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Thai Red Curry Chicken

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This flavorful Thai Red Curry Chicken is a quick and easy weeknight dinner. Tender chicken simmers in a creamy coconut milk sauce with vibrant red curry paste and your favorite vegetables.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 tbsp coconut oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, sliced
  • 1 (13.5 oz) can coconut milk
  • 2 tbsp red curry paste
  • 1 tbsp fish sauce
  • 1 tbsp brown sugar
  • 1 lime, juiced
  • 1 cup broccoli florets
  • Fresh cilantro, for garnish
  • Cooked rice, for serving

Instructions

  1. Heat coconut oil in a large skillet or wok over medium-high heat. Add chicken and cook until browned on all sides.
  2. Add onion and garlic to the skillet and cook until softened, about 3 minutes.
  3. Stir in red bell pepper and broccoli florets and cook for another 3 minutes.
  4. Pour in coconut milk and stir in red curry paste, fish sauce, and brown sugar. Bring to a simmer.
  5. Reduce heat and simmer for 15-20 minutes, or until chicken is cooked through and sauce has thickened slightly.
  6. Stir in lime juice.
  7. Garnish with fresh cilantro and serve over cooked rice.

Notes

For a spicier curry, add a pinch of red pepper flakes or a chopped chili pepper. Serve with a side of naan bread for dipping in the sauce.

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