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Thai Red Curry Chicken

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This Thai Red Curry Chicken is a flavorful and easy weeknight meal. Tender chicken simmered in a creamy coconut milk broth with vibrant red curry paste and vegetables.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 tbsp coconut oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, sliced
  • 1 (14 oz) can coconut milk
  • 2 tbsp red curry paste
  • 1 tbsp fish sauce
  • 1 tbsp brown sugar
  • 1 lime, juiced
  • 1 cup chicken broth
  • 1 cup broccoli florets
  • 1/4 cup chopped fresh cilantro, for garnish
  • Cooked rice, for serving

Instructions

  1. Heat coconut oil in a large skillet or Dutch oven over medium-high heat. Add chicken and cook until browned on all sides. Remove chicken from skillet and set aside.
  2. Add onion to the skillet and cook until softened, about 5 minutes. Add garlic and red bell pepper and cook for another 2 minutes.
  3. Stir in coconut milk, red curry paste, fish sauce, brown sugar, lime juice, and chicken broth. Bring to a simmer.
  4. Return chicken to the skillet. Add broccoli florets. Simmer for 10-15 minutes, or until chicken is cooked through and broccoli is tender-crisp.
  5. Garnish with fresh cilantro and serve over cooked rice.

Notes

For a spicier curry, add a pinch of red pepper flakes. Serve with a side of naan bread for dipping into the sauce.

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