Red Curry Chicken
A vibrant Thai dish featuring chicken simmered in a creamy red curry sauce, perfect for any occasion.
Equipment
- Wok or Large Skillet
- Mixing Bowl
- Knife
Ingredients
- 1 lb. boneless skinless chicken breast or thighs thinly sliced
- 2 Tbsp. water
- 2 tsp. cornstarch
- 1 tsp. neutral oil
- 1 tsp. oyster sauce
- 2 Tbsp. neutral oil
- 2 cloves garlic minced
- 2 slices ginger minced
- 4 oz. Thai red curry paste
- 2 tsp. brown sugar (or palm sugar)
- 1 small onion cut into small wedges
- 4 oz. green beans trimmed and cut in half
- 5 oz. bamboo shoots drained
- 1 Tbsp. fish sauce
- 13.5 oz. coconut milk
- 1/2 cup Thai basil leaves
- Cilantro for garnish (optional)
Instructions
- In a bowl, combine the sliced chicken with water, cornstarch, neutral oil, and oyster sauce. Mix well and let marinate for 15 minutes.
- Heat a wok or large skillet over high heat. Add 1 tablespoon of neutral oil and swirl to coat the pan.
- Add the marinated chicken and stir-fry for 5-7 minutes until golden brown and mostly cooked. Remove chicken from the pan and set aside.
- Add the remaining tablespoon of neutral oil to the same pan, followed by minced garlic and ginger. Stir-fry for about 1 minute until fragrant.
- Stir in the Thai red curry paste and cook for 1 minute to release the flavors.
- Add brown sugar, onion, red bell pepper, green beans, and bamboo shoots. Stir-fry for 2 minutes until vegetables soften slightly.
- Reduce heat to medium and pour in the coconut milk. Stir gently and bring to a gentle simmer.
- Add the chicken back to the wok and simmer for an additional minute to absorb flavors.
- Stir in fresh Thai basil leaves and serve hot, garnished with cilantro if desired.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently before serving.