Quick Thai Chicken Red Curry Recipe

Name: Quick Thai Chicken Red Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium red bell pepper, cut into 1- to 2-inch-long julienne strips; 1 medium orange bell pepper, cut into 1- to 2-inch-long julienne strips; 1 (8 ounce) can bamboo shoots; 1 bunch scallion, sliced; 1 garlic clove, minced; 1 tablespoon fresh ginger, minced; 1 1/2 teaspoons red curry paste; 1 lb boneless skinless chicken breast; 1/4 teaspoon curry; 1 cup reduced-sodium chicken broth (to taste); 1 (13 1/2 ounce) can light coconut milk; 1 tablespoon fish sauce or 1 tablespoon reduced sodium soy sauce; 1 teaspoon light brown sugar

Servings: persons

1 medium red bell pepper, cut into 1- to 2-inch-long julienne strips
1 medium orange bell pepper, cut into 1- to 2-inch-long julienne strips
1 (8 ounce) can bamboo shoots
1 bunch scallion, sliced
1 garlic clove, minced
1 tablespoon fresh ginger, minced
1 1/2 teaspoons red curry paste
1 lb boneless skinless chicken breast
1/4 teaspoon curry
1 cup reduced-sodium chicken broth (to taste)
1 (13 1/2 ounce) can light coconut milk
1 tablespoon fish sauce or 1 tablespoon reduced sodium soy sauce
1 teaspoon light brown sugar

1
Heat medium pot over medium-high heat. Add coconut milk, garlic, ginger, broth, fish sauce (or soy sauce) and brown sugar; bring to a simmer.
2
Add pepper and scallions to coconut sauce while cooking chicken. Add bamboo shoots before adding chicken. Add red curry paste to taste.
3
Cut chicken into 1/2 cubes or smaller. Add chicken to frying pan with non-stick oil spray and add curry powder. Cook so that it is 90% done. Add to sauce mixture. Add more red curry paste to taste.
4
Let it simmer for another 10 minutes.
5
Serve immediately, with jasmine or brown rice.
6
Calories: 253 cal. Carbohydrates: 11 g. Dietary Fiber: 2 g. Fat: 11 g. Protein: 26 g. Sugars: 5 g.

361

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 medium red bell pepper, cut into 1- to 2-inch-long julienne strips, 1 medium orange bell pepper, cut into 1- to 2-inch-long julienne strips, 1 (8 ounce) can bamboo shoots, 1 bunch scallion, sliced, and more.

Yes, Quick Thai Chicken Red Curry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Quick Thai Chicken Red Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions