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!

5 from 1 vote

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Red Coconut Curry Chicken Recipe

Prep Time

20 mins

Cook Time

1 hr

Total Time

1 hr 20 mins

 

Red Coconut Curry Chicken is extremely versatile and freezer meal friendly!

Servings: 6

Calories: 190 kcal

Author: Karrie

Ingredients

• 1 can coconut milk
• 1 1/2 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 of 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 T oil for sautéing

Instructions

1. 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!
2. 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.
3. 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 Facts

Red Coconut Curry Chicken Recipe

Amount Per Serving (125 g)

Calories 190 Calories from Fat 93

% Daily Value*

Total Fat 10.35g 16%

Saturated Fat 2.21g 11%

Trans Fat 0.9g

Polyunsaturated Fat 2.08g

Monounsaturated Fat 5.2g

Cholesterol 47mg 16%

Sodium 465mg 19%

Potassium 238mg 7%

Total Carbohydrates 5.83g 2%

Dietary Fiber 1.5g 6%

Sugars 3.32g

Protein 17.8g 36%

Vitamin A 7%

Vitamin C 4%

Calcium 4%

Iron 10%

* Percent Daily Values are based on a 2000 calorie diet.

If you love this meal, make sure to check out my homemade freezer stir-fry meal.