Thai Red Curry Chicken
Chicken and vegetables simmered in a spicy yet creamy red curry and coconut milk sauce. Made in one pan and ready in just 30 minutes.
Equipment
- 1 large frying pan
- 1 Instant Pot optional
Ingredients
- 1 tbsp coconut oil
- 1 yellow onion
- 1 large green pepper
- 2 large carrots
- 1 zucchini
- 4-5 chicken thighs
- 2 cloves garlic, finely chopped
- 1/2 inch piece of ginger, finely chopped
- 1 tbsp red curry paste
- 1/8 cup soy sauce
- 1/4 cup sweet chili sauce
- 1 can coconut milk (light or full fat will work)
- 1 bay leaf
- 1 tsp chopped basil
- 1 tsp lime juice
- Sriracha sauce (to taste)
- 2 cups rice
Instructions
- Cook the 2 cups of rice in the Instant Pot with 2 1/2 - 3 cups of water (depending upon type of rice you are using - Basmati needs 2 1/2). Press the Rice button and set aside.
- In a large pan, heat the coconut oil.
- Chop and dice up all the vegetables (peel & dice the onion and carrots, dice the zucchinis and pepper).
- Add the diced onion to the hot coconut oil. Saute until soft (about 8 minutes)
- Chop the chicken thighs into bite sized pieces. Add the chicken to the pan once the onions have softened.
- Once the chicken is mostly cooked, add the red curry paste. Saute for 2-3 minutes.
- Add the garlic and ginger and saute until fragrant (about 30-60 seconds)
- Add the chopped vegetables and cook until tender (about 8 minutes).
- Add the coconut milk, sweet chili sauce, bay leaf, soy sauce, sriracha, lime juice, and basil. Stir until combined.
- Let mixture simmer until the rice is fully cooked.
- Serve with the cooked rice and enjoy! Add additional sriracha sauce if you like more spice.
Notes
- If you don't want to chop fresh veggies, you can use a bag of frozen stir fry vegetables.
- Both full fat or light coconut milk will work for this recipe.