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Thai Red Curry Chicken Recipe

Thai Red Curry Chicken

Steven
This Thai red curry chicken recipe brings together tender chicken, vibrant vegetables, and a deeply aromatic red curry sauce that's bold, creamy, and balanced with just the right amount of heat. It comes together in a single pan in about 30 minutes, making it entirely doable on a weeknight.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Thai
Servings 4 bowls
Calories 580 kcal

Equipment

  • Large deep skillet, wok, or Dutch oven - 12-inch / 30cm recommended
  • Sharp chef's knife
  • Cutting board
  • Measuring spoons
  • Measuring cups
  • Wooden spoon or silicone spatula
  • Ladle
  • Citrus juicer or reamer
  • Can opener
  • Rice cooker or medium saucepan - for the jasmine rice

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs or breasts - 680g, sliced into thin strips
  • 3-4 tablespoons Thai red curry paste - adjust to your heat preference
  • 2 cans full-fat coconut milk - 28 oz / 800ml total
  • 1 cup chicken broth - 240ml, low-sodium
  • 2 tablespoons fish sauce - or soy sauce for a fish-free option
  • 1 tablespoon palm sugar - or light brown sugar, granulated sugar
  • 4 kaffir lime leaves - fresh or dried, optional but recommended
  • 1 stalk lemongrass - bruised and cut into 3-inch pieces, optional
  • 1 tablespoon coconut oil - or vegetable oil
  • 1 small onion - thinly sliced
  • 4 cloves garlic - minced
  • 1 tablespoon fresh ginger - minced
  • 1 red bell pepper - thinly sliced
  • 1 cup green beans - 100g, trimmed and cut into 2-inch pieces
  • 1 cup bamboo shoots - 130g, drained and rinsed
  • 1 cup fresh Thai basil leaves - 30g, regular basil works in a pinch
  • 2 tablespoons fresh lime juice
  • fresh cilantro - for garnish
  • sliced red chilies - for garnish
  • jasmine rice - for serving

For Serving

  • Lime wedges - for squeezing over the bowl at the table

Instructions
 

  • Prep all ingredients: slice chicken, onion, bell pepper, mince garlic and ginger, trim green beans, and drain bamboo shoots.
  • Heat oil in a large skillet over medium-high heat. Cook onion until softened, then add garlic and ginger and cook until fragrant.
  • Add the red curry paste and cook for 2 minutes, stirring constantly to bloom the paste and release its fragrance.
  • Pour in half a can of coconut milk, add lemongrass and lime leaves, and cook until the mixture thickens and oil separates slightly.
  • Add remaining coconut milk and chicken broth, stir until smooth, then add chicken strips and simmer gently for 7-8 minutes until cooked through.
  • Stir in fish sauce and sugar, then add bell pepper, green beans, and bamboo shoots. Simmer for 4-5 minutes until vegetables are tender-crisp.
  • Add lime juice, taste and adjust seasoning. Remove lemongrass and lime leaves, then stir in Thai basil until wilted.
  • Serve over jasmine rice and garnish with cilantro and sliced red chilies. Add lime wedges on the side.

Notes

  • Full-fat coconut milk is essential: Low-fat versions produce a thin, watery sauce that lacks richness and body.
  • Don't rush blooming the curry paste: Cooking the paste in hot oil before adding liquid develops complexity and depth. Two full minutes is the minimum.
  • Keep the simmer gentle: A rolling boil will cause the coconut milk to split and the sauce to look curdled. Maintain a calm simmer once the coconut milk is in.
  • Adjust heat to your preference: Start with 2 tablespoons of curry paste for a milder dish and add more to taste. You can also stir in extra coconut milk at the end to cool it down.
  • Add basil off the heat: Stirring the Thai basil in after turning off the burner preserves its fragrance and keeps it from turning black and bitter.
  • Choose a quality curry paste brand: Maesri, Mae Ploy, or Maeploy consistently deliver the best flavor from store-bought options.
  • Make it ahead: This curry tastes even better the next day as flavors deepen. Store in the refrigerator for up to 4 days. Reheat gently on the stovetop with a splash of broth if needed.
  • Freezer-friendly: Freeze the curry (without rice) for up to 3 months. The coconut milk may separate but a thorough stir while reheating brings it back together.
  • Substitute proteins easily: Try shrimp (cook 3-4 minutes), firm tofu (add with vegetables), or extra vegetables like sweet potato, eggplant, or zucchini.
  • Make it vegan: Use firm tofu instead of chicken and soy sauce instead of fish sauce. The curry remains rich and satisfying.
Keyword coconut curry, red curry chicken, Thai chicken recipe, Thai red curry