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Easy Thai Red Curry Chicken

A close-up of a bowl of Thai red curry chicken with rice, featuring tender chicken, broccoli, red peppers, and fresh basil.
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A simple and creamy Thai red curry chicken recipe with tender chicken and vibrant vegetables in a rich coconut milk sauce. This easy one-pot meal brings authentic Thai flavors to your home kitchen.

Ingredients

Scale
  • 1 tablespoon vegetable oil
  • 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1/2 cup Thai red curry paste
  • 1 can (13.5 ounces) full-fat coconut milk
  • 1 tablespoon fish sauce
  • 1 teaspoon sugar
  • 1/2 cup chicken broth
  • 1 cup broccoli florets
  • 1/4 cup fresh basil leaves, for garnish
  • Cooked jasmine rice, for serving

Instructions

  1. Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Add chicken pieces and cook until browned on all sides. Remove chicken from the pot and set aside.
  2. Add sliced bell peppers to the pot and cook for 3-4 minutes until slightly softened.
  3. Stir in the red curry paste and cook for 1 minute until fragrant.
  4. Pour in the coconut milk, fish sauce, sugar, and chicken broth. Bring to a simmer, stirring to combine.
  5. Return the browned chicken to the pot. Add broccoli florets.
  6. Cover and simmer for 10-15 minutes, or until the chicken is cooked through and the broccoli is tender-crisp.
  7. Stir in fresh basil leaves just before serving.
  8. Serve hot over cooked jasmine rice.

Notes

  • For a spicier curry, add more red curry paste or a pinch of red pepper flakes.
  • You can substitute chicken breast for thighs, but adjust cooking time to prevent drying out.
  • Other vegetables like snap peas, carrots, or bamboo shoots can be added.
  • This recipe is a great option for busy weeknights, similar to the convenience offered by some meal planning services.

Nutrition

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