Red Curry Chicken Stir Fry is a delicious and vibrant dish that perfectly blends the rich flavors of Thai cuisine with the quick preparation of a stir fry. This recipe is ideal for busy weeknights when you want a healthy yet comforting meal that your family will love. With its aromatic spices, colorful vegetables, and protein-packed chicken, this dish delivers a flavorful punch in every bite. Did you know that red curry paste is made from a blend of red chilies, garlic, lemongrass, and other spices? It’s what gives this dish its distinct spicy and savory flavor!
| Yields | Prep Time | Cook Time | Total Time | Calories (per serving) |
|---|---|---|---|---|
| 4 servings | 15 minutes | 20 minutes | 35 minutes | 350 calories |
Ingredients for Red Curry Chicken Stir Fry
- 1 lb chicken breast, sliced
- 2 tbsp red curry paste
- 1 cup coconut milk
- 2 bell peppers, sliced (red and yellow for color)
- 1 cup broccoli florets
- 1 cup snap peas
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 2 tbsp vegetable oil
- 1 tbsp soy sauce
- 1 tsp sugar
- Fresh basil and cilantro for garnish
- Cooked rice or noodles, for serving
Instructions for Preparing Red Curry Chicken Stir Fry
Step 1: Start by preparing all your ingredients. Slice the chicken breast into thin strips, and chop the bell peppers and broccoli into bite-sized pieces. Mince the garlic and grate the ginger to have everything ready for a quick cooking process.
Step 2: Heat the vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the minced garlic and grated ginger. Sauté for about 30 seconds until fragrant, making sure not to burn them.
Step 3: Add the sliced chicken to the pan and cook for about 5-7 minutes until it is golden brown and cooked through. Stir frequently to ensure even cooking.
Step 4: Once the chicken is cooked, add the red curry paste and stir to coat the chicken evenly. This is where the magic happens, as the paste starts to infuse the chicken with its spicy flavors.
Step 5: Pour in the coconut milk, soy sauce, and sugar. Stir well to combine all the ingredients. Allow the mixture to simmer for about 5 minutes, letting the flavors meld together.
Step 6: Add the sliced bell peppers, broccoli, and snap peas to the skillet. Stir-fry for an additional 3-5 minutes until the vegetables are tender but still crisp. This ensures that you retain their vibrant colors and nutrients.
Step 7: Taste the stir fry and adjust seasoning if necessary. You can add a bit more soy sauce or sugar if you prefer a sweeter or saltier taste.
Step 8: Serve the Red Curry Chicken Stir Fry immediately over cooked rice or noodles, garnished with fresh basil and cilantro for an aromatic finish.
Nutrition Facts
| Nutrient | Amount (per serving) |
|---|---|
| Calories | 350 |
| Protein | 30g |
| Carbohydrates | 20g |
| Fat | 18g |
| Sugar | 5g |
| Sodium | 600mg |
For a more visual guide, check out this video: Chicken Red Curry Stir-Fry Recipe ผัดเผ็ดไก่ – Hot Thai Kitchen!
Tips and Variations
- Protein Swaps: Feel free to substitute chicken with shrimp, tofu, or beef for different variations of this dish.
- Vegetable Additions: Customize your stir fry with other vegetables such as carrots, zucchini, or bok choy. The more colorful, the better!
- Spice Levels: Adjust the amount of red curry paste to suit your spice preference. For a milder option, use less paste or opt for a milder curry.
- Make-Ahead: This dish is great for meal prep! You can chop your vegetables and marinate the chicken in advance.
- Storage: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stovetop.
Kitchen Equipment Needed
- Large skillet or wok
- Chopping board and knife
- Measuring spoons and cups
- Spatula or wooden spoon
- Grater for ginger
Food Pairings: Serve this Red Curry Chicken Stir Fry with jasmine rice, steamed rice, or even noodles. A light cucumber salad or a refreshing Thai iced tea can complement the meal beautifully.
In the world of Thai cuisine, this Red Curry Chicken Stir Fry stands out as a vibrant, family-friendly recipe that combines aromatic spices and fresh vegetables into a quick dinner recipe. The savory sauce made from coconut milk and red curry provides a rich layer of flavor that’s perfect for those busy weeknights when you still want something that feels special.
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Frequently Asked Questions
Q: What is the difference between red and Thai curry?
A: The main difference lies in the ingredients used to make the curry paste. Red curry is typically made from red chilies, garlic, ginger, lemongrass, and other spices, resulting in a spicier flavor. Thai curry, on the other hand, can refer to various styles of curry, including green, yellow, and massaman, each with distinct flavors and ingredients.
Q: Do you fry red curry paste?
A: Yes, it’s recommended to sauté red curry paste in oil before adding other ingredients. This helps to release the aromatic oils and enhances the overall flavor of the dish.
Q: Do you sear chicken before curry?
A: Yes, searing the chicken first is crucial as it locks in the juices and adds a nice golden color. It also helps to create a more complex flavor profile in the stir fry.
Q: What does chicken red curry taste like?
A: Chicken red curry is a harmonious blend of spicy, sweet, and savory flavors. The coconut milk adds creaminess and balances the heat from the red curry paste, while the fresh herbs and vegetables provide a refreshing contrast.
