Red Curry Chicken
Thai red curry paste + coconut milk make the sauce while chicken sears in one skillet. Bright, spicy, and dinner in under 15 minutes with zero fuss.
- Total time
- 15 min
- Servings
- 2
- Calories
- 410
- Protein
- 38g
Ingredients
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Open the appInstructions
Step 1
Heat oil in a large skillet over medium-high until it shimmers, about 1 minute.
Step 2
Add chicken and cook, stirring, until opaque on the outside, about 3 minutes. Don't worry about it being fully cooked.
Step 3
Stir in red curry paste until it coats the chicken, then pour in coconut milk and stir to break up any clumps.
Step 4
Add bell pepper, fish sauce, and lime juice. Simmer until chicken is cooked through and peppers are tender-crisp, 5 minutes.
Step 5
Taste and adjust seasoning with more salt, lime, or fish sauce as needed.
Step 6
Stir in fresh basil or cilantro. Serve over jasmine rice or with rice noodles.
Tools you’ll need
- 12-inch skillet or large sauté pan
- wooden spoon or silicone spatula
- measuring spoons
- cutting board and knife
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