Description
Finally, a weeknight-easy Red Curry Chicken that delivers everything you love about your favorite Thai takeout: juicy chicken and just-crisp bell peppers in a bold coconut sauce that’s creamy without being heavy.
Boneless chicken thighs nestle right into a quick sauce built from store-bought red curry paste amped up with fresh aromatics (garlic! ginger! shallot!) and two cans of coconut milk. A gentle poach means it practically cooks itself – completely hands-free and just as good as delivery!
Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs
- kosher salt and ground white pepper, to season
- 2 tablespoons neutral vegetable oil of choice
- 1 shallot, finely diced
- 8 cloves garlic, finely chopped or grated
- 2 tablespoons grated fresh ginger
- 4-ounce can good-quality red curry paste (see Recipe Notes)
- two 14-ounce cans good-quality full-fat coconut milk (see Recipe Notes)
- optional: 1-2 tablespoons fish sauce (or substitute 1-2 teaspoons chicken base)
- 2 bell peppers, deseeded and thinly sliced
- optional: 6 ounces baby spinach (or substitute 4 big handfuls chopped greens of choice)
- 1-2 limes, juiced
Instructions
Method Overview:
Season chicken thighs well. Sauté shallot, garlic, and ginger in oil until softened, then stir in red curry paste and brown. Add coconut milk and fish sauce, bring to a simmer. Nestle in chicken and poach gently (covered) until cooked through. Remove chicken, add bell pepper and spinach to sauce, and simmer until tender. Adjust with lime juice and extra fish sauce to taste. Serve over rice with green onions and cilantro.
Step-by-Step Method:
- Season the chicken thighs: Place the chicken thighs on a large plate. Season each side liberally with kosher salt and ground white pepper – a good rule of thumb is 1 teaspoon kosher salt per pound of meat. Set aside while you get started on the red curry.
- Cook the aromatics: Add the oil to a large skillet with a tight-fitting lid over medium heat. Once hot and shimmering, add the shallot, garlic, and ginger. Season with a pinch of salt and stir to combine. Cook 3-4 minutes, until fragrant and slightly softened. Stir in the curry paste and cook 2-3 minutes longer, until deeply browned and fragrant.
- Build the coconut red curry and poach the chicken: Stir in the coconut milk and fish sauce (if using). Bring to a simmer. Nestle the seasoned chicken thighs in the coconut curry sauce. Adjust the heat to maintain a gentle simmer. Cover and cook for 20-25 minutes, until the chicken thighs are cooked through.
- Slice the chicken and finish the red curry: Transfer the chicken to a plate or cutting board and set aside. Stir the bell pepper and spinach (if using) into the coconut curry sauce. Increase heat to maintain a lively simmer. Partially cover the skillet and cook 3-4 minutes, until the peppers are tender and the greens are wilted. Taste and adjust seasoning as needed – I like to add enough lime juice to brighten all the flavors and an extra splash of fish sauce for saltiness and rich umami. Meanwhile, slice the curry-poached chicken thighs into thin strips for serving.
- Serve immediately: Nestle the sliced chicken over rice or your grain of choice, then spoon the red curry sauce and veggies over top. Finish with thinly sliced green onions and finely chopped cilantro as desired. Enjoy!
Notes
Jess’ Tips and Tricks:
- Swapping chicken breasts for thighs: I love the natural richness and forgiving juiciness of dark meat, but this recipe also works well with chicken breasts if you prefer. I suggest fully butterflying each breast to create thinner pieces with uniform thickness and reducing poaching time to 15-20 minutes, just until the meat is cooked through.
- “Good-quality” red curry paste: Not all curry pastes are created equally! In my opinion, the curry paste sold at most conventional grocers lacks the layered complexity of really good Thai curry. I’m obsessed with Maesri curry paste – it’s flavorful, has perfect lingering heat without overwhelming, and shellfish-free. You can find it at most Asian grocery stores or order it online.
- “Good-quality” coconut milk: Similarly, using good-quality coconut milk makes a big difference in creating a perfectly creamy red curry sauce. If you give the can a good shake, you should be able to hear and feel liquid moving around inside – if it feels like a solid block, it’s likely overly separated, which can lead to a grainy or greasy curry. At conventional grocery stores, I’ve had good success with the Native Forest brand. If I’m at an Asian grocery store, I always look for Chaokoh (the brown cans) – you can also order it online.
- Prefer an extra-creamy coconut red curry? Easy – you have 3 great options: 1) swap one of the cans of coconut milk for coconut cream; 2) finish with a longer simmer in Step 4, until thickened as desired; and/or 3) thicken with a quick cornstarch slurry – whisk 1-2 teaspoons cornstarch with 2-3 tablespoons cold water, stir into the coconut red curry sauce at the end of Step 4, then simmer until thickened.
Storage and Reheating:
- Transfer cooled poached chicken and coconut red curry sauce to an airtight container. Store in the refrigerator for 3-4 days. Reheat in the microwave or on the stovetop until warmed through, adding a splash of water or chicken stock as needed to help loosen the coconut curry sauce.