This Thai red curry chicken recipe is a one-pot meal that’s fragrant and full of flavor! It has the perfect balance of sweet, spicy, and tangy ingredients. Made with red curry paste, coconut milk, chicken breasts, and fresh vegetables, I like to serve this dish with rice for a well-balanced family dinner. It’s even easier and tastier than takeout!
Store leftover Thai red curry chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating individual servings in the microwave for 30 seconds at a time and stirring each time it stops.
