Thai curries are my love language.
I really can’t think of a more perfect comfort food. I mean, you’ve got it all — creamy coconut milk, spicy Thai curry paste, tons of veggies and chicken. Oh, and don’t forget all the fluffy rice to soak up the sauce!
Red Thai curry is my absolute favorite “take-out” meal. There’s nothing I love more than picking up Thai food from the whole in the wall restaurant down the street then relaxing on the couch with it, a glass of wine and a good book {I totally owe y’all a book post! Coming soon!}. I’ve posted a couple curry recipes on here before, but never a chicken one. People, as much as I love tofu and veggies, my man loves meat. This one’s for him.
I think my favorite part of this particular curry though is the big chunks of sweet potato in it. Yum. I could eat sweet potatoes of some form every day for the rest of my life and be a happy camper. I can’t get enough.
Thai curry paste makes this dinner an especially quick one! This went from cutting board to soup spoon in a little under thirty minutes. The longest part is cutting all the veggies!
Perfect for chilly March nights. Full bellies = warm hearts.
Thai Red Curry Chicken
serves 4
Ingredients:
1 lb boneless skinless chicken breast, cut into bite-sized chunks
1 tbsp coconut oil
3 cups coconut milk, light or regular
1 1/2 cups water
3 tbsp red curry paste
2 baby bok choy, chopped
1 red bell pepper, thinly sliced
1″ knob ginger, grated
1 cup chopped snow peas
2 sweet potatoes, peeled and sliced into 1/4″ thick pieces
1 1/2 tsp sugar
2 tsp fish sauce
juice of 1 lime
1 tsp salt
cooked rice or quinoa for serving
Directions:
Heat the coconut oil in a large heavy-bottomed pot over medium high heat. When hot, add the ginger and saute until fragrant — 2 minutes.
Add the chicken and sear until not quite cooked through. Then, add the curry paste. Mix the ginger, chicken and curry paste together and continue to saute over high heat for another two minutes.
Pour in the coconut milk and water, then add the bok choy, bell pepper, chopped snow peas and sweet potatoes. Bring curry to a boil, then reduce heat and simmer. Stir in the fish sauce, salt, lime juice and sugar. Continue simmering over medium/low heat until veggies are soft. This will take about 10 minutes.
Serve curry over rice or quinoa!
Time:
30 minutes
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{ 57 comments… read them below or add one }
This looks good. I used curry paste for the first time about a month ago. I am obsessed.
Yum!! I haven’t had curry in a long time, but this one sounds delicious. I just wonder if I can get my husband to be adventurous enough to try it!
This looks fabulous! I can never stay away from pad Thai at restaurants, but as my husband is just now eating coconut, I would love to make this!
Oh, yum! I have been thinking of making a Thai shrimp salad with red curry paste, and this post was just the inspiration I needed to pull the trigger.
And I undoubtedly will be making this Thai Red Curry Chicken this weekend. Thanks for another creative recipe!
Mmmm, yes!! Thai is my all-time favourite cuisine, and whenever I travel, the first 2 places I map out are the nearest Whole Foods and nearest Thai restaurant to my hotel! In my own kitchen I’ve been making a lot of green curries, but that’s mainly because I made myself promise to finish off my jar of green curry paste before buying any new ones. I’ve finally done it, so red curry here I come!
I don’t eat chicken but all of these flavors with tofu are amazing! I love coconut milk, red peppers, ginger…mmmm, so good!
I prefer serving over quinoa instead of rice. The primary reason being I can’t cook rice to save my life.
I love the flavor of this! Coconut milk and peppers and curry!
Oh my gosh I love thai curries – they are the ultimate comfort food, especially on cold nights! This looks delicious
I grew up eating my mum’s curry, so I know what you mean by curry being a comfort food. Your version sounds absolutely fantastic!
Hi Jenna! Do you ever make your own curry paste? It makes such a difference. I find you can taste all the different components of the paste in the final dish, much more than by using bought paste. Plus you can make a big batch and freeze it in ice cube trays, win win! xx
Ooo, do you have a favorite recipe for curry paste? I personally have always wanted to try making my own, but I’m lured by the simplicity of a jarred paste…
Yes! I’ve been on a pho/stir-fry kick for the last week…time to switch it up to curry!! Yummmm
This sounds wonderful! Love all of the yummy flavors!
I love all of your recipes, especially the Asian and Indian ones (seriously, your bahn mi was life-changing! That and your chocolate mousse converted all of my family members to tofu-lovers). They really inspire me to play around in the kitchen and try cuisines I’d otherwise be to intimidated to try. Any chance you could make a Pho recipe? I recently found this amazing comfort dish, but am totally lost as to how to recreate it and most of the recipes look complicated.
yum! i feel like this would be the best way to try my hand at a curry for the first time!
Red curry is my favorite kind of curry!!!!! This looks amazing!!!
Yum, and I have almost all the ingredients to make this too. I’m going to try to substitute chicken for Shrimp/white fish/tofu and see how it goes. I’ve been craving some good thai food too. Thanks for sharing!
I’m a lacto-ovo vegetarian and my special guy is an omnivore. Curry is one of his favorite dishes. We’re in Orthodox Lenten fast now so I’m going to have to file this one way AFTER Lent!
We make curry on the regular in our house, so I was excited to see this one!
I love curry! My boyfriend and I struggled to learn how to make it from scratch around Christmas-time, and it doesn’t take much longer to make it completely on your own. However, somedays we still use the paste because we’re super tight on time.
I will definitely be making this in the future. Thanks for the recipe
Curry! It’s been too long since this spicy meal has been in my life.
My mouth is watering. I looove Thai curry!
Oh goodness, that looks incredible! And I totally agree with you that I could have sweet potatoes every single day in some form or another…Love them!
This sounds so soothing and perfect right now, in the middle of finals week. I desperately just want some comfort!
this looks so so delicious! thank you for sharing!
Curries- red or green at the ultimate comfort food. I have never tried the ones with sweet potatoes and i feel same way about them too
thanks for the quick recipe.
I have tried so many times to make homemade curry and it never tastes as good!! Do you have any ideas for fish sauce substitute? does it really need it??!
I needed a fish sauce replacment a while ago because I didnt want to purchase it for just one recipe (though, now we make curry often so probably wouldnt hurt)- So i googled and researched and everything i found suggested either oyster sauce OR soy sauce- the descriptions on ze ole internetz claimed that this addition was basically to round out the dish and and salt it.
thanks!!
cannot wait to try your recipe …thanks
This looks/sounds amazing!! Can’t wait to try it out.
I’m dying to try this. I looooove curry dishes and sweet potatoes! Thanks for the new recipe. Sharing!!
I love curries too!! I make a really similar one to your recipe, but I also have a two condiments to put on top. I make a mini cucumber yogurt (fresh mint, plain greek yogurt, lemon juice, salt and pepper). I put a dollop of that on top along with a spoonful of TJ’s mango chutney. The sweet and salty combo is amazing and the yogurt gives an amazing freshness.
I am totally speaking your language, girl. This looks amazing. Love how quick and easy it is!
This recipe looks awesome! I love Thai red curry too, and haven’t had it in ages. Am definitely craving some Thai takeout after reading this blog post
love those fresh ingredients! Too hot down here in southern Cali today for this tonight!
I’m totally with yeah, thai curries are the best!
We speak the same language
though my favorite Thai curry is the green one – tried it for the first time in an amazing Thai restaurant in Shanghai and was blown away. And though I am a tofu lover by heart, I choose to eat my curry with chicken or shrimps and often also with white rice, since it draws up the curry best – quinoa might be a great side, too. Will try this next time.
I’ve never tried curry before! This looks like a good start though.
I LOVE curry! I am thinking that this would be absolutely delicious made with tofu, too
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Looks fantastic, Jenna! I love how easy and quick this recipe is!
Is this spicy?
Your recipes always look to die for! Plus I love thai food and coconut oil in anything, so I’m basically obliged to make this
I made this. It was sooo delicious!!! Thank you for this wonderful recipe.
This looks wonderful! I am a curry lover — and red curry happens to be something I have had in the past, but not in a while. I’m making this!! thanks.
My husband loves curry but is not a fan of coconut. Is the coconut flavor strong in this dish? Also, do most grocery stores sell red curry paste? Thanks!
No, the coconut flavor is not strong at all!
Jenna – I made this yesterday and we loved it. Thanks for posting the recipe! My husband isn’t usually a big fan of the thai curries, although I love them, and he ended up eating three bowls of this.
I couldn’t resist adding more veggies so I put in a bit more curry paste. I couldn’t find coconut oil so I just used canola and a bit of sesame, I’m not sure how much difference that makes in the final flavor but it was still great without it. I can’t wait to have leftovers for lunch!
I made this on Sunday and enjoyed it last night for dinner with my husband. I’ve never made anything like this before at home although I have it for take out quite often. What a delicious and easy meal! We really loved this dish and cannot wait to have the leftovers. Next time I might not use as much liquid since it was more like a soup but not a problem for the first time. Loved all the veggies, thanks Jenna for the recipe!
Absolutely loved this, perfect for the random snowy days we’re getting in Ireland this week. I upped the paste and added some chill flakes (suspect Irish thai paste is lower in heat than usual). The addition of sweet potato was really nice. Thanks for sharing this.
I do not make Thai recipes enough, but always love them when I do. This one looks sooo good. I’m right there with ya on the sweet potato addiction!
You just warmed my heart with this recipe!
This looks sooo amazing, one of my very favorite meals too, though I rarely even add meat since most times I have it crammed with so many veggies, it doesn’t need it. Red curry paste is a pantry staple in my house! So good.
I just tried this recipe and it is fabulous! So yummy and the veggies don’t get too soggy. Keeps well in the fridge as leftovers as well! YUM
Hey Jenna,
I have been wanting to incorporate curry and turmeric into my diet because the health benefits are so great and also to keep expanding my diet. Can you tell me what the difference is between red and green curry?? I have been dying to know! Thanks.
BTW: I love your blog and your open heart to all of us and Congrats on your engagement!!!
Megan
Made this tonight and followed directions exactly and it was delicious ! I think next time I will make it for Meatless Monday and leave out the chicken ! I also only did only 1TB of the red curry paste because my daughter does not like spicy food but next time I will make it with 2TB – thanks for the recipe !
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