Thai Red Curry Chicken

by jenna on March 13, 2013

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

Print this Recipe!

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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{ 70 comments… read them below or add one }

Emily @ Life on Food March 13, 2013 at 3:25 am

This looks good. I used curry paste for the first time about a month ago. I am obsessed.

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Kristen @ notsodomesticated March 13, 2013 at 3:48 am

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! ;)

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Jane @ sparkle&stir March 13, 2013 at 4:07 am

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!

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April @barbellsandbellinis March 13, 2013 at 4:16 am

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!

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Angela @ Eat Spin Run Repeat March 13, 2013 at 4:38 am

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!

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Averie @ Averie Cooks March 13, 2013 at 4:39 am

I don’t eat chicken but all of these flavors with tofu are amazing! I love coconut milk, red peppers, ginger…mmmm, so good!

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Molly @ RDexposedr March 13, 2013 at 5:21 am

I prefer serving over quinoa instead of rice. The primary reason being I can’t cook rice to save my life.

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Flambeau March 30, 2014 at 6:42 pm

A rice cooker will make it perfect for u – 25.00 Target – worth every penny!

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Tieghan March 13, 2013 at 5:43 am

I love the flavor of this! Coconut milk and peppers and curry!

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Sonal March 13, 2013 at 5:48 am

Oh my gosh I love thai curries – they are the ultimate comfort food, especially on cold nights! This looks delicious :)

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Cookin Canuck March 13, 2013 at 6:00 am

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!

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Clizia March 13, 2013 at 6:13 am

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

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gwen March 14, 2013 at 7:13 am

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…

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Laura-Ashley March 13, 2013 at 6:17 am

Yes! I’ve been on a pho/stir-fry kick for the last week…time to switch it up to curry!! Yummmm :)

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Ali | Gimme Some Oven March 13, 2013 at 6:23 am

This sounds wonderful! Love all of the yummy flavors!

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Bliss March 13, 2013 at 6:26 am

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.

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erin @hooleywithaz March 13, 2013 at 6:48 am

yum! i feel like this would be the best way to try my hand at a curry for the first time!

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De @ Cooking for the Other Half March 13, 2013 at 6:50 am

Red curry is my favorite kind of curry!!!!! This looks amazing!!!

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Padma March 13, 2013 at 6:57 am

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! :)

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Vanessa @ Crumbs March 13, 2013 at 7:05 am

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! :)

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Colleen March 13, 2013 at 7:15 am

We make curry on the regular in our house, so I was excited to see this one!

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Sarah @ Yogi in Action March 13, 2013 at 7:56 am

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 :)

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ashley - baker by nature March 13, 2013 at 8:07 am

Curry! It’s been too long since this spicy meal has been in my life.

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Heather March 13, 2013 at 8:17 am

My mouth is watering. I looove Thai curry!

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Beth Sheridan March 13, 2013 at 8:18 am

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!

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Caroline L. March 13, 2013 at 8:23 am

This sounds so soothing and perfect right now, in the middle of finals week. I desperately just want some comfort!

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Bridget Miller March 13, 2013 at 8:26 am

this looks so so delicious! thank you for sharing!

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dixya @ food, pleasure, and health March 13, 2013 at 8:27 am

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.

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Karlee March 13, 2013 at 8:27 am

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??!

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AshinMT March 14, 2013 at 8:02 am

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.

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Karlee March 14, 2013 at 4:21 pm

thanks!!

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arlene March 13, 2013 at 8:44 am

cannot wait to try your recipe …thanks

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Elizabeth March 13, 2013 at 9:21 am

This looks/sounds amazing!! Can’t wait to try it out.

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Sherry March 13, 2013 at 9:29 am

I’m dying to try this. I looooove curry dishes and sweet potatoes! Thanks for the new recipe. Sharing!!

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Mackenzie March 13, 2013 at 9:42 am

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.

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Amanda @ Once Upon a Recipe March 13, 2013 at 11:26 am

I am totally speaking your language, girl. This looks amazing. Love how quick and easy it is!

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Gina @ The Runivore March 13, 2013 at 11:40 am

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 :)

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Jane @ Not Plain So Jane March 13, 2013 at 3:20 pm

love those fresh ingredients! Too hot down here in southern Cali today for this tonight!

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Kelli H (Made in Sonoma) March 13, 2013 at 7:17 pm

I’m totally with yeah, thai curries are the best!

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Ksenija @ Health Ninja March 14, 2013 at 12:53 am

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.

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joelle (on a pink typewriter) March 14, 2013 at 10:01 am

I’ve never tried curry before! This looks like a good start though. :)

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Hannah @ CleanEatingVeggieGirl March 14, 2013 at 2:16 pm

I LOVE curry! I am thinking that this would be absolutely delicious made with tofu, too :).

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JulieD March 14, 2013 at 10:12 pm

Looks fantastic, Jenna! I love how easy and quick this recipe is!

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Live Love Yum March 15, 2013 at 3:05 am

Is this spicy?

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Jenny Michelle March 15, 2013 at 1:21 pm

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 :)

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NewCook March 15, 2013 at 2:07 pm

I made this. It was sooo delicious!!! Thank you for this wonderful recipe.

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Erica March 17, 2013 at 3:46 pm

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.

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Katie March 17, 2013 at 5:36 pm

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!

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jenna March 17, 2013 at 5:46 pm

No, the coconut flavor is not strong at all!

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Ally March 18, 2013 at 8:36 am

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!

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Leah March 19, 2013 at 5:43 am

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!

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Michelle March 19, 2013 at 11:47 am

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.

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Sharla March 19, 2013 at 6:24 pm

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!

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Sara @ sarasmiles March 25, 2013 at 9:36 am

You just warmed my heart with this recipe!

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Beth @ Tasty Yummies March 27, 2013 at 11:53 am

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.

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Audrey March 29, 2013 at 5:42 pm

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

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Megan May 7, 2013 at 11:17 am

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

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Tabitha July 7, 2013 at 12:31 pm

1.Both green and red curries are two types of Thai curry. Both are based in coconut milk and share staple ingredients like lemongrass, fish sauce, shrimp paste, shallots, garlic, and other spices. The names of the dishes come from their color.
2.Another similarity is that they are often paired with similar proteins; beef, pork, chicken, and seafood. A distinction is made for duck, tofu, and vegetables. Duck and tofu are associated with red curry while vegetables go with green curry.
3.Both red and green curry can come as pastes and are later added to form the curry. The red curry paste, in addition, is more versatile and can be applied to other dishes other than red curry.
4.As dishes, red and green curry can have different recipes depending on the person who prepares them.
5.The main difference between the two curry dishes is the color and the chilies used. Each chili has its own characteristic and flavor. Red curry is made from dried and red chilies while green curry comes from fresh, green chilis.
6.Red curry is spicier than green curry. It also has a bolder flavor and more depth. In contrast, green curry’s flavor is milder and sweeter. In addition, it has a brighter and sharper taste.
7.In the Thai language, red curry is called gaeng phed. It translates as “spicy soup” while green curry is known as “sweet green curry” or gaeng keow wahn in the local language.

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Janet May 7, 2013 at 6:07 pm

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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Julia July 25, 2013 at 10:57 pm

Hi! If I’m subbing regular potatoes for the sweet potatoes, should I bake them at all beforehand?

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Colleen September 15, 2013 at 8:47 am

Looks great love curry!

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Jessica Roth October 7, 2013 at 11:15 pm

I made this tonight…it was so good! I think next time I make it I’ll add some more curry paste, I just love that flavor! Any thoughts on how to make it slightly thicker? When I poured it on the rice the juices got completely absorbed. I will say though, this is the most I’ve eaten as far as veggies in a stew-type recipe. Delicious!

(I found this on google and started looking because I’m doing 31 Days of Eating at Home! http://www.definitelyawoman.com/2013/10/31-days-eating-at-home-week-one-review.html )

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Brittany November 5, 2013 at 6:25 pm

I just made this and loved it!! It will definitely go into my recipe rotation. Jessica Roth (above) – I also wanted to sauce thicker so I made a slurry by taking a few tablespoons of water and mixing it with a tablespoon of cornstarch and adding that to the curry. It thickened right up! I also added a fourth tablespoon of curry paste as cornstarch slightly dilutes the taste. Then it was perfect!

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Katie November 21, 2013 at 7:53 pm

I made this for dinner tonight! It was excellent! The whole family approved; this will be added to our dinner rotation. Thank you for sharing!

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Mel December 11, 2013 at 7:57 pm

This was pretty good even though I spent 20 bucks on ingredients lol.

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Gabsfree February 16, 2014 at 6:59 pm

I made this tonight and it turned out fabulous. My husband said it was the best thing I’ve ever made (we’ve been married almost 8 years, and he generally likes everything I make!). I made a couple substitutions and wanted to let people know it still turns out great if you:
-use bone-in chicken pieces (just simmer long enough to get it tender, falling-off the bone so you can pull out the bones before serving)
-use other veggies (I used 1 sweet potato and about 1 cup chopped green beans because that’s what I had on hand)
-leave out the water (I wanted to avoid it being too soupy)

Even with these changes, it was fabulous. Thanks for a base recipe that turns out as delicious as quality Thai take-out.

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Dennis February 18, 2014 at 2:26 pm

You made me LOL with the sweet potato comment-so funny- i agree and grow them here where I live. Thank you for your generous nature and for sharing your recipe….
Sincerely,
Dennis

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Matthew March 22, 2014 at 10:15 am

I made this several times over a period of about a month because we loved it so much after trying it the first time. It’s definitely a SOUP, so I serve it over quinoa to add that great texture. It’s so surprising the large amount of flavors that develop over such a small amount of cooking time!

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Susan H April 10, 2014 at 8:31 am

I just made this since I had everything on hand and it was absolutely wonderful!! The only substitution I made was to use tilapia instead of chicken because it was what I had on hand and I added that at the very last minute. I can see this is a meal with lots of potential variations. What an excellent dish! Thank you!!

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reb August 30, 2014 at 4:24 am

Fantastic recipe! I’ve been trying to replicate some of the fantastic Thai curries I tasted in Thailand, without success and bingo – this is pretty close! Thanks for posting!

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