Print
Close up of a bowl of red Thai chicken curry with white rice on the side and fresh cilantro on top with a green tea towel on a white background.

Red Thai Chicken Curry

Author: Stephanie Kay

This 30-minute red Thai chicken curry is easy to make, high in protein, and full of flavor. Enjoy it as a quick weeknight dinner or meal prep for healthy weekday lunches.

  • Author: Stephanie Kay
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
Print Recipe

Ingredients

To Serve:

Instructions

  1. In a pot, combine the rice with 3 cups of water and a pinch of salt. Bring to a boil, then reduce to a simmer, and allow to cook covered for 15 minutes, or as per package directions, until it can be fluffed with a fork.
  2. In a large pan or skillet on medium-high heat, warm the olive oil, then add the diced onion and cook for 2-3 minutes until tender.
  3. Add the sliced chicken to the pan and cook for 2-3 minutes per side, or until it’s mostly cooked through.
  4. Add the minced garlic, ginger, and curry paste, stir to coat the chicken, and cook for an additional minute until fragrant.
  5. Add the chicken broth to the pan, scraping up any tasty bits off the bottom of the pan, then pour in the coconut and add the sugar and fish sauce, and stir until well combined.
  6. Add the sliced bell peppers and green beans, gently stir to combine, bring the mixture to a simmer, and cook for 8-10 minutes or until the vegetables are tender.
  7. Once cooked, serve the chicken curry over cooked rice with a sprinkle of chopped fresh cilantro and lime juice on top. Any leftovers can be cooled and stored in airtight containers in the fridge for up to 4 days or in the freezer for up to 3 months.

Notes

To Use Chicken Thighs: Swap the chicken breasts for 1 pound of boneless, skinless chicken thighs in step #3.

To Use Onion Powder: Swap the onion for 1 teaspoon of onion powder. Skip step #2 and add it in step #4 instead.

To Use Garlic Powder: Swap the garlic cloves for 1/2 teaspoon of garlic powder in step #4.

To Use Ground Ginger: Swap the ginger root for 1 teaspoon of ground ginger in step #4.

To Use Green Curry Paste: Swap the red curry paste for 3 tablespoons green curry paste.

To Use Brown Rice: Swap the white rice for 1 1/2 cups of brown rice and increase the cooking time to 40 minutes, or as per package directions, in step #1.

Nutrition

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