Delicious Thai Red Curry Chicken in 30 Minutes
Hey there! So, let me tell you about the time I first made Thai Red Curry Chicken. It was a chaotic Tuesday evening, and I was juggling my toddler’s demands for a bedtime story while trying not to burn the rice. Surprise, surprise – it turned out to be one of the best meals of my week! I felt like a culinary superhero (even if I did accidentally swap coconut milk with evaporated milk – whoops!).
Why You’ll Love This
I make this whenever I need a quick dinner that’s not just pasta again. My family goes crazy for this dish because it’s the perfect mix of spicy and creamy. (Plus, it’s a sneaky way to get everyone to eat their veggies without complaint!) I mean, who doesn’t love a meal that’s both easy and delicious?
Ingredients
- 2 tablespoons red curry paste (I sometimes just use whatever’s on sale – it all works)
- 400ml coconut milk (if you’re in a pinch, evaporated milk isn’t terrible – just different)
- 1 pound of chicken breast, cubed (thighs work too, and they’re juicier!)
- 1 red bell pepper, sliced
- 1 zucchini, sliced (honestly, whatever veggies you have lying around)
- 1 tablespoon fish sauce (but soy sauce can slide in if you’re not into fish sauce)
- 1 teaspoon sugar
- Fresh basil leaves, for garnish (optional but makes you feel fancy)
- Cooked jasmine rice, to serve
Directions
- Heat a bit of oil in a large pan. Add the red curry paste and stir for about a minute until it’s fragrant. This is where I sneak a taste – just to remind myself how spicy it is!
- Pour in the coconut milk, give it a good stir, and let it simmer for a couple of minutes. Don’t worry if the coconut milk separates a bit, it all comes together in the end.
- Add the chicken pieces and let them cook through. It’s hard not to peek constantly, but trust the process.
- Toss in the veggies and let them soak up the flavors for about 5 minutes. (This is when I usually clean up the kitchen – or at least pretend to!)
- Stir in the fish sauce and sugar. Taste and adjust if you like it spicier or sweeter.
- Serve over rice and sprinkle with fresh basil leaves. I recommend a little extra basil, it just feels right.
Notes
Through trial and error, I found that pre-cooking the chicken a bit keeps it from getting rubbery – learned that one the hard way! Also, if you’re doubling the recipe, definitely use two pans or it gets crowded.
Variations
I’ve tried swapping out chicken for shrimp, which is fantastic, and once added pineapple chunks (not my best idea…). If you’re feeling adventurous, tofu is a great vegetarian option!
Equipment
If you don’t have a large pan, a medium-sized one works too; just be ready for a bit of juggling! A rice cooker is a lifesaver here, but a pot works just fine too.
Storage
Store leftovers in an airtight container in the fridge for up to 3 days, though honestly, in my house, it never lasts more than a day!
Serving Suggestions
We usually pair this with a fresh salad or just a heap of steamed veggies. My kids like to sprinkle crushed peanuts on top for a little extra crunch.
Pro Tips
I once tried rushing the simmering step, and regretted it because the flavors didn’t meld right. So take your time – it’s worth it!
FAQ
Can I use green curry paste instead? Sure, but it’ll change the flavor quite a bit. It’s fun to experiment though!
What if I can’t find jasmine rice? No worries, any rice will do. I’ve even used quinoa in a pinch, and it was surprisingly okay.
Can I make this vegan? Absolutely! Just swap out the chicken for tofu and use soy sauce instead of fish sauce.
