- STEP 1: Prep
Gather up all of your ingredients to begin. Dice the shallots, cube the chicken, and slice the bell pepper.
- STEP 2: Cook the Chicken:
Heat 2 tablespoons of vegetable oil in a large pot or Dutch oven set over medium heat. Add in 2 diced shallots and cook until translucent, about 3-5 minutes. Add in 1½ pounds of cubed boneless, skinless chicken breasts and cook until the surface turns white, then add in 3 tablespoons of red curry paste and sauté, stirring constantly, until the curry paste is fragrant and has deepened in color.
- STEP 3: Simmer the Curry:
Slowly pour in 13.5 ounces (1 can) of coconut milk. Stir in 3 kaffir lime leaves, 2 tablespoons of brown sugar, and 1 tablespoon of fish sauce. Cover and simmer for 15 minutes. Uncover, add in 1 sliced red bell pepper, and simmer for another 1-2 minutes until the bell pepper is tender. Serve over rice and garnish with cilantro and a juicy squeeze of lime.
* Percent Daily Values are based on a 2000 calorie
- Calories:333
- Fat:22 g34%
- Saturated Fat:13 g81%
- Cholesterol:73 mg24%
- Sodium:379 mg16%
- Potassium:638 mg18%
- Carbohydrates:9 g3%
- Fiber :1 g4%
- Sugar:6 g7%
- Protein:26 g52%
- Vitamin A :1870 IU10%
- Vitamin C :29 mg35%
- Calcium :34 mg3%
- Iron:3 mg17%
This Thai red curry chicken recipe is a one-pot meal that’s fragrant and full of flavor! It has the perfect balance of sweet, spicy, and tangy ingredients. Made with red curry paste, coconut milk, chicken breasts, and fresh vegetables, I like to serve this dish with rice for a well-balanced family dinner. It’s even easier and tastier than takeout!
How to Store, Freeze, and Reheat
Store leftover Thai red curry chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating individual servings in the microwave for 30 seconds at a time and stirring each time it stops.
