If you are looking for quick chicken breast recipes, add this Thai-Style Red Chicken Curry to your rotation ASAP. This recipe easily turns an ordinary chicken breast into a scrumptious dinner. Tender, juicy chicken cooked in coconut milk with Thai red curry paste and fish sauce. I love it spicy, but feel free to lessen the amount of jalapeño pepper if desired.
To start, cook the light green parts of scallions with garlic and jalapeño in a nonstick pan. Then add the coconut milk, Thai red curry paste, some fish sauce, and brown sugar. Once that has thickened and is fragrant, add the chicken. Simmer the chicken gently without letting the sauce boil until tender and cooked through. Finish it off with a squeeze of lime juice, scallions and cilantro. For serving, I like to keep it simple with steamed Jasmine rice and plenty of fresh cilantro. Enjoy!
To make the Thai-Style Red Chicken Curry, you will need the following ingredients:
In a large nonstick pan, heat 1 tablespoon vegetable oil over medium-low heat and add the sliced light green parts of scallions, 3 chopped garlic cloves, and 1 diced jalapeño. Cook, stirring frequently, 3 to 4 minutes, but don’t allow to brown.
Add in the coconut milk, 2 tablespoons Thai red curry paste, 2 tablespoons fish sauce, and 2 ½ tablespoons dark brown sugar and whisk together. Bring to a gentle boil, then reduce to a simmer and cook until thickened, about 2 minutes.
Add the chicken cubes and simmer, uncovered, stirring occasionally until the chicken is cooked through, 5-6 minutes. Don't let the sauce boil.
Stir in 1 tablespoon lime juice, dark green parts of scallions, and ¼ cup chopped cilantro. Taste and adjust seasoning with more lime juice if desired.
Serve the chicken curry with rice. Enjoy!
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