Thai Red Curry with Chicken

Sharing a favorite my mom would make for me growing up and when I go home to visit. This Thai red curry with chicken is SUPER easy to make–only takes 25 minutes from start to finish! Pair with Jasmine rice and I guarantee you’ll be going back for seconds–so delicious! A word of caution–the curry paste referred below packs a little heat. For me, the spicier, the better, but I know some may not prefer it as much.

Two key ingredients that make this dish taste so good is a good quality red curry paste (of course), and kaffir lime leaves. I use Maesri Thai Red Curry Paste. My mom has always used this brand when making Thai curries and honestly, no other brand of Thai curry pastes can compare. FInd a can of this goodie at an Asian market. Kaffir limes and its leaves are used in a lot of Southeast Asian cuisine, particularly Thai cuisine. The kaffir lime leaves specifically are used to add a bright citrus zing to Thai curries and stir fries and it is absolutely delicious. Though it isn’t necessary for this dish, it definitely adds a lot of flavor and a lovely aroma. Locating a grocer that has these special leaves may be a little tricky, but your best bet will be in the produce or frozen section of an Asian market. If you do add the leaves to the curry, remove the vein or rib (the middle thick part) of the leaf. To store leftover leaves, place in a sealed plastic bag in the freezer, they’ll keep for months!

Tip for cutting chicken: Before slicing, place chicken breast in freezer for 30 minutes. Remove chicken from freezer and cut into ¼ inch diagonal slices. A slight freeze allows you to have more control of the chicken and cleaner slices.

Total Time: 25 minutes Servings: 3-4

You Need

  • 1 lb boneless + skinless chicken breast, thinly sliced
  • 1 ½ tablespoon avocado oil or ghee
  • 1 tablespoon ginger, finely chopped
  • 1 ½ tablespoon garlic, finely chopped
  • 1 can Maesri Red Curry Paste or 5 tablespoons red curry paste
  • 1 tablespoon brown sugar
  • ¾ cup chicken broth, I use Bonafide Provisions
  • 2 kaffir lime leaves, rib removed, thinly sliced
  • 1-14 ounce can full-fat coconut milk, I use Aroy-D
  • 1 teaspoon fish sauce

Toppings - optional

  • Chopped cilantro

Do it

  1. In a skillet or dutch oven over medium high heat, add avocado oil and saute ginger and garlic until fragrant, about 2-3 minutes.
  2. Add red curry paste and brown sugar and cook for 1 minute. Mix well with garlic + ginger mixture.
  3. Add chicken, chicken broth and coconut milk. Stir well and bring to a low rolling boil.
  4. Once the mixture comes to a boil, lower the heat and cook until liquid slightly reduces, 8-10 minutes.
  5. Add fish sauce and stir. Add kaffir leaves and cook for 2 minutes.
  6. Serve with Jasmine rice and top with chopped cilantro.