Print

Thai Red Curry Chicken Recipe

Thai Red Curry Chicken Recipe
Print Recipe

★★★★★

5 from 27 reviews

This authentic Thai Red Curry Chicken recipe features tender chicken simmered in a fragrant and creamy coconut milk-based sauce infused with red curry paste, garlic, jalapeño, fish sauce, lime juice, and fresh herbs. Perfectly balanced with spicy, sweet, and tangy flavors, this dish is easy to prepare and pairs beautifully with jasmine rice for a satisfying meal.

Ingredients

Scale

For the Curry

  • 1 tablespoon vegetable oil
  • 1 small bunch scallions, thinly sliced, light and dark green parts divided
  • 3 cloves garlic, chopped
  • 1 jalapeño pepper, seeded and diced
  • 1 (14-oz) can unsweetened coconut milk
  • 2 tablespoons Thai red curry paste
  • 2 tablespoons fish sauce
  • 2½ tablespoons packed dark brown sugar
  • 1½ pounds chicken tenderloins, cut into 1-inch cubes
  • 1 tablespoon lime juice (from 1 lime)
  • ¼ cup chopped fresh cilantro

Instructions

  1. Prepare the aromatics: Heat 1 tablespoon of vegetable oil over medium-low heat in a large nonstick pan. Add the light parts of the scallions, chopped garlic, and diced jalapeño pepper. Cook, stirring frequently, until softened but not browned, about 3 to 4 minutes.
  2. Create the curry sauce: Add the can of unsweetened coconut milk, 2 tablespoons of Thai red curry paste, 2 tablespoons of fish sauce, and 2½ tablespoons of packed dark brown sugar to the pan. Whisk together to combine. Bring the mixture to a gentle boil, then reduce the heat and simmer until the sauce thickens slightly, just a few minutes.
  3. Cook the chicken: Add the cubed chicken tenderloins to the curry sauce. Simmer uncovered, stirring occasionally to ensure even cooking, until the chicken is cooked through and tender, about 5 to 6 minutes. Avoid boiling the sauce vigorously to keep the chicken tender.
  4. Finish and serve: Stir in 1 tablespoon of fresh lime juice, the dark green scallion parts, and ¼ cup chopped fresh cilantro. Taste and adjust seasoning by adding more lime juice if needed. Serve immediately with steamed jasmine rice for a complete meal.
  5. Safety and tips: When handling jalapeño peppers, be cautious to avoid contact with your eyes and wash your hands thoroughly after handling. For optimal chicken texture, cook the chicken just before serving. You can prepare the sauce in advance up to the step before adding the chicken, then poach the chicken shortly before meal time to prevent overcooking.

Notes

  • Always handle jalapeño peppers carefully; avoid touching your eyes after handling without washing your hands.
  • To prevent overcooked chicken, prepare the curry sauce ahead and add the chicken just before serving.
  • This curry is best served fresh with jasmine rice to soak up the flavorful sauce.

Nutrition

Keywords: Thai red curry chicken, coconut milk curry, spicy chicken curry, Thai cuisine, easy Thai curry, chicken tenderloins curry

Find it online: https://kitchenbyclara.com/thai-red-curry-chicken-recipe/