Thai Red Curry Chicken Recipe

The fabulous flavors of ginger, coconut milk, and red curry paste are combined to create a dish that is a favorite in Thailand. Serve with rice and enjoy.

5 from 6 votes

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Course: Main dish

Cuisine: Thai

Keyword: coconut curry, homemade red thai curry, thai food

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings:

Calories: 371kcal

Author: Analida Braeger

Ingredients

1 ½ boneless, skinless chicken breasts cut into 2 inch cubes
1 onion small, minced
1 Tbsp vegetable oil
1 tsp Kosher salt
1 tsp ginger ground, fresh
8 oz coconut milk
3 Tbsp red curry paste
1 Tbsp fish sauce
1 Tbsp tamarind paste
1 tsp lemongrass
1 Tbsp cilantro chopped
¼ tsp brown sugar

Instructions

In a skillet heat vegetable oil on medium heat. Quickly saute chicken until it is lightly brown on all sides. Sprinkle with salt and ginger.
Add the onions and cook until onions are translucent.
Add in the coconut milk and the curry paste. Stir well as this will deglaze the pan for extra flavor.
Allow the mixture to come to a slight boil. Reduce heat and add the fish sauce, tamarind paste, and lemon grass. Cook for an additional 10 minutes.
Add in the brown sugar and cilantro.
Serve over jasmine rice.

Notes

FAQs:
Q: Can I make this dish up in advance?
A: Yes you can make this a day ahead and reheat in the microwave and serve over fresh made rice. It reheats very well but do toss on some fresh chopped cilantro.

Q: How long can I store this dish?
A: I try to use up any leftovers up within one or two days.

Q: Can I freeze Thai red curry chicken?
A: I would not freeze this as the sauce would have a tendency to split and separate upon thawing and that is not good.

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