Thai Red Curry With Chicken Recipe

Name: Thai Red Curry With Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ cup chili sauce, Sriracha Sauce specifically; 1 ½ teaspoons ginger powder; 1 tablespoon ground coriander; 1 teaspoon ground cumin; ½ teaspoon lemon zest; ¼ teaspoon ground black pepper; 1 tablespoon lemon juice; 1 tablespoon fish sauce; 2 teaspoons sugar; 2 large boneless skinless chicken breasts, cut into bite size pieces; 1 medium red sweet bell pepper, julienned; 3 long red hot peppers, sliced; 1 yellow onion, small sliced; 2 stalks celery, sliced; 1 bunch green onion, sliced; 10 -20 leaves Thai basil, chopped; 2 (14 ounce) cans coconut milk; 3 tablespoons vegetable oil

Servings: persons

¼ cup chili sauce, Sriracha Sauce specifically
1 ½ teaspoons ginger powder
1 tablespoon ground coriander
1 teaspoon ground cumin
½ teaspoon lemon zest
¼ teaspoon ground black pepper
1 tablespoon lemon juice
1 tablespoon fish sauce
2 teaspoons sugar
2 large boneless skinless chicken breasts, cut into bite size pieces
1 medium red sweet bell pepper, julienned
3 long red hot peppers, sliced
1 yellow onion, small sliced
2 stalks celery, sliced
1 bunch green onion, sliced
10 -20 leaves Thai basil, chopped
2 (14 ounce) cans coconut milk
3 tablespoons vegetable oil

1
Mix together all paste ingredients and set aside.
2
Heat 1 T. oil in frying pan and cook chicken until lightly browned and done.
3
Set aside.
4
Add 1 T oil to same pan and add yellow onion and celery, and half the thai basil, saute until almost tender.
5
Add Red and Hot pepper saute for a minute or two.
6
Turn off heat and set aside.
7
In a medium sauce pan, over medium high heat add 1 T of oil, when oil is hot add curry paste and bring to a boil.
8
Add coconut milk to curry paste and heat through.
9
Add remaining green onion remaining thai basi, sauteed vegetables and chicken to sauce pan and heat through - simmer very slowly for about 5 minutes.
10
Serve over rice.

342

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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 18 ingredients. The key ingredients include: ¼ cup chili sauce, Sriracha Sauce specifically, 1 ½ teaspoons ginger powder, 1 tablespoon ground coriander, 1 teaspoon ground cumin, and more.

Yes, Thai Red Curry With 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 With Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions