Best 2 Red Curry Chicken Stir Fry Recipes

**Red Curry Chicken Stir-Fry: A Culinary Symphony of Bold Flavors and Vibrant Colors**

Indulge in a tantalizing culinary journey with our Red Curry Chicken Stir-Fry, a harmonious blend of bold flavors and vibrant colors that will captivate your taste buds. This delectable dish features tender chicken pieces sautéed in a rich and aromatic red curry paste, infused with the tantalizing flavors of coconut milk, lemongrass, galangal, and kaffir lime leaves. Assorted vegetables, such as bell peppers, bamboo shoots, and carrots, add a delightful crunch and vibrant hues, while the addition of fresh basil leaves lends a refreshing touch. Accompanied by a symphony of easy-to-follow recipes, this Red Curry Chicken Stir-Fry promises a delightful culinary experience that will transport you to the vibrant streets of Thailand.

Here are our top 2 tried and tested recipes!

RED CURRY CHICKEN STIR-FRY

Red Curry Chicken Stir-Fry image

Provided by Food Network

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 17

Ingredients

3 tablespoons peanut oil
1 medium carrot, peeled and thinly sliced
8 ounces green beans, trimmed
2 tablespoons plus 1/4 cup vegetable stock
1 clove garlic, finely chopped
1 tablespoon peeled and grated fresh ginger
2 Fresno chiles, sliced (leave seeds in for heat if desired)
2 tablespoons prepared red curry paste (or Thai-style chili paste)
2 to 3 kaffir lime leaves, julienned
6 boneless, skinless chicken thighs, sliced 1/2-inch thick
1/4 cup coconut milk
5 shiitake mushrooms, sliced
2 scallions, sliced, green and light parts separated
1 handful bean sprouts, plus more for garnish
2 tablespoons fish sauce
Sea salt and freshly ground white pepper
2 tablespoons chopped cilantro, for garnish

Steps:

Heat a wok over high heat. When the wok begins to smoke, add 1 tablespoon of the peanut oil. Add the carrots and green beans and stir-fry for 1 minute. Splash in 2 tablespoons stock to facilitate cooking and stir-fry for another minute. Transfer to a plate and set aside.
Wipe the wok dry and return to the heat. When the wok is hot, add the remaining 2 tablespoons peanut oil. Add the garlic, ginger and half the chiles and stir-fry for less than 1 minute. Add the curry paste and stir-fry for 1 to 2 minutes. Add the kaffir lime leaves and chicken and stir-fry until the chicken has browned, 2 to 3 minutes. Add the coconut milk and stir-fry for 1 minute. Stir in the remaining 1/4 cup stock, the shiitake mushrooms, scallion light parts, bean sprouts and fish sauce and cook until the chicken has cooked through, 1 to 2 minutes more. Add the green beans and carrots back in and season with salt and white pepper. Transfer to a serving plate and garnish with the remaining chilies, some bean sprouts, the scallion greens and cilantro.

RED CURRY CHICKEN STIR-FRY

Red Curry Chicken Stir-Fry image

Simple yet bold ingredients (including store-bought red curry paste) make this stir-fry inspired by the flavors of Thai cuisine a quick and exciting weeknight meal.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes

Time 15m

Number Of Ingredients 9

Ingredients

1 tablespoon vegetable oil
1/4 cup red-curry paste
4 boneless, skinless chicken breasts, thinly sliced (1 pound total)
1/2 pound snow peas, trimmed
1/4 pineapple, cut into 1/2-inch pieces (1 1/2 cups)
1 cup packed fresh basil leaves
4 teaspoons fish sauce
Coarse salt
Cooked rice, for serving

Steps:

Heat a large skillet or wok over high. Add oil and curry paste and cook, stirring, until fragrant, about 1 minute. Add chicken and cook until starting to brown, about 1 minute. Add snow peas and pineapple and cook until snow peas are bright green and tender and chicken is cooked through, about 3 minutes. Stir in basil and fish sauce and season with salt. Serve with rice.

Nutrition Facts : Calories 230 g, Fat 6 g, Fiber 3 g, Protein 26 g, SaturatedFat 1 g

Tips:

Use fresh ingredients: Fresh vegetables, herbs, and spices will give your curry the best flavor. If you can, buy organic ingredients to avoid pesticides and herbicides.
Choose the right type of curry paste: There are many different types of curry paste available, each with its own unique flavor. For this recipe, we recommend using a red curry paste. Red curry paste is made with red chilies, lemongrass, galangal, and kaffir lime leaves. It has a medium heat level and a slightly sweet flavor.
Don't be afraid to adjust the heat level: If you like your curry spicy, you can add more curry paste or chili peppers. If you prefer a milder curry, you can use less curry paste or omit the chili peppers altogether.
Cook the curry until the chicken is cooked through: The chicken should be cooked through but still tender. Overcooking the chicken will make it tough and dry.
Serve the curry with your favorite sides: Rice, noodles, or vegetables are all great options. You can also serve the curry with a dollop of yogurt or sour cream.

Conclusion:

This red curry chicken stir-fry is a quick and easy weeknight meal that is packed with flavor. The curry paste, coconut milk, and vegetables create a delicious sauce that is perfect for spooning over rice or noodles. The chicken is cooked until tender and juicy, and the vegetables are cooked until crisp-tender. This dish is sure to be a hit with your family and friends.