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Thai Red Curry with Chicken
5 from 2 votes

Thai Red Curry with Chicken

Enjoy the classic taste of Thai Red Curry with this traditional recipe that includes Chicken.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings: 4 servings
Calories: 480kcal

Ingredients

  • 2 tablespoon olive oil
  • 1 large yellow onion chopped
  • 5 cloves garlic minced
  • 1 teaspoon finely grated fresh ginger
  • 1 pound boneless/skinless chicken breasts or thighs cut into chunks
  • 3 tablespoon Homemade Red Curry Paste
  • 1 white potato chopped into cubes
  • 15 oz full fat coconut milk one 15 oz can, depends how much sauce you prefer
  • 1 green bell pepper seeded and chopped
  • 1 red bell pepper seeded and chopped
  • 2 kaffir lime leaves
  • 2 tablespoon fish sauce
  • 1 teaspoon sugar
  • 1 teaspoon rice vinegar
  • 1 tablespoon soy sauce

Optional Garnishes/Sides:

Instructions

  • Heat olive oil in a large skillet with deep sides (or a wok if you have one) over medium high heat. Add the onion and a pinch of salt and cook until the onion starts to soften, approximately 5 minutes. Add the garlic and fresh ginger and sauté for 1-2 minutes, stirring frequently. Add the chicken and mix well with the onions. Cook for approximately 5-7 minutes, stirring frequently, before adding the red curry paste- don't worry if chicken isn't fully cooked. Reduce heat to medium and continue to cook stirring continuously for a minute or so. Add potato.
  • Slowly add coconut milk and mix well. Add green bell pepper and red bell pepper and 1/2 cup water. Bring to a low boil. Immediately reduce heat to low and simmer for 5 minutes.
  • Add remaining ingredients and mix well. Taste and add any additional seasoning you see necessary- the trick is finding a balance between sweet (the sugar) and salty (fish sauce/soy sauce).
  • Remove from heat and serve over fluffy white or brown rice and garnish with cilantro and crushed red pepper.

Notes

Thai Red Curry with Chicken
Prep Time: 10 minutes / Cook Time: 30 minutes / Total Time: 40 minutes
Yield: 4-6 servings
Ingredients
2 tablespoons oil
1 large yellow onion, chopped
5 cloves garlic, minced
1 teaspoon finely grated fresh ginger
1 pound boneless/skinless chicken breasts or thighs, cut into chunks
3 tablespoons Homemade Red Curry Paste
1 white potato, chopped into cubes
1-2 cans full fat coconut milk (depends how much sauce you prefer)
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
2 kaffir lime leaves
2 tablespoons fish sauce
1-2 teaspoons sugar
1 teaspoon rice vinegar
1 tablespoon soy sauce
Optional garnishes/sides: cilantro, red pepper flakes, additional fish sauce, fresh lime juice, sriracha
Instructions
  1. Heat olive oil in a large skillet with deep sides (or a wok if you have one) over medium high heat. Add the onion and a pinch of salt and cook until the onion starts to soften, approximately 5 minutes. Add the garlic and fresh ginger and sauté for 1-2 minutes, stirring frequently. Add the chicken and mix well with the onions. Cook for approximately 5-7 minutes, stirring frequently, before adding the red curry paste- don't worry if chicken isn't fully cooked. Reduce heat to medium and continue to cook stirring continuously for a minute or so. Add potato.
  2. Slowly add coconut milk and mix well. Add green bell pepper and red bell pepper and 1/2 cup water. Bring to a low boil. Immediately reduce heat to low and simmer for 5 minutes.
  3. Add remaining ingredients and mix well. Taste and add any additional seasoning you see necessary- the trick is finding a balance between sweet (the sugar) and salty (fish sauce/soy sauce). 
  4. Remove from heat and serve over fluffy white or brown rice and garnish with cilantro and crushed red pepper.

Nutrition

Calories: 480kcal | Carbohydrates: 17g | Protein: 29g | Fat: 33g | Saturated Fat: 21g | Cholesterol: 72mg | Sodium: 1111mg | Potassium: 1034mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2850IU | Vitamin C: 73.3mg | Calcium: 73mg | Iron: 6.1mg
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