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Red Curry Stir Fry with Chicken

A flavorful and aromatic Thai dish featuring tender chicken, vibrant veggies, and a delicious red curry sauce, perfect for quick weeknight dinners.
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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: 370
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 250 g boneless, skinless chicken thigh or breast, cut into bite-sized pieces Opt for organic or free-range for better flavor.
  • 1/2 tsp fish sauce (use less for a milder flavor) A little goes a long way.
  • 2-3 Tbsp red curry paste Adjust according to spice preferences.
  • 1/2 cup coconut milk or chicken stock Full-fat coconut milk recommended for richness.
  • 1 Tbsp palm sugar, finely chopped Brown sugar can be an alternative.
  • 1 cup sugar snap peas, string removed and cut in half on a sharp bias
  • 3 pieces kaffir lime leaves, julienned Essential for that zesty kick.
  • 1/4 cup fingerroot, julienned Optional for authentic flavor.
  • 2 stems young peppercorns Optional, adds unique peppery flavor.
  • 1/2 cup cherry tomatoes, halved
  • 1 cup Thai basil or holy basil For a fragrant finish.
  • Jasmine rice For serving, complements the dish perfectly.

Method
 

Preparation
  1. In a small bowl, combine the chicken pieces with 1/2 teaspoon of fish sauce. Set aside to marinate while you prepare the rest.
  2. In a wok or a large sauté pan, heat 1-2 tablespoons of vegetable oil over medium heat.
Cooking
  1. Add the red curry paste to the hot oil, sautéing for about 1 minute until it becomes fragrant and starts to sizzle.
  2. Deglaze the pan with 1/4 cup of coconut milk or chicken stock, stirring to combine. Add the palm sugar and keep stirring until dissolved.
  3. Once the mixture thickens and oil begins to bubble around the edges, add the marinated chicken. Stir continuously until the chicken is well coated and starts to cook.
  4. Pour in the remaining coconut milk or stock and stir until the chicken is about 80% cooked.
  5. Add the kaffir lime leaves, fingerroot, young peppercorns, and sugar snap peas. Toss gently, cooking just until the chicken is fully done.
  6. Stir in the cherry tomatoes just to heat through, then turn off the heat and taste. Adjust the seasoning if necessary. Finally, fold in the Thai basil, tossing just until wilted.
Serving
  1. Serve hot over steamed jasmine rice.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 2 months. Reheat gently on the stovetop with a splash of coconut milk or stock.