Easy Thai Red Curry Chicken Recipe

Introduction

This easy Thai Red Curry Chicken is a flavorful and comforting dish perfect for a weeknight meal. With tender chicken, vibrant vegetables, and a rich coconut curry sauce, it delivers authentic Thai flavors with simple ingredients. It’s quick to make and sure to become a family favorite.

Ingredients

• 2 tablespoons coconut oil (or other cooking oil)
• 1 cup onion, finely diced (white or yellow)
• ½ teaspoon salt or more to taste
• 4 large garlic cloves, minced (about 2 tablespoons)
• 1 teaspoon ground ginger (or 1 tablespoon fresh grated or minced ginger)
• 1 teaspoon ground coriander
• 4-6 tablespoons Thai red curry paste, or to taste (Maesri Brand recommended)
• 1 can unsweetened coconut milk, full-fat (14-ounce can)
• 1 tablespoon brown sugar or to taste
• 1 ½ pounds boneless skinless chicken breast, cut into thin strips about 3″ long and ½” wide (or chicken thighs)
• 1 tablespoon fish sauce or soy sauce
• 1 cup carrots, shredded or julienned
• 1 cup red bell pepper, sliced or diced
• 1 lime, zest and juice
• ¼ cup fresh cilantro, chopped and divided (can also use Thai basil)

Instructions

1. Step 1: Heat coconut oil in a large skillet over medium-high heat. Once hot, add diced onions and ½ teaspoon salt. Cook for about 3 minutes, stirring often, until onions soften.
2. Step 2: Stir in the red curry paste, minced garlic, ground ginger, and coriander. Cook for about 1 minute until fragrant, stirring frequently.
3. Step 3: Pour in the coconut milk, add brown sugar and fish sauce, then stir in the chicken strips. Bring to a simmer, reduce heat to medium, and cook uncovered for 7 minutes, stirring occasionally.
4. Step 4: Add carrots and bell peppers to the skillet. Simmer for another 5-7 minutes until the sauce thickens slightly and the chicken is fully cooked.
5. Step 5: Remove from heat and stir in lime zest, half the lime juice, and half the chopped cilantro. Taste and adjust seasoning with additional lime juice, salt, sugar, or curry paste if desired.
6. Step 6: Garnish with the remaining cilantro and serve immediately.

Tips & Variations

• For milder curry, start with less red curry paste and adjust to taste. Maesri brand is spicier; Thai Kitchen is sweeter and milder.
• Substitute soy sauce for fish sauce if preferred or unavailable.
• If you have kaffir lime leaves or lemongrass, add them with the coconut milk for more authentic flavor, then remove before serving.
• Add more chicken broth to the sauce for a thinner consistency, if desired.
• Try adding a cornstarch slurry toward the end of cooking for a thicker sauce.
• For a slow cooker version, sauté onions and spices first, then transfer everything except lime and cilantro to the cooker; add lime and cilantro at the end.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or coconut milk if the sauce has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breast?

Yes, boneless skinless chicken thighs work well and add extra moisture and flavor. Adjust cooking time slightly if needed to ensure chicken is cooked through.

What can I use if I don’t have Thai red curry paste?

If you don’t have curry paste, you can try making a simple curry sauce with curry powder and chili paste, but it won’t have the same depth of flavor. Store-bought red curry paste is widely available and recommended for authentic taste.

Easy Thai Red Curry Chicken Recipe

Print Recipe

★★★★★

5 from 114 reviews

This Easy Thai Red Curry Chicken recipe features tender chicken strips simmered in a fragrant and creamy red curry sauce made with coconut milk, Thai red curry paste, and fresh vegetables. Perfectly balanced with savory, sweet, and tangy flavors, it’s a quick and flavorful dish that brings authentic Thai taste to your table in about 30 minutes.

• Author: Ella
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4–6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Thai
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Main Ingredients

• 2 tablespoon coconut oil (or other cooking oil)
• 1 cup onion, finely diced (white or yellow onion)
• ½ teaspoon salt or more to taste
• 4 large garlic cloves, minced (about 2 TBSP)
• 1 teaspoon ground ginger (or 1 tablespoon fresh grated or minced ginger)
• 1 teaspoon ground coriander
• 4–6 tablespoon Thai red curry paste (I used Maesri Brand, medium-hot to hot spice level)
• 1 can unsweetened coconut milk, full-fat (14-ounce can)
• 1 tablespoon brown sugar or to taste
• 1 ½ pounds boneless skinless chicken breast, cut into thin strips about 3″ long ½” wide (or chicken thighs)
• 1 tablespoon fish sauce or soy sauce
• 1 cup carrots, shredded or julienned
• 1 cup red bell pepper, sliced or diced (about half large bell pepper)
• 1 lime, zest and juice
• ¼ cup fresh cilantro, chopped and divided (can substitute Thai Basil)

Instructions

1. Sauté Onions: Heat coconut oil in a large skillet over medium-high heat. Once hot, add diced onions and ½ teaspoon salt. Cook for about 3 minutes until onions soften, stirring frequently.
2. Add Aromatics and Curry Paste: Stir in Thai red curry paste, minced garlic, ground ginger, and ground coriander. Cook for about 1 minute until fragrant, stirring often to evenly release the spices’ aroma.
3. Simmer Chicken and Sauce: Pour in coconut milk, add brown sugar and fish sauce. Stir well, then add chicken strips. Bring the mixture to a simmer, reduce heat to medium, and cook uncovered for 7 minutes, stirring occasionally to prevent sticking.
4. Add Vegetables: Add shredded carrots and sliced red bell peppers to the skillet. Continue simmering for 5-7 minutes more until sauce slightly thickens and chicken is fully cooked through (about 7 minutes).
5. Finish with Lime and Cilantro: Remove the skillet from heat. Stir in lime zest, half of the lime juice, and half of the chopped cilantro. Taste the curry and adjust by adding more lime juice, salt, brown sugar, or curry paste as desired for balanced flavor.
6. Serve: Garnish with the remaining cilantro and serve warm with rice or your favorite side.

Notes

• Thai Red Curry Paste Brands: Maesri brand offers a spicier, flavor-rich option while Thai Kitchen is milder and sweeter. Adjust curry paste quantity based on your preferred spice level.
• Fish Sauce Substitute: Use equal parts soy sauce if fish sauce is unavailable, for authentic salty umami flavor.
• Lime Zest & Juice Substitute: If you have kaffir lime leaves or lemongrass, use them instead to replicate authentic Thai flavor—add kaffir leaves with coconut milk then remove before serving; add minced lemongrass together with coconut milk.
• Sauce Thickness: For a thinner sauce, add up to ½ cup chicken broth along with coconut milk.
• Slow Cooker Variation: Sauté onions and spices first, deglaze with some coconut milk, transfer to slow cooker, add remaining ingredients except lime juice and cilantro. Cook on high 2-3 hours or low 4-5 hours. Stir in lime and cilantro at end.
• Vegetable Crispness: For crisper bell peppers in slow cooker, add them last 30 minutes of cooking.
• Thicker Sauce Tip: Use a cornstarch slurry (2-3 tsp cornstarch mixed with 2 tbsp water) and cook on high for 15 minutes.

Keywords: Thai red curry chicken, easy curry recipe, stovetop curry, coconut milk, quick Asian dinner, gluten-free Thai recipe, spicy chicken curry, weeknight meal