Thai Red Curry Chicken

Step 1

Pat the chicken breast dry with paper towels, then place it on a cutting board and slice it lengthwise into two thin horizontal slabs so it cooks quickly.

Step 2

Cut each chicken slab across the grain into 1-inch-wide strips, so each piece is roughly the size of your thumb—this prevents tough, chewy meat.

Step 3

Place the bell pepper stem-side down on a cutting board and slice straight down through it lengthwise into 2-inch-wide strips, then flip each strip and slice out the white core.

Step 4

Cut each pepper strip crosswise into 1-inch chunks, so they are roughly the same size as the chicken pieces and will cook at the same speed.

Step 5

Pour 1 tablespoon of olive oil into a large skillet and set it over medium-high heat for 90 seconds until the oil shimmers and slides quickly when you tilt the pan.

Step 6

Add the chicken strips to the hot skillet in a single layer and let them sit without stirring for 2 minutes until the bottom side turns opaque and golden, then stir and cook 1 more minute.

Step 7

Pour in 3 tablespoons of red curry paste and stir it into the chicken for 30 seconds until it becomes fragrant and coats every piece.

Step 8

Open the can of coconut milk, pour the entire contents into the skillet, and stir gently until the paste dissolves and the chicken is submerged.

Step 9

Add the pepper chunks to the skillet and reduce the heat to medium-low so the curry simmers gently with occasional small bubbles breaking the surface.

Step 10

Simmer uncovered for 8–10 minutes, stirring once every 2 minutes, until the chicken is opaque throughout and the peppers are tender when pierced with a fork.

Step 11

Stir in 1 tablespoon of fish sauce until it dissolves completely—it will smell pungent but adds savory depth to the sauce.

Step 12

Cut the lime in half and squeeze the juice from both halves into the skillet, then stir to combine.

Step 13

Ladle the curry and sauce into bowls and scatter the chopped fresh basil or cilantro over the top.