Quick Thai Red Chicken Curry Recipe
Quick Thai Red Chicken Curry Recipe. If you’re in the mood for a flavorful meal without spending hours in the kitchen, you’re in for a treat. This Thai-inspired dish combines tender chicken with a savory curry sauce that’s sure to satisfy your taste buds.
To whip up this crowd-pleaser, gather ingredients like chicken, curry paste, zucchini, bell pepper, carrot, and onion. And don’t forget the coconut milk, cornstarch, fish sauce, red pepper flakes, and cilantro for that authentic Thai flavor.
Not only is this recipe a breeze to make, but it’s also versatile. You can serve it with rice, noodles, or your favorite side dish. Plus, we’ll share some handy tips to make your cooking experience a breeze.
Whether you’re cooking for family, friends, or just craving some Thai goodness, this Quick Thai Red Chicken Curry won’t disappoint. Get ready for a delicious adventure in your kitchen!

Tips and Tricks
Preparing the Chicken
Cut the chicken breast into thin, even strips to ensure they cook quickly and evenly. Using a sharp knife and partially freezing the chicken can make slicing easier.
Maximizing Flavor
Toast the curry paste in the wok or skillet for about 30 seconds before adding the chicken. This will release its full aroma and enhance the dish’s overall flavor.
Perfect Vegetables
Slice vegetables uniformly to ensure they cook at the same rate. This helps maintain a good texture and prevents some pieces from being over or undercooked.
Thickening the Sauce
If you prefer a thicker sauce, add an extra teaspoon of cornstarch mixed with a tablespoon of water. Stir it into the simmering coconut milk mixture until it reaches your desired consistency.
Adjusting the Spice Level
Control the heat by adjusting the amount of red pepper flakes. Start with a small amount, taste, and gradually add more until you reach your preferred spice level.
Enhancing Freshness
Add the cilantro just before serving to retain its fresh flavor and vibrant color. This gives the dish a fresh, herbaceous note that complements the curry.
Serving Suggestions
Serve this Thai red curry over jasmine rice or rice noodles. The mild, slightly sweet rice pairs perfectly with the rich and spicy curry sauce.
Related Recipes
King Ranch Chicken Casserole
Slow Cooker Creamy Chicken And Black Beans
Bourbon Street Chicken
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Quick Thai Red Chicken Curry
Equipment
Ingredients
- 2 teaspoon olive oil
- 1 pound skinless, boneless chicken breast halves cut into thin strips
- 1 tablespoon Thai red curry paste
- 1 cup fresh zucchini sliced and chopped
- 1 red bell pepper seeded and sliced
- ½ cup carrots sliced
- 1 onion quartered then halved
- 1 tablespoon cornstarch
- 1 can (14 ounce) light coconut milk
- fish sauce to taste
- red pepper flakes to taste
- 2 tablespoon fresh cilantro chopped
Instructions
- Place the wok or large skillet on the stove and turn on the heat to medium-high.
- Add the chicken pieces to the wok or skillet and cook them while stirring for about 3 minutes.
- Put in the curry paste, zucchini, bell pepper, carrot, and onion. Cook and stir for a few minutes.
- In a separate bowl, mix the cornstarch with the coconut milk until it's well combined. Then, add the fish sauce and red pepper flakes to this mixture.
- Pour the coconut milk mixture into the wok or skillet.
- Wait for it to come to a boil, then reduce the heat to medium and let it simmer for 1 minute.
- Just before serving, add the cilantro and give it a final stir.
Nutrition
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