Thai Red Curry with Chicken (in 30 minutes!)

This Thai Red Curry with Chicken makes a delicious dinner idea in the spring, when it’s still a bit chilly, prompting the desire for something warm and hearty.

It comes together in under 30 minutes and is packed with carrots and potatoes, eliminating the need for rice (and the time it takes to cook rice!).

For a meatless option, try my Vegan Thai Red Curry recipe.

Ingredients:

• Coconut Oil: Or any other non-flavored oil for sauting the onions. This will allow them to sweeten up and mellow in flavor.
• Yellow Onions: Sliced into half moons, you can also use white onions or shallots for a sweeter flavor if you prefer.
• Ginger: Fresh ginger is best. Don’t use anything pre-grated, powdered, or in a tube. It won’t have the same taste. Have extra ginger? Put it to good use in my Carrot Ginger Soup, another delicious spring recipe!
• Garlic: Same with the garlic. Fresh is best! Avoid anything pre-peeled or crushed for the best flavor.
• Thai Red Curry Paste: I prefer the flavor of Red Curry paste, but this recipe is interchangeable with yellow or green curry paste, too.
• Thai Coconut Milk: Look for full-fat Thai coconut milk in a can; nothing labeled “light coconut milk.” The full-fat will give you the best texture. It’s also what I use in my Coconut Cream Pie Recipe for the best texture, too!
• Coconut Cream: Usually sold right next to the coconut milk, in a smaller can or carton. I like to add just a bit to the curry to give it a thick, luxurious texture. But you can leave it out if you prefer a thinner consistency.
• Carrots: Slice the carrots into bite-sized half moons. If the carrots are large, you may consider cutting them again into quarter moons, since they will cook quicker that way. Or use red bell peppers, which would cook even quicker.
• Potatoes: Use a waxy variety, such as Red New Potatoes or Yukon Gold. Waxy potatoes will hold their shape once cooked. Unlike a starchy Russet potato, which will crumble and fall apart. Save the Russets for any recipe that calls for mashed potatoes, like my Hachis Parmentier.
• Chicken Tenderloins: You really can use any cut of chicken you like. I prefer the chicken tenders because they are easy to cut and cook more quickly.
• Fresh Lime: In traditional southeast asian curries Kaffir Lime Leaves would be used, but it can be hard to find those outside of Asia or Asian markets. Instead, you can use fresh lime zest and juice to provide that fresh citrus flavor.
• Brown Sugar: Adds sweetness to the curry. Traditional Thai Cooking is a balance of four flavors. They include: acid (lime), sweetness (sugar), heat (chilies), and saltiness (umami). I’ve given you the quantities I like best, but it’s yours to experiment with, add more sweetness, or heat as you desire!
• Red Pepper Flakes: If you can find Thai Red Chilies, by all means, use those, but I have a hard time getting those here in my small town in France. So I substitute with red pepper flakes, which gives this dish a nice kick!
• Thai Fish Sauce: This is what adds that salty “Umami” flavor to the curry; it’s typically sold right next to the Soy Sauce in major supermarkets. If you can’t find it, you can leave it out and just balance the saltiness with salt.
• Raw Cashews: The cashews add a lovely buttery crunch on top of the curry as a garnish. You can also substitute with raw peanuts if you prefer.
• Fresh Cilantro: Adds a delicious herbiness to the curry that balances out the heat. If you are not a fan of cilantro, you can swap it out for Thai basil or regular basil.

Step#1: Sauté the onions

• Sauté the onions in the coconut oil over medium heat until soft and fragrant. Then add the garlic and ginger. Cook for 1-2 minutes until fragrant.
• Then add the curry paste. I use 2 tablespoons of curry paste because I prefer flavor over heat at this stage. This also allows you to control the heat a bit better and add more heat later in the preparation with the red pepper flakes.
• Stir the curry paste with the onions, garlic, and ginger to “wake up” the curry paste and bring out its best flavor.

Step#2: Add the Coconut Milk

• Add the coconut milk and coconut cream. The coconut cream is optional, but I love the thicker, more luxurious texture it adds.
• Cook the carrots and potatoes in the coconut-curry mixture until soft and tender.
• Meanwhile, you can prep the chicken.

Step#3: Cooking the Chicken

• Cut the chicken into bite-sized pieces, then drop it into the curry mixture until cooked through.
• Depending on the size of the chicken pieces and the heat, which should be medium-high, this should take 10-15 minutes.
• Once the chicken is cooked through, it’s time to adjust the seasonings, add the fish sauce, brown sugar, lime juice, and red pepper flakes as directed in the recipe card below.
• Feel free to adjust the flavor to your desired taste. More lime juice, more sugar, or heat, etc.

Step#4: Garnish and Serve

• Ladle the curry into bowls, then top with a squeeze of lime juice, chopped cashews, a sprinkle of red pepper flakes, and a cilantro sprig.
• You can serve with white or brown rice if desired, but I find the carrots and potatoes provide enough carbohydrates to make it a filling meal as is.