Go Back
Thai cuisine is renowned worldwide for its vibrant flavors, aromatic spices, and colorful presentations. From the streets of Bangkok to the dining tables of food enthusiasts around the globe, Thai dishes are celebrated for their ability to tantalize the taste buds and provide a unique culinary experience. Among the plethora of delicious offerings, the Quick Thai Red Curry Chicken Delight stands out as a perfect embodiment of Thai cooking. This dish captures the essence of Thai flavors while being incredibly quick to prepare, making it an ideal choice for busy individuals or families looking to enjoy a wholesome meal without spending hours in the kitchen.

Thai Red Curry Chicken (30 Minute Meal)

Indulge in the vibrant flavors of Thailand with this Quick Thai Red Curry Chicken Delight recipe! Perfect for busy nights, this dish combines tender chicken, fresh vegetables, and a rich, creamy coconut milk base to deliver a satisfying meal in no time. Packed with nutrients and deliciousness, it’s a must-try for any home cook. Enjoy this aromatic dish served with jasmine rice for a true Thai experience! #ThaiCooking #CurryRecipe #EasyMeals #HealthyEating #DinnerIdeas #QuickRecipes #Foodie
Print Recipe Pin Recipe

Ingredients
  

1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces

1 tablespoon vegetable oil

1 medium onion, thinly sliced

2 cloves garlic, minced

1 tablespoon ginger, minced

2 tablespoons Thai red curry paste

1 can (13.5 oz) coconut milk

1 cup chicken broth

1 red bell pepper, sliced

1 cup snap peas

1 tablespoon fish sauce

1 tablespoon brown sugar

Juice of 1 lime

Fresh basil or cilantro for garnish

Cooked jasmine rice, for serving

Instructions
 

Heat the Oil: In a large skillet or wok, heat the vegetable oil over medium-high heat.

    Sauté Aromatics: Add the sliced onion to the skillet and sauté for 2-3 minutes until softened. Stir in the minced garlic and ginger, cooking for an additional minute until fragrant.

      Add Chicken: Add the chicken pieces to the skillet, season with a pinch of salt and pepper, and cook until no longer pink, about 5-7 minutes.

        Incorporate Curry Paste: Stir in the red curry paste and cook for 1-2 minutes until the chicken is well coated and the paste becomes fragrant.

          Add Coconut Milk and Broth: Pour in the coconut milk and chicken broth, mixing well to combine. Bring the mixture to a simmer.

            Add Vegetables: Add the sliced red bell pepper and snap peas, cooking for another 5 minutes, or until the vegetables are tender but still vibrant.

              Season: Stir in the fish sauce, brown sugar, and lime juice, adjusting the flavors to your preference. If you desire a spicier kick, add more curry paste or red chili flakes.

                Garnish and Serve: Remove from heat and garnish with fresh basil or cilantro. Serve hot over jasmine rice. Enjoy your quick and delicious Thai Red Curry Chicken!

                  Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4