Thai Red Curry Chicken
Quick and flavorful, this easy Thai red curry chicken can be prepared in just 30 minutes. It's a nourishing one-pot meal that bursts with aromatic Thai flavors.
Ingredients
Main Ingredients
- 1 lb chicken (breast or thighs) Use thighs for juiciness and flavor.
- 1 can coconut milk (full-fat) Opt for brands for authentic flavor.
- 2 tablespoons red curry paste Pick brands based on desired spice level.
- 1 cup bell peppers, chopped Add seasonal veggies for extra nutrition.
- 1 cup snap peas Fresh or frozen will work.
- 1 medium onion, chopped
- 2 cloves garlic, minced Australian garlic recommended.
- 2 tablespoons oil For sautéing.
Instructions
Preparation
- Heat oil in a large pot over medium heat.
- Add chopped onions and garlic, cooking until onions are translucent.
Cooking
- Stir in red curry paste, allowing spices to bloom for about 2 minutes.
- Incorporate chicken pieces and cook until they turn opaque.
- Pour in the coconut milk, blending well with chicken and spices.
- Add bell peppers and snap peas, letting everything simmer until chicken is fully cooked and vegetables are tender.
Notes
Customize your curry with different vegetables or use tofu for a vegetarian option. Adjust the spice level with various curry pastes.