Can I use chicken breast instead of chicken tenders?

Yes. Cut boneless, skinless chicken breasts into 1-inch strips or bite-sized pieces. They'll cook in about the same time as tenders.

How do I adjust the spice level?

Start with 2 Thai chilis, remove seeds for less heat, or add a fourth chili for more kick. The tomato and coconut milk also balance spice.

Can I make this ahead?

Yes. Prepare the sauce base (onion, garlic, ginger, chilis) and store separately from cooked chicken. Reheat gently and combine just before serving.

What can I serve this with?

Jasmine rice, steamed white rice, or rice noodles are traditional. Cilantro and lime wedges make excellent garnishes.

What does ghee do in this recipe?

Ghee adds richness and helps bloom the aromatics (garlic, ginger, chilis) while cooking. Coconut oil or neutral oil work as substitutes.

Red Curry Chicken with Coconut Milk

Name: Red Curry Chicken with Coconut Milk
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1.5 lbs chicken tenders; 1 medium yellow onion; 3-4 Thai chilis; 5 cloves garlic; 1 inch piece fresh ginger; 1 plum tomato; 1/2 cup all-purpose flour; Kosher salt, to taste; Freshly ground black pepper, to taste; 2 tbsp ghee; 1 tbsp avocado oil; 1 tbsp garam masala; 1 tbsp tomato paste; 3 tbsp red curry paste; 1 (14 oz) can unsweetened coconut milk; 1 lime; Fresh cilantro, for garnish; Cooked jasmine rice, for serving; Naan bread, for serving

CookOSBeta

Red Curry Chicken with Coconut Milk | CookOS

Ingredients

1.5 lbs chicken tenders
1 medium yellow onion
3-4 Thai chilis
5 cloves garlic
1 inch piece fresh ginger
1 plum tomato
1/2 cup all-purpose flour
Kosher salt, to taste
Freshly ground black pepper, to taste
2 tbsp ghee
1 tbsp avocado oil
1 tbsp garam masala
1 tbsp tomato paste
3 tbsp red curry paste
1 (14 oz) can unsweetened coconut milk
1 lime
Fresh cilantro, for garnishoptional
Cooked jasmine rice, for servingoptional
Naan bread, for servingoptional

19 Ingredients

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Instructions

1
Prepare your aromatics: slice the onion into half-moons, finely chop the Thai chilis, mince the garlic and ginger, and small dice the plum tomato after removing the seeds.
2
Prepare the chicken by removing the tough tendon from the tenders using a fork. Slice the chicken lengthwise into thin strips.
3
Season the chicken strips generously with kosher salt and pepper.
4
In a shallow bowl, season the all-purpose flour with salt and pepper. Dredge the chicken strips in the flour, making sure to shake off any excess.
5
Heat a wok or large skillet over medium heat. Add some ghee. Working in batches to avoid overcrowding, add the chicken in a single layer and cook untouched for 2 minutes.
6
With each batch of chicken, add a portion of the minced garlic, ginger, and chilis. Sauté for another minute until the chicken is cooked through. Remove the cooked chicken and aromatics from the wok and set aside. Repeat with the remaining chicken.
7
Once all chicken is cooked, add a bit more ghee and avocado oil to the wok if needed. Add the sliced onions and sauté until they begin to soften.
8
Add the remaining minced garlic, ginger, and chilis to the onions and sauté until fragrant. Then, add the garam masala, tomato paste, and red curry paste. Stir and cook for about 45 seconds until caramelized.
9
Add the diced tomatoes and the unsweetened coconut milk. Stir to combine and season the sauce with kosher salt and pepper.
10
Bring the sauce to a boil, then reduce the heat to a simmer.
11
Return the cooked chicken to the wok and stir to coat. Let it simmer in the sauce for 2-3 minutes to heat through.
12
Turn off the heat. Add a few strips of lime peel and a squeeze of fresh lime juice. Stir to combine.
13
Serve the red curry chicken over cooked rice, garnish with fresh cilantro and a lime wedge. Enjoy with naan bread on the side.