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This juicy Thai curry chicken could not be easier to throw together - it gets a simple curry paste marinade, then a quick sear in a hot pan, and a splash of rice vinegar to make a tasty pan sauce. Pair with easy peanut sauce and quick-pickled veggies for a delicious dinner or meal prep recipe!
You'll Love This
- The flavors and textures are ridiculous! Moist, juicy, curry-spiced chicken is served over a bed of jasmine rice alongside fresh, crunchy, pickled veggies. Drizzle it all with creamy Thai peanut sauce and garnish with fresh cilantro. Is your mouth watering yet?!
- It's a welcomed departure from your usual grilled chicken and veggies! Chicken and veggies are always a go-to recipe for a healthy dinner, but they can get boring pretty quickly. Marinate your chicken in your favorite curry paste and add pickled veggies and peanut sauce for a new twist on a family favorite!
- It is so quick and easy! The chicken breast takes only minutes to prep and just a few minutes to cook (but make sure you set aside 30 minutes for marinating!). The quick-pickled veggies can be prepped in just 5 minutes and made a day in advance. Same with the easy peanut sauce - prep it in just 5 minutes and make it the day before.
- It's perfect for meal prep! All the components of this dish can be prepped in advance, and just get better with time. Divide everything into lunch-size servings and you've got a delicious meal that's ready to go at a moment's notice!
Instructions
Add chicken, curry paste, and a large pinch of salt and pepper to a medium-sized bowl.
Stir until well coated and let marinate in the fridge for 30 minutes.
Heat oil in a large saute pan over medium-high heat.
Add chicken and cook for about 2-3 minutes on all sides or until a dark golden brown crust forms on the outside of the chicken.
Remove chicken. Turn heat to medium low and add rice vinegar.
Deglaze the bottom of the pan, scraping all the yummy bits off the bottom of the pan.
Add chicken back in stir until well coated in the sauce.
Serve with rice and pickled veggies and drizzle with creamy peanut sauce.
Tips
- To save time, you can buy chicken breasts that are already sliced into tenders and then cut those into bite-sized pieces. This is one of my favorite shortcuts when I'm in a hurry to get dinner on the table.
- Easy Peanut Sauce & Quick Pickled Veggies are a MUST for this Thai chicken dish! They add SO MUCH flavor and texture to this dish, once you try them - you'll never know how you lived without them!
- I like to use Thai Kitchen Red Curry Paste, but you can use whatever your favorite curry paste is, and it doesn't have to be red! Green or yellow curry paste would be tasty as well. I don't find Thai Kitchen Red Curry Paste to be very spicy, but some brands are - so keep that in mind and have a little taste of it before you marinate your chicken in it!
- I would recommend not marinating the chicken for longer than 30 minutes. The ingredients in the curry paste will begin to break down the chicken and affect the texture. 30 minutes is the perfect amount of time to infuse a substantial amount of flavor without compromising the texture.
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PrintThai Curry Chicken
This juicy Thai curry chicken could not be easier to throw together - it gets a simple curry paste marinade, then a quick sear in a hot pan, and a splash of rice vinegar to make a tasty pan sauce. Pair with easy peanut sauce and quick-pickled veggies for a delicious dinner or meal prep recipe!
- Prep Time: 35 minutes
- Cook Time: 8 minutes
- Total Time: 43 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stove Top
- Cuisine: Thai
Ingredients
- 1 tablespoon olive oil
- 1 lb. chicken breast, diced into 1" pieces
- 2 tablespoons red curry paste
- 2 tablespoon rice vinegar
- Kosher salt
- fresh cracked pepper
Serve with:
- white/brown rice
- quick pickled veggies
- creamy vegan peanut sauce
- lime wedges
- fresh chopped cilantro
Instructions
- Add chicken, curry paste, and a large pinch of salt and pepper to a medium sized bowl. Stir until chicken is well coated.
- Let marinate in the fridge for 30 minutes.
- Heat oil in a large saute pan over medium-high heat.
- Add chicken and cook for about 2-3 minutes on all sides or until a dark golden brown crust forms on the outside of the chicken.
- Remove chicken. Turn heat to medium low.
- Pour in rice vinegar and deglaze the bottom of the pan, scraping all the yummy bits off the bottom of the pan.
- Add chicken back in stir until well coated in the sauce.
- Serve with rice and pickled veggies and drizzle with creamy peanut sauce.
Notes
To save time, you can buy chicken breasts that are already sliced into tenders and then cut those into bite-sized pieces. This is one of my favorite shortcuts when I'm in a hurry to get dinner on the table.
Easy Peanut Sauce & Quick Pickled Veggies are a MUST for this Thai chicken dish! They add SO MUCH flavor and texture to this dish, once you try them - you'll never know how you lived without them!
I like to use Thai Kitchen Red Curry Paste, but you can use whatever your favorite curry paste is, and it doesn't have to be red! Green or yellow curry paste would be tasty as well. I don't find Thai Kitchen Red Curry Paste to be very spicy, but some brands are - so keep that in mind and have a little taste of it before you marinate your chicken in it!
I would recommend not marinating the chicken for longer than 30 minutes. The ingredients in the curry paste will begin to break down the chicken and affect the texture. 30 minutes is the perfect amount of time to infuse a substantial amount of flavor without compromising the texture.
Keywords: Curry grilled chicken, Thai curry bowls, red curry chicken
Millieann
This dish was so easy and simple to make but oh so delicious. I’d most definitely make it again. There’s no doubt it becoming our family’s go to meal 🤤❤️
★★★★★
Kylie Lato
I am so glad that you enjoyed this recipe, Mellieann! It's one of our family's favorites too. Thanks for leaving a review - I really appreciate it 🙂