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–+ servings
Thai Chicken curry with sauteed onions on a bed of white rice.
5 from 1 vote

Thai Red Chicken Curry

This Thai Red Chicken Curry is so easy and so tasty you will want to make it again and again!
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Asian
Keyword: red chicken curry, thai chicken curry, thai red chicken curry
Servings: 4
Calories: 310kcal
Author: Laura Ascher

Equipment

Ingredients

  • 1 ½ pounds boneless skinless chicken breasts (thinly sliced for faster cooking)
  • 1 teaspoon sea salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 red or yellow bell pepper thinly sliced
  • 1 yellow onion thinly sliced
  • 2 cloves garlic minced
  • ½ teaspoon fresh ginger grated
  • 2 tablespoons red curry paste adjust for spice preference
  • 1 can full-fat coconut milk 14 oz
  • Cooked white rice for serving
  • Fresh cilantro for garnish (optional)

Instructions

  • Preheat oven to 375°F
  • Season the chicken generously with salt and pepper. Heat the olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Sear the chicken breasts on both sides until golden brown, about 2-3 minutes per side. Remove the chicken from the pan and set aside.
  • Add the sliced bell pepper, onion, and garlic to the hot pan. Reduce the heat to medium-low and sauté for 5-7 minutes or until the vegetables begin to soften. Stir in the grated ginger and cook for an additional 30 seconds.
  • Add the red curry paste and stir to coat the vegetables. Briefly cook for another minute.
  • Slowly whisk in the coconut milk, a little at a time, ensuring each addition is fully incorporated before adding more. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the skillet.
  • Nestle the seared chicken breasts back into the skillet, ensuring they are coated in the creamy curry sauce. Transfer the entire pan (or carefully transfer the mixture to an oven-safe baking dish) to your preheated oven. Bake for 15-20 minutes or until the chicken reaches an internal temperature of 165°F (74°C)
  • Serve over fluffy white rice and garnish with fresh cilantro, if desired.

Notes

  • For a spicier curry, add a pinch of red pepper flakes.
  • Serve with a side of steamed broccoli or brown rice to stretch this meal even further.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.