Why not spice things up a bit with this Thai Red Chicken Curry. It’s a super easy dinner that’s done in 30 minutes flat! Great for busy week night dinners. Take a look!
This was my very first attempt ever at making a Thai style curry. I usually always stick to Indian style curries because I’ve been making them for years and they are delicious. Well, at least we think they. My absolute favourite curry is Chicken Tikka Masala. It’s on the blog and it’s worth making. Now that dish does require a bit more time but the end result shows, I promise. And if you’re looking for something with a bit of heat, check out the Spicy Chicken Curry. And there’s so much more like my Coconut Curry Chicken & Broccoli.
Anyway, I couldn’t believe how easy, fast and delicious it was. This was done in half an hour with no marinading time for the chicken. I am so used to marinading meats and chicken, so this was a quick surprise!
I ended up with a jar of red Thai curry paste recently and I was trying to think of how I would use it. Of course, the options are endless. I’ve been looking for a few days and have seen so many recipes on line and just couldn’t seem to settle on one in particular. So, in the end, I just came up with this super simple dish.
Off the topic completely, who’s ready for Christmas? Not me, that’s who isn’t ready. I do have to keep reminding myself that I don’t have small kids any more so it really isn’t such a panic, right? We always have a low key Christmas anyway and I love it that way. Sure I miss my family an ocean away, but there really is something special and comforting about our Christmas for four that we celebrate each year.
And while we’re on the topic of Christmas, tomorrow I’ve got something a little festive coming to the blog. Check back.
Now on to the chicken.
Notes about the curry
- The brand and amount of curry paste you use will result in a different level of heat for this dish. If you like it really hot, I would say add more paste than I suggest. If you like it a bit on the milder, maybe use a tablespoon less. I also used fresh chilies. But they really weren’t too hot at all but they just added a bit of freshness to the dish.
- Also, I added a little brown sugar to my dish because I found it a little salty. And just to point out,I didn’t add any additional salt to this dish. It was just what was in the paste. So, I tweaked it a bit with sugar and found it perfect. So, you can choose to omit the sugar if you don’t feel the dish needs it.
- You’ll see it here served with Basmati rice because I prefer that rice to Jasmine rice. Jasmine is more traditional and you could use that if you prefer. We also served it with Nann bread because it’s great for dipping.
Over all a super easy and flavourful dish.
Happy cooking friends! And oh, two weeks to Christmas!
Like what you see today? Don’t forget you can follow on Facebook for daily inspiration or over on Instagram where I sometimes do daily cooking videos for fun! I’m also on Pinterest which is a great place that you can save and share your favourite recipes. As well, if you haven’t yet, Subscribe to the newsletter. You’ll be notified whenever there’s a new recipe! You can do that at the top of the page.
Get the recipe!
Red Thai Chicken Curry
- 4 Chicken breasts cut into bite sized pieces
- 2 Tablespoons vegetable oil divided
- 1 Inch piece fresh ginger root peeled and grated
- 3 cloves Garlic crushed
- 2 Chilies de seeded and finely chopped (reserve about 1 tablespoon for garnish)
- 4 Tablespoons Thai red curry paste
- 1 cup coconut milk
- 1 Tablespoon brown sugar
- 2 Torpedo onions ends trimmed and roughly chopped
- 2 Spring onions finely chopped
- Small bunch fresh coriander roughly chopped
- Lime wedges to serve
- In a large skillet set over medium to high heat, add one tablespoon of the vegetable oil with the garlic and ginger. Stir for a minute.
- Add the torpedo onions and chilies. Cook stirring occasionally for about 2-3 minutes. Stir in the curry paste until fragrant, about one minute. Pour in the coconut milk and add the sugar and bring to a boil. Reduce heat to a medium heat and leave to simmer for about 5 minutes.
- In a separate pan set over high heat, add the remaining vegetable oil. Toss in the chicken and just brown for about 2-3 minutes.
- Add the chicken to the sauce. Stir well. Cover, reduce heat to low and leave for about 10 minutes or until chicken is fully cooked.
- Remove from heat and top with spring onion, fresh coriander and the reserved chilli.
- Serve over basmati rice with lime wedges on the side.
Leave a Reply