The Ultimate 30-Minute Chicken Curry Recipe with Store-Bought Red Curry Paste

Craving a hearty, flavorful dish but short on time? Look no further! This easy chicken curry recipe is the perfect weeknight dinner. Using store-bought red curry paste as the star ingredient, this dish comes together in just 30 minutes. Whether you’re a seasoned cook or a kitchen newbie, you’ll love how effortlessly this meal delivers bold flavors with minimal effort. Let’s get cooking!

Why You’ll Love This Recipe:

• Quick and Easy: Ready in under 30 minutes.
• Minimal Ingredients: No need to shop for exotic spices—the red curry paste does the heavy lifting.
• Customizable: Adjust the spice level, add your favorite veggies, or swap chicken for tofu.
• Perfect for Meal Prep: Tastes even better the next day.

Ingredients:

Serves 4

• 2 tablespoons vegetable oil
• 1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
• 3 tablespoons store-bought red curry paste
• 1 can (13.5 oz) coconut milk (full-fat or light)
• 1 tablespoon fish sauce (optional, but adds umami)
• 1 teaspoon brown sugar
• 1 red bell pepper, thinly sliced
• 1 cup green beans, trimmed
• 1/2 cup chicken broth or water (if you like a thinner curry)
• Fresh cilantro and lime wedges, for garnish
• Cooked jasmine rice, to serve

Instructions:

1. Heat the Oil: In a large skillet or wok, heat the vegetable oil over medium heat. Add the chicken pieces and cook until lightly browned on all sides, about 4-5 minutes. Remove from the skillet and set aside.
2. Cook the Curry Paste: In the same skillet, reduce the heat to medium-low. Add the red curry paste and sauté for 1-2 minutes, stirring constantly, until fragrant. This step enhances the flavors of the paste.
3. Combine Coconut Milk: Gradually stir in the coconut milk, making sure to mix well with the curry paste. Bring the mixture to a gentle simmer.
4. Season the Curry: Stir in the fish sauce, brown sugar, and chicken broth (if using). Taste and adjust the seasoning as needed.
5. Add Veggies and Chicken: Return the chicken to the skillet, along with the red bell pepper and green beans. Simmer for 8-10 minutes, or until the chicken is cooked through and the vegetables are tender.
6. Serve: Remove from heat. Garnish with fresh cilantro and serve hot over jasmine rice with a wedge of lime on the side.

Tips for the Perfect Curry:

1. Pick the Right Paste: The quality of your curry paste matters! Brands like Mae Ploy or Thai Kitchen are great options.
2. Customize Your Veggies: Swap in zucchini, carrots, or snap peas for a fun twist.
3. Control the Spice: For a milder curry, start with 2 tablespoons of curry paste and add more to taste.
4. Make It Creamier: Use full-fat coconut milk for a richer curry.

Now that you’ve mastered this quick and easy chicken curry recipe, the possibilities are endless! Experiment with different vegetables, proteins, or spice levels to make it your own. Don’t forget to share your delicious creation on social media and tag us. Happy cooking!

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