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Thai Red Curry Chicken
This Thai red curry makes my whole house smell like a favorite restaurant. The sauce turns out creamy with coconut milk while tender chunks of chicken soak up all those amazing Thai flavors. In just half an hour you get this perfectly balanced dish that hits all the right notes spicy sweet tangy and rich. Its become my go to when takeout sounds tempting but I want something fresh from my own kitchen.
Why You Need This Recipe
Something magical happens when coconut milk meets red curry paste. The sauce gets this gorgeous orange color and the most incredible aroma fills your kitchen. I love how easily it comes together even on busy nights and you can toss in whatever vegetables need using up. Sometimes I make it extra spicy sometimes mild its totally up to you. Once you nail this recipe youll never need to order Thai takeout again.
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Grab These Ingredients
- Chicken: Thighs are my favorite here so juicy but breast works great too.
- Onion: Yellow onions are perfect red ones add nice color and sweetness.
- Veggies: Red peppers and zucchini are my goto but throw in whatever looks fresh at the store.
- Aromatics: Fresh garlic ginger and lemongrass create that authentic flavor your kitchen will smell amazing.
- Thai red curry paste: The jar from the store saves time and tastes fantastic.
- Coconut milk: Full fat makes the sauce rich and creamy.
- Fish sauce: Just a splash adds so much depth soy sauce works in a pinch.
- Brown sugar: Balances everything out perfectly.
- Lime: Fresh squeezed at the end brightens up all the flavors.
- Fresh cilantro: Adds that fresh pop of color and taste.
Lets Get Cooking
- Start With The Chicken
- Get your biggest pan hot add a splash of oil and cook those chicken pieces until they turn golden. Set them aside on a plate theyll finish cooking in the sauce later.
- Veggie Time
- In that same pan toss in your onions and peppers. Let them cook until the onions go soft and sweet about 4 minutes your kitchen starts smelling good right about now.
- Add The Good Stuff
- Drop in garlic ginger and lemongrass let them sizzle for a minute until that amazing smell hits you.
- Time For Curry
- Spoon in that red curry paste let it cook with the veggies then add your zucchini. Stir everything around so the vegetables get coated in all that flavor.
- Make It Saucy
- Pour in your coconut milk watch it turn this beautiful orange color. Let it bubble gently for about 5 minutes.
- Bring It Home
- Add splashes of fish sauce brown sugar and lime juice. Pop the chicken back in let everything get hot and friendly together. Taste it maybe add more of anything you think it needs.
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Make It Your Way
Want to skip the chicken? Crispy tofu soaks up this sauce beautifully or throw in some chickpeas for a quick veggie version. Just swap the fish sauce for soy sauce and make sure your curry paste is vegetarian friendly. The sauce tastes just as amazing.
Extra Tips
This curry actually tastes even better the next day after all those flavors have had time to mingle. It keeps nicely in the fridge for 3 days or stash it in the freezer for up to 3 months. When I want it extra spicy I throw in some fresh Thai chilies or add more curry paste. Jasmine rice is perfect for soaking up all that sauce but sometimes I use cauliflower rice when Im trying to eat lighter. My friend makes hers with sweet potatoes and chickpeas and honestly its brilliant. Play around until you find your perfect version.
Frequently Asked Questions
- → Can I adjust the spiciness of this curry?
You can control the heat by adjusting the amount of red curry paste. Start with less and add more to taste. Different brands vary in spiciness, so taste as you go.
- → What vegetables work well in this curry?
Besides the recipe vegetables, try bamboo shoots, snap peas, carrots, or broccoli. Most vegetables work great - add firm ones earlier and soft ones later in cooking.
- → Can I substitute the fish sauce?
While fish sauce adds authentic flavor, you can use soy sauce or coconut aminos instead. The taste will be different but still delicious. Add a splash of lime for extra tang.
- → What's the best rice to serve with this curry?
Jasmine rice works best with Thai curries. Its light, floral aroma complements the curry perfectly. Basmati rice or brown rice work well too.
- → Can I make this curry ahead of time?
The curry actually tastes better the next day as flavors develop. Store in the fridge for up to 3 days. Reheat gently and add fresh herbs before serving.