Pan-Seared Chicken with Spicy Red Curry Coconut Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 ready in about 30 minutes blends Thai red curry paste, coconut milk, vegetable oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 380 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. 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

Instructions

  1. 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.
  2. 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.
  3. Step 3: Reduce heat to medium and add 2 minced garlic cloves to the same skillet. Sauté for 30 seconds until fragrant.
  4. Step 4: Stir in 1.5 tbsp Thai red curry paste and cook for 1 minute until aromatic.
  5. 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.
  6. 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.
  7. Step 7: Remove from heat and sprinkle 2 tbsp chopped fresh Thai basil leaves over the chicken before serving with steamed rice or noodles.

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Frequently asked questions

How long does Pan-Seared Chicken with Spicy Red Curry Coconut Sauce take to make?

Total time is about 30 minutes (10 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Pan-Seared Chicken with Spicy Red Curry Coconut Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Pan-Seared Chicken with Spicy Red Curry Coconut Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Chicken with Spicy Red Curry Coconut Sauce for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pan-Seared Chicken with Spicy Red Curry Coconut Sauce?

Thai chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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