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- 1 lb chicken breast - 1 tablespoon red curry paste - 1 can (14 oz) coconut milk - 1 cup bell peppers (mixed colors) - 1 cup snap peas - 1 tablespoon fish sauce - Fresh basil leaves - Lime wedges - 2 tablespoons vegetable oil - 2 cloves garlic - 1 tablespoon fresh ginger Gathering the right ingredients makes cooking easier and more fun. You need 1 pound of chicken breast. Slice it thin. This helps it cook fast. You also need 1 tablespoon of red curry paste. This gives the dish its bold flavor. One can of coconut milk adds creaminess. For a colorful touch, use 1 cup of sliced bell peppers. Mix different colors for a vibrant look. Add 1 cup of snap peas for crunch. Optional items can enhance your dish. A tablespoon of fish sauce adds depth. Fresh basil leaves brighten the flavors. Lime wedges give a fresh kick when served. You will also need some cooking essentials. Use 2 tablespoons of vegetable oil to cook. Garlic and ginger add amazing aroma. You will need 2 cloves of garlic and 1 tablespoon of grated ginger. With these ingredients, you’re ready to cook a delicious Minute Thai Red Curry Chicken! {{ingredient_image_1}} - Heat the oil: In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium heat. This oil will help cook the chicken evenly. - Cook the chicken: Add 1 pound of thinly sliced chicken breast to the skillet. Stir occasionally for about 5 minutes. You want the chicken to turn golden and cook through. - Add aromatics: Stir in 2 minced garlic cloves and 1 tablespoon of grated fresh ginger. Cook this mixture for another minute until it smells great. - Incorporate curry paste: Next, add 1 tablespoon of red curry paste to the skillet. Mix it well with the chicken, garlic, and ginger until everything is coated. - Pour in coconut milk: Slowly pour in a 14-ounce can of coconut milk. Stir to combine and let it simmer for about 2 minutes. This will help the flavors blend nicely. - Toss in vegetables: Add 1 cup of sliced bell peppers and 1 cup of snap peas. Cook for an additional 3-4 minutes. You want the veggies to be tender but still crisp. - Season the dish: Stir in 2 tablespoons of soy sauce and 1 tablespoon of fish sauce if you like. Taste it and adjust if needed. - Garnish and serve: Remove from heat. Garnish with fresh basil leaves. Serve hot with lime wedges on the side for extra flavor. How to cook chicken perfectly To cook chicken well, always slice it thin. This helps it cook fast and evenly. Heat the oil in your skillet before adding the chicken. Cook the chicken for about five minutes. Look for a nice golden color. Stir it often to avoid burning. Adjusting spice levels If you like heat, add more red curry paste. Start with one tablespoon and taste. You can always add more, but you can’t take it out. For less spice, use less curry paste. You can also add a bit of sugar to balance the heat. Garnishing for the best visuals Garnishing makes your dish pop! Use fresh basil leaves on top for color and flavor. Lime wedges add a nice touch too. Place them on the side for a fresh squeeze. Serving suggestions with sides Serve your curry with fluffy rice. Jasmine rice pairs well with the flavors. You can also add a simple salad. This adds crunch and freshness to balance the dish. Homemade red curry paste variant You can make your own red curry paste. Blend dried red chilies, garlic, ginger, and spices. This way, you control the flavors. It’s fresh and fun to make! Using fresh vs. dried herbs Fresh herbs add brighter flavors. Use fresh basil if you can. Dried herbs work too, but use less. They are more potent. Always taste as you go to find what you like best. Pro Tips Use Fresh Ingredients: Fresh vegetables and herbs will enhance the flavors of your curry, making it more vibrant and aromatic. Adjust the Heat: If you prefer a spicier dish, feel free to add more red curry paste or some fresh chili peppers to the mix. Serve with Rice: Pair your Thai red curry with jasmine rice or coconut rice for a complete meal that soaks up the delicious sauce. Leftover Storage: Store any leftovers in an airtight container in the fridge for up to 3 days, and reheat gently on the stove to preserve the texture. {{image_2}} You can change the protein in this dish. Try shrimp instead of chicken. Cook the shrimp for about 3 minutes. It cooks faster than chicken. For a vegetarian or vegan dish, use tofu or chickpeas. Tofu adds protein and texture. Chickpeas bring a nice nutty flavor. Feel free to mix in other veggies. Carrots, zucchini, or broccoli all work well. Just cut them into small pieces. Adjust cooking times for harder veggies. Cook them a minute or two longer to soften. This way, they stay crisp but get tender. Want to kick up the flavor? Add more spices like cumin or coriander. These spices add warmth and depth. You can also try sauces like sriracha or hoisin. These give an extra layer of taste. Don’t be afraid to experiment and find your favorite mix! To reheat your Minute Thai Red Curry Chicken, you have a few options. The best method is using the stove. Place the curry in a pan over low to medium heat. Stir often until it's hot all the way through. You can also use the microwave. Place the curry in a microwave-safe bowl. Heat it in short bursts, stirring in between. This keeps the flavors rich and the chicken tender. To maintain flavor and texture, add a splash of coconut milk or water. This helps prevent the curry from drying out. You can freeze Minute Thai Red Curry Chicken for later. First, let it cool completely. Then, transfer it to airtight containers or freezer bags. Remove as much air as you can before sealing. For best quality, use it within three months. When you’re ready to eat, thaw the curry in the fridge overnight. Reheat it on the stove or in the microwave, as mentioned earlier. This curry pairs wonderfully with rice. Jasmine rice or basmati rice are great choices. The fluffy grains soak up the rich sauce well. You can also serve it with quinoa for a nutty flavor. For side dishes, try steamed broccoli or a fresh cucumber salad. These add a nice crunch and balance the dish. Enjoy your meal! It takes about 20 minutes to make Minute Thai Red Curry Chicken. You will spend 10 minutes prepping the ingredients and 10 minutes cooking. This quick time makes it easy to enjoy a tasty meal on busy nights. Yes, you can make this dish ahead of time. Just cook it fully and let it cool. Store it in airtight containers in the fridge. It will stay fresh for about 3 days. When you are ready to eat, reheat it in a pan or microwave. The flavors will still be great! If you need a substitute for coconut milk, you can use almond milk or soy milk. For a creamier option, try heavy cream or half-and-half. Keep in mind that these options may change the flavor slightly. Adjust the seasoning to match your taste. In this blog post, I detailed how to make a delicious Minute Thai Red Curry Chicken. We covered the key ingredients, cooking steps, and great tips for success. You learned about variations like using shrimp or veggies and how to store leftovers properly. Cooking can be fun and creative. Don’t hesitate to add your favorite flavors. With simple steps, you can create a tasty dish that impresses. Enjoy your cooking adventure!

Minute Thai Red Curry Chicken

A quick and flavorful Thai red curry dish featuring chicken and fresh vegetables.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine Thai
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 lb chicken breast, thinly sliced
  • 1 tablespoon red curry paste
  • 1 can (14 oz) coconut milk
  • 1 cup bell peppers (mixed colors), sliced
  • 1 cup snap peas
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons soy sauce
  • 1 tablespoon fish sauce (optional)
  • 1 tablespoon vegetable oil
  • to taste fresh basil leaves for garnish
  • to taste lime wedges for serving

Instructions
 

  • In a large skillet or wok, heat the vegetable oil over medium heat.
  • Add the sliced chicken breast to the skillet and cook for about 5 minutes, stirring occasionally, until it's browned and cooked through.
  • Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
  • Add the red curry paste to the skillet, mixing it with the chicken, garlic, and ginger until everything is evenly coated.
  • Slowly pour in the coconut milk, stirring to combine. Allow the mixture to simmer for about 2 minutes to let the flavors meld.
  • Add the bell peppers and snap peas, cooking for an additional 3-4 minutes, just until the vegetables are tender but still crisp.
  • Stir in the soy sauce and fish sauce (if using) to enhance the flavor, adjusting to taste.
  • Remove from heat, garnish with fresh basil leaves, and serve the curry hot with lime wedges on the side for a burst of freshness.

Notes

Serve with lime wedges for added freshness.
Keyword chicken, curry, quick meal, Thai