This spicy red curry chicken dish is yet another curry dish that uses coconut milk. A few months ago, I shared a coconut curry chicken dish that uses tomatoes and coconut milk. This dish is different because it is spicy and uses red curry paste. Red curry pastes is typically used in Thai red curry dishes with coconut milk. In this dish, the chicken pieces are cut into bite sized pieces. Then, the chicken is simmered with shiitake mushrooms in a sauce of red curry, coconut milk and fish sauce. The result is a delicious chicken dish in a delicious and flavorful sauce. Enjoy!

Cooking Tips for Perfect Red Curry Chicken

To achieve the best flavor with your red curry chicken, consider marinating the chicken in a bit of the red curry paste before cooking. This helps to infuse the flavors right into the meat. If you prefer more depth in your dish, sauté some garlic and ginger in the pan before adding the chicken. This adds a fragrant base that pairs beautifully with the spices. When simmering, keep the heat at a medium to low level, allowing the chicken to cook through without becoming tough. Stir occasionally to prevent sticking and ensure an even cook. If you’re looking for a thicker sauce, let it simmer longer to reduce the liquid. Just keep an eye on it to avoid burning. Lastly, taste your sauce before serving and adjust the seasoning. A little extra fish sauce or a pinch of salt can elevate the dish significantly.

Serving Suggestions and Pairings

Red curry chicken is delicious on its own but pairs wonderfully with a variety of sides. Jasmine rice is a classic choice, as its subtle aroma complements the rich flavors of the curry. If you’re in the mood for something lighter, consider serving it with steamed vegetables like broccoli or bok choy. For a more adventurous side, try making coconut rice. Just cook your rice with coconut milk instead of water for a creamy twist. If you’re entertaining, serve the curry in a large bowl family-style, allowing guests to help themselves. Garnish with fresh cilantro and lime wedges for a bright finish. This dish can also be served with naan or flatbread for dipping, making it a hit at any gathering. Don’t forget to have some extra curry sauce on the side, as it’s always a crowd-pleaser.

Frequently Asked Questions

What can I use instead of fish sauce?

If you need a substitute for fish sauce, try soy sauce or tamari for a similar salty flavor. Just keep in mind that it won’t have the same depth, but it’s a good alternative.

How should I store leftovers?

Store any leftovers in an airtight container in the fridge for up to three days. You can also freeze the curry for up to two months, just make sure to let it cool completely before freezing.

Can I make this dish ahead of time?

Yes, you can prepare the curry ahead of time and store it in the fridge for a day before serving. Just reheat it gently on the stove and add a splash of water if it thickens too much.

What should I serve with red curry chicken?

Red curry chicken pairs great with steamed jasmine rice or coconut rice to soak up the delicious sauce. You can also serve it with a side of fresh veggies or a simple salad for a balanced meal.

What are common mistakes to avoid when making red curry chicken?

One common mistake is cooking the chicken on high heat, which can make it tough. Also, don’t skip tasting your sauce before serving; adjusting the seasoning can really elevate the flavors.

Red Curry Chicken

Liza A

Savory Red Curry Chicken combines tender chicken and earthy shiitake mushrooms in a creamy coconut sauce, bursting with vibrant flavors and just the right kick. It's an easy, comforting dish that will warm your heart and satisfy your taste buds.

No ratings yet

Print Recipe Pin Recipe

Prep Time 30

Cook Time 15

Total Time 45

Course Main Course

Cuisine Thai

Servings servings

Calories 400 kcal

Ingredients

2/3 cup unsweetened coconut milk
2 tsp Thai red curry paste
1 tbsp fish sauce
3 tbsp vegetable oil
1 ½ lbs skinless boneless chicken thighs or boneless chicken breasts, cut into 1/2-inch strips or chunks
Salt and pepper to taste
1/2 lbs shiitake mushrooms stemmed, caps quartered
1 tbsp very finely chopped fresh ginger
2 large cloves of garlic minced
1/2 cup water
Chopped toasted peanuts and cilantro leaves for garnish
Steamed rice and lime wedges for serving

Instructions

In a small bowl, stir the coconut milk, red curry paste, and fish sauce until well combined. Set aside.
Season the chicken with salt and pepper. Heat a large skillet over medium-high heat with 2 tbsp of oil. Add the chicken to the skillet in a single layer. Cook, turning once, until the chicken is browned, but not fully cooked (4-5 minutes). Transfer the chicken to a plate and set aside. Drain and wipe the skillet clean.
Return skillet to the heat and add the remaining 1 tbsp of oil. Add the shiitake mushrooms and stir fry over medium-high heat until lightly browned (about 5 minutes). Add the ginger and garlic and stir fry for 1 minute. Add back the chicken, red curry mixture and water and bring to a boil.
Reduce heat and simmer for 2 to 3 minutes until the chicken is cooked through. You may simmer for longer to reduce the sauce, if you prefer less sauce.
Transfer the chicken to a serving dish. Garnish with chopped peanuts, cilantro and lime wedges. Serve immediately.

Notes

Recipe Source: Food Network

Nutrition

Calories: 400kcalCarbohydrates: 10gProtein: 30gFat: 28gSaturated Fat: 10gCholesterol: 120mgSodium: 800mgFiber: 2gSugar: 2g

Keyword chicken, coconut milk, easy dinner, red curry, Thai cuisine

Tried this recipe?Let us know how it was!