A simple easy chicken red curry dish made in less time than it takes to get takeout.

A simple easy chicken red curry dish made in less time than it takes to get takeout.
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

If I had to pick one type of food to live off of for the rest of my life, it would be Thai.

I can’t pick a favorite food to save my life (seriously, how can people actually narrow it down to one thing and answer that question?!) but I can easily say with confidence that as a “cuisine”, Thai is the winner.

The funny thing about that assertion is that up until last week, I’d never actually cooked anything Thai at home.

Curry pastes, fish sauce, bamboo shoots…not things I ever have on hand and honestly, they scared the heck out of me. It all seems so foreign and overwhelming.

But last week I’d had enough.

The closest Thai place is 25 minutes away from us so takeout is pretty much impossible unless eating cold pad thai is your thing and the ghetto produce store I go to all the time has an entire 2 aisles dedicated to Asian ingredients.

So after staring at the shelves for at least 10 minutes trying to make sense of it all, I realized there are way more intimidating things in life than cooking Thai food, grabbed the red curry paste and fish sauce, threw it in the cart and walked away pretending like I knew what I was going to do with them.

Fake it till you make it.

Quick red curry chicken

And guess what? All of that intimidation…totally unwarranted.

Thai really couldn’t be easier.

Bamboo shoots are lovely, lemongrass is great, but you don’t need any of that stuff to get a delicious curry at home.

Curry paste, coconut milk, a ton of veggies and you’re all set.

Is it the most traditional recipe? Probably not, but it beats cold take out.

Give me a week and the fish sauce is next to be tackled.

MORE CURRY RECIPES TO TRY:

Chicken Saag Curry
Winter Vegetable Curry
Coconut Red Curry Shrimp
Coconut Red Curry Shrimp

No ratings yet

Easy Chicken Red Curry

Servings: 4 servings
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
A simple easy chicken red curry dish made in less time than it takes to get takeout.

Ingredients 

  • 2 tablespoons red curry paste
  • 1 tablespoon extra virgin olive oil
  • 15 ounces canned coconut milk
  • 1 pound chicken breasts, cut into chunks
  • 1 tablespoon curry powder
  • salt & pepper
  • 4 bell peppers of different color, chopped
  • 1 leek, chopped
  • 1/2 cup grape tomatoes
  • 1/4 cup cilantro, chopped plus more for garnish
  • juice of 1 lime, divided

Instructions 

  • In a large skillet over medium high heat, saute olive oil and curry paste, pressing the paste into the oil for 1 minute.
  • While that sautes, combine chicken, curry powder, salt & pepper in a small bowl and toss to coat. Set aside.
  • Add half the coconut milk into the pan and whisk together until it’s incorporated with the curry paste. Then add remaining coconut milk and simmer for 3 minutes.
  • Add seasoned chicken and cook for about 5 minutes.
  • Add vegetables, cilantro and half of the lime juice to the pan, stir, cover and cook for about 5-7 more minutes until chicken is fully cooked.
  • Remove lid, squeeze remaining lime juice on top just before serving.
  • Serve over brown rice and garnish with additional cilantro.

Nutrition

Serving: 1SERVINGCalories: 486kcalCarbohydrates: 17gProtein: 39gFat: 31gSaturated Fat: 22gPolyunsaturated Fat: 7gCholesterol: 96mgSodium: 355mgFiber: 3gSugar: 4g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Dishes
Cuisine: Thai
TRIED THIS RECIPE?COMMENT + RATE BELOW!
Founder and Writer at Running to the Kitchen | About

Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.

You May Also Like:

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




45 Comments

    1. Coconut milk is pretty standard in a curry but I assume you could use almond milk or coconut milk from a carton with equal success. I haven’t tried though.

  1. Haha, I also tend to stand in front of certain ingredients at the grocery store over and over thinking what the heck I can do with them. “Fake until you make it” yep, one of my fave phrases. But I won’t be faking next time, I can just feel the confindence with which I will be grabbing that curry paste next time ;)

  2. oooo this is a very similar dish to what i’m going to make tomorrow night..this looks delicious and i love all the veggies you have in here!

  3. Thai food intimidates me. I have never actually tried anything with curry before….this looks so yummy and colorful.