Thai Red Curry Chicken

Aromatic Thai red curry paste mingles with tender chicken and coconut milk to create a vibrant, slightly spicy sauce that's pure comfort in a bowl. The combination of garlic, ginger, and fragrant curry builds layers of flavor while remaining quick enough for busy weeknights. Make this when you want restaurant-quality depth without the delivery wait.

Ingredients

1 lb boneless, skinless chicken breast or thighs, thinly sliced

2 tbsp water

2 tsp cornstarch

1 tsp neutral oil

1 tsp oyster sauce

2 tbsp neutral oil

2 cloves garlic, minced

2 slices ginger, minced

4 oz Thai red curry paste (1 can, or half for milder flavor)

2 tsp brown sugar or palm sugar

1 small onion, cut into small wedges

1/2 red bell pepper

4 oz green beans, ends trimmed and cut in half crosswise

5 oz bamboo shoots, drained

1 tbsp fish sauce

13.5 oz coconut milk (1 can)

1/2 cup Thai basil leaves

Cilantro for garnish (optional)

Instructions

Combine the sliced chicken with the water, cornstarch, oil, and oyster sauce. Mix well and set aside for 15 minutes while preparing the other ingredients.

Heat a wok or cast iron skillet until it just starts to smoke. Add 1 tablespoon oil and spread to coat. Add the chicken and stir-fry until mostly cooked and lightly browned. Remove chicken to a bowl and set aside.

Over medium-low heat, add the remaining 1 tablespoon oil to the pan along with the garlic and ginger. Fry for 1 minute until fragrant. Increase heat to medium-high, add the curry paste, and fry for another minute. Stir in the brown sugar.

Add the onion, bell pepper, green beans, bamboo shoots, and fish sauce. Fry for 2 minutes until the onions begin to wilt. Reduce heat to medium and add the coconut milk. Bring to a simmer.

Stir in the chicken and simmer for 1 more minute. Stir in the Thai basil just until it wilts. Garnish with cilantro if desired and serve.