Creamy Thai Red Curry Chicken Bowls Recipe | Easy Thai-Inspired Comfort Food
Make creamy Thai red curry chicken bowls for a flavorful dinner. Tender chicken, coconut milk, red curry paste, and fresh vegetables come together in a rich, comforting dish served over rice or noodles.
Equipment
- Large skillet or wok
- Saucepan (for rice/noodles)
- Mixing bowls
- Measuring cups & spoons
- Wooden spoon or spatula
- Knife + cutting board
Ingredients
- 1 lb boneless chicken thighs or breasts, cut into bite-sized pieces
- 1 lb boneless chicken thighs or breasts, cut into bite-sized pieces
- 1 can (14 oz) full-fat coconut milk
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp fresh ginger, grated
- 1 red bell pepper, sliced
- 1 cup snap peas or green beans
- ½ cup bamboo shoots (optional)
- 1 tbsp fish sauce (or soy sauce for vegetarian)
- 1 tbsp brown sugar
- Juice of 1 lime
- 2 tbsp neutral oil (for cooking)
- Fresh cilantro, for garnish
- Jasmine rice or rice noodles, for serving
Instructions
- Prep: Chop vegetables, mince garlic and ginger.
- Cook chicken: Heat oil in skillet. Sear chicken until golden; remove and set aside.
- Sauce: Add curry paste, garlic, ginger, and onion to skillet. Sauté until fragrant. Stir in coconut milk.
- Simmer: Return chicken to pan. Add vegetables and simmer gently 5–7 minutes until tender.
- Simmer: Return chicken to pan. Add vegetables and simmer gently 5–7 minutes until tender.
- Serve: Spoon curry over rice or noodles. Garnish with cilantro and lime wedges.
Notes
- Make-ahead: Curry can be prepared 1 day ahead; reheat gently and add fresh lime before serving.
- Storage: Refrigerate up to 3 days; freeze (without rice) up to 1 month.
- Variations: Swap chicken for shrimp, tofu, or chickpeas. Add pumpkin or squash for a holiday twist.
- Spice control: Adjust curry paste to taste; balance with coconut milk and sugar.