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Easy Thai Red Curry Chicken Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://ellaeatsdaily.com/easy-thai-red-curry-chicken-recipe/