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red curry chicken thai

Red Curry Chicken Thai: 7 Flavorful Secrets Uncovered

A flavorful Thai red curry chicken dish with aromatic spices and coconut milk.

  • Total Time: 35 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 lb chicken fillet, cut into cubes
  • 2 tablespoons red curry paste
  • 1 can (14 oz) coconut milk
  • 1 cup chicken broth
  • 1 tablespoon fish sauce
  • 1 tablespoon brown sugar
  • 1 bell pepper, sliced
  • 1 cup broccoli florets
  • 2 tablespoons vegetable oil
  • Fresh basil leaves for garnish

Instructions

  1. Heat the vegetable oil in a pan over medium heat.
  2. Add the red curry paste and stir for 1 minute.
  3. Add the chicken and cook until browned.
  4. Pour in the coconut milk and chicken broth.
  5. Add the fish sauce and brown sugar, stirring well.
  6. Add the bell pepper and broccoli, cooking until tender.
  7. Serve hot, garnished with fresh basil leaves.

Notes

  • Adjust the spice level by adding more or less curry paste.
  • Serve with jasmine rice for a complete meal.
  • Leftovers can be stored in the refrigerator for up to 3 days.
  • Author: Evelyn E. Stotts
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Thai
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 serving
  • Calories: 350
  • Sugar: 5g
  • Sodium: 800mg
  • Fat: 20g
  • Saturated Fat: 8g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 3g
  • Protein: 25g
  • Cholesterol: 70mg

Keywords: red curry chicken, Thai red curry, chicken curry, Thai cuisine