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–+ servings
Thai Red Curry Chicken

Thai Red Curry Chicken

This Thai red curry chicken recipe features a delicious blend of flavors, perfect for a satisfying meal.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Chicken
Cuisine Thai
Servings 4 servings
Calories 451 kcal

Equipment

  • Wok
  • skillet

Ingredients
  

For the chicken

  • 1 pound boneless skinless chicken breast or thighs thinly sliced
  • 2 tablespoons water
  • 2 teaspoons cornstarch
  • 1 teaspoon neutral oil
  • 1 teaspoon oyster sauce

For the rest of the dish

  • 2 tablespoons neutral oil
  • 2 cloves garlic minced
  • 2 slices ginger minced
  • 4 ounces Thai red curry paste or to make milder, start with ½ a can
  • 2 teaspoons brown sugar or palm sugar
  • 1 small onion cut into small wedges
  • 4 ounces green beans ends trimmed, cut in half crosswise
  • 5 ounces bamboo shoots drained
  • 1 tablespoon fish sauce
  • 13.5 ounces coconut milk 1 can
  • ½ cup Thai basil leaves
  • cilantro for garnish optional

Instructions
 

Preparation

  • Combine the sliced chicken with the water, cornstarch, oil, and oyster sauce. Mix well to combine, and set aside for 15 minutes while you prepare the other ingredients for the dish.
  • When you’re ready to cook, heat a wok or cast iron/carbon steel skillet until it just starts to smoke. Add 1 tablespoon oil, and spread it around to coat. Add the chicken, and stir-fry until the chicken is mostly cooked and lightly browned. Turn off the heat, remove the chicken to a bowl, and set aside.
  • Over medium-low heat, add the remaining 1 tablespoon oil to the pan, along with the garlic and ginger, and fry for 1 minute until fragrant. Increase the heat to medium-high, add the curry paste, and fry for another minute. Stir in the brown sugar.
  • Add the onion, bell pepper, green beans, bamboo shoots, and fish sauce, and fry for 2 minutes, until the onions begin to wilt. Then reduce the heat to medium, and add the coconut milk. Bring to a simmer.
  • Stir in the chicken, and simmer for 1 more minute. Finally, stir in the Thai basil, just until it wilts. Garnish with cilantro if desired, and serve!

Notes

Serve with steamed rice for a complete meal.

Nutrition

Serving: 1plateCalories: 451kcalCarbohydrates: 19gProtein: 24gFat: 33gSaturated Fat: 20gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.04gCholesterol: 58mgSodium: 1583mgPotassium: 814mgFiber: 3gSugar: 8gVitamin A: 5301IUVitamin C: 29mgCalcium: 103mgIron: 5mg
Keyword Chicken Recipe, curry, one-pan meal, quick dinner, Thai cuisine, Thai Red Curry Chicken
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