Thai Red Curry Chicken
This Thai Red Curry Chicken comes together in just 15 minutes for a bold, creamy weeknight dinner. Quick and aromatic, it delivers restaurant-quality flavor without any lengthy cooking time.
A creamy, spicy Thai red curry chicken ready in 15 minutes.
Nutrition per serving
Ingredients
protein
sauce
vegetables
fat
Instructions
Sear the Chicken
Heat avocado oil in a large skillet over high heat. Add sliced chicken and cook for 3 to 4 minutes until golden, stirring occasionally. Season lightly with salt.
Bloom the Curry Paste
Push chicken to the side and add red curry paste to the center of the pan. Toast the paste for 30 seconds, stirring it into the oil until fragrant.
Add Coconut Milk and Simmer
Pour in coconut milk and fish sauce, stirring everything together. Bring to a simmer and cook for 4 to 5 minutes until the sauce thickens slightly and chicken is cooked through.
Finish with Spinach
Stir in baby spinach and cook for 1 minute until wilted. Taste and adjust seasoning, then serve immediately over rice or noodles.
Substitutions
Common mistakes
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