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Thai Red Curry Chicken

Thai Red Curry Chicken

Thai Red Curry Chicken is a classic Thai curry dish. The chicken can be substituted with beef, tofu, shrimp or other protein, but chicken is mostly used. As with many Asian recipes, the meat and vegetables are cut into smaller pieces or sliced thin. This allows them to cook faster as well as not letting the veggies over cook but stay a bit on the crisp or firm side. Serving over Jasmine or Basmati rice adds the right touch and flavor.

2 tablespoons canola or peanut oil
1 onion, finely chopped
1 tablespoon Thai red curry paste*
2 cloves fresh garlic, finely chopped
1 cup chicken stock
1 cup coconut milk
2 tablespoons fish sauce (optional)
1 tablespoon brown sugar
½ teaspoon sea salt
1 zucchini, sliced thin
1 red bell pepper, cut into thin strips
1 cup Jasmine rice
1 pound boneless skinless chicken breast, cut into 3/4″ pieces
2 tablespoons cornstarch mixed to a paste with 2 tablespoons water
2 tablespoons lemon juice
1 Tablespoon dry basil leaves

*Make Curry Paste by mixing 1 tablespoon Thai Red Curry Powder with 1 tablespoon water and 1 tablespoon olive or canola oil.

Heat the oil in a large pan or deep skillet over a medium heat until oil starts to shimmer. Add onion and cook for 5 minutes until starts to get translucent. Stir occasionally so they don’t burn.

Add the curry paste and garlic. Cook while stirring for a minute. Add the coconut milk, chicken stock, fish sauce, brown sugar and salt. Bring to a boil. Add the red pepper and zucchini. Cover and reduce the heat to medium. Simmer for 10 to 12 minutes.

While the curry sauce is simmering, cook the rice according to the instructions. Add the chicken to the curry and simmer for about 10 minutes, covering the pan. Add the cornstarch paste and stir continuously until the curry thickens. Stir in the lemon juice and basil for a minute and serve. If timed right, your rice will be ready to serve the Red Thai Curry Chicken over.