Easy Thai Chicken Curry: A Flavorful One-Skillet Delight
Transform your weeknight dinners with this Easy Thai Chicken Curry! Packed with tender chicken, colorful veggies, and a creamy coconut curry sauce, it delivers vibrant flavors in just one pan, making cleanup a breeze.
Ingredients
- 1/2 medium onion, chopped
- 2 tablespoons olive oil
- 2 large chicken breasts, cut into 1-inch pieces
- 3 cloves garlic, minced
- 2 tablespoons Thai red curry paste
- 1/2 tablespoon fish sauce (optional)
- 1 (13.5 oz) can full-fat coconut milk
- 1 teaspoon brown sugar
- 1 small carrot, peeled and thinly sliced
- 1 red bell pepper, chopped
- 1 teaspoon lime juice (adjust to taste)
- Salt and pepper, to taste
- 1 small handful fresh cilantro, chopped or torn
- 1 small handful fresh basil, chopped or torn
- Scallions, chopped, to taste
Instructions
- Prep Your Ingredients
Chop the onion, thinly slice the carrot, and dice the red bell pepper for quick cooking. - Cook the Onion
Heat olive oil in a skillet over medium-high heat. Add the chopped onion and sauté for 5 minutes until softened. - Cook the Chicken
Season the chicken pieces with salt and pepper. Add them to the skillet and cook for about 5 minutes, stirring occasionally, until they start to brown. Remove the chicken and set it aside. - Sauté Aromatics
Stir in minced garlic and Thai red curry paste. Cook for about 30 seconds to allow the flavors to meld. - Prepare the Curry Sauce
Add the fish sauce (if using), coconut milk, brown sugar, sliced carrot, and chopped red bell pepper to the skillet. Stir well and bring to a boil. Reduce heat and simmer for 6 minutes until the veggies are tender, and the sauce thickens slightly. - Return Chicken to the Skillet
Add the previously cooked chicken back into the skillet. Simmer for an additional 2-3 minutes, ensuring the chicken is heated through and fully cooked. - Finish with Lime and Herbs
Stir in lime juice and adjust seasoning with salt and pepper if needed. Just before serving, add fresh cilantro, basil, and scallions for a burst of fresh flavor. - Serve
Enjoy your delicious curry hot over cooked rice or noodles for a satisfying meal.
Why You’ll Love This Recipe
- Quick and Easy: Perfect for busy weeknights with minimal prep time.
- One-Skillet Meal: Less mess, more time to enjoy your meal.
- Customizable Flavors: Tailor the spice level and ingredients to your taste.
- Restaurant-Quality at Home: Satisfy your Thai cravings without leaving your kitchen.
Tips
- Use Fresh Herbs: Fresh cilantro and basil elevate the dish’s flavor.
- Adjust the Spice: Modify the amount of Thai red curry paste according to your spice tolerance.
- Thinly Slice Carrots: Ensure they cook quickly and evenly.
- Avoid Overcooking Chicken: Return the chicken to the skillet just until heated through to keep it tender.
Variations and Substitutions
- Protein Options: Try shrimp, tofu, or beef strips instead of chicken.
- Vegetables: Include zucchini, broccoli, or mushrooms for added texture.
- Vegan Option: Replace chicken with tofu and fish sauce with soy sauce.
- Coconut Milk Alternatives: Use reduced-fat coconut milk if you prefer a lighter sauce.
FAQs
- Can I make this curry ahead of time?
Yes! Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop. - Is Thai red curry paste spicy?
It ranges from mild to medium. Adjust the quantity based on your preference. - Can I freeze this curry?
Yes, but for best results, freeze without the herbs. Add fresh herbs after reheating. - What can I use instead of fish sauce?
While optional, soy sauce can be a great substitute.
Serving Suggestions
- Rice Pairing: Serve with jasmine, basmati, or brown rice.
- Noodle Option: Pair with rice noodles or egg noodles for variety.
- Toppings: Garnish with extra fresh herbs, lime wedges, or a drizzle of coconut cream.
- Side Dish: Complement with Thai spring rolls or a fresh cucumber salad.
This Easy Thai Chicken Curry is your go-to recipe for a quick, delicious meal that brings the bold flavors of Thailand right to your kitchen. Try it tonight!