Easy Thai Red Chicken Curry

Ingredients

• 500 g boneless chicken breast (cut into bite-sized cubes)
• 2 tbsp coconut oil (can use up to 3 tbsp)
• 1 onion (small, diced)
• 1 tsp garlic (freshly minced)
• 1 tsp ginger (freshly grated)
• 2 tbsp red curry paste (can use up to 4 tbsp depending on spice preference)
• salt (to taste)
• 1 tsp black pepper (freshly cracked)
• 1 red bell pepper (sliced)
• 400 ml coconut milk (full fat recommended for creaminess)
• 0.5 cup chicken broth
• 1 tbsp fish sauce
• 1 tbsp soy sauce
• 1 tsp brown sugar
• 1 tsp paprika powder
• 2 tbsp lime juice
• lime wedges (for garnish)
• fresh coriander leaves (for garnish)
• red chili (sliced, for garnish)

Steps

1. 1

   Heat the coconut oil in a large pot or wok over medium heat.

2. 2

   Add the diced onions and sauté until they become translucent.

3. 3

   Add the cubed chicken breast along with the freshly grated ginger and minced garlic.

4. 4

   Increase the heat to high and sear the chicken until it changes color and is browned on the outside.

5. 5

   Stir in the red curry paste, salt, and freshly cracked black pepper.

6. 6

   Add the sliced red bell pepper and stir-fry on high heat for exactly one minute. Do not overcook at this stage as the pepper will continue cooking in the sauce.

7. 7

   Pour in the coconut milk and chicken broth.

8. 8

   Add the fish sauce, soy sauce, paprika powder, and brown sugar. Mix well to combine.

9. 9

   Bring the mixture to a boil.

10. 10

    Lower the heat and simmer for approximately 10 minutes, or until the curry has thickened to your desired consistency.

11. 11

    Stir in the lime juice and immediately remove the pot from the heat.

12. 12

    Garnish with fresh coriander leaves, lime wedges, and sliced red chili. Serve hot with a side of boiled jasmine or basmati rice.

Notes

You can substitute lime juice with lemon juice, but use only half the amount. For the red curry paste, the author recommends a vegetarian version if you want to avoid strong shrimp flavors. Other vegetables like broccoli, mushrooms, zucchini, or green beans can be used in place of or in addition to the bell pepper.

Nutrition per serving

• main
• dinner
• Thai
• curry
• one-pot
• 30-minute meal
• spicy
• dairy-free