Legit, when I had my husband try this Thai Red Curry Chicken, his jaw dropped to the floor. It’s easy to make, jam-packed with flavor, and when I told him it wasn’t take-out… he didn’t believe me. This is seriously THAT DELICIOUS.
We’re big fans of ethnic flavors in our house. The mouth-watering mix of umami, salty, sweet, sour… we love them all! Pile on the fresh herbs and… whew! Flavor explosion. Other favorites include my Korean Fried Chicken Lettuce Wraps, these Kimchi Cheeseburger Tacos, and these Thai Chicken Meatballs with Turmeric and Herbs.
WATCH OUR HOW-TO VIDEO ON THE GRAM!
INGREDIENTS FOR THIS RECIPE:
Everything comes together in one pot, which is a win-win in my book because there’s less dishes to do!
FOR THE THAI RED CURRY CHICKEN:
- Avocado Oil
- Garlic Cloves
- Shallot
- Thai Red Curry Paste
- Ginger Paste
- Lemongrass Paste
- Chicken Stock or Bone Broth
- Coconut Milk
- White Sugar
- Fish Sauce
- Springer Mountain Farms Boneless Skinless Chicken Breasts
- Sweet Potato
- Chili Garlic Sauce
- Frozen Green Beans
- Spinach
- Basil Leaves
- Lime Juice
FOR SERVING:
- Thai Stir Fry Noodles
- Lime Wedges
- Jalapeno or Thai Peppers
- Cilantro
- Green Onions
- Korean Chili Flakes
- Sesame Seeds
- Sriracha
The stir fry noodles should be cooked according to their packaged directions. Usually this means you can either warm them up in a wok with a little oil or simply pop them in the microwave! If you’re not a noodle fan, you can certainly serve the curry over steamed jasmine or white rice. Better yet, give my Super Easy and Delicious Coconut Jasmine Rice or this Healthy and Versatile Turmeric Rice a try!
SOME TIDBITS & SWAPS:
CURRY PASTE: I personally use store-bought because I haven’t had a chance yet to try to make it myself. I use the Thai Kitchen brand that comes in a 4-ounce jar. I love the flavor of this paste, and it’s not too spicy… so I use the entire jar, which is about 8 tablespoons. If you make your own curry paste, you’ll probably need to use a little more because the paste I use is concentrated.
CHICKEN: I had chicken breasts on hand, so that’s what I used here. Feel free to swap it with chicken thighs or even tenderloins. I always opt for Springer Mountain Farms Chicken, as it’s best in quality and taste.
VEGETABLES: While some Thai restaurants use eggplant in their curry, I like how easy it is to add the green beans and fresh spinach instead. There’s usually some sort of sweet note to contrast with the flavor of the curry, so that’s where the sweet potato comes in. Trust me, don’t skip it. You can certainly swap the sweet potato for pumpkin or acorn squash, but make sure to add at least one of these. Trust me, the subtle sweetness takes this recipe to the next level for sure.
SPICY LEVELS: I personally love dishes packed with heat, but I know not everyone has the same preferences. If you want this meal to be mild, simply skip the fresh jalapeño slices and/or Korean chili flakes for the garnish. The curry itself is pretty mild.
MORE RECIPES YOU’ll ENJOY:
Crispy Cornflake Chicken Sandwiches with Maple-Miso Sauce
Refreshing Peanut Butter Creamy Cucumber Salad
Gochujang Chicken Thighs over Crispy Sushi Rice
Baby Romaine Crunch Bowl with Creamy Sesame Dressing
Satay Peanut Butter Chicken Skewers
Grilled Sesame Ginger Chicken with Scallions
Bite-Sized Korean Beef Cream Cheese Wontons
Super Refreshing Vietnamese Spring Rolls
Super Easy Peanut Sesame Noodles
CLICK HERE TO VIEW MORE RECIPES!
Thai Red Curry Chicken with Stir Fry Noodles
Ingredients
TO MAKE THE CHICKEN CURRY:
- 2 tbsp. Avocado Oil
- 3 Garlic Cloves, minced
- 1 Shallot, minced
- 4 oz. Thai Red Curry Paste, 8 tbsp
- 3 tsp. Ginger Paste
- 1 tbsp. Lemongrass Paste
- 2 cups Chicken Stock or Bone Broth
- 1 can Coconut Milk
- 1 tbsp. White Sugar
- 1 - 2 tsp. Fish Sauce, can sub soy sauce or liquid aminos
- 2 Chicken breasts, cut into 1” chunks
- 1 Sweet Potato, cut into 1” chunks
- 2 tbsp. Chili Garlic Sauce
- 8 oz. Frozen Green Beans
- 10 oz. fresh Spinach
- Juice of 1/2 - 1 Lime
FOR SERVING (per preference / my suggestions):
- Cooked Thai Stir Fry Noodles
- Fresh Lime Wedges
- Chopped Jalapeño or Thai Chilies
- Fresh Basil Leaves
- Fresh Cilantro
- Green Onions
- Korean Chili Flakes
- Sesame seeds
- Sriracha
Instructions
- In a large stockpot or dutch oven, saute the garlic and shallot over medium-high heat with avocado oil.
- Add the red curry paste and continue to cook for another 2 - 3 minutes. Then add the ginger paste, lemongrass paste, and deglaze with chicken stock. Bring to a low boil.
- Pour-in the coconut milk, sugar, and fish sauce. Next add the chicken breast chunks, sweet potato chunks, and chili garlic sauce.
- Bring back to a low boil / simmer, and continue to cook for about 10 minutes or until the chicken is at least 165F and the potatoes are tender.
- While it simmers, prepare the Thai ribbon stir-fry noodles according to packaged directions.
- Add the green beans and spinach to the pot, and continue to simmer for an additional 3 minutes, or until the green beans are warmed and the spinach has wilted..
- Remove from heat and stir in the lime juice.
- Divide the stir fry noodles into four bowls. Garnish with serving suggestions listed above and enjoy immediately.
NOTES ON THIS RECIPE:
- Lemongrass paste and ginger paste can be found at your local grocer, usually in the refrigerated produce section next to the fresh salsas, hummus, etc. They come in squeezable tubes and are a total time saver. If you can’t find them, go ahead and use 1 tablespoon of fresh lemongrass that’s been minced finely and a small knob of ginger that’s been grated to equal about 3 tablespoons.
- I recommend full fat coconut milk for this recipe, as it adds a lusciously creamy texture and flavor. You can swap for light coconut milk if you prefer, but it won’t be as rich and luxurious.
- Any leftovers should be stored in a sealed container, refrigerated, and enjoyed within the next 2 days. I like to store the noodles separate from the soup, otherwise they will soak up some of the broth deliciousness and make the dish too thick. Plus, they might get soggy.
This post is sponsored in partnership with Springer Mountain Farms. Per the usual, all opinions here are mine alone and I would never recommend a product that I did not immensely enjoy myself. Thank you for supporting the brands that support SliceOfJess.com!
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