Spicy Red Curry Chicken and Rice Recipe

Name: Spicy Red Curry Chicken and Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 cup unsweetened coconut milk; 2 to 3 teaspoons Thai red curry paste; 1 tablespoon Asian fish sauce; 3 tablespoons vegetable oil, divided; 1 1/2 pounds skinless, boneless chicken thighs, cut into 1/2-inch strips, or skinless, boneless breasts, cut into 1 1/2-inch chunks; Salt and freshly ground black pepper; 1/2 pound shiitake mushrooms, stemmed, caps quartered; 1 tablespoon very finely chopped fresh ginger; 2 large garlic cloves, very finely chopped; 1/2 cup water; Toasted peanuts and cilantro leaves, for garnish; Steamed rice and lime wedges, for serving

Servings: persons

2/3 cup unsweetened coconut milk
2 to 3 teaspoons Thai red curry paste
1 tablespoon Asian fish sauce
3 tablespoons vegetable oil, divided
1 1/2 pounds skinless, boneless chicken thighs, cut into 1/2-inch strips, or skinless, boneless breasts, cut into 1 1/2-inch chunks
Salt and freshly ground black pepper
1/2 pound shiitake mushrooms, stemmed, caps quartered
1 tablespoon very finely chopped fresh ginger
2 large garlic cloves, very finely chopped
1/2 cup water
Toasted peanuts and cilantro leaves, for garnish
Steamed rice and lime wedges, for serving

1
In a small bowl, whisk the coconut milk with the curry paste and fish sauce until combined.
2
Heat a large skillet until very hot.
3
Add 2 tablespoons of the vegetable oil and heat until just smoking.
4
Season the chicken with salt and pepper and add it to the skillet in a single layer.
5
Cook over high heat, turning once, until the chicken is browned but not cooked through, 4 to 5 minutes.
6
Transfer the chicken to a plate and pour off the fat in the skillet.
7
Add the remaining 1 tablespoon of vegetable oil to the skillet.
8
Add the shiitake caps and stir-fry over high heat until lightly browned, about 5 minutes.
9
Stir in the ginger and garlic, stir-fry for 1 minute.
10
Add the chicken, red curry mixture and the water and bring to a boil.
11
Reduce heat and simmer for 2 to 3 minutes or until the chicken is cooked through.
12
Transfer the chicken and curry sauce to a serving bowl and garnish with peanuts and cilantro.
13
Serve immediately with rice and lime wedges.

515

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 12 ingredients. The key ingredients include: 2/3 cup unsweetened coconut milk, 2 to 3 teaspoons Thai red curry paste, 1 tablespoon Asian fish sauce, 3 tablespoons vegetable oil, divided, and more.

Yes, Spicy Red Curry Chicken and Rice 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!

Spicy Red Curry Chicken and Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions