If you’re dreaming of a meal that’s both comfortingly creamy and bursts with bold flavors, look no further than Thai Red Chicken Curry. This irresistible dish blends tender pieces of chicken, vibrant veggies, a luxuriously rich coconut sauce, and an intoxicating hint of Thai spices—all in a meal that’s ready in under 30 minutes. Whether you’re new to Thai cooking or simply crave a restaurant-style curry at home, you’ll find that this recipe captures everything you love about classic Thai Red Chicken Curry while letting you flex your creativity.
Ingredients You’ll Need
With just a handful of essential ingredients, each one playing a special role, Thai Red Chicken Curry comes together easily yet tastes truly unforgettable. Don’t skip on any components—every one adds body, flavor, or a pop of color to bring this curry to life!
- Chicken breast or thighs: Tender, juicy bites of protein that soak up every drop of curry flavor.
- Vegetable oil: Helps to bloom the curry paste and keeps everything from sticking.
- Thai red curry paste: The heart and soul of this dish, delivering the spicy, aromatic punch we crave.
- Full-fat coconut milk: Makes the sauce luxuriously creamy and balances out the spice.
- Fish sauce: Adds deep, savory umami notes authentic to Thai cuisine.
- Brown sugar: Lends a gentle sweetness that ties together the spices and coconut milk.
- Red bell pepper: Brings color, crunch, and a slight sweetness to the mix.
- Green bell pepper: Adds even more color and a subtle earthiness.
- Zucchini: Offers tender texture and soaks up those curry flavors beautifully.
- Fresh basil leaves: The finishing touch that adds brightness, aroma, and classic Thai flavor.
- Lime juice: Wakes up the whole dish with a fresh, tangy zing.
- Jasmine rice: Fluffy, fragrant, and perfect for soaking up every bit of that luscious curry sauce.
How to Make Thai Red Chicken Curry
Step 1: Sauté the Curry Paste
Start by heating the vegetable oil in a large skillet or wok over medium heat. Once the oil shimmers, add the Thai red curry paste and sauté it for 1 to 2 minutes. You’ll know it’s ready when your kitchen fills with a magical aroma that hints at all the flavors to come! This quick stir-fry really helps release the spices, so don’t rush it.
Step 2: Add Coconut Milk
Once that paste is fragrant, pour in the coconut milk and bring it to a gentle simmer. The sauce transforms into a glossy, fragrant pool—already it’s looking (and smelling) amazing! Stir well to fully mix the curry paste and coconut milk, setting the foundation for the entire curry.
Step 3: Cook the Chicken
Add those bite-sized pieces of chicken to the simmering curry sauce. Cook for about 5 to 6 minutes, just until the chicken turns opaque and is almost cooked through. The chicken will finish cooking alongside the vegetables, staying juicy and tender the whole time.
Step 4: Veggie Time
Toss in the fish sauce, brown sugar, sliced red and green bell peppers, plus the zucchini. Give everything a good stir, then let it all simmer together for another 5 to 7 minutes. The veggies should be tender but still vibrantly colored, and the chicken perfectly cooked. This is when your Thai Red Chicken Curry really comes together!
Step 5: Finish and Serve
Take the pan off the heat and stir in the lime juice and fresh basil leaves. You’ll see the basil melt into the sauce and the lime lift up all the flavors. Serve the curry hot, spooned generously over freshly cooked jasmine rice, and let everyone dig in while it’s piping hot!
How to Serve Thai Red Chicken Curry
Garnishes
A scattering of extra fresh basil, thinly sliced red chili, or a sprinkle of toasted sesame seeds looks beautiful on top and adds those last layers of flavor. You could even add a few torn kaffir lime leaves if you have them—it’s a little thing that brings a restaurant-style finish to your homemade Thai Red Chicken Curry.
Side Dishes
Steamed jasmine rice is a must for soaking up the coconut-rich sauce, but don’t stop there. A crisp Thai cucumber salad makes a cool, refreshing companion, and simple steamed broccoli or snap peas work perfectly on the side, bringing more greens to your meal. If you crave crunch, try store-bought prawn crackers or homemade roti!
Creative Ways to Present
Why not ladle your Thai Red Chicken Curry into a rustic bowl and top it with microgreens or edible flowers for dinner guests? For a party, serve the curry in small cups with mini skewers of grilled chicken or veggies. Or, go family-style with a big serving bowl and a mountain of fluffy rice for everyone to share!
Make Ahead and Storage
Storing Leftovers
Let any leftover curry cool completely, then transfer to an airtight container and keep in the fridge for up to 3 days. Thai Red Chicken Curry actually develops even more flavor after a day—so consider making extra on purpose!
Freezing
This curry freezes well, making weeknight dinners a breeze. Ladle cooled curry into freezer-safe containers, leaving a little space for expansion, and freeze for up to 2 months. Thaw in the fridge overnight before reheating.
Reheating
Reheat in a saucepan over medium-low heat, stirring often until piping hot, or microwave it in short bursts, stirring in between. If the sauce thickens too much, add a splash of water or coconut milk to bring it back to its original creamy texture.
FAQs
Can I use store-bought curry paste for Thai Red Chicken Curry?
Absolutely! Store-bought Thai red curry paste makes this recipe super quick and convenient, and there are many great brands to choose from. If you want more control over the spice and flavor, you can try making your own curry paste at home, but it’s not a must.
How can I adjust the spice level?
It’s easy—simply use more or less red curry paste depending on how spicy you like your curry. If you want it extra mild, start with one tablespoon; for more heat, add another half tablespoon or a sliced fresh chili to the sauce.
Can I use other proteins instead of chicken?
Definitely! Thai Red Chicken Curry is delicious with shrimp, tofu, pork, or even beef. Just adjust your cooking time so your protein of choice stays juicy and doesn’t overcook.
What vegetables work best if I want to change things up?
Try adding bamboo shoots, snap peas, baby corn, or eggplant for extra texture and flavor. Thai curries are wonderfully versatile, so whatever is fresh and in season will work beautifully.
Is Thai Red Chicken Curry gluten-free?
Yes, as long as your curry paste and fish sauce are certified gluten-free (always double-check the labels). With all these simple, naturally gluten-free ingredients, this curry is a great dinner option for those avoiding gluten.
Final Thoughts
If you’re looking to impress—or just treat yourself to something extraordinary—give this Thai Red Chicken Curry a try. With each bowlful rich in flavor and color, you’ll quickly see why it’s a forever favorite. Grab your wok and let’s make tonight extra special!
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Thai Red Chicken Curry Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the rich and aromatic flavors of Thai cuisine with this easy-to-make Thai Red Chicken Curry. Tender chicken simmered in a creamy coconut milk sauce infused with the bold flavors of red curry paste, paired with colorful vegetables and fresh herbs. Serve over fluffy jasmine rice for a satisfying meal that transports your taste buds to Thailand.
Ingredients
Chicken Curry:
- 1 lb boneless, skinless chicken breast or thighs (cut into bite-sized pieces)
- 1 tablespoon vegetable oil
- 2 tablespoons Thai red curry paste
- 1 can (13.5 oz) full-fat coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 red bell pepper (sliced)
- 1 green bell pepper (sliced)
- 1 small zucchini (sliced)
- 1 cup fresh basil leaves
- juice of ½ lime
- cooked jasmine rice for serving
Instructions
- Heat the oil: Heat the oil in a large skillet or wok over medium heat.
- Sauté curry paste: Add the red curry paste and sauté for 1–2 minutes until fragrant.
- Add coconut milk: Stir in the coconut milk and bring to a gentle simmer.
- Cook chicken: Add the chicken pieces and cook for 5–6 minutes until mostly cooked through.
- Season and simmer: Stir in the fish sauce, brown sugar, bell peppers, and zucchini. Simmer for another 5–7 minutes until the vegetables are tender and the chicken is fully cooked.
- Finish and serve: Remove from heat and stir in the lime juice and basil leaves. Serve hot over jasmine rice.
Notes
- Adjust the spice level by increasing or decreasing the amount of red curry paste.
- Add bamboo shoots or snap peas for extra texture.
- For a vegetarian version, substitute tofu and use soy sauce instead of fish sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1½ cups curry (without rice)
- Calories: 410
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 26 g
- Saturated Fat: 18 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 80 mg
