Easy Thai Chicken Curry Recipe

Vegetable oil: Used for cooking the chicken and enhancing the flavors.

Chicken breast: Provides the main protein for the dish, cut into bite-sized pieces for even cooking.

Coconut milk: Adds creaminess and a rich, tropical flavor to the curry.

Red curry paste: Brings the essential spicy and aromatic elements of Thai cuisine.

Chicken broth: Helps to create a flavorful base for the curry sauce.

Fish sauce: Adds a salty, umami depth to the dish.

Brown sugar: Balances the flavors with a touch of sweetness.

Bell peppers: Adds color, crunch, and a slight sweetness to the curry.

Carrots: Contributes a subtle sweetness and texture.

Basil leaves: Infuses the curry with a fresh, aromatic finish.

When cooking chicken breast, ensure it is cut into uniform, bite-sized pieces for even cooking. To enhance the flavor of the red curry paste, cook it briefly in the oil before adding the coconut milk. This allows the spices to bloom and release their full aroma. When adding vegetables, such as bell peppers and carrots, slice them thinly to ensure they cook quickly and evenly. Finally, add the basil leaves at the end to preserve their fresh, aromatic quality.

• vegetable oil - Substitute with coconut oil: Coconut oil adds a subtle coconut flavor that complements the Thai curry.

• chicken breast - Substitute with tofu: Tofu is a great vegetarian alternative that absorbs the curry flavors well.

• coconut milk - Substitute with almond milk: Almond milk can be used for a lighter, less creamy curry, though it will alter the flavor slightly.

• red curry paste - Substitute with yellow curry paste: Yellow curry paste offers a milder, slightly sweeter flavor profile.

• chicken broth - Substitute with vegetable broth: Vegetable broth is a good vegetarian option that still provides a savory base.

• fish sauce - Substitute with soy sauce: Soy sauce can provide a similar umami flavor, though it lacks the fishy undertone.

• brown sugar - Substitute with honey: Honey adds a natural sweetness and can slightly enhance the overall flavor.

• bell peppers - Substitute with zucchini: Zucchini offers a similar texture and absorbs the curry flavors well.

• carrots - Substitute with sweet potatoes: Sweet potatoes add a different kind of sweetness and a creamy texture.

• basil leaves - Substitute with cilantro: Cilantro provides a fresh, aromatic flavor that complements Thai dishes.

• Allow the curry to cool to room temperature before storing. This helps prevent condensation, which can lead to a watery texture.
• Transfer the curry into airtight containers. For best results, use containers that are appropriately sized for individual servings.
• Label the containers with the date of preparation. This ensures you keep track of freshness and consume the curry within a safe timeframe.
• Store the containers in the refrigerator if you plan to consume the curry within 3-4 days. This keeps the chicken and vegetables fresh and flavorful.
• For longer storage, place the containers in the freezer. The curry can be frozen for up to 3 months without significant loss of quality.
• When ready to reheat, thaw the curry in the refrigerator overnight if frozen. This gradual thawing helps maintain the texture and flavor.
• Reheat the curry on the stovetop over medium heat, stirring occasionally to ensure even heating. You may need to add a splash of chicken broth or coconut milk to restore the desired consistency.
• Alternatively, reheat in the microwave in short intervals, stirring in between to ensure even heating. Cover the container loosely to prevent splatters.
• Avoid reheating the curry multiple times, as this can degrade the texture of the chicken and vegetables. Reheat only the portion you plan to consume.

• For stovetop reheating:

  1. Place the leftover Thai chicken curry in a saucepan.
  2. Add a splash of chicken broth or coconut milk to maintain the sauce's consistency.
  3. Heat over medium-low heat, stirring occasionally, until the chicken and vegetables are heated through.
  4. Ensure the curry reaches a simmer but avoid boiling to prevent overcooking the chicken and basil leaves.

• For microwave reheating:

  1. Transfer the leftover curry to a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  3. Heat on medium power for 2-3 minutes, stirring halfway through to ensure even heating.
  4. Check if the chicken and vegetables are hot; if not, continue heating in 1-minute increments.

• For oven reheating:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover curry in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Heat for about 20-25 minutes, or until the chicken and vegetables are thoroughly heated.
  5. Stir halfway through the heating process to ensure even warming.

• For slow cooker reheating:

  1. Transfer the leftover curry to your slow cooker.
  2. Set the slow cooker to low heat.
  3. Heat for 1-2 hours, stirring occasionally, until the chicken and vegetables are hot and the flavors have melded back together.

• For sous-vide reheating:

  1. Place the leftover curry in a vacuum-sealed bag or a resealable plastic bag using the water displacement method to remove air.
  2. Set your sous-vide machine to 140°F (60°C).
  3. Submerge the bag in the water bath and heat for about 30-45 minutes.
  4. Ensure the chicken and vegetables are evenly heated before serving.

• Large pot: Used to heat the oil and cook the chicken and vegetables.

• Wooden spoon: Ideal for stirring the curry paste and other ingredients without scratching the pot.

• Measuring spoons: Necessary for accurately measuring the vegetable oil, curry paste, fish sauce, and brown sugar.

• Measuring cup: Used to measure the coconut milk and chicken broth.

• Chef's knife: Essential for cutting the chicken breast, bell peppers, and carrots into bite-sized pieces.

• Cutting board: Provides a safe surface for cutting the chicken and vegetables.

• Tongs: Useful for turning the chicken pieces while they cook to ensure even browning.

• Ladle: Handy for serving the hot curry into bowls.

• Serving bowls: Used to serve the finished Thai chicken curry.

• Spatula: Can be used to scrape down the sides of the pot and ensure all ingredients are well mixed.

Prep ingredients ahead: Cut the chicken breast, bell peppers, and carrots the night before to save time.

Use pre-made curry paste: Opt for store-bought red curry paste to skip making it from scratch.

One-pot cooking: Cook everything in one pot to reduce cleanup time.

Quick simmer: Use high heat to bring the coconut milk and chicken broth to a simmer faster.

Frozen veggies: Use pre-sliced frozen bell peppers and carrots to cut down on prep time.