Thai Red Curry Chicken by: Sarah 65 Comments Jump to Recipe Posted:4/05/2023Updated:4/05/2023 This Thai red curry chicken recipe is a restaurant-quality dish with a great variety of flavors and textures.Serve with steamed rice, and dinner is set.This is also a great meal prep recipe, as leftovers are easy to heat up, and the flavors just keep developing as it sits!  A Recipe Overhaul We posted our first recipe for red curry chicken on August 15, 2015.

Since then, I’ve not only learned a thing or two about cooking, I’ve eaten a lot more Thai food! Looking back on the old version of the recipe, I felt it needed a bit of an overhaul.  The original recipe was tasty and simple, with less than 10 ingredients, and many of you have loved it over the years.However, it just didn’t feel like the red curry chicken you get when you eat out at a Thai restaurant.(If you enjoyed the original version, don’t worry! I’ve included it at the end of this post, so you can still make it!) So what sets this recipe apart?  I’ve sliced the chicken more thinly, and applied our velveting and stir-fry techniques to ensure you get juicy, tender chicken in the final dish.

The cornstarch in the chicken marinade not only keeps the chicken moist, it also helps thicken the sauce later in the cooking process.I decided to use chicken breast for this version, but you can also use thighs.  We’ve added more vegetables to the dish, including onion, pepp

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