If you're craving a burst of flavor that transports you straight to the vibrant streets of Thailand, look no further than this Quick Red Curry Chicken! In just 25 minutes, you can whip up a delicious, aromatic dish that tantalizes your taste buds and warms your soul. With tender chicken simmered in a rich coconut milk sauce infused with bold red curry paste, this recipe is perfect for busy weeknights or impressing guests at your next dinner party. Ready to elevate your culinary skills and indulge in a delightful Thai experience? Let’s dive into the recipe that will have everyone asking for seconds!
Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 25 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 1 lb chicken breast, diced
- 1 can coconut milk
- 2 tablespoons red curry paste
- 1 cup bell peppers, sliced
- 1 tablespoon fish sauce
- Fresh basil leaves for garnish
Instructions
- Prepare all ingredients by dicing chicken breast into uniform 1-inch cubes, slicing bell peppers, and having other ingredients measured and ready.
- Heat a large skillet or wok over medium-high heat. Add a small amount of oil to prevent sticking.
- Add diced chicken to the hot pan, cooking for 3-4 minutes until the exterior turns white and begins to brown slightly, stirring occasionally to ensure even cooking.
- Reduce heat to medium and stir in red curry paste, allowing it to coat the chicken and release its aromatic flavors for about 1 minute.
- Pour in coconut milk and fish sauce, stirring to combine all ingredients thoroughly. Bring the mixture to a gentle simmer.
- Add sliced bell peppers and continue cooking for an additional 5-7 minutes, or until chicken is completely cooked through and peppers are tender-crisp.
- Taste and adjust seasoning if needed, adding more fish sauce or curry paste for deeper flavor.
- Remove from heat and let the curry rest for 2-3 minutes to allow flavors to meld together.
- Garnish with fresh basil leaves just before serving. Recommend serving over steamed jasmine rice.
Tips
- Prep Ahead: To save time, chop your chicken and vegetables in advance. Having everything ready to go will make the cooking process smooth and enjoyable.
- Heat Control: Start with medium-high heat when cooking the chicken to get that nice sear. Once you add the curry paste, reduce the heat to medium to prevent burning while allowing the flavors to develop.
- Adjust the Spice: If you love heat, feel free to add more red curry paste or even a splash of chili oil. For a milder version, start with less and add more to taste.
- Fresh Ingredients: Using fresh basil not only adds a pop of color but also enhances the flavor profile of the dish. Don’t skip this step for the best results!
- Serve with Rice: This curry pairs beautifully with steamed jasmine rice, which helps soak up the delicious sauce. Consider adding a side of steamed vegetables for a complete meal.
- Leftover Magic: If you have leftovers, this curry tastes even better the next day! Store it in the fridge and reheat for a quick and satisfying meal.
Nutrition Facts
Calories: 253kcal
Carbohydrates: 6g
Protein: 24g
Fat: 15g
Saturated Fat: 11g
Cholesterol: 60mg
