Red Curry Coconut Braised Chicken Bowl
Chicken simmered in red curry coconut sauce with bell peppers and bamboo shoots over jasmine rice.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Makes
- 4 bowls
Store-bought Thai red curry paste is a reliable shortcut, but frying it in a little oil for a minute before adding the coconut milk wakes up the spices. Bamboo shoots add a crunchy texture that holds up during simmering.
Why this recipe works
Frying the curry paste first releases the aromatics in the oil and gives the sauce more depth. Thinly sliced thighs cook through quickly in the sauce and stay tender.
Ingredient notes
Curry paste brands differ in heat and salt. Fish sauce adds savory depth; it smells strong in the bottle but mellows in the curry. Check the curry paste label if you need it gluten-free.
Common mistakes
- Boiling the curry hard, which can split coconut milk.
- Adding bell peppers at the start, which makes them soft.
What to serve with it
Lime wedges and sliced red chile on the side.
Meal prep
Curry keeps well; keep the rice separate so it doesn't soak up all the sauce.
More bowls like this
Cooking tips
Slice the chicken against the grain into thin strips so it cooks fast. Add the basil at the very end to keep it fragrant.
Swaps and variations
Use full-fat coconut milk for a richer curry. Use tofu, cubed and pan-fried, instead of chicken.
Storing and reheating
Refrigerate within 2 hours for up to 4 days. Reheat until the chicken is 165°F (74°C).
Recipe
Red Curry Coconut Braised Chicken Bowl
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Makes
- 4 bowls
Ingredients
You’ll need: large deep skillet or wok; medium saucepan with lid; instant-read thermometer
Method
-
Cook the rice: bring the rice and water to a boil, cover and cook on low 12 minutes, rest covered 10 minutes.
-
Heat the oil in a large deep skillet over medium heat. Add the curry paste and stir 1 minute, until fragrant and slightly darker.
-
Pour in the coconut milk and bring to a gentle simmer, stirring to dissolve the paste.
-
Add the chicken and simmer 8 minutes, stirring occasionally.
-
Add the bell pepper and bamboo shoots and simmer 4 to 5 minutes more, until the pepper is tender-crisp and the chicken reaches 165°F (74°C).
-
Stir in the fish sauce, brown sugar and lime juice, then tear in the basil. Taste and adjust.
-
Divide the rice among 4 bowls and ladle the curry over it.
Questions
Can I use regular basil?
Yes. Thai basil has a slight anise flavor, but Italian basil works.
How spicy is it?
Moderate with 3 tablespoons of paste. Use 2 for mild.
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