Sautéed Chicken with Red Curry Paste and Paprika

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A fragrant sauté of chicken with garlic, red curry paste, and paprika that builds a flavorful base for many dishes. This vietnamese-inspired chicken ready in about 20 minutes pairs red curry paste, paprika, finely chopped garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 3, 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: 10 min Serves 3 Vietnamese cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering.
  2. Step 2: Add 4 finely chopped garlic cloves and sauté for 1 minute until fragrant but not browned.
  3. Step 3: Stir in 2 tsp red curry paste and 1/2 tsp paprika, cooking for 2 minutes until the mixture darkens and releases aroma.
  4. Step 4: Add 1 pound bite-sized boneless chicken thighs, spreading them evenly in the skillet.
  5. Step 5: Cook without stirring for 3 minutes to brown the chicken, then stir and cook for another 3-4 minutes until chicken is cooked through.
  6. Step 6: Season with salt and black pepper to taste, then remove from heat and serve as a base for curries or rice dishes.

Equipment for this recipe

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Frequently asked questions

How long does Sautéed Chicken with Red Curry Paste and Paprika take to make?

Total time is about 20 minutes (10 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sautéed Chicken with Red Curry Paste and Paprika?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep red curry paste from drying out.

Can I substitute ingredients in Sautéed Chicken with Red Curry Paste and Paprika?

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 Sautéed Chicken with Red Curry Paste and Paprika for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Sautéed Chicken with Red Curry Paste and Paprika?

Vietnamese 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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