Easy Thai Red Chicken Curry
30-minute super flavourful Thai Red Chicken Curry
Equipment
- Red Curry Paste
- Coconut Milk
Ingredients
- 500 g boneless chicken breast cut into bite-sized cubes
- 2-3 tablespoon coconut oil
- 1 small onion diced
- 1 teaspoon garlic freshly minced
- 1 teaspoon ginger freshly grated
- 2-4 tablespoon red curry paste see note
- salt to taste
- 1 teaspoon black pepper freshly cracked
- 1 red bell pepper
- 400 ml coconut milk
- ½ cup (125ml) chicken broth
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 teaspoon brown sugar
- 1 teaspoon paprika powder
- 2 tablespoon lime juice
FOR GARNISH
- Lime wedges
- Fresh coriander leaves
- Sliced red chili
Instructions
- Heat coconut oil and saute onions on medium heat till translucent.
- Then add chickenalong with ginger and garlic. Sear on high heat till it changes colour.
- Stir in the red curry paste, salt and black pepper.
- Then add the bell pepper and stir fry on high heat for only a minute. Do not cook more than that as we will be cooking the bell pepper further in the sauce.
- Pour the coconut milk and chicken broth along with fish sauce, soy sauce, paprika powder, and brown sugar. Mix and wait until a boil comes.
- Lower the heat and simmer for around 10 mins or until the curry thickens to your desired consistency.
- Add the lime juice, stir and remove from heat.
- Garnish with fresh coriander, lime wedges, sliced red chili and serve with a side of boiled jasmine (or even basmati) rice.
Video
Notes
- I have used a vegetarian store-bought red curry paste. Add the paste depending on how strong or spicy you prefer.
- You can replace lime juice with lemon but use half of the amount instead.
- This recipe contains affiliate links. Read my disclosure policy here.
Nutrition
Calories: 606kcal
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