Thai Red Curry Chicken Recipe
Thai Red Curry Chicken Recipe made with chicken thighs, red curry paste, coconut milk, onion, garlic, ginger, lemongrass, fish sauce, bell pepper, zucchini, lemon juice, and Thai basil.
Print
Pin
Servings: 5
Ingredients
- 500 g boneless chicken thighs cut into thin strips
- 2 tbsp oil
- 4 tbsp red curry paste
- 1/2 onion sliced
- 1/2 tbsp garlic minced
- 1 tsp ginger minced
- 1/2 tbsp coriander stem minced
- 1 stalk lemongrass
- 2 tsp fish sauce
- 1/2 tbsp light brown sugar
- 1 red bell pepper cut into wedges
- 1 c zucchini cut into pieces
- 1 1/2 c full-fat coconut milk
- 1/2 c stock or water
- 2 tsp lemon juice
- 8 to 10 Thai basil leaves roughly torn
- Fresh coriander leaves optional, for garnish
- Additional Thai basil optional, for garnish
Instructions
Heat the oil.
- Heat the oil in a skillet over medium heat.
Sauté the aromatics.
- Add the sliced onion, minced garlic, and minced ginger. Sauté for approximately 1 minute, or until fragrant.
Cook the curry paste.
- Add the red curry paste and minced coriander stem. Sauté for 2 to 3 minutes, stirring frequently, until the mixture becomes aromatic and the oil begins to separate slightly at the sides.
Add the coconut milk and liquid.
- Pour in the coconut milk and stock or water. Stir until the curry paste is fully incorporated into the liquid.
Season the sauce.
- Add the fish sauce, light brown sugar, and lemongrass stalk. Stir well and bring the mixture to a gentle boil.
Simmer the curry base.
- Reduce the heat and simmer for 2 to 3 minutes to allow the flavors to develop.
Add the chicken.
- Add the thinly sliced chicken thighs to the sauce. Stir to coat the chicken evenly.
Cook the chicken.
- Simmer for 7 to 8 minutes, or until the chicken is almost fully cooked.
Add the vegetables.
- Add the red bell pepper and zucchini when the chicken is nearly cooked and the sauce has reduced to the desired consistency.
Cook the vegetables.
- Continue cooking for approximately 2 minutes, or until the vegetables are just tender but still slightly crisp.
Remove the lemongrass.
- Remove and discard the lemongrass stalk before serving.
Add the Thai basil.
- Stir in the torn Thai basil leaves.
Finish the curry.
- Add the lemon juice and stir gently to combine.
Serve.
- Serve the Thai red curry chicken hot over jasmine rice. Garnish with additional Thai basil and fresh coriander leaves, if desired.
Notes
To make this Thai Red Curry Chicken Recipe gluten free, use a certified gluten-free red curry paste, fish sauce, stock, and any packaged seasonings. Some curry pastes and stocks may contain wheat-based additives, so verify labels carefully. Serve with gluten-free jasmine rice, rice noodles, or cauliflower rice. Use clean utensils, cookware, and prep surfaces to prevent cross-contact with gluten-containing foods.