Thai Red Curry Chicken Recipe

Name: Thai Red Curry Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbs vegetable oil; 1 cup diced onion; 3 cloves garlic, minced; 1 Tbs prepared red curry paste; Salt and white pepper; 3 boneless, skinless chicken breast halves (7-8 oz each), cut into large cubes; 6 small red potatoes, scrubbed, cut into 6 pieces each; 1 1/2 cups chicken broth; 1/4 cup shredded dried coconut; 1/2 cup coconut milk; 2 Tbs brown sugar; 1 tsp grated lemon zest; Cornstarch slurry: 1 Tbs cornstarch blended with 4 tsp cold water; 1 Tbs coarsely chopped fresh basil; 1 Tbs coarsely chopped fresh mint; 4 cups steamed white rice; 4 green onions, white and green parts, sliced on the bias

Servings: persons

2 Tbs vegetable oil
1 cup diced onion
3 cloves garlic, minced
1 Tbs prepared red curry paste
Salt and white pepper
3 boneless, skinless chicken breast halves (7-8 oz each), cut into large cubes
6 small red potatoes, scrubbed, cut into 6 pieces each
1 1/2 cups chicken broth
1/4 cup shredded dried coconut
1/2 cup coconut milk
2 Tbs brown sugar
1 tsp grated lemon zest
Cornstarch slurry: 1 Tbs cornstarch blended with 4 tsp cold water
1 Tbs coarsely chopped fresh basil
1 Tbs coarsely chopped fresh mint
4 cups steamed white rice
4 green onions, white and green parts, sliced on the bias

1
Heat the oil in a large saute pan over medium heat. Add the onion and saute until translucent, 5-7 minutes. Add the garlic and cook until aromatic, about 2 minutes.
2
Add the red curry paste, 1 tsp salt and 1/2 tsp white pepper. Stir to coat the onions and garlic, evenly with the curry paste. Add the chicken and potatoes and stir to coat evenly with the curry paste. Add the broth and bring to a simmer. Simmer until the potatoes are tender, 15-20 minutes.
3
Meanwhile, toast the shredded (unsweetened) coconut. Preheat the oven to 350^F. Spread the coconut on a baking sheet and bake until golden, about 5 minutes. Transfer to a bowl and set aside.
4
Using a slotted spoon, transfer the chicken and potatoes to a warmed platter and cover to keep warm until completing the sauce.
5
Add the coconut milk, brown sugar and lemon zest to the pan the chicken was in and bring to a simmer, stirring constnatly. Taste and season the sauce with salt and pepper. I needed, add just enough of the cornstarch slurry while stirring to thicken the sauce slightly.
6
Add the basil and mint. Return the chicken and the potatoes to the pan and stir to coat them thoroughly with the sauce.
7
Serve the curry over a bed of rice. Garnish each plate with about 2 Tbs green onion and 1 Tbs toasted coconut.

1731

kcal

Calories

Fat

228

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 17 ingredients. The key ingredients include: 2 Tbs vegetable oil, 1 cup diced onion, 3 cloves garlic, minced, 1 Tbs prepared red curry paste, and more.

Yes, Thai Red Curry Chicken 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!

Thai Red Curry Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions