Five-Ingredient Red Curry Chicken Recipe

Cook Time: 19 minutes

Ingredients

• 2 tablespoons coconut oil
• 1 (16 ounce) package skinless, boneless chicken breast halves, cut into small cubes
• 1 (14 ounce) can cream of coconut (such as Trader Joe's Extra Thick and Rich)
• 1 (11 ounce) bottle red Thai curry sauce (such as Trader Joe's)
• (16 ounce) package dried rice stick vermicelli noodles

Directions

1. Heat coconut oil in a large skillet over high heat. Once hot, add the chicken cubes and cook for about 2 minutes per side, or until browned.
2. Reduce the heat to medium-high and stir in the coconut cream and red Thai curry sauce. Continue cooking for an additional 5 minutes, or until the chicken is cooked through and no longer pink in the center. Use an instant-read thermometer to ensure the chicken reaches an internal temperature of 165F (74C).
3. While the chicken cooks, bring a large pot of lightly salted water to a rolling boil. Stir in the vermicelli noodles and return to a boil. Cook the noodles uncovered for 4-5 minutes, stirring occasionally, until tender yet firm to the bite. Drain the noodles and set aside.
4. Once the chicken is cooked and the sauce has thickened slightly, reduce the heat to a simmer. Add the cooked vermicelli noodles to the skillet and toss to coat. Let the noodles simmer for another 5 minutes to absorb the flavors.
5. Divide the chicken and noodles into individual serving bowls and serve hot.

Recipe Tip

Olive oil and vegetable oil can also be used as substitutes for coconut oil in this recipe.

Nutrition Facts (per serving)

Calories	531
Total Fat	20g
Saturated Fat	15g
Cholesterol	43mg
Sodium	238mg
Total Carbohydrate	67g
Dietary Fiber	1g
Total Sugars	34g
Protein	20g
Calcium	33mg
Iron	2mg
Potassium	242mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

This simple and delicious Thai-inspired dish, Five-Ingredient Red Curry Chicken, combines the rich and fragrant flavors of coconut cream and red curry paste. Perfect for busy nights when you want a flavorful meal without too much fuss, this dish comes together in just under 30 minutes!

History of Red Curry

Red curry, a staple in Thai cuisine, has a long history that dates back to ancient Southeast Asia. It is said to have originated in Thailand, although its roots are also linked to the broader region of Southeast Asia. The use of curry pastes, which combine dried spices and herbs such as chilies, lemongrass, and garlic, has been part of traditional Thai cooking for centuries. Thai red curry is distinguished by its use of dried red chilies, which give it a bold, vibrant color and rich, spicy flavor. Over time, red curry has evolved, with variations found in many countries across Southeast Asia, each reflecting the local palate and available ingredients.

Regional Variations and Adaptations

Red curry varies widely from region to region, especially in Thailand where the dish changes based on the local climate and available resources. For example, in central Thailand, red curry is often made with coconut milk, lending it a rich and creamy texture. In contrast, southern Thai red curry can be spicier, using more chilies and fresh herbs. Additionally, the protein used in the curry may change, with popular choices including chicken, pork, beef, or seafood, while some vegetarian adaptations include tofu and a variety of vegetables.

Differences from Other Curry Dishes

Red curry differs from other curry dishes primarily in its flavor profile and ingredients. Thai red curry is known for its distinctive balance of sweetness, heat, and creaminess, which comes from the combination of coconut cream and red curry paste. Unlike Indian curries, which often rely heavily on a variety of ground spices such as cumin, coriander, and turmeric, Thai red curry emphasizes fresh ingredients like lemongrass, galangal, and lime leaves. Moreover, the red curry sauce used in this recipe provides a more accessible way to recreate authentic Thai flavor without the need to grind your own spices or make a curry paste from scratch.

Where It's Typically Served

Red curry chicken is a dish commonly found in Thai restaurants around the world, where it is typically served with steamed jasmine rice or noodles. In Thailand, this curry is often paired with sticky rice, which complements the creamy sauce perfectly. The dish can also be enjoyed as part of a larger spread of Thai dishes, including stir-fries, soups, and salads. Its a popular choice for both casual dining and special occasions due to its versatility and ability to accommodate a variety of dietary preferences, including vegetarian or gluten-free options.

Fun Facts about Red Curry

1. Despite the name "red curry," the dish can range from mildly spicy to intensely hot, depending on how much red chili paste is used.

2. In traditional Thai cuisine, the color of the curry paste is an important indicator of its spiciness and flavor profile. Red curry tends to be spicier and richer, while yellow curry is typically milder.

3. Thai red curry has been adapted around the world, with many countries creating their own versions of the dish. In the United States, pre-made curry pastes and coconut creams are often used to simplify the process for home cooks.

4. Red curry is often enjoyed during festive occasions in Thailand, as it is considered a comforting dish that brings family and friends together.

Recipe

Ingredients

• 2 tablespoons coconut oil
• 1 (16 ounce) package skinless, boneless chicken breast halves, cut into small cubes
• 1 (14 ounce) can cream of coconut
• 1 (11 ounce) bottle red Thai curry sauce
• (16 ounce) package dried rice stick vermicelli noodles

Instructions

1. Heat oil in a large skillet on high heat. Add chicken cubes; cook until browned, about 2 minutes per side. Reduce heat to medium-high and add coconut cream and curry sauce. Cook until chicken is no longer pink in the center and the juices run clear, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165F (74C).
2. Fill a large pot with lightly salted water and bring to a rolling boil; stir in vermicelli pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until the pasta is tender yet firm to the bite, about 4 to 5 minutes. Drain.
3. Reduce skillet heat to simmer. Add the noodles and let simmer until flavors are absorbed, about 5 minutes. Divide chicken and noodles among individual serving bowls.

Nutrition

Per serving: 531 calories, 20g fat, 67g carbs, 20g protein

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