Thai red curry sounds kind of exotic, but don’t worry, it’s easy to make, and even easier to love! Chicken and veggies are quickly sautéed and then cooked in a creamy coconut milk and Thai red curry paste sauce. Served over rice, it’s filling, comforting and delicious.
This Thai red curry recipe is for Day 3 of weeknight meal plan #1.
Here are the recipes for Day 1: Sriracha Salmon with Coconut Rice, Day 2: Lime Chicken Tacos with Creamy Slaw, Day 4: Baked Eggs in Purgatory, and Day 5: Veggie Pizza
To get a handy printable document with all the recipes in the meal plan, PLUS the game plan for prepping for the week in 90 minutes, PLUS a grocery list, just put in your email below and I’ll shoot it over right away 🙂
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If you follow the meal plan (which I will explain in detail in the 5th post in this series), you will be using the same lime chicken you made for your chicken tacos in this recipe, and the same coconut rice that you prepared for the sriracha salmon.
If you’re making this recipe on it’s own, you’ll just cook the chicken in the curry! I promise it’s still a super quick meal that you can get on the table in 30 minutes, easily. The sauce is mild, creamy, and pretty kid-friendly. You can add some minced jalapeno if you do want more of a kick. The spice level may also vary with the brand of Thai red curry paste you use (this popular brand is not too spicy), so proceed with caution.
You’ll notice that I’ve listed a couple of ingredients – kaffir lime leaves and fish sauce – as “optional”. Kaffir lime leaves can be hard to track down outside of Asian markets, and this curry will still taste great without them. That said, if you make Thai food regularly, they are definitely worth hunting down, and you can find dried ones here.
Now…fish sauce. This ingredient is quite easy to find in most grocery stores (or, of course, here), and definitely does add great flavor to this dish. If you have it on hand, definitely go for it. That said, if you don’t have any, and it just sounds weird to you, or not like something you’d use again, I say don’t bother. I’ve made this Thai red curry with and without it and loved it both ways.
If you’re a stickler for authenticity though, you might disagree. For me, there’s a time and a place for authenticity and that time is not at 6:00PM on a weeknight when I need to get dinner on the table in 20 minutes before the famished toddler has a meltdown. But definitely do as you will!! I’m behind you either way :).
Thai Red Curry
Ingredients
- 1 tablespoon olive oil
- 1 lb boneless, skinless chicken thighs or breasts, sliced into strips (see note)
- 1 teaspoon kosher salt
- 1 1/2 inch piece fresh ginger, peeled and minced
- 1 large clove garlic, minced
- 1 small yellow onion, thinly sliced
- 1 small zucchini, cut in half lengthwise and sliced about 1/4 inch thick
- 1/2 red bell pepper, sliced
- 1/2 yellow or orange bell pepper, sliced
- 1 13.5 oz can coconut milk
- 2 tablespoons Thai red curry paste
- 2 Kaffir lime leaves (optional)
- 1 tablespoon sugar
- 2 tablespoons freshly squeezed lime juice
- 1 tablespoon fish sauce (optional)
- 1/4 cup chopped fresh cilantro
- Plain or coconut rice for serving (see note)
Instructions
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Heat olive oil in a large non-stick skillet over medium-high heat. Sprinkle the chicken with salt and cook until lightly browned, but not quite cooked through, about 3 minutes. Remove the chicken to a plate. *If using the lime chicken as described in the notes, you will simply add it to the curry at the end to warm it up
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To the skillet, add the onion and sauté until softened. Add the ginger and garlic and cook, stirring constantly, for 1 more minute.
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Add the bell peppers and zucchini, and continue cooking until softened, about 4-5 minutes longer.
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Stir in the red curry paste and lime leaves, and stir-fry for another minute. Add the coconut milk, sugar fish sauce and lime juice and stir until well combined, Add in the chicken and simmer for 2-3 minutes until chicken is cooked through.
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Serve over plain or coconut rice (see note), and sprinkle with cilantro.
Recipe Notes
*If you're following the meal plan, you'll be using this lime chicken. For this recipe, slice the cooked chicken into 1-inch strips. *If you're following the meal plan, you'll be using this coconut rice.
I'm Ann and I live in Montreal, Quebec with my little family: one happy kid named Jack and my wonderful husband Phil. I believe in balanced eating, homemade foods, and DESSERT. I love to cook, but I can't spend all day in the kitchen anymore, so what you'll mostly find here are simple, family-friendly recipes. I'm really happy you're here!
This was absolutely delicious! Thank you so much! So easy, quick, and incredibly flavorful.
Thank you so much Laura!! You just made my day 🙂
This sauce sounds what I mean looking for, going to make it with Morton Bay Bugs instead, and rice , yum
I had to google those bugs you mentioned Christine, I was just too curious! They look like succulent little critters! Hope to try them someday 🙂
Oh yes Morton bay bugs don’t look the prettiest but taste sweet like lobster, cut in half and cooked in this sauce with their shell on , had eaten this at restaurant with rice, so dame good.
Looks delicious! . Can’t wait to try these!
Cool Kitchen Utensil
This sounds like my kind of thai curry. I am a sucker for coconut in my curries. So delicious it looks. Thanks for sharing it!
Thank you so much Neha! 🙂
I loved this recipe, though it always takes me double the time most people claim. Once I chop ingredients, it doesn’t go quickly. And I measure everything, too, instead of eyeballing it. I loved the sweetness of this sauce, and I added a bit more than 2 Tbs of red curry paste. I think next time I’ll add a little heat by adding red pepper flakes. Thanks, Ann!
I’m so glad you enjoyed it Beverly!! I’m a slow cook and a measurer too 😉
Anything curry is total comfort food for me! There’s just something so relaxing about digging into a big bowl of this. Thanks for a great recipe!
Thank you so much Chrissy! 🙂
I have all of the ingredients to try your lovey dish, Ann, except the Thai curry paste which I plan to pick up ASAP. Thanks for sharing! It sounds delicious!!
Yay! I hope you love it 🙂
I found kaffir lime leaves a little while back and I’m pretty sure I did a little happy dance right in the middle of the store, lol. I could seriously eat curry every.single.freaking.day And coconut is one of my fave things ever! This has my name written all over it! Hope you have a lovely weekend 🙂
Woohoo! I’m always thrilled when I manage to source an uncommon ingredient too! Have a great weekend too Dawn 🙂
I had a similar dish a couple of weeks ago in a Thai restaurant and I thought I’d died and gone to heaven. Thanks for your great instructions! Pinning.
I feel that way about Thai food too! This one’s super simple and so good!
This looks so delicious and I am so all about 30 minute recipes! My kids would also love this – going to try it soon 🙂
Yay! Hope you love it as much as we do Terri! 🙂
Great recipe
Thanks Diane!