This Thai red curry recipe with chicken is made with juicy lean chicken in the yummiest Thai red coconut curry sauce. It's served over your favourite rice or noodles. It's easy to customize with your favourite vegetables!
1poundchicken breasts,or thighs, boneless and skinless
2tablespoonsolive oil,divided
4clovesgarlic,minced
1teaspoondried red chili flakes
1largeonion,peeled and diced
1mediumred bell pepper, seeded, diced or sliced
1mediumorange bell pepper,seeded, diced or sliced
1mediumyellow bell pepper,seeded, diced or sliced
6mediummushrooms
24snow peas,or sugar-snap peas
214 oz .(396 ml) cansfull-fat coconut milk
¼cupfish sauce
¼cupred curry paste
4teaspoonsfresh ginger root,finely grated
2tablespoonscoconut sugar,or brown sugar, or Golden Monkfruit sweetener
¼cuplime juice,from 2 limes
2green onions,thinly sliced
½cupcilantro leaves,finely chopped
½cupbasil leaves,finely chopped
1mediumlimequartered, for garnish
Instructions
Begin by cooking the rice. Rinse it first. You can either cook it in an Instant Pot (2 cups rice with 2 cups water and a pinch of salt) for 5 minutes with a 10-minute natural release OR use my recipe for Never Fail Thai Coconut Rice, cooked on the stovetop. (link to recipe in Notes, below.)
Slice the chicken breasts into ¼ inch slices, then in half. In a medium bowl, toss the chicken pieces with 2 teaspoons olive oil, minced garlic and red chili flakes. Set aside in the fridge.
Make the Thai red curry sauce. Combine the coconut milk with the fish sauce, curry paste, ginger, sugar, and lime juice. Set aside.
Heat 2 teaspoons oil in a skillet over medium heat. Cook chicken pieces until no longer pink inside. Remove to a clean bowl and set aside.
Heat another 2 teaspoons oil in a skillet over medium heat. Sauté diced onions, mushrooms and bell peppers until softened but not browned, about 5 - 7 minutes. Remove to a bowl.
Pour the coconut curry sauce to the pan. Simmer over low heat until reduced by half.
Add the bell peppers, onions, mushrooms and chicken back into the pan.
Add the snow peas to the pan. Sprinkle with half the herbs and half the green onions and stir to combine. Cook just until the snow peas are crisp tender.
Taste and adjust the seasoning if necessary. Serve over rice or noodles. Garnish with the remaining cilantro, basil and sliced green onions.