Chicken with Coconut Red Curry Sauce
Quick Thai-style chicken in creamy coconut red curry. Ready in about 15 minutes. Serve with steamed rice or rice noodles.
Simple and quick recipe for spicy Thai curry chicken. Serve with steamed rice or rice noodles.
Submitted by: The Spice House The Spice House from Milwaukee, WI
Yield: 2 servings, may be doubled
- Fast stir-fry method yields tender bite-size chicken in a creamy coconut and red curry sauce.
- Make curry paste from powder or swap in store-bought red curry paste; add lime at the end for brightness.
- Serve with rice or noodles, thicken with a cornstarch slurry if needed, and store leftovers for 3 to 4 days.
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Preparation Instructions:
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Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Yes. Boneless skinless thighs work well and stay juicier. Cut into bite-size pieces and brown them the same way. Thighs may need 1 to 3 extra minutes to cook through.
Do I have to make the curry paste from powder?
No. You can use store-bought Thai red curry paste. Start with about 1 teaspoon, taste, and add up to 1 tablespoon as needed. Paste is stronger than powder, so add slowly.
How do I keep the coconut milk from separating or curdling?
Lower the heat before adding coconut milk and stir gently. Finish with the lime juice off high heat. Using full-fat coconut milk also reduces the chance of separation.
How can I thicken the sauce if it is too thin?
Make a slurry with 1 teaspoon cornstarch and 1 tablespoon cold water, then stir it into the simmering sauce and cook 1 minute until it thickens. Add gradually until you reach the texture you want.
What should I serve with this curry?
Steamed jasmine rice, brown rice, or rice noodles are classic choices. Garnish with chopped cilantro and sliced red chiles for color and extra heat.
Can I make this recipe vegetarian or vegan?
Yes. Replace chicken broth with vegetable broth and swap the chicken for firm tofu, tempeh, chickpeas, or cauliflower. Cook until the substitute is heated through and the sauce coats it well.
How do I store and reheat leftovers?
Refrigerate in an airtight container for 3 to 4 days or freeze up to 2 months. Reheat gently on low heat on the stove or microwave in short bursts to avoid curdling the coconut milk.
How do I make the curry milder or spicier?
For milder curry, use less curry powder or paste and more coconut milk. For more heat, add extra red curry paste, sliced fresh chiles, or a pinch of chili flakes. Adjust gradually and taste as you go.
Can I use chicken thighs instead of breasts?
Yes. Boneless skinless thighs work well and stay juicier. Cut into bite-size pieces and brown them the same way. Thighs may need 1 to 3 extra minutes to cook through.
Do I have to make the curry paste from powder?
No. You can use store-bought Thai red curry paste. Start with about 1 teaspoon, taste, and add up to 1 tablespoon as needed. Paste is stronger than powder, so add slowly.
How do I keep the coconut milk from separating or curdling?
Lower the heat before adding coconut milk and stir gently. Finish with the lime juice off high heat. Using full-fat coconut milk also reduces the chance of separation.
How can I thicken the sauce if it is too thin?
Make a slurry with 1 teaspoon cornstarch and 1 tablespoon cold water, then stir it into the simmering sauce and cook 1 minute until it thickens. Add gradually until you reach the texture you want.
What should I serve with this curry?
Steamed jasmine rice, brown rice, or rice noodles are classic choices. Garnish with chopped cilantro and sliced red chiles for color and extra heat.
Can I make this recipe vegetarian or vegan?
Yes. Replace chicken broth with vegetable broth and swap the chicken for firm tofu, tempeh, chickpeas, or cauliflower. Cook until the substitute is heated through and the sauce coats it well.
How do I store and reheat leftovers?
Refrigerate in an airtight container for 3 to 4 days or freeze up to 2 months. Reheat gently on low heat on the stove or microwave in short bursts to avoid curdling the coconut milk.
How do I make the curry milder or spicier?
For milder curry, use less curry powder or paste and more coconut milk. For more heat, add extra red curry paste, sliced fresh chiles, or a pinch of chili flakes. Adjust gradually and taste as you go.
We just got this spice blend along with a “general restock” of pantry spices since we liked the last curry blend we bought here. I made this recipe tonight, but tweaked it due to our having some other veggies to add in – Savoy cabbage, peppers and green beans. I doubled the curry/coconut milk/lime juice to allow for all the added veggies, and it turned out really well! Next time I make this, I’ll add in a little of your MSG since my wife and I both feel it needed just a “nudge” of umami.
Hello. The recipe for Chicken with Coconut Red Curry Sauce calls for 2t Thai red curry, which is a powder. The instructions say to add the red curry “paste”. Is the curry powder made into a paste? If so, how? Hydrating it?
Would love to try this recipe but want to make sure beforehand. Thank you.