Thai Red Curry Chicken

4.97 from 61 votes

This Thai red curry chicken recipe is a restaurant-quality dish with a great variety of flavors and textures. Serve with steamed rice, and dinner is set.

Prep Time20

Cook Time10

Total Time30

Course: Chicken

Cuisine: Thai

Servings: servings

Calories: 451kcal

Author: Sarah

Ingredients

For the chicken:

1 pound boneless skinless chicken breast or thighs (thinly sliced)
2 tablespoons water
2 teaspoons cornstarch
1 teaspoon neutral oil
1 teaspoon oyster sauce

For the rest of the dish:

2 tablespoons neutral oil
2 cloves garlic (minced)
2 slices ginger (minced)
4 ounces Thai red curry paste (4 ounces/115g = 1 can; or to make the recipe milder, start with 1/2 a can)
2 teaspoons brown sugar (or palm sugar)
1 small onion (cut into small wedges)
1/2 red bell pepper
4 ounces green beans (ends trimmed, and cut in half crosswise)
5 ounces bamboo shoots (drained)
1 tablespoon fish sauce
13.5 ounces coconut milk (13.5 ounces/400ml = 1 can)
1/2 cup Thai basil leaves
cilantro (for garnish, optional)

US Customary - Metric

Instructions

Combine the sliced chicken with the water, cornstarch, oil, and oyster sauce. Mix well to combine, and set aside for 15 minutes while you prepare the other ingredients for the dish.
When you’re ready to cook, heat a wok or cast iron/carbon steel skillet until it just starts to smoke. Add 1 tablespoon oil, and spread it around to coat. Add the chicken, and stir-fry until the chicken is mostly cooked and lightly browned. Turn off the heat, remove the chicken to a bowl, and set aside.
Over medium-low heat, add the remaining 1 tablespoon oil to the pan, along with the garlic and ginger, and fry for 1 minute until fragrant. Increase the heat to medium-high, add the curry paste, and fry for another minute. Stir in the brown sugar.
Add the onion, bell pepper, green beans, bamboo shoots, and fish sauce, and fry for 2 minutes, until the onions begin to wilt. Then reduce the heat to medium, and add the coconut milk. Bring to a simmer. (From this point on, keep the curry at a simmer. Avoid boiling it too high, or the coconut milk may split and have a grainy appearance.)
Stir in the chicken, and simmer for 1 more minute. Finally, stir in the Thai basil, just until it wilts. Garnish with cilantro if desired, and serve!

Nutrition

Thai Red Curry Chicken by The Woks of Life. 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