Thai Red Chicken Curry Recipe | How to make Chicken Thai Curry

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories while maintaining creaminess.

red curry paste

🥗Healthier: homemade curry paste

💰Cheaper: store-bought curry powder

Homemade paste can be healthier with fresh ingredients.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce is a common substitute for those avoiding fish.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based option, while thighs are more affordable.

Heat vegetable oil in a large pot over medium heat until shimmering.

Add sliced onion, finely chopped garlic, and ginger; sauté until fragrant, about 2-3 minutes.

Stir in Thai red curry paste and cook for another 2 minutes to release flavors.

Add chicken pieces and cook until no longer pink, about 5-7 minutes.

Pour in coconut milk and stir to combine.

Add yellow, green, and red bell peppers; simmer for 10-15 minutes until vegetables are tender.

Stir in fish sauce, brown sugar, and salt; adjust seasoning to taste.

Add chopped coriander leaves; cook for an additional 2-3 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens