Q1: Is red Thai curry paste very spicy?

The spice level of red curry paste can vary significantly from brand to brand. Most common brands found in American grocery stores (like Thai Kitchen) are relatively mild. Other, more authentic brands (like Maesri or Mae Ploy) can be quite a bit spicier. If you are sensitive to heat, start with a little less curry paste, and you can always add more to taste.

Q2: What is the difference between red, green, and yellow curry paste?

The main difference is the type of chili used. Red curry is made from dried red chilies and is a versatile, medium-spicy paste. Green curry is made from fresh green chilies and is often the spiciest and most herbaceous of the three. Yellow curry is the mildest and gets its color and flavor from turmeric and other warm spices like cumin and coriander.

Q3: Can I use light coconut milk to make it healthier?

While you can use light coconut milk, it will result in a much thinner, less rich, and less flavorful sauce. Full-fat coconut milk is essential for creating that signature creamy, luscious texture that makes Thai curry so delicious. The fat also helps to balance and carry the spice of the curry paste.

Q4: What should I serve with chicken curry?

The classic pairing is fluffy, steamed Jasmine rice . Its fragrant aroma is the perfect complement to the curry. Warm naan bread or roti is also wonderful for scooping up the sauce. For a lower-carb option, you can serve the curry over cauliflower rice or quinoa.

Q5: Can I use chicken thighs instead of chicken breasts?

Yes, absolutely! Boneless, skinless chicken thighs are a fantastic choice for this curry. They are more forgiving than chicken breasts and will stay incredibly moist and tender. Simply cut them into cubes and cook them just as you would the chicken breasts.

The Best 30-Minute Easy Chicken Curry Recipe

The Best 30-Minute Easy Chicken Curry with Vegetables

An easy, one-pan Thai-style red curry featuring chicken and vegetables. The dish starts by blooming red Thai curry paste with sliced onions to build a fragrant base. Cubed chicken breast is then browned in the pan, followed by broccoli florets and carrots. The curry is simmered in a creamy sauce of coconut milk, chicken stock, and diced tomatoes until the chicken is cooked through and the vegetables are tender. It’s finished with fresh lime zest and juice for a bright, aromatic kick.

Author: Evelyn
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Sautéing, Simmering
Cuisine: Thai
Diet: Gluten Free

Ingredients

Scale

2 tablespoons vegetable oil
3 tablespoons red Thai curry paste
1 yellow onion, sliced with the grain
2 chicken breasts, cut into cubes
Salt and freshly ground black pepper
1 1/2 cups broccoli florets
1 1/2 cups chopped carrots
1 teaspoon dried basil
3 cloves garlic, minced
Zest of 1/2 lime
1 1/4 cups coconut milk
1/4 cup chicken stock
One 14-ounce can diced tomatoes
Lime wedges, for squeezing

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Instructions

In a large sauté pan over medium heat, cook 1 tablespoon of the vegetable oil with the curry paste and sliced onions. Stir often and let the mixture sizzle for 5 to 6 minutes to bloom the spices.
Pat the chicken cubes dry and sprinkle them with salt and pepper. Add the remaining 1 tablespoon of oil to the pan.
Add the chicken to the pan and cook, stirring, until it is golden on all sides.
Add the broccoli florets, chopped carrots, dried basil, minced garlic, and lime zest to the pan. Cook for about 2 minutes, stirring, until the vegetables are coated in the curry mixture.
Pour in the coconut milk, chicken stock, and diced tomatoes. Bring the mixture to a simmer.
Continue to let the curry simmer for about 20 minutes, until the chicken is cooked through, the vegetables are tender, and the sauce has begun to thicken.
Serve the curry hot, with lime wedges on the side for squeezing.

Notes

This is a one-pan meal, which simplifies both the cooking process and cleanup.
‘Blooming’ the curry paste in hot oil at the beginning is a key step that deepens its flavor and aroma.
Patting the chicken dry before adding it to the pan helps it to brown nicely instead of steaming.

Nutrition

Serving Size: 1/4 of recipe
Calories: 500-600
Sugar: 15-20 g
Sodium: 800-1100 mg
Fat: 30-40 g
Saturated Fat: 20-25 g
Trans Fat: 0 g
Carbohydrates: 25-35 g
Fiber: 6-8 g
Protein: 30-35 g
Cholesterol: 80-100 mg

Find it online: https://cookupjoy.com/chicken-curry-recipe/