I am in love with Thai food. Seriously people. Like, every single birthday, anniversary and special occasion restaurant outings, ends with me burying my face in curry at the local Thai joint. Enter this red coconut curry chicken recipe. I’ve spent the better half of a year trying to perfect it, and I’ve finally reached red coconut curry nirvana. As in, this is what we will eat in heaven. You’re welcome.
Ingredients for Red Coconut Curry Chicken Recipe
Sauce:
1 can coconut milk
1 ½ tsp fish sauce(found in Asian isle at most grocery stores)
1-2 T red curry paste, depending on heat preference
1-2 T brown sugar
1 T freshly grated ginger
3 cloves garlic, minced
dash of cayenne pepper
Dollop (is that even a word?) of peanut butter
Fresh:
2-3 cups of whatever fresh veggies you have around
1 lb chicken, cut in thin strips with a little salt & pepper sprinkled on top
1-2 T oil for sautéing
Directions for the Red Coconut Curry Chicken Recipe
Heat 1-2 tablespoons oil over medium heat until hot. Sauté chicken in oil until just no longer pink. Throw in veggies and sauté for a minute or two. (They don’t need to cook very long because they will continue to cook in the sauce. I literally just let them hang out for a minute before moving on.) Add fresh ginger and garlic and let cook for about 30 seconds, until fragrant. Make sure not to let them burn!
Stir in coconut milk, fish sauce, brown sugar, curry paste, cayenne, and peanut butter. I take a regular spoon from my utensil drawer and scoop up a big ol’ dollop of peanut butter. This isn’t an exact science. Feel free to taste the sauce at this point and add more if you’d like.
Continue to heat over medium heat until sauce is hot and veggies are cooked to your liking. Serve immediately over cooked rice in bowls.
This recipe is extremely versatile. You can do all veggies, no veggies, chicken, beef, tofu, whatever! And it’s super forgiving too. I feel like I always forget to toss in my garlic and ginger before pouring in the coconut milk, so I just throw them in with the milk, and it still turns out stellar. Feel free to play around with it. Just promise me you’ll lick every last drop of that sauce. Or mail your leftovers to me. It’s that important. If not, guess what… it’s freezer meal friendly!
Red Coconut Curry Chicken Recipe
Ingredients
- 1 can coconut milk
- 1 1/2 tsp fish sauce found in Asian isle at most grocery stores
- 1-2 tbsp red curry paste depending on heat preference
- 1-2 tbsp brown sugar
- 1 tbsp freshly grated ginger
- 3 cloves garlic minced
- 1 dash cayenne pepper
- 1 dollop peanut butter
- 2-3 cups of whatever fresh veggies you have around
- 1 lb chicken cut in thin strips with a little salt & pepper sprinkled on top
- 1-2 tbsp oil for sautéing
Instructions
- Heat 1-2 tablespoons oil over medium heat until hot. Sauté chicken in oil until just no longer pink. Throw in veggies and sauté for a minute or two. (They don't need to cook very long because they will continue to cook in the sauce. I literally just let them hang out for a minute before moving on.) Add fresh ginger and garlic and let cook for about 30 seconds, until fragrant. Make sure not to let them burn!
- Stir in coconut milk, fish sauce, brown sugar, curry paste, cayenne, and peanut butter. I take a regular spoon from my utensil drawer and scoop up a big ol’ dollop of peanut butter. This isn't an exact science. Feel free to taste the sauce at this point and add more if you'd like.
- Continue to heat over medium heat until sauce is hot and veggies are cooked to your liking. Serve immediately over cooked rice in bowls.
Nutrition
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If you love this meal, make sure to check out my homemade freezer stir-fry meal.
About Karrie
Food is my love language. But so is saving money. So I like to combine the two a lot and make thrifty make ahead and freeze meals to save time. Because life is busy, and freezer meals can come to the rescue for all of us. And yes, they actually CAN taste good. Read more...
Comments & Reviews
Bobby says
Not bad, but I wouldn’t put the chicken in to sautee near the beginning as it will get tough after cooking the veggies. Dice the chicken and add it to the simmering broth for the last 5-8 minutes
Jo says
Oh my goodness l love this recipe. Have made it a couple of times now and it is so easy and tasty and l always have the ingredients in my fridge and pantry so l don’t need to go out and buy extras just to make it. Thank you for sharing, it is the bomb x
Emma says
Hey – great recipe! I have cooked this as per your instructions and have now frozen it. To cook again, assume I thaw it and then put it back on the hob for say 20 minutes?
Karrie says
Yep, that will work perfectly!
Bev says
This sounds so good can I cook first then thaw in fridge the day I need it then heat it in the oven ? Thanks for the recipe
Daisy says
How would I freeze this, and if so, how would I then prepare this recipe? Thaw, then cook? Or cook straight from the freezer?
Karrie says
Thaw then cook for best flavor! But you could do either really, its up to you. I always prefer less cooking food before freezing, and cooking things the day of.
Bev says
I just made The Red Coconut Curry Chicken Recipe and it was super awesome ever! Thanks for sharing the recipe. Can’t wait to make more them.
Michaela says
Does this recipe freeze well?
Melissa says
Could I omit the fish sauce? Sounds like something my husband would despise. Is the fish flavor noticable?
Happy.MoneySaver says
The flavor really melds well so it is not as noticeable especially with the peanut butter. But if you don’t like it I would try it without the fish sauce and see what you think.
Jenni says
I have a roaster oven, that heats up by temp, not low or high. Would temp would I cook it on?
Happy.MoneySaver says
I have never cooked this recipe with a roaster oven so I am not exactly sure. My guess would be to start at 350 degrees and then adjust the temperature from there.