A simple and quick spicy Thai Red Coconut Curry with Chicken dish that is healthier and tastier than take-out.
When I am short on time, curry is one of the first things I think about making since it comes together in minutes but tastes like it has been cooking all day. The secret, of course, is in the curry paste. I am lucky to live in a large city with a substantial Thai population so I normally buy homemade curry pastes, but there are some pretty great supermarket options as well. And with a few simple tricks, you can elevate any store bought curry paste into a rich, creamy, delicious dinner that is as good as any take-out curry. Allit takes is adding some extra garlic, ginger, shallots, brown sugar, lime juice, and fish sauce.
This recipe is meant to serve as a base recipe, so plan on adding in your favorite veggies. You can also substitute in tofu or shrimp for the chicken.
Thai Red Coconut Curry with Chicken
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- 2 tsp. vegetable oil
- 2 tbsp. red curry paste (or more to taste)
- 2 U garlic cloves, minced
- 1 tbsp. ginger, minced
- 1 U shallot, diced
- 1 lb. boneless skinless chicken breast
- 1 cup canned lite coconut milk
- 1 tbsp. brown sugar (or Stevia to taste for low carb)
- 1 tbsp. lime juice
- 1 tsp. fish sauce (or soy sauce, adjust to taste)
Heat the vegetable oil over medium high heat. Add the curry paste, garlic, ginger, and shallot. Cook for 2-3 minutes until very fragrant.
Add the chicken and cook for 3-4 minutes until browned. Add the coconut milk and cook for 5 minutes until chicken is cooked through.
Add the brown sugar, lime juice, and fish sauce and stir. Add more sugar (sweet), lime juice (sour), or fish sauce (salty) if needed.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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