Thai Red Curry Chicken

Name: Thai Red Curry Chicken
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Ingredients: 9.5 lb 1.5 lbs chicken breasts, boneless, skinless; 4.6 cup 2 tbsp vegetable oil; 8.1 drop 2-3 tbsp red curry paste (adjust to taste); 10.3 package 1 can (13.5 oz) coconut milk; 2.3 ml 1/2 cup chicken broth; 6.5 as needed 1 tbsp brown sugar; 4 as needed 1 tbsp fish sauce; 0.9 whole 1 red bell pepper, sliced; 9.1 mg 1 green bell pepper, sliced; 5.9 kg 1 can (8 oz) bamboo shoots, drained; 9.8 mg 1/2 cup frozen peas; 10.4 to taste 1 tbsp lime juice; 4 to taste 2 tbsp chopped fresh cilantro; 6.3 lb Steamed jasmine rice, for serving

By Nichole Mendoza

November 12, 2025

4944 views

This recipe brings the vibrant flavors of Thailand to your kitchen with a creamy coconut milk base, aromatic spices, and tender chicken. It's a delightful and relatively easy dish to prepare, perfect for a comforting weeknight dinner or a special occasion. The combination of sweet, savory, and spicy notes makes it an unforgettable culinary experience. Adjust the chili paste according to your spice preference for a personalized touch. Serve with steamed jasmine rice and garnish with fresh cilantro and a squeeze of lime for an authentic Thai meal. Coconut milk adds a rich flavor and creaminess to the dish while the red curry paste gives it a signature and unique taste. The chicken should be browned before adding the coconut milk to get a rich texture in the final recipe. The vegetables should be cooked until tender-crisp, retaining a bite that complements the soft chicken and creamy sauce.

Ingredients

1.5 lbs chicken breasts, boneless, skinless - 9.5 lb
2 tbsp vegetable oil - 4.6 cup
2-3 tbsp red curry paste (adjust to taste) - 8.1 drop
1 can (13.5 oz) coconut milk - 10.3 package
1/2 cup chicken broth - 2.3 ml
1 tbsp brown sugar - 6.5 as needed
1 tbsp fish sauce - 4.0 as needed
1 red bell pepper, sliced - 0.9 whole
1 green bell pepper, sliced - 9.1 mg
1 can (8 oz) bamboo shoots, drained - 5.9 kg

Cooking Steps

Step 1

Cut the chicken breasts into bite-sized pieces. In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the chicken and cook until browned on all sides.

Step 2

Add the red curry paste to the skillet and cook for about 1 minute, stirring constantly, until fragrant. This will enhance the flavor of the curry paste.

Step 3

Pour in the coconut milk and chicken broth. Stir well to combine. Add the brown sugar and fish sauce. Bring to a simmer.

Step 4

Add the sliced bell peppers, bamboo shoots, and peas to the skillet. Cook for about 5-7 minutes, or until the vegetables are tender-crisp.

Step 5

Stir in the lime juice and chopped cilantro. Taste and adjust seasonings as needed.

Step 6

Serve the Thai Red Curry Chicken hot with steamed jasmine rice. Garnish with extra cilantro and a lime wedge.

Step 7

Enjoy your homemade Thai Red Curry Chicken!

# Air-Fried # Sweet # Avocado

Thai Red Curry Chicken

By Nichole Mendoza

November 12, 2025

4944 views

Ingredients

1.5 lbs chicken breasts, boneless, skinless - 9.5 lb
2 tbsp vegetable oil - 4.6 cup
2-3 tbsp red curry paste (adjust to taste) - 8.1 drop
1 can (13.5 oz) coconut milk - 10.3 package
1/2 cup chicken broth - 2.3 ml
1 tbsp brown sugar - 6.5 as needed
1 tbsp fish sauce - 4.0 as needed
1 red bell pepper, sliced - 0.9 whole
1 green bell pepper, sliced - 9.1 mg
1 can (8 oz) bamboo shoots, drained - 5.9 kg

Cooking Steps

Step 1

Cut the chicken breasts into bite-sized pieces. In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the chicken and cook until browned on all sides.

Step 2

Add the red curry paste to the skillet and cook for about 1 minute, stirring constantly, until fragrant. This will enhance the flavor of the curry paste.

Step 3

Pour in the coconut milk and chicken broth. Stir well to combine. Add the brown sugar and fish sauce. Bring to a simmer.

Step 4

Add the sliced bell peppers, bamboo shoots, and peas to the skillet. Cook for about 5-7 minutes, or until the vegetables are tender-crisp.

Step 5

Stir in the lime juice and chopped cilantro. Taste and adjust seasonings as needed.

Step 6

Serve the Thai Red Curry Chicken hot with steamed jasmine rice. Garnish with extra cilantro and a lime wedge.

Step 7

Enjoy your homemade Thai Red Curry Chicken!

Reviews (14 Reviews)

Bob Williams4

Very good, easy to follow, and the taste was authentic. I added a little extra chili paste because I like it spicy. The chicken was perfectly tender, and the vegetables were still slightly crisp. Highly recommend!

Laura Harris4

This is a wonderful recipe, so easy to prepare and the results are delicious! The browning of the chicken before adding the coconut milk is a key step for getting the best flavor and texture. Highly recommended!

Fiona Wilson3

Pretty good, but I think the vegetables could have been cooked a little longer. They were a bit too crunchy for my taste. The sauce was tasty though, and I liked the overall flavor profile. Maybe I'll try a different vegetable next time.

George Taylor5

Best Thai Red Curry Chicken recipe I've tried! The coconut milk makes the sauce incredibly creamy. Simple and delicious. Perfect for a weeknight meal. The cilantro and lime garnish is essential.

Charlie Brown3

It was alright. The flavor was good, but I found the sauce a bit too thin. Maybe I didn't cook it down long enough. The chicken was great though. Next time I'll try adding a cornstarch slurry to thicken the sauce.