Thai Red Curry Recipe
This Thai red curry recipe blends tender protein with creamy coconut milk and bold spices for a rich and satisfying dish.
Equipment
- Large Pan
- Mixing bowl
- Measuring Cups
- Wooden Spoon
- Knife
- Cutting board
Ingredients
Protein
- 2 lbs chicken breast sliced
- 1 tsp salt
- 1/2 tsp black pepper
Curry Sauce
- 1 can coconut milk
- 2 tbsp red curry paste
- 1 tbsp olive oil
- 2 cloves garlic minced
- 1/2 cup chicken broth
Instructions
- Heat oil in a pan and sauté garlic until fragrant and slightly golden.
- Add chicken and cook until lightly browned on all sides.
- Stir in red curry paste and mix until aromatic and evenly coated.
- Pour coconut milk and broth, stirring until smooth and combined.
- Simmer until sauce thickens and chicken becomes tender.
Notes
Cook longer for softer texture or reduce time for firmer bites. Sauce thickens as it cools. Adjust spice level to taste. Add vegetables or herbs for variation. Cool before storing. Refrigerate up to four days or freeze portions for later use.