Best Thai Red Curry Chicken Recipe Ready in 30 Mins

Instructions:

1. Heat the coconut oil in the skillet over medium-high heat. Add the red curry paste and cook, stirring constantly, for 1 minute until fragrant—this 'blooming' step wakes up the spices!
2. Add the diced chicken to the paste. Sauté until the chicken is mostly opaque on the outside, about 3–4 minutes.
3. Carefully pour in the thick cream layer from the top of the unshaken coconut milk can (this is the 'coconut cream'). Stir well to combine with the paste and let it simmer until it begins to separate slightly and small beads of oil appear (about 2 minutes).
4. Pour in the remaining coconut milk and the chicken broth. Add the fish sauce and brown sugar. Bring the mixture to a gentle simmer.
5. Add the red bell pepper and broccoli florets. Cook for 5–7 minutes, or until the vegetables are tender-crisp. Stir in the drained bamboo shoots for the last 2 minutes.
6. Remove the pan from the heat. Stir in the fresh lime juice. Taste the curry and adjust seasoning as needed (fish sauce for saltiness, sugar for sweetness, or lime for brightness).
7. Stir in most of the Thai basil leaves right before serving. Ladle generously over hot steamed Jasmine rice and garnish with the remaining fresh basil and sliced chillies (if using).