There’s nothing quite like a warm bowl of Thai Red Chicken Curry to satisfy your cravings for something rich, creamy, and packed with bold flavors. This dish brings together tender chicken, fragrant Thai red curry paste, and velvety coconut milk, creating a meal that’s both comforting and exciting. Whether you’re looking for an easy weeknight dinner or something to impress your guests, this curry is a game-changer. Trust me—you’re going to love every spoonful!
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Why You’ll Love Thai Red Chicken Curry
Bold & Flavorful
A perfect balance of creamy, spicy, and aromatic flavors that make every bite irresistible.
Quick & Easy
Ready in about 30 minutes, making it a go-to for busy weeknights.
Customizable Heat Level
Adjust the spice by adding more or less curry paste to suit your preference.
One-Pan Wonder
Fewer dishes, less cleanup, and maximum flavor all in a single pot!
Pairs Well with Everything
Enjoy it with jasmine rice, noodles, or even cauliflower rice for a low-carb option.
Ingredients in Thai Red Chicken Curry
Chicken: Boneless, skinless chicken breast or thighs work best—juicy and tender in every bite.
Thai Red Curry Paste: The heart of the dish! This paste brings heat, depth, and authentic Thai flavors.
Coconut Milk: Creates a creamy, luxurious sauce that balances the spice.
Bell Peppers: Add a pop of color and slight sweetness to the dish.
Onion & Garlic: Essential aromatics that deepen the curry’s flavor.
Ginger: Fresh ginger adds a warm, slightly spicy kick.
Fish Sauce: A little goes a long way—adds that signature umami depth.
Brown Sugar: Just a touch to balance the spice with sweetness.
Lime Juice: Brightens everything up with a fresh, tangy contrast.
Fresh Basil or Cilantro: For a fragrant, herby finish.
Optional Add-Ins: Bamboo shoots, carrots, baby corn, or Thai basil for extra layers of flavor.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Sauté the Aromatics
Heat oil in a large pan over medium heat. Add onions, garlic, and ginger, cooking until fragrant.
Cook the Chicken
Add the chicken pieces and sauté until they start to brown slightly.
Add the Curry Paste
Stir in the Thai red curry paste, letting it cook for a minute to release its flavors.
Pour in the Coconut Milk
Slowly add the coconut milk, stirring to combine everything into a creamy sauce.
Simmer & Add Vegetables
Let the curry simmer for 10 minutes, then toss in the bell peppers and other vegetables.
Season to Perfection
Stir in the fish sauce, brown sugar, and lime juice—taste and adjust as needed.
Final Touches
Turn off the heat and add fresh basil or cilantro for a fragrant finish.
Serve & Enjoy
Ladle the curry over steamed jasmine rice and enjoy!
How to Serve Thai Red Chicken Curry
Over Steamed Rice: Jasmine or basmati rice soaks up all that flavorful sauce.
With Noodles: Serve over rice noodles for a Thai-inspired noodle bowl.
Low-Carb Option: Try cauliflower rice for a lighter take.
With a Side of Roti or Naan: Perfect for scooping up every last drop of sauce.
Additional Tips
- Make it Spicier: Add extra curry paste or sliced Thai chilies.
- For a Milder Curry: Use less curry paste and add more coconut milk.
- Vegetarian Option: Swap the chicken for tofu or chickpeas.
- Storage: Store in an airtight container for up to 3 days in the fridge.
- Freezing Option: Freeze for up to 3 months, then thaw and reheat gently.
FAQ Section
Q1: Can I use green or yellow curry paste instead?
A1: Yes! Green curry is spicier, while yellow curry is milder and slightly sweeter.
Q2: What’s the best chicken cut to use?
A2: Chicken thighs are juicier, but chicken breasts work great too.
Q3: Can I make this curry ahead of time?
A3: Absolutely! It tastes even better the next day as the flavors meld together.
Q4: Can I use light coconut milk?
A4: Yes, but the curry will be less creamy. Full-fat coconut milk gives the best texture.
Q5: How do I store and reheat leftovers?
A5: Store in the fridge for up to 3 days and reheat on the stovetop or microwave.
Q6: Can I add potatoes or other veggies?
A6: Yes! Try adding carrots, zucchini, or eggplant for extra texture.
Q7: How can I thicken the curry?
A7: Simmer longer or mix in a cornstarch slurry if you prefer a thicker sauce.
Q8: What’s a good substitute for fish sauce?
A8: Soy sauce or tamari works as a substitute, though it won’t have the same depth of flavor.
Q9: Can I make this curry dairy-free?
A9: It’s already dairy-free! Just check your curry paste for hidden dairy ingredients.
Q10: How do I make it extra creamy?
A10: Stir in a bit of coconut cream at the end for an ultra-rich finish.
Final Thoughts
This Thai Red Chicken Curry is the ultimate comfort meal—bold, creamy, and bursting with flavor. Whether you make it mild or fiery, serve it with rice or noodles, this dish is guaranteed to satisfy your curry cravings. Give it a try, and let me know how you customize it!
Print
Thai Red Chicken Curry
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Description
This Thai Red Curry Chicken is a quick and flavorful dish that brings restaurant-quality flavors right to your kitchen. Tender chicken simmered in a creamy, spicy coconut curry sauce makes for an irresistible meal. Serve it over jasmine rice for the perfect weeknight dinner!
Ingredients
- 1 tbsp vegetable oil
- 1 small bunch scallions, thinly sliced (light and dark green parts separated)
- 3 cloves garlic, chopped
- 1 jalapeño pepper, seeded and diced (optional for spice level)
- 1 (14-oz) can unsweetened coconut milk
- 2 tbsp Thai red curry paste
- 2 tbsp fish sauce
- 2 1/2 tbsp packed dark brown sugar
- 1 1/2 lbs chicken tenderloins, cut into 1-inch cubes
- 1 tbsp lime juice (from 1 lime)
- 1/4 cup chopped fresh cilantro
Instructions
- Sauté the aromatics: Heat vegetable oil in a large nonstick pan over medium-low heat. Add light scallion slices, garlic, and jalapeño. Cook, stirring frequently, for 3-4 minutes until softened.
- Build the sauce: Add coconut milk, red curry paste, fish sauce, and brown sugar. Whisk together and bring to a gentle boil, then reduce heat to a simmer for a few minutes until slightly thickened.
- Cook the chicken: Add chicken cubes and cook uncovered, stirring occasionally, until the chicken is tender and cooked through (5-6 minutes). Do not let the sauce boil to keep the chicken tender.
- Finish & serve: Stir in lime juice, dark green scallions, and cilantro. Taste and adjust with extra lime if desired.
- Serve warm over jasmine rice. Enjoy!
Notes
- Adjust the spice level by using more or less jalapeño or curry paste.
- For a vegetarian option, swap the chicken for tofu and use soy sauce instead of fish sauce.
- Storage: Leftovers keep well in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 380 kcal
- Sugar: 9g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 14g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 85mg