Get ready to embark on a culinary journey that will transport you straight to the vibrant streets of Thailand without leaving your kitchen! This Red Thai Chicken Naan is not just a recipe—it's an explosion of exotic flavors that combines tender, spicy chicken with creamy coconut curry, all nestled on a warm, pillowy naan bread. Whether you're a spice lover, a curry enthusiast, or simply someone who craves restaurant-quality meals at home, this dish promises to be your new obsession.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 2 naan breads
- 1 lb chicken breast, sliced
- 1/2 cup red curry paste
- 1 can coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon sugar
- Fresh cilantro for garnish
Instructions
- Begin by preparing all your ingredients. Slice the chicken breast into thin strips and set aside. Measure out the red curry paste, coconut milk, fish sauce, and sugar. Rinse and chop fresh cilantro for garnish.
- In a large skillet or wok, heat a tablespoon of oil over medium-high heat. Once the oil is hot, add the sliced chicken breast to the skillet. Cook for about 5-7 minutes, stirring frequently, until the chicken is browned and cooked through.
- Reduce the heat to medium and add the red curry paste to the skillet with the chicken. Stir well to coat the chicken evenly with the curry paste, cooking for an additional 2-3 minutes until the paste becomes fragrant.
- Pour in the can of coconut milk, stirring to combine it with the chicken and curry paste. Add the fish sauce and sugar, mixing everything together thoroughly. Bring the mixture to a gentle simmer.
- Let the curry simmer for about 10 minutes, stirring occasionally, until it thickens slightly and the flavors meld together. Taste and adjust seasoning if necessary.
- While the curry is simmering, prepare the naan breads. You can warm them in a toaster, on a skillet, or in the oven according to package instructions until they are soft and pliable.
- Once the curry is ready, remove it from the heat. Serve the chicken curry over the warm naan breads, allowing the sauce to soak into the bread.
- Garnish with freshly chopped cilantro before serving. Enjoy your Red Thai Chicken Naan!
Tips
- Choose the Right Curry Paste: Not all red curry pastes are created equal. Look for authentic Thai brands for the most genuine flavor.
- Chicken Cutting Technique: Slice chicken against the grain and into uniform thin strips to ensure even cooking and maximum sauce absorption.
- Don't Rush the Simmer: Allow the curry to simmer slowly, which helps develop deeper, more complex flavors and allows the sauce to thicken naturally.
- Naan Warming Hack: For extra flavor, lightly brush your naan with garlic-infused olive oil before warming for an added aromatic touch.
- Freshness Matters: Use fresh cilantro and chop it just before serving to maintain its bright flavor and color.
- Customize Your Heat: Adjust the spice level by adding more or less red curry paste according to your preference.
- Make It Ahead: This curry actually tastes even better the next day, so don't hesitate to prepare it in advance!
Nutrition Facts
Calories: 520kcal
Carbohydrates: 35g
Protein: 38g
Fat: 28g
Saturated Fat: 18g
Cholesterol: 110mg
