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Homemade Red Chicken Curry photo

Red Chicken Curry

This Red Chicken Curry is bursting with flavor! A creamy coconut base meets tender chicken and aromatic spices for a delicious meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Southeast Asian
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons cooking oil neutral oil or coconut oil
  • 1 lb chicken tenders or cubed boneless skinless chicken breasts
  • 1.5 tablespoons red curry paste good quality for best flavor
  • 1 cup water adjust for desired thickness
  • 0.5 cup coconut cream or 3/4 cup coconut milk for a lighter option
  • 0.75 tablespoons fish sauce adds depth and umami
  • 1 teaspoon sugar brown sugar for flavor balance
  • 1 teaspoon lime juice fresh lime juice
  • 2 oz red bell pepper seeded and cut into strips
  • 1 tablespoon cilantro chopped, for garnish

Equipment

  • Large skillet or wok
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Chopping board and knife

Method
 

  1. In a large skillet or wok, heat the 2 tablespoons of cooking oil over medium-high heat. Allow it to warm up, ensuring it’s hot enough to sauté the chicken.
  2. Add the 1 lb of chicken tenders to the skillet. Cook for about 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through.
  3. Stir in the 1 1/2 tablespoons of red curry paste. Cook for an additional 1-2 minutes, allowing the paste to infuse the chicken with its aromatic flavors.
  4. Pour in the 1 cup of water and the 1/2 cup of coconut cream. Stir well to combine everything and bring it to a gentle simmer.
  5. Add the 3/4 tablespoon of fish sauce, 1 teaspoon of sugar, and 1 teaspoon of lime juice. Mix thoroughly to ensure all the flavors meld together.
  6. Add the 2 oz of red bell pepper strips to the curry. Let it simmer for another 5 minutes, or until the bell pepper is tender but still slightly crisp.
  7. Once cooked, remove from heat and sprinkle the 1 tablespoon of chopped cilantro on top. Serve your Red Chicken Curry hot, with optional lime wedges on the side.

Notes

  • For an extra kick, add some sliced chili peppers or cayenne pepper when cooking the chicken.
  • If you prefer a thicker curry, let it simmer uncovered for a few more minutes.
  • Pair your curry with jasmine rice or naan to soak up the sauce.
  • Feel free to substitute chicken with shrimp, tofu, or vegetables for a different protein.