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Red Curry Stir Fry with Chicken

A quick and flavorful stir fry that combines the rich taste of Thai red curry with tender chicken and vibrant vegetables, perfect for a comforting meal any night of the week.
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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: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 250 g boneless, skinless chicken thigh or breast, cut into bite-sized pieces
  • 0.5 tsp fish sauce (start with 1/2 tsp for less saltiness; adjust based on taste)
  • 2-3 tbsp red curry paste Use a premium brand for richer flavors.
  • 1/2 cup coconut milk or chicken stock
  • 1 tbsp palm sugar, finely chopped (brown sugar works as a substitute)
  • 1 cup sugar snap peas, strings removed and cut in half on a sharp bias
  • 3 pieces kaffir lime leaves, finely julienned
  • 1/4 cup fingerroot, julienned (optional) Brings an amazing zest!
  • 2 stems young peppercorns (optional) For a burst of flavor.
  • 1/2 cup cherry tomatoes, halved
  • 1 cup Thai basil or holy basil, chopped roughly
For Serving
  • as needed servings Jasmine rice Serve over fluffy jasmine rice.

Method
 

Preparation
  1. In a small bowl, combine the chicken pieces with 1/2 teaspoon of fish sauce. Let it marinate while you get everything else ready.
  2. Pour 1-2 tablespoons of vegetable oil into your wok or large sauté pan. Heat over medium flames until shimmering.
Cooking
  1. Toss in your red curry paste and sauté for about 1 minute.
  2. Add 1/4 cup of coconut milk or chicken stock, stirring to combine. Introduce your palm sugar, ensuring it dissolves smoothly.
  3. Now, add in your marinated chicken. Stir occasionally until the pieces are well separated and start to turn golden; this should take about 4–5 minutes.
  4. Pour in the remaining coconut milk or stock. Allow it to cook until the chicken is about 80% done, approximately 3–4 minutes.
  5. Toss in the kaffir lime leaves, fingerroot, young peppercorns, and sugar snap peas. Cook just until the chicken is fully cooked and veggies are bright and tender, about 2–3 minutes.
  6. Stir in the tomatoes until they’re warmed through, then switch off the heat. Finally, fold in the Thai basil, allowing it to wilt slightly.
Serving
  1. Serve your luxurious stir fry over a generous scoop of fluffy jasmine rice.

Notes

For best flavors, always opt for fresh ingredients. Perfectly tender chicken is key, so don’t overcrowd the pan. A splash of fresh lime juice just before serving can elevate those flavors!