Thai Red Chicken Curry
Submitted by doi1231
Tender chicken simmered in a rich coconut milk and red curry paste sauce with zucchini, jalapeños, and fresh basil. A quick, creamy Thai red curry ready in 40 minutes.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
40 minThis is the weeknight curry that earns a permanent spot in your rotation.
Coconut milk meets red curry paste in a bubbling pot, creating that signature creamy, spicy base in minutes.
Chunks of chicken breast cook right in the sauce, soaking up all that fragrant heat while zucchini and jalapeño strips add texture and an extra kick.
A whole bunch of fresh basil stirred in at the end brings that unmistakable Thai aroma.
Serve it over steamed rice and let the leftovers get even better overnight.
Kitchen Tips
- Bloom the curry paste in the first splash of coconut milk before adding the chicken; this step unlocks the paste’s full depth of flavor
- Cut chicken into uniform bite-size pieces so everything cooks evenly in the sauce
- Stir in the basil right at the end and off the heat to keep it vibrant and aromatic
- This reheats beautifully the next day as the flavors continue to meld
Ingredients
Directions
Heat ¾ cup of coconut milk to boiling.
Add the curry paste, stir it in until evenly blended.
Add the chicken, heat at medium heat until the chicken is thoroughly cooked.
Add the remaining ingredients and heat over low heat until boiling.
Remove from heat and serve over rice.
This reheats nicely.
Comments
