Thai Red Curry Chicken
Aromatic Thai red curry with tender chicken, creamy coconut milk, and bright lime—ready in under 30 minutes. Serve over rice for a weeknight dinner that tastes like takeout.
- Total time
- 25 min
- Servings
- 2
- Calories
- 385
- Protein
- 38g
Ingredients
- 1 lb chicken breast, boneless and skinless
- 3 tablespoons red curry paste
- 1 can (13.5 oz) coconut milk, full-fat
- 1 medium bell pepper, red or yellow
- 1 tablespoon Thai fish sauce
- 1 whole lime
- ¼ cup fresh basil or cilantro, chopped
- 1 tablespoon olive oil
Instructions
- 1
Pat the chicken breast dry with paper towels, then place it on a cutting board and slice it lengthwise into two thin horizontal slabs so it cooks quickly.
- 2
Cut each chicken slab across the grain into 1-inch-wide strips, so each piece is roughly the size of your thumb—this prevents tough, chewy meat.
- 3
Place the bell pepper stem-side down on a cutting board and slice straight down through it lengthwise into 2-inch-wide strips, then flip each strip and slice out the white core.
- 4
Cut each pepper strip crosswise into 1-inch chunks, so they are roughly the same size as the chicken pieces and will cook at the same speed.
- 5
Pour 1 tablespoon of olive oil into a large skillet and set it over medium-high heat for 90 seconds until the oil shimmers and slides quickly when you tilt the pan.
- 6
Add the chicken strips to the hot skillet in a single layer and let them sit without stirring for 2 minutes until the bottom side turns opaque and golden, then stir and cook 1 more minute.
- 7
Pour in 3 tablespoons of red curry paste and stir it into the chicken for 30 seconds until it becomes fragrant and coats every piece.
- 8
Open the can of coconut milk, pour the entire contents into the skillet, and stir gently until the paste dissolves and the chicken is submerged.
- 9
Add the pepper chunks to the skillet and reduce the heat to medium-low so the curry simmers gently with occasional small bubbles breaking the surface.
- 10
Simmer uncovered for 8–10 minutes, stirring once every 2 minutes, until the chicken is opaque throughout and the peppers are tender when pierced with a fork.
- 11
Stir in 1 tablespoon of fish sauce until it dissolves completely—it will smell pungent but adds savory depth to the sauce.
- 12
Cut the lime in half and squeeze the juice from both halves into the skillet, then stir to combine.
- 13
Ladle the curry and sauce into bowls and scatter the chopped fresh basil or cilantro over the top.
Tools you’ll need
- cutting board
- chef's knife
- paper towels
- 12-inch skillet
- wooden spoon or silicone spatula
- measuring spoons
- can opener
- lime juicer or fork
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