This Easy Thai Red Curry with Rotisserie Chicken is going to put an authentic Thai meal on your table in less than 30 minutes! Feel free to play around with the vegetables to tailor it to your tastes.
Although many of the ingredients in this Easy Thai Red Curry recipe can be improvised, there is one staple that is a must. After trying multiple brands, nothing beats Maesri Thai Red Curry. There’s just something special about the flavors in this product that we haven’t found in other brands.
Another staple for this Thai Red Chicken Curry is coconut milk, and I’ve had great success with most brands found in the Asian section of my supermarket. This Good & Gather brand from Target works well.
Since this is a weeknight meal, I like to use the pre-packaged Costco rotisserie chicken. You can also use leftover roast chicken, BBQ chicken or baked chicken breasts if you prefer. You can also boil chicken breasts ahead of time, shred them, and set them aside for this recipe.
Thai Red Curry Ingredients
To prepare my Thai Red Curry recipe, get all of your ingredients prepped ahead of time. You’ll need:
- Olive oil, for sauteeing
- 4 cloves garlic, minced
- 1 onion, diced
- 1 red bell pepper, diced
- 1 handful (1-2 cups) of string green beans or snow peas
- 1 large jalapeño, sliced
- 1 handful cilantro or basil leaves
- 4-5 cups cooked rotisserie chicken, chopped
- 29 oz. (2 cans) full fat coconut milk
- 8 oz. (2 cans) Maesri red Thai curry paste
- 2 tablespoons brown sugar
Chop everything up and have it ready to go.
Preparing the Thai Red Curry
Heat a large Dutch oven (I’m using my 4 1/2 quart Le Creuset Round Dutch Oven) over medium heat with about 2-3 tablespoons of olive oil. Saute the chopped onion, diced red bell pepper, jalapeno and minced garlic until softened.
When the onions and peppers have cooked down to your liking, and smell fragrant, add the two cans of Maesri red curry paste and brown sugar. Stir well, then add the coconut milk. Stir again until incorporated, then add the diced chicken.
Let the flavors meld by simmering the curry for about 10-15 minutes. Finally, add the chopped cilantro or basil leaves. I often like to add a handful of chopped spinach leaves for extra nutrition.
Stir, and serve this easy Thai red curry over steamed white jasmine rice, or as a soup in bowls. Garnish with sliced lime wedges and cilantro leaves.
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Easy Thai Red Curry with Rotisserie Chicken
Recipe by Jason Hill – CookingSessions.comIngredients
- 2 tablespoons olive oil for sauteeing
- 4 cloves garlic minced
- 1 onion diced
- 1 red bell pepper diced
- 1 handful string beans or snow peas
- 1 large jalapeño sliced
- 29 oz. full fat unsweetened coconut milk
- 8 oz. Maesri red Thai curry paste
- 2 tablespoons brown sugar
- 4-5 cups chopped cooked rotisserie chicken
- 1 handful cilantro or basil leaves
- 1 cup chopped spinach leaves optional
- Steamed Jasmine Rice for serving
- Lime wedges for serving
Instructions
- Heat a large Dutch oven over medium heat with about 2-3 tablespoons of olive oil. Saute the chopped onion, diced red bell pepper, jalapeno and minced garlic until softened.
- When the onions and peppers have cooked down to your liking, and smell fragrant, add the two cans of Maesri red curry paste and brown sugar. Stir well, then add the coconut milk. Stir again until incorporated, then add the diced chicken.
- Let the flavors meld by simmering the curry for about 10-15 minutes. Finally, add the chopped cilantro or basil leaves. I often like to add a handful of chopped spinach leaves for extra nutrition.
- Stir, and serve over steamed white jasmine rice (or as a soup in bowls).
