Thai Red Curry Chicken

Thai Red Curry Chicken is a fragrant, rich, and flavorful dish that perfectly balances spicy, sweet, and savory notes. Made with tender pieces of chicken simmered in a creamy coconut milk-based curry sauce, this dish is infused with red curry paste, garlic, ginger, and aromatic herbs like lemongrass and kaffir lime leaves. Vegetables such as bell peppers, bamboo shoots, or zucchini add crunch and color, while fresh basil and cilantro provide a fresh, herbal finish.

What makes this recipe exceptional is its balance of flavors: the heat from red curry paste, the sweetness from coconut milk, and the umami from fish sauce and aromatics all come together to create a comforting yet vibrant meal. It’s a staple in Thai cuisine and a must-have for anyone who loves bold, complex flavors.

Why I Love This Recipe

I love this recipe because it’s a perfect combination of spicy, creamy, and aromatic flavors that feel both indulgent and healthy. It’s incredibly versatile—you can use whatever vegetables you have on hand, and it’s quick enough for weeknight dinners. The curry sauce is comforting, and it pairs beautifully with steamed rice or noodles, making it a complete, satisfying meal.

Why This Is a Must-Try Dish

• Rich, creamy, and packed with bold Thai flavors
• Quick and easy to prepare for home cooking
• Customizable with vegetables and protein of choice
• Perfectly balanced with spicy, sweet, and savory notes
• Ideal for weeknight dinners or impressing guests with a restaurant-quality meal

Time, Servings and Nutrition

• Preparation Time: 10–15 minutes
• Cooking Time: 20–25 minutes
• Total Time: 30–40 minutes
• Servings: 4

Approximate Calories:

• 400–450 calories per serving

Course: Main Course
Cuisine: Thai / Asian

Ingredients

For the Curry:

• 500 g (1 lb) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
• 2 tablespoons red curry paste
• 1 tablespoon vegetable oil or coconut oil
• 1 can (400 ml) coconut milk
• 1 small onion, thinly sliced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• ½ cup bamboo shoots (optional)
• 2 tablespoons fish sauce
• 1 tablespoon brown sugar
• 1 tablespoon lime juice
• 6–8 fresh Thai basil leaves (or regular basil)
• 1 teaspoon soy sauce (optional)
• Salt and pepper, to taste

Optional Garnish:

• Fresh cilantro
• Sliced red chili

To Serve:

• Steamed jasmine rice or cooked rice noodles

Cooking Directions

1. Heat oil in a large skillet or wok over medium heat.
2. Sauté garlic, ginger, and onion until fragrant.
3. Add red curry paste and stir-fry for 1–2 minutes.
4. Add chicken and cook until lightly browned.
5. Pour in coconut milk and stir to combine.
6. Add bell peppers, bamboo shoots, fish sauce, and brown sugar. Simmer for 10–12 minutes until chicken is cooked through and vegetables are tender.
7. Stir in lime juice, soy sauce (if using), and basil leaves. Adjust seasoning with salt and pepper.
8. Serve hot over steamed rice or noodles, garnished with cilantro and sliced red chili.

Step-by-Step Preparation Method

1. Prep Ingredients: Cut chicken into bite-sized pieces, slice bell peppers and onion, mince garlic and ginger.
2. Heat Oil: In a large skillet or wok, heat vegetable or coconut oil over medium heat.
3. Sauté Aromatics: Add garlic, ginger, and onion, and sauté for 2–3 minutes until fragrant.
4. Add Curry Paste: Stir in red curry paste and cook for 1–2 minutes to release its aroma.
5. Cook Chicken: Add chicken pieces to the pan and cook until lightly browned on all sides, about 5 minutes.
6. Add Coconut Milk: Pour in the coconut milk and stir well to incorporate the curry paste.
7. Add Vegetables and Seasonings: Add bell peppers, bamboo shoots, fish sauce, and brown sugar. Simmer for 10–12 minutes until chicken is fully cooked and vegetables are tender but still vibrant.
8. Finish with Lime and Basil: Stir in lime juice, soy sauce (if using), and basil leaves. Adjust salt and pepper to taste.
9. Serve: Plate the curry over steamed rice or noodles, and garnish with fresh cilantro and sliced red chili if desired.

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How to Serve This Recipe

Serve Thai Red Curry Chicken with steamed jasmine rice, brown rice, or rice noodles. Garnish with fresh cilantro, Thai basil, and sliced red chili for a restaurant-quality presentation. Pair with a side of lightly sautéed greens or a cucumber salad for a complete meal.

Recipe Tips

• Use chicken thighs for juicier meat; breasts work but can dry out if overcooked.
• Simmer gently to prevent coconut milk from curdling.
• Adjust spice level by adding more or less red curry paste.
• Add vegetables you enjoy, like zucchini, snap peas, or carrots.
• Fresh basil is essential for authentic flavor, but regular basil works if unavailable.

Variations (Detailed)

1. Vegetable Thai Red Curry: Replace chicken with tofu or extra vegetables for a vegetarian version.
2. Spicy Red Curry: Add 1–2 chopped fresh red chilies or 1 teaspoon chili flakes.
3. Creamier Curry: Stir in 2 tablespoons of heavy cream or coconut cream for extra richness.
4. Thai Red Curry Noodles: Serve the curry over cooked rice noodles instead of rice for a noodle dish.
5. Seafood Red Curry: Replace chicken with shrimp or fish fillets, cooking for 5–7 minutes until done.

Freezing and Storage

• Refrigeration: Store curry in an airtight container for up to 3 days. Reheat gently on the stove to prevent coconut milk separation.
• Freezing: Can be frozen for up to 1 month. Thaw overnight in the fridge before reheating.
• Reheating Tip: Reheat slowly over low-medium heat, stirring occasionally. Add a splash of coconut milk or water if sauce thickens too much.

Special Equipment Needed

• Large skillet, sauté pan, or wok
• Wooden spoon or silicone spatula
• Knife and cutting board
• Measuring spoons and cups
• Optional: rice cooker for serving rice

Conclusion

Thai Red Curry Chicken is a fragrant, colorful, and satisfying dish that brings authentic Thai flavors to your home kitchen. Quick to prepare yet rich in taste, it is perfect for weeknight dinners or special occasions. With tender chicken, crisp vegetables, creamy coconut milk, and aromatic herbs, it’s a must-try for anyone who loves bold, balanced, and comforting flavors. This versatile recipe can be customized to your taste, making it a staple for flavorful, home-cooked meals.

Thai Red Curry Chicken

Thai Red Curry Chicken is a fragrant, rich, and flavorful dish that perfectly balances spicy, sweet, and savory notes. Made with tender pieces of chicken simmered in a creamy coconut milk-based curry sauce, this dish is infused with red curry paste, garlic, ginger, and aromatic herbs like lemongrass and kaffir lime leaves.

Author: Stella Parker Cuisine: Thai Course: Dinner

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Prep Time 15 mins Cook Time 25 mins Total Time 40 mins Difficulty: Beginner Servings: 4

Ingredients

Servings

For the Curry:

• 500 g boneless, skinless chicken thighs or breasts, cut into bite-sized pieces (1 lb)
• 2 tablespoons red curry paste
• 1 tablespoon vegetable oil or coconut oil
• 1 can coconut milk (400 ml)
• 1 small onion, thinly sliced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• ½ cup bamboo shoots (optional)
• 2 tablespoons fish sauce
• 1 tablespoon brown sugar
• 1 tablespoon lime juice
• 6 –8 fresh Thai basil leaves (or regular basil)
• 1 teaspoon soy sauce (optional)
• Salt and pepper, to taste

Optional Garnish:

• Fresh cilantro
• Sliced red chili

To Serve:

• Steamed jasmine rice or cooked rice noodles

Instructions

1. Heat oil in a large skillet or wok over medium heat.
2. Sauté garlic, ginger, and onion until fragrant.
3. Add red curry paste and stir-fry for 1–2 minutes.
4. Add chicken and cook until lightly browned.
5. Pour in coconut milk and stir to combine.
6. Add bell peppers, bamboo shoots, fish sauce, and brown sugar. Simmer for 10–12 minutes until chicken is cooked through and vegetables are tender.
7. Stir in lime juice, soy sauce (if using), and basil leaves. Adjust seasoning with salt and pepper.
8. Serve hot over steamed rice or noodles, garnished with cilantro and sliced red chili.

Keywords: Thai Red Curry Chicken