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Red Curry Stir Fry with Chicken

A flavorful and comforting dish featuring tender chicken, vibrant vegetables, and a rich red curry sauce, perfect for quick weeknight meals.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 3 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 410
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 250 g boneless, skinless chicken thigh or breast, bite-sized pieces Choose high-quality, free-range chicken for best flavor.
  • 0.5-2 tsp fish sauce Adjust according to your taste preference.
  • 2-3 tbsp red curry paste Look for brands with natural ingredients.
  • 0.5 cup coconut milk or chicken stock Canned coconut milk enhances creaminess.
  • 1 Tbsp palm sugar, finely chopped Brown sugar can be a suitable substitute.
  • 1 cup sugar snap peas, string removed and cut in half on a sharp bias
  • 3 pieces kaffir lime leaves, julienned For that aromatic flair.
  • 0.25 cup fingerroot, julienned Optional, adds unique flavor.
  • 2 stems young peppercorns Optional, for an authentic touch.
  • 0.5 cup cherry tomatoes, halved
  • 1 cup Thai basil or holy basil
  • as needed serving Jasmine rice For serving.

Method
 

Preparation
  1. In a small bowl, combine the chicken pieces with 1/2 teaspoon of fish sauce and set aside.
  2. Ensure your chicken is at room temperature for even cooking, and prep your veggies.
Cooking
  1. In a wok or a large sauté pan, heat 1-2 tablespoons of vegetable oil over medium heat.
  2. Add the red curry paste and sauté for 1 minute until aromatic.
  3. Deglaze the pan with 1/4 cup of coconut milk or chicken stock and stir to combine.
  4. Add the palm sugar, stirring until dissolved, and cook until it thickens slightly.
  5. Add the marinated chicken, stirring to coat the pieces and add the remaining coconut milk or stock.
  6. When chicken is about 80% done, toss in the kaffir lime leaves, fingerroot, young peppercorns, and sugar snap peas.
  7. Cook until chicken is finished and veggies are vibrant but still crisp.
  8. Stir in the cherry tomatoes and let them heat through, then turn off the heat.
  9. Taste and adjust seasoning with more fish sauce if necessary, and toss in Thai basil before serving.
Serving
  1. Plate the dish over a bed of fluffy jasmine rice and enjoy!

Notes

This stir fry is best enjoyed fresh but can be stored in the fridge for up to 3 days. Reheat gently to avoid overcooking the chicken. Can be made ahead for deeper flavor by marinating chicken in advance.