Pan-Seared Chicken with Spicy Red Curry Coconut Sauce

By AislePrompt Editorial · Published 2026-07-02 · Updated 2026-07-02

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy pan-seared chicken breasts topped with a silky and spicy red curry coconut sauce, brightened with fresh lime and basil. This Thai-inspired chicken recipe, ready in about 30 minutes, pairs chicken breasts, Thai red curry paste, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 2 Thai cuisine 380 cal/serving

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Ingredients

2 (6 oz each), pounded to even thickness chicken breasts
1.5 tbsp Thai red curry paste
3/4 cup coconut milk
2 tbsp vegetable oil
2, minced garlic cloves
1 tbsp lime juice
1 tsp brown sugar
2 tbsp, chopped fresh Thai basil leaves
1/2 tsp salt
1/4 tsp black pepper

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Instructions

Step 1: Season 2 chicken breasts (6 oz each) evenly pounded to about 1/2 inch thickness with 1/2 tsp salt and 1/4 tsp black pepper.
Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-6 minutes on each side until golden brown and cooked through. Remove and set aside.
Step 3: Reduce heat to medium and add 2 minced garlic cloves to the same skillet. Sauté for 30 seconds until fragrant.
Step 4: Stir in 1.5 tbsp Thai red curry paste and cook for 1 minute until aromatic.
Step 5: Pour in 3/4 cup coconut milk, 1 tsp brown sugar, and 1 tbsp lime juice. Simmer the sauce for 3-4 minutes until it thickens slightly.
Step 6: Return the chicken breasts to the skillet and spoon the sauce over them. Cook for another 2 minutes to heat through and infuse flavors.
Step 7: Remove from heat and sprinkle 2 tbsp chopped fresh Thai basil leaves over the chicken before serving with steamed rice or noodles.