Red Curry Chicken is an easy recipe to make to enjoy the delicious warm flavors of red curry. Once you have the red curry paste made the rest is a snap. All you need is some chicken, some lemongrass and some coconut milk and a delicious meal is right around the corner.

This recipe is naturally gluten free.

Watch a Video

Here is a video of 2 Cooks in the Kitchen making Red Curry Chicken:

Cut the Chicken

Once you have made your red curry paste all you need is a protein and a starch or vegetable plus a few other things to come up with a very tasty dish. In this case we will be using chicken thighs and butternut squash. To start with we need to cut the chicken into pieces. We like to make fairly large bite size pieces.

Peel and Cut the Butternut Squash

The same goes for the butternut squash. You need to peel it, remove the seeds and then cut it into bite size pieces. We like using butternut as it holds some shape when it cooks and has a nice nutty flavor that complements the curry.

Pound the Lemongrass

Next we will cut the bottom half of the lemongrass into two pieces about 3 inches long. Then we will pound those with the base of a knife to smash them and get them to release flavor.

Cook Chicken and Lemongrass in Coconut Oil

We’ll heat a couple tablespoons of coconut oil in a soup pot over medium heat. When the oil gets hot we will add the lemongrass, the chicken and 1 teaspoon of garam masala. We will let this all cook together for about two minutes.

Add the Red Curry Paste

Then we will add 2 tablespoons of our red curry paste. Stir this in well and let it cook until the chicken gets brown. The curry paste will be incorporated into the coconut oil by this time as well.

Add Squash and Water

Next we’ll add our butternut squash and 1 1/2 cups of water. We want to bring this to a boil and then turn down the heat and let it simmer for 30 minutes, after which time the squash and chicken should be all cooked.

Add Garbanzo Beans

Now we are ready to finish our red curry chicken. We just have a few more ingredients to add to bump up the flavor. We’ll start with one can of garbanzo beans, otherwise known as chick peas. We like to rinse these before adding them to the pot.

Add Coconut Cream

Next we need to add a can of coconut cream. You can use coconut milk if you want to have fewer calories.

Finish With Fish Sauce, Sugar and Salt

The only other things we need to add are the fish sauce, sugar and salt. Let this all simmer together on low heat for 20 to 30 more minutes and your red curry chicken will be ready to serve.

This is great served with naan or some form of bread. We haven’t figured out a good gluten free naan yet so we have been using gluten free cornbread. You can also serve it over rice.

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Here are some other curry recipes for you to try:

• Butter Chicken
• Southern Indian Lamb Curry
• Red Curry Pork Tenderloin
• Red Curry Salmon
• Yellow Curry Crab
• Crab Stuffed Mushrooms With Yellow Curry Sauce
• Thai Coconut Curry Crab
• Chicken Satay With Peanut Sauce

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