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Thai Coconut Red Curry Chicken

Savory Thai Coconut Red Curry Chicken in 30 Minutes

Enjoy this Thai Coconut Red Curry Chicken, a delightful one-pot dish that encapsulates the bold flavors of Thai cuisine in just 30 minutes.
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Prep Time 10 minutes
Cook Time 30 minutes
Marination Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Thai
Calories: 404
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound boneless chicken thighs
  • 1 teaspoon paprika consider using smoked paprika
  • 1 teaspoon garlic powder substitute with fresh garlic for bolder flavor
  • 1 teaspoon onion powder fresh onions may require longer sautéing
  • 1/2 teaspoon turmeric omit for a lighter flavor
For the Curry Base
  • 2 tablespoons curry powder store-bought or homemade blend
  • 1 teaspoon salt adjust according to taste
  • 1/2 teaspoon black pepper adjust according to taste
  • 2 tablespoons neutral oil such as vegetable or canola
  • 2 shallots sliced
  • 3 tablespoons red curry paste choose based on your spice tolerance
  • 1 can coconut milk full-fat for richer sauce
For the Vegetables
  • 1 medium red onion sliced
  • 1 cup bell peppers chopped; substitute with zucchini or carrots if desired
  • 1 tablespoon brown sugar honey can be used as a substitute
  • 1 tablespoon fish sauce soy sauce for vegetarian option
  • 1/2 teaspoon red pepper flakes adjust based on preference
For Finishing Touches
  • 1 tablespoon lime juice lemon juice is a suitable substitute
  • 1 handful Thai basil for garnish

Equipment

  • Large mixing bowl
  • Large skillet or pot

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, combine chicken thighs with paprika, garlic powder, onion powder, turmeric, curry powder, salt, black pepper, and a drizzle of oil. Allow to marinate for about 10 minutes.
  2. Heat a large skillet or pot over medium heat and add a splash of oil. Place marinated chicken thighs in the pan, cooking for 5-6 minutes until golden brown and 70% cooked through.
  3. Remove chicken and use the same skillet to sauté sliced shallots for 2-3 minutes until translucent.
  4. Stir in the red curry paste with the softened shallots, cooking for another minute. Pour in the coconut milk, stirring to combine.
  5. Add sliced red onion to the pot with the partially cooked chicken. Cover and let simmer for about 20 minutes on low heat.
  6. Stir in brown sugar and fish sauce, then add bell peppers. Cover and cook for an additional 3-5 minutes until the peppers are tender.
  7. Remove from heat and finish with lime juice. Serve hot, garnished with Thai basil and a drizzle of coconut milk.

Nutrition

Serving: 1servingCalories: 404kcalCarbohydrates: 19gProtein: 25gFat: 28gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 107mgSodium: 726mgPotassium: 543mgFiber: 2gSugar: 5gVitamin A: 1500IUVitamin C: 40mgCalcium: 40mgIron: 2mg

Notes

Allowing the chicken to marinate enhances flavor. Adjust spice levels to personal preference and use seasonal vegetables for custom flavors. Garnish with lime juice and Thai basil for brightness.

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