If you have ever craved a vibrant, aromatic, and full-flavored dish that brings a cozy warmth yet excites your taste buds, then this Thai Red Curry with Chicken Recipe is exactly what you need. It’s a celebration of sweet, spicy, and savory notes all dancing together in a luscious coconut milk base, enriched with tender pieces of chicken and crisp vegetables. This recipe is not only approachable and quick to prepare but also downright addictive, making it a favorite to revisit time and time again.
Ingredients You’ll Need
These ingredients may seem simple, but each plays a vital role in building the rich aroma, compelling texture, and harmonious balance of this Thai Red Curry with Chicken Recipe.
- Chicken breast or thighs (1 lb/450g): Choose your preference for tenderness and juiciness; thin slices cook quickly to absorb the flavorful sauce.
- Vegetable or coconut oil (2 tablespoons): Essential for sautéing and adding subtle richness; coconut oil adds a hint of tropical aroma.
- Red curry paste (2 tablespoons): The heart of the dish, delivering that classic spicy, slightly sweet Thai flavor. Adjust based on your heat tolerance.
- Coconut milk (1 can/14 oz): Offers creaminess and natural sweetness, balancing the bold spices beautifully.
- Chicken broth or water (1 cup): Adds moisture and depth to the curry sauce without overpowering the other components.
- Fish sauce (1 tablespoon): Provides authentic umami and a salty kick that enhances every ingredient.
- Brown sugar (1 tablespoon): Softens the heat and adds a subtle caramel note, completing the sweet-spicy spectrum.
- Lime juice (1 tablespoon, freshly squeezed): Injects fresh acidity to brighten and elevate the overall flavor.
- Salt (½ teaspoon) and black pepper (½ teaspoon): Simple seasonings to bring all the tastes into perfect balance.
- Bell pepper (1, thinly sliced): Adds a satisfying crunch and vibrant color to the curry.
- Carrot (1 medium, julienned or thinly sliced): Its subtle sweetness complements the spicy elements and gives texture.
- Bamboo shoots (½ cup, optional): Adds a pleasantly crisp bite and an authentic touch to the dish.
- Snap peas or green beans (½ cup, optional): Contributes a fresh pop of green and crunch for extra veggie goodness.
- Fresh Thai basil leaves (¼ cup): Bursting with aromatic flavor, it’s an essential finishing flourish.
- Thai bird’s eye chilies (1-2, sliced, optional): For those who love an extra fiery kick.
- Fresh cilantro (1 tablespoon, chopped): Perfect for garnish with its bright, herbal notes.
- Lime wedges: For serving, giving each bite a lovely zesty lift.
- Steamed jasmine rice: The ideal accompaniment to soak up every bit of the sumptuous 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 pieces. Sauté for about 5 to 6 minutes, stirring occasionally, until the chicken is beautifully browned and almost cooked through. Removing the chicken now ensures it doesn’t overcook later and become dry. Set it aside, so you can focus on building those amazing curry flavors.
Step 2: Make the Curry Sauce
In the same skillet, add the fiery red curry paste. Cook it for 1 to 2 minutes while stirring constantly. You’ll notice an intoxicating aroma as the spices and herbs release their essence—this is where the magic really starts. This step is crucial as it warms the ingredients and lets the flavor develop fully before adding the liquids.
Step 3: Add Coconut Milk and Seasonings
Pour in the creamy coconut milk, followed by the chicken broth (or water if you prefer a lighter sauce). Add the fish sauce, brown sugar, lime juice, salt, and pepper. Stir everything together and bring it to a gentle simmer. This velvety liquid base brings together sweet, salty, sour, and umami, forming the backbone for all the layers of flavor to come.
Step 4: Add the Vegetables
Now, toss in the sliced bell pepper, carrot, bamboo shoots, and snap peas if you’re using them. Allow the curry to simmer for about 5 to 7 minutes, giving the vegetables time to soften just enough to be tender but still retain a satisfying crunch that adds freshness and texture to the dish.
Step 5: Finish Cooking the Chicken
Return the cooked chicken to the skillet, stirring it gently into the curry sauce with the vegetables. Let everything simmer together for another 5 to 7 minutes until the chicken is fully cooked and tender. This final simmer melds the flavors beautifully, ensuring the chicken absorbs the fragrant sauce completely.
Step 6: Final Adjustments and Garnishing
Give your curry a taste and adjust the seasoning with more salt, sugar, or lime juice to suit your personal preference. Just before serving, stir in the fresh Thai basil leaves and sliced bird’s eye chilies if you want to dial up the heat. This fresh herbaceous punch is what takes the curry to the next level.
How to Serve Thai Red Curry with Chicken Recipe
Garnishes
Chopped fresh cilantro adds a bright, herbaceous finish that contrasts perfectly with the rich curry. Lime wedges served on the side provide a spritz of tangy freshness that you can squeeze over each bite. Together, these garnishes lift the dish into a vibrant and inviting meal.
Side Dishes
Steamed jasmine rice is the classic and perfect pairing, soaking up the luscious curry sauce with every forkful. For a change, you could also serve it alongside lightly sautéed vegetables or even pair it with some warm flatbreads to mop up the sauce.
Creative Ways to Present
For a stunning presentation, serve the curry family-style in a large, colorful bowl garnished with extra Thai basil and cilantro. You can also add edible flowers or serve it in individual coconut shells for a special occasion. Thinking outside the box really adds to the fun of sharing this delicious meal with friends or family.
Make Ahead and Storage
Storing Leftovers
This Thai Red Curry with Chicken Recipe stores wonderfully in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making leftovers even more irresistible.
Freezing
If you have more than you can eat in a few days, freezing is an option. Freeze in a suitable container for up to 2 months. Keep in mind the texture of some vegetables may change slightly after thawing, so consider adding fresh vegetables when reheating if desired.
Reheating
For the best results, gently reheat the curry on the stove over medium-low heat, stirring occasionally until warm throughout. Adding a splash of water or broth can help loosen the sauce if it thickens too much during storage.
FAQs
Can I use other meats instead of chicken?
Absolutely! This recipe works well with thinly sliced pork, beef, or even firm tofu for a vegetarian twist. Just adjust cooking times accordingly to ensure the protein is perfectly cooked without drying out.
How spicy is this Thai Red Curry with Chicken Recipe?
The heat level can be adjusted easily by modifying the amount of red curry paste and adding or omitting the bird’s eye chilies. Start with less if you prefer a milder curry, and add more for those who enjoy a spicy kick.
Is it necessary to use Thai basil, or can I substitute it?
Thai basil adds a distinct, slightly anise-like flavor that’s characteristic of Thai curries, but if you can’t find it, regular basil is the next best thing. The flavor won’t be exactly the same but will still be delicious and fresh.
Can I prepare this dish in advance?
Yes! You can prepare the curry sauce and chicken ahead of time, then store it in the fridge. Reheat gently before serving and add fresh herbs and lime juice just before eating to keep the brightness intact.
What is the best rice to serve with this curry?
Steamed jasmine rice is traditionally paired with Thai curries because its fragrant, slightly sticky grains complement the creamy sauce beautifully. Basmati or even brown rice work as alternatives if you prefer.
Final Thoughts
This Thai Red Curry with Chicken Recipe is a fantastic dish to add to your cooking repertoire because it’s simple, flavorful, and endlessly satisfying. Whether it’s a weeknight dinner or a special meal to share, this curry delivers comfort and excitement in each spoonful. Give it a try—you might just discover your new favorite way to enjoy Thai flavors at home!
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
This Thai Red Curry with Chicken recipe is a vibrant, flavorful dish combining tender chicken slices simmered in a rich, aromatic coconut milk-based curry sauce. Infused with red curry paste, fresh vegetables, and fragrant herbs like Thai basil and cilantro, this dish balances creamy, spicy, and tangy notes into a perfect weeknight meal served over steamed jasmine rice.
Ingredients
Protein and Oil
- 1 lb (450g) chicken breast or thighs, thinly sliced
- 2 tablespoons vegetable oil or coconut oil
Curry Sauce
- 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
- 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)
Herbs and Garnishes
- 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)
- Lime wedges (for serving)
Serving
- Steamed jasmine rice (for serving)
Instructions
- Prepare the Chicken: Heat vegetable or coconut oil in a large skillet or wok over medium-high heat. Add the thinly sliced chicken and cook for 5-6 minutes, stirring occasionally, until browned and almost cooked through. Remove chicken from skillet and set aside.
- Make the Curry Sauce: In the same skillet, add the red curry paste and cook for 1-2 minutes while stirring constantly to release its fragrant flavors.
- Add Liquids and Seasonings: Pour in the coconut milk and chicken broth (or water). Stir in fish sauce, brown sugar, lime juice, salt, and black pepper. Combine well and bring the mixture to a gentle simmer.
- Add the Vegetables: Add bell pepper, carrot, bamboo shoots, and snap peas (if using) to the simmering curry. Allow to cook for 5-7 minutes until vegetables are tender yet crisp.
- Finish Cooking the Chicken: Return the browned chicken to the skillet and stir into the curry sauce. Simmer for another 5-7 minutes until the chicken is fully cooked and tender.
- Adjust Seasoning: Taste the curry and adjust salt, sugar, or lime juice to balance flavors to your preference.
- Garnish: Remove the skillet from heat. Stir in fresh Thai basil leaves and sliced bird’s eye chilies if using.
- Serve: Serve the curry hot over steamed jasmine rice. Garnish each portion with chopped cilantro and lime wedges for added freshness and tang.
Notes
- You can substitute chicken thighs for breast for juicier meat.
- Adjust red curry paste quantity to control spice level.
- Bamboo shoots and snap peas are optional but add crunch and authentic texture.
- Fresh Thai basil is preferred for authentic flavor, but regular basil works in a pinch.
- Serve with jasmine rice or your preferred rice variety.
- Fish sauce adds umami and saltiness, substitute with soy sauce for a vegetarian version (not included here).
