This one-pan curry is cozy comfort with a Thai kick - ready in 30 minutes flat. It's a perfect blend of creamy coconut milk, aromatic spices, and tender chicken. Serve it over rice or noodles for a satisfying meal. Leftovers? They taste even better the next day!
Chefadora AI has the answer - timers, swaps, step-by-step help.
Season the chicken with salt, pepper, cumin, and turmeric. Cook the chicken in a pan until fully cooked, then set aside.
In the same pan, sauté the red bell pepper, onion, garlic, and ginger in oil until softened.
Stir in the red curry paste and cook for 1–2 minutes to release its flavors.
Pour in the coconut milk and bring the mixture to a simmer. Let it cook for 15–30 minutes until the sauce thickens and becomes creamy.
Top the curry with fresh cilantro, Thai basil, and a squeeze of lime juice before serving.
Adjust the amount of red curry paste and red pepper flakes to control the spice level.
For a richer flavor, use full-fat coconut milk.
Serve the curry over jasmine rice or rice noodles for the best pairing.
Leftovers taste even better as the flavors meld together, so don't hesitate to make extra.
Can I use chicken thighs instead of chicken breast?
Yes, chicken thighs work well in this recipe and add extra juiciness to the curry.
Can I make this curry vegetarian?
Absolutely! Substitute the chicken with tofu, chickpeas, or your favorite vegetables.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
Can I freeze this curry?
Yes, this curry freezes well. Allow it to cool completely, then store in a freezer-safe container for up to 3 months.
What can I use if I don’t have Thai basil?
You can substitute Thai basil with regular basil or even cilantro for a similar fresh flavor.
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