Red Curry Chicken
Thai red curry paste + coconut milk make the sauce while chicken sears in one skillet. Bright, spicy, and dinner in under 15 minutes with zero fuss.
- Total time
- 15 min
- Servings
- 2
- Calories
- 410
- Protein
- 38g
Ingredients
- 1 lb chicken breast, sliced into bite-size pieces
- 3 tbsp red curry paste
- 1 can (13.5 oz) coconut milk (full-fat)
- 1 medium bell pepper (any color), diced
- 1 tbsp fish sauce
- ½ whole lime (juiced)
- ¼ cup fresh basil or cilantro, chopped
Instructions
- 1
Heat oil in a large skillet over medium-high until it shimmers, about 1 minute.
- 2
Add chicken and cook, stirring, until opaque on the outside, about 3 minutes. Don't worry about it being fully cooked.
- 3
Stir in red curry paste until it coats the chicken, then pour in coconut milk and stir to break up any clumps.
- 4
Add bell pepper, fish sauce, and lime juice. Simmer until chicken is cooked through and peppers are tender-crisp, 5 minutes.
- 5
Taste and adjust seasoning with more salt, lime, or fish sauce as needed.
- 6
Stir in fresh basil or cilantro. Serve over jasmine rice or with rice noodles.
Tools you’ll need
- 12-inch skillet or large sauté pan
- wooden spoon or silicone spatula
- measuring spoons
- cutting board and knife
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
