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Thai Red Curry Chicken

A close-up of a bowl of Thai red curry chicken, featuring tender chicken pieces, broccoli florets, and red bell peppers in a rich, creamy red curry sauce, garnished with fresh basil leaves.
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A creamy and spicy Thai red curry with tender chicken and vegetables, perfect for a flavorful weeknight meal.

Ingredients

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  • 1 tablespoon coconut oil
  • 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 onion, sliced
  • 2–3 tablespoons Thai red curry paste (adjust to your spice preference)
  • 1 can (13.5 ounces) full-fat coconut milk
  • 1 tablespoon fish sauce
  • 1 teaspoon sugar
  • 1/2 cup chicken broth
  • 1 cup broccoli florets
  • Fresh basil leaves, for garnish
  • Cooked jasmine rice, for serving

Instructions

  1. Heat coconut oil in a large skillet or pot over medium-high heat. Add chicken and cook until browned on all sides. Remove chicken from skillet and set aside.
  2. Add red bell pepper, green bell pepper, and onion to the skillet. Cook until softened, about 5-7 minutes.
  3. Stir in the Thai red curry paste and cook for 1 minute until fragrant.
  4. Pour in the coconut milk, fish sauce, sugar, and chicken broth. Bring to a simmer, stirring to combine.
  5. Return the chicken to the skillet. Add broccoli florets.
  6. Simmer for 10-15 minutes, or until chicken is cooked through and broccoli is tender-crisp.
  7. Serve hot over jasmine rice, garnished with fresh basil leaves.

Notes

  • For a milder curry, use less red curry paste. For a spicier curry, use more.
  • You can substitute chicken breast for thighs, but cook time may vary.
  • Other vegetables like snap peas, carrots, or bamboo shoots can be added.
  • This recipe is similar to what you might find from the best meal delivery services, but made fresh at home.

Nutrition

Find it online: https://gourmetgaze.com/thai-red-curry-chicken-recipe/