Quick Thai Chicken Red Curry

Savor the bold, fragrant flavors of this Quick Thai Chicken Red Curry, a perfect weeknight meal that comes together in just 30 minutes. Loaded with tender chicken, creamy coconut milk, and a vibrant blend of Thai red curry paste, this dish is an irresistible combination of spice and comfort. Fresh ingredients like red bell pepper, baby spinach, and aromatic basil infuse every bite with authentic Thai-inspired goodness, while a touch of fish sauce and sugar brings a perfect balance of savory and sweet. Serve this delightful curry over fluffy jasmine rice and brighten it up with an optional squeeze of lime for a restaurant-quality meal made right in your kitchen. Whether you’re a curry enthusiast or new to Thai cuisine, this simple, satisfying recipe is bound to become a favorite.

Nutriscore Rating: 75/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

Ingredients

• 500 grams Chicken breast
• 400 milliliters Coconut milk
• 3 tablespoons Thai red curry paste
• 1 tablespoon Vegetable oil
• 3 units Garlic cloves, minced
• 1 teaspoon Fresh ginger, minced
• 1 unit Red bell pepper, sliced
• 2 cups Baby spinach
• 1 tablespoon Fish sauce
• 1 teaspoon Sugar
• 0.5 cup Basil leaves (Thai basil if possible)
• 4 servings Cooked jasmine rice
• 1 unit Lime wedges (optional)

Directions

Step 1

Cut the chicken breast into bite-sized pieces and set aside.

Step 2

Heat the vegetable oil in a large skillet or wok over medium heat.

Step 3

Add the minced garlic and ginger to the skillet, cooking until fragrant, about 1 minute.

Step 4

Stir in the Thai red curry paste and cook for 2 minutes to release its flavors.

Step 5

Pour in the coconut milk, stirring until the curry paste is fully incorporated.

Step 6

Add the chicken pieces to the skillet and simmer for 8-10 minutes, or until fully cooked.

Step 7

Add the sliced red bell pepper and cook for another 3-4 minutes until tender.

Step 8

Stir in the spinach, fish sauce, and sugar, cooking until the spinach wilts.

Step 9

Turn off the heat and gently stir in the fresh basil leaves.

Step 10

Serve the curry hot over cooked jasmine rice and garnish with lime wedges, if desired.

Nutrition Facts

Serving size	2074.7 grams (2074.7g)

Amount per serving	% Daily Value*
Calories	2194

Total Fat 36.30g	47%
Saturated Fat 7.60g	38%
Polyunsaturated Fat 10.90g
Cholesterol 430mg	143%
Sodium 4152mg	181%
Total Carbohydrate 291.20g	106%
Dietary Fiber 14.40g	51%
Total Sugars 40.70g
Protein 171.80g	344%

Vitamin D 0IU	0%
Calcium 471mg	36%
Iron 12mg	67%
Potassium 2747mg	58%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 15.0%

Protein: 31.5%

Carbs: 53.5%