugar was not. It was a bit too salty, and maybe too acidic?

I think it would have cooked better if the curry and brown sugar were mixed together before going in the pan, but I won't be making it again, personally. Everyone else seems to love it, so maybe a me problem.

Sinfully good for a healthyish recipe. I don’t leave a lot of reviews, so you know I was really impressed. The mix of curry spice and the cashew sauce hit everything I want in a spicy sweet dinner - emphasis on the spice. I went with powdered garlic and ginger because I was feeling lazy, and probably added too much ginger (about 1tsp each), but it was still a knockout.

This was one of the best curry dishes I have made. THAT SAUCE!! So so good. Unfortunately I was at the end of my jar of red curry paste so I was a Tbsp short…but still…my oh my that crispy chicken with the carmelized curry!! Another winner! Sweet with just the right amount of heat (i only used just shy of a Tbsp of siracha since I am a bit of a wimp with super spicy) and it was just perfect! Great SOS meal - came together so fast.

Came back to this to say this was incredible and SO easy! The chicken was super flavorful for being so simple and the cashew sauce took things to the next level. Thank you!

This was so yummy! I made it for meal prep, and it really kept well. I doubled the recipe; I won't double the sauce next time. It made a huge batch. Eight tasty portions in under an hour- that's a winner in our household. Thanks, Lindsay!

Easy and delicious!! I subbed thinly sliced chicken thighs for the breasts and it worked perfectly. Will make again soon!

Another unreal recipe! so easy and so delicious

REALLY delicious and flavorful recipe! The only thing I changed was what I served it with (torn spinach instead of steamed broccoli for any other broccoli haters out there).

https://content.jwplatform.com/videos/Jfw5Gl4k.mp4

Caramelized red curry chicken sits next to a bed of hot, fluffy rice and steamed broccoli and then totally sauced up with the BEST spicy cashew sauce. Ooof, this is so, so good.

Whip up this easy curry any night for a taste of takeout in 30 minutes at home. It’s easy to make mild for kids or spice up for fire enthusiasts, and poaching the chicken keeps it deliciously tender and full of flavor.

Thai-Inspired Red Curry Chicken

canola oil

red bell pepper

carrots

thinly-sliced green onions

garlic (minced)

(14 ounce) can unsweetened coconut milk (I prefer full-fat)

Tablespoons Thai red curry paste (see note)

Tablespoons fish sauce

Tablespoons brown sugar

lime juice

cilantro

Warm the oil in a large skillet over medium heat. Add the bell pepper and carrots. Cook for 1-2 minutes, then add the white parts of the chopped green onions and the minced garlic. Cook for another 1-2 minutes, until the veggies are beginning to soften but not yet turn brown.

Stir in the coconut milk, curry paste, fish sauce, and brown sugar. Whisk into a smooth sauce and increase the heat slightly to bring everything to a rapid simmer. Reduce heat to medium-low and let it bubble gently for 3-4 minutes, until slightly thickened.

Keep the sauce at a gentle simmer and add the pieces of chicken. Continue to cook, stirring occasionally, for 5-6 minutes, just until the chicken is cooked through.

Stir in the lime juice, then sprinkle cilantro on top. Sample and season with more lime juice, if desired, or a touch more brown sugar if you want it more sweet.

Serve right away over rice or rice noodles, with extra cilantro and the green parts of the chopped green onions on top. Enjoy!

A simple delicious recipe for Thai Red Curry that can be made in an Instant Pot or on the stovetop!  Make this with chicken, tofu or shrimp. Fast, healthy and full of incredible Thai flavor!

Thai Red Curry Chicken (Stovetop or Instant Pot) 

oil- olive, coconut oil

shallot, finely diced

garlic cloves, roughly chopped

lemongrass, finely chopped (or use lemongrass paste)

Red curry paste

lb protein: chicken breast

veggies: bell pepper,

can full fat coconut milk, coconut milk

chicken bouillon

fish sauce (I

brown sugar, coconut sugar

kaffir lime leaves

Optional Garnishes – lime wedge, bean sprouts, The basil

If making jasmine rice, start it cooking it now.

Prep the protein. Thinly slice the chicken and season with salt. Or make crispy tofu and set aside.

In a large Dutch oven or heavy bottom pot, heat oil over medium heat. Saute the shallot, garlic, lemongrass until fragrant, about 2-3 minutes. Add the red curry paste (start light, you can always add more to taste at the end) and fry for 1 minute. Add the coconut milk,  bouillon cube, fish sauce, sugar and kaffir lime leaves. Stir to incorporate and bring to a gentle simmer.

Add the sliced chicken and veggies. Simmer on low until veggies are tender and chicken is cooked through, roughly 5 minutes.  Add the lime juice. Adjust salt to taste adding more fish sauce as needed. Add more curry paste if you like!  Keep in mind, the flavors will mellow substantially when served over the rice. You want this punchy and flavorful! 

Ladle over the rice, top with bean sprouts, Thai Basil and lime wedge. Serve with Thai Chili flakes. 

https://content.jwplatform.com/videos/BJn39yGE.mp4

Thai Red Curry recipe is bursting with authentic Thai flavor and can be made in 30 minutes on the stove or in your Instant Pot!


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