If you crave a dish that bursts with vibrant flavors, rich creaminess, and a gentle kick of heat, this Thai Red Curry with Chicken Recipe is sure to become your new favorite weeknight dinner. Combining tender slices of chicken with fragrant red curry paste, velvety coconut milk, and a colorful mix of vegetables, this recipe captures the essence of traditional Thai cooking while being wonderfully simple to prepare. It’s the kind of meal that comforts and excites all at once, inviting you to savor every spoonful.
Ingredients You’ll Need
The beauty of this Thai Red Curry with Chicken Recipe lies in its straightforward ingredients, each bringing a special something to the table—from the creamy texture of coconut milk to the fresh brightness of lime juice. Everything works together to build a harmonious balance of flavors and a pleasing mix of textures.
- Chicken breast or thighs (1 lb/450g): Thinly sliced for quick, even cooking and juicy tenderness.
- Vegetable or coconut oil (2 tablespoons): Adds a subtle richness and ensures perfect browning of chicken.
- Red curry paste (2 tablespoons): The heart of the curry, packed with aromatic spices and chili heat—adjustable to taste.
- Coconut milk (1 can, 14 oz): Creamy and luscious, mellowing out the spice beautifully.
- Chicken broth or water (1 cup): Balances the curry’s thickness and adds depth.
- Fish sauce (1 tablespoon): Provides authentic salty umami depth and complexity.
- Brown sugar (1 tablespoon): Adds just the right touch of sweetness to enhance the curry’s flavor profile.
- Lime juice (1 tablespoon): Freshly squeezed for a bright, zesty finish.
- Salt and black pepper (1/2 teaspoon each): Essential seasoning to bring all flavors together.
- Bell pepper (1, thinly sliced): Adds vibrant color and a sweet crunch.
- Carrot (1 medium, julienned): Offers subtle sweetness and crisp texture.
- Bamboo shoots (1/2 cup, optional): Provides an earthy crunch and authentic Thai touch.
- Snap peas or green beans (1/2 cup, optional): For added freshness and snap.
- Fresh Thai basil leaves (1/4 cup): Bursts with herbaceous aroma and authentic flavor.
- Thai bird’s eye chilies (1-2, optional): For an extra layer of heat if you dare.
- Fresh cilantro (1 tablespoon, chopped): Vibrant garnish that brightens the dish.
- Lime wedges: Perfect for squeezing over the finished curry to add zing.
- Steamed jasmine rice: The ideal base to soak up every bit of that luscious curry sauce.
How to Make Thai Red Curry with Chicken Recipe
Step 1: Prepare the Chicken
Start by heating the oil in a large skillet or wok over medium-high heat. Once hot, add your thinly sliced chicken and cook it until it’s nicely browned and nearly cooked through, usually about 5 to 6 minutes. This step locks in juices and creates a flavorful base for your curry. Set the chicken aside on a plate while you craft the sauce—it’ll be back soon!
Step 2: Make the Curry Sauce
In the same skillet, toss in your red curry paste and cook it for 1 to 2 minutes while stirring constantly. This process releases all those wonderful aromas and spices locked inside the paste, turning your kitchen into a fragrant haven. It’s a small step that makes a huge flavor difference.
Step 3: Add the Coconut Milk and Seasonings
Pour in the coconut milk along with the chicken broth or water, then stir in the fish sauce, brown sugar, lime juice, salt, and black pepper. Bring everything to a gentle simmer. This rich, creamy sauce is the soul of your Thai Red Curry with Chicken Recipe, balancing sweet, salty, spicy, and sour elements perfectly.
Step 4: Add the Vegetables
Next, add your crunchy bell pepper, tender carrots, and if you’re using them, bamboo shoots and snap peas. Let the curry simmer for about 5 to 7 minutes so the vegetables soften just enough to retain a bit of bite, adding both texture and color that make the dish inviting as well as delicious.
Step 5: Return the Chicken and Simmer
Bring the chicken back to the skillet and stir it into the curry sauce. Let it gently simmer for another 5 to 7 minutes until the chicken is completely cooked through and tender. This final simmer allows all the flavors to marry beautifully and lets the chicken soak up the luscious curry sauce.
Step 6: Adjust the Seasoning
Give your curry a taste test and tweak the seasoning as needed—add a pinch more salt if it needs a punch, a little extra sugar if you want sweeter depth, or a splash more lime juice for brightness. This step is all about making the curry exactly how you like it.
Step 7: Garnish and Serve
Remove the skillet from the heat and stir in the fresh Thai basil leaves and thin slices of bird’s eye chilies if you like your curry with some bold heat. This finishing touch adds an herbal freshness and a cheeky kick, elevating the dish to something so memorable.
How to Serve Thai Red Curry with Chicken Recipe
Garnishes
Freshness is everything here—chopped cilantro scattered on top adds a burst of color and a clean, bright flavor that cuts through the richness. A few lime wedges on the side invite everyone to add a personal zing, making every bite feel lively and fresh.
Side Dishes
Steamed jasmine rice is truly the MVP side dish for this curry, soaking up the velvety sauce in the best possible way. For a little extra contrast, serve a simple cucumber salad to add crunch and coolness, balancing the bold flavors.
Creative Ways to Present
For a fun twist, try serving your Thai Red Curry with Chicken Recipe in hollowed-out bell peppers or over a bed of fragrant coconut rice. Garnish with edible flowers or extra fresh herbs to turn it into a feast for the eyes as well as the palate.
Make Ahead and Storage
Storing Leftovers
This curry holds up beautifully in the fridge for up to three days when stored in an airtight container. The flavors deepen with time, making your leftovers even more irresistible.
Freezing
You can freeze Thai Red Curry with Chicken Recipe for up to two months. Make sure to cool it completely before transferring it to a freezer-safe container or heavy-duty freezer bag. Thaw overnight in the fridge before reheating to preserve the luscious texture.
Reheating
Gently reheat your curry on the stovetop over low-medium heat, stirring occasionally until warmed through. Adding a splash of water or broth during reheating helps maintain that creamy consistency you love, ensuring every bite tastes as fresh as the first.
FAQs
Can I use other proteins besides chicken?
Absolutely! This recipe works wonderfully with shrimp, tofu, or even thinly sliced beef. Just adjust the cooking times to suit the protein you choose.
Is Thai Red Curry very spicy?
That depends on your curry paste and how many chilies you add. You can always adjust the heat level by using less red curry paste or skipping the bird’s eye chilies altogether.
What can I substitute for fish sauce?
If you need a vegetarian or vegan alternative, use soy sauce or tamari for a similar umami kick, though fish sauce provides a unique flavor that’s hard to replicate perfectly.
Can I prepare this curry ahead of time?
Yes! You can prep the ingredients in advance and even partially cook the chicken and veggies. When you’re ready, just finish the curry by making the sauce and combining everything.
How do I make the curry less thick?
If the curry seems too thick, simply stir in a little more chicken broth or water to reach your preferred consistency. It’s easy to thin down to suit your taste.
Final Thoughts
This Thai Red Curry with Chicken Recipe is truly a joy to make and even more fun to eat. Its rich layers of flavor and vibrant ingredients bring a bit of Thailand’s magic right to your kitchen. Don’t hesitate to dive in and make it your own—you’ll find it’s a delicious, comforting meal that quickly becomes a beloved classic in your recipe rotation.
Print
Thai Red Curry with Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Description
A vibrant and flavorful Thai Red Curry with Chicken, combining tender chicken slices with a rich coconut milk-based sauce, infused with aromatic red curry paste and fresh vegetables. This quick and easy stir-fry style curry packs a perfect balance of creamy, spicy, and tangy flavors, perfect for a comforting weeknight dinner served over steamed jasmine rice.
Ingredients
Chicken
- 1 lb (450g) chicken breast or thighs, thinly sliced
Curry Sauce
- 2 tablespoons vegetable oil or coconut oil
- 2 tablespoons red curry paste (adjust based on spice preference)
- 1 can (14 oz) coconut milk
- 1 cup chicken broth or water
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon lime juice (freshly squeezed)
- 1/2 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
Vegetables & Herbs
- 1 bell pepper, thinly sliced
- 1 medium carrot, julienned or thinly sliced
- 1/2 cup bamboo shoots (optional)
- 1/2 cup snap peas or green beans (optional)
- 1/4 cup fresh Thai basil leaves (or regular basil)
- 1–2 Thai bird’s eye chilies, sliced (optional for extra heat)
- 1 tablespoon fresh cilantro, chopped (for garnish)
To Serve
- Lime wedges
- Steamed jasmine rice
Instructions
- Prepare the Chicken: In a large skillet or wok, heat the vegetable oil or coconut oil over medium-high heat. Add the sliced chicken and cook for 5-6 minutes, stirring occasionally, until the chicken is browned and nearly cooked through. Remove the chicken from the skillet and set aside.
- Make the Curry Sauce: In the same skillet, add the red curry paste and cook for 1-2 minutes, stirring constantly, until fragrant to release its flavors.
- Add Liquids and Seasonings: Pour in the coconut milk and chicken broth (or water), then stir in fish sauce, brown sugar, lime juice, salt, and black pepper. Bring the mixture to a gentle simmer.
- Add the Vegetables: Add the sliced bell pepper, carrot, bamboo shoots, and snap peas if using. Allow the curry to simmer for 5-7 minutes until vegetables are tender yet crisp.
- Finish Cooking the Chicken: Return the cooked chicken to the skillet and stir to combine. Let it simmer in the curry sauce for an additional 5-7 minutes until fully cooked through and tender.
- Adjust Seasoning: Taste the curry and adjust the seasoning with extra salt, sugar, or lime juice as preferred.
- Garnish: Remove the skillet from heat. Stir in fresh Thai basil leaves and sliced bird’s eye chilies if using.
- Serve: Serve the Thai Red Curry with steamed jasmine rice, garnished with chopped cilantro and lime wedges on the side for added freshness.
Notes
- Adjust the amount of red curry paste to control the level of spiciness.
- Bamboo shoots, snap peas, and bird’s eye chilies are optional but add authentic texture and flavor.
- Use chicken thighs for more tender, juicier meat or breast for leaner protein.
- Serve immediately for best taste and texture, but leftovers store well refrigerated for up to 2 days.
- For a vegetarian version, substitute chicken with tofu and use vegetable broth instead of chicken broth.
