This Thai Red Curry Chicken recipe makes a delicious and aromatic curry with creamy coconut milk, tender chicken, and vegetables. This easy recipe brings the authentic taste of a Thai restaurant right to your kitchen using ready-made curry paste. The red curry paste gives this dish its vibrant color, rich flavor, and perfect balance of spice and sweetness.
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Why is this recipe loved so much?
- Rich, creamy, and full of flavor. This Thai Red Curry Chicken is packed with bold spices and a silky coconut milk-based sauce that's comforting and delicious.
- Perfect for busy weeknights. Using store-bought red curry paste means you can have this flavorful meal on the table in about 30 minutes.
- Pairs well with many sides. Serve it with steamed jasmine rice, Thai basil fried rice, hakka noodles, roti, or parathas for a satisfying meal.
- Easy to customize. Swap the chicken for tofu or your favorite vegetables to make a delicious vegetarian version.
- Great with seafood too. This versatile red curry sauce is equally delicious with shrimp for an easy variation.
Ingredients needed
- Boneless chicken cut into small pieces
- Veggies - Red bell pepper sliced, carrots sliced, snow peas sliced, spring onions
- Coriander leaves, Thai basil leaves chopped, bamboo shoots
- Ginger cut into long thin stripes
- Kaffir lime leaves finely chopped (optional)
- Shallots chopped
- Thai red chilies, slit lengthwise
- Garlic sliced into small pieces
- Coconut milk - canned
- Sugar and Salt
- Sauces - Soy sauce, Fish sauce optional
- Red curry paste (add more if you can tolerate the spice)
How to make Curry with Thai Red Curry Chicken Recipe?
If you've tried my Thai Green Curry Chicken, you'll find this recipe just as easy. The cooking method is very similar, with only a few ingredient changes to create the rich, bold flavors of Thai red curry.
I use store-bought Thai red curry paste, which makes this recipe incredibly quick and convenient. Once you have the chicken, coconut milk, and vegetables prepped, dinner comes together in about 30 minutes.
Start by chopping all the vegetables. Heat oil in a pan and sauté the shallots, garlic, ginger, green onions, and Thai chilies until fragrant. Add the vegetables and cook for a few minutes.
- Step 1: Sautee the shallots, ginger, garlic, and green onions.
- Step 2: Add the veggies and Thai green chilies
Next, stir in the red curry paste. (If you're using homemade red curry paste, have it prepared before you begin.)
- Step 3: Add the red curry paste.
- Step 4: Mix them well.
Add the chicken and cook until it is lightly browned. Stir in the sauces and let them all combine well.
- Step 5: Add the cleaned and cut boneless chicken.
- Step 6: Add salt as needed. Mix them well and cook.
Pour in the coconut milk and let the curry simmer until the chicken is cooked through and the sauce has thickened slightly. Finish with chopped cilantro and Thai basil leaves, and serve hot with steamed jasmine rice or your favorite side.
- Step 7: Add the coconut milk and stir well. Adjust consistency by adding water.
- Step 8: Let it simmer and let the veggies and chicken cook. Garnish with chopped coriander leaves.
Some other curry recipes with coconut milk that are a must-try are the Goan shrimp curry recipe, curry coconut milk with chicken, and for vegetarians, the Kerala olan made with azuki beans and gourd.
Useful Tips
- Use store-bought curry paste for convenience. A good-quality Thai red curry paste is perfect for busy weeknights or when you're craving a quick homemade curry.
- Make the paste from scratch for authentic flavor. If you have the time, blend the ingredients listed under For Red Curry Paste and store the paste in an airtight container in the refrigerator for future use.
- Don't stress over missing ingredients. If you can't find Thai basil, kaffir lime leaves, or bamboo shoots, you can still make a delicious curry. The red curry paste provides plenty of authentic flavor on its own.
- Adjust the vegetables to your taste. Carrots, mushrooms, bell peppers, zucchini, broccoli, baby corn, or bamboo shoots all work well. Feel free to use whatever vegetables you have on hand.
- Use coconut milk correctly. If using canned coconut milk, dilute it slightly with water if it's very thick. The curry will naturally thicken as it simmers and will become even thicker as it cools.
- Make it vegetarian. Replace the chicken with firm tofu and your favorite vegetables for an equally delicious vegetarian version.
- Don't overcook the curry. Simmer just until the chicken is cooked through and the vegetables are tender-crisp so the curry stays fresh and flavorful.
Recipe FAQs
For the best flavor, sauté the red curry paste for a few minutes until it becomes fragrant. This helps release the oils and deepen the flavors of the spices. Cook the vegetables with the paste before adding the coconut milk, then let the curry simmer gently so all the flavors meld together. Avoid rushing this step as the extra few minutes of simmering make the sauce richer, creamier, and more flavorful.
For the juiciest, most tender chicken, use boneless, skinless chicken thighs, as they stay moist and flavorful during cooking. Avoid overcooking the chicken and let it simmer gently just until it's cooked through.
Related Recipes
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Thai Red Curry Chicken recipe
Ingredients
For Red curry paste from scratch
- ½ tsp coriander seed
- 1 tsp cumin seed
- ½ tsp peppercorns black
- 1 red bell pepper chopped
- 4-5 Thai chilies red
- 1 stalk lemongrass chopped
- 1 tbsp ginger fresh ginger or galangal
- 3 cloves garlic
- 1 tbsp turmeric fresh
- 1 tsp salt to taste
- 3 tbsp lemon juice
- 1 lime
- 6 green onions sliced
- ½ cup shallot diced
- 2-3 tbsp oil
- 1 tbsp maple syrup or coconut sugar
For Main Curry
- 8 oz boneless chicken chopped
- 1 red bell pepper sliced
- 2 carrots sliced
- 5-6 snow peas sliced
- 1 inch ginger cut into long thin stripes
- 2 tsp kaffir lime leaves finely chopped
- 4-5 shallots chopped
- 3-4 Thai red chilies slit lengthwise
- 3-4 garlic sliced into small pieces
- ½ cup spring onions chopped
- 1 bunch coriander chopped
- ½ cup basil leaves chopped
- 1 can coconut milk
- 2 tsp bamboo shoots sliced
- 1 tsp salt to taste
- 1 tsp sugar
- 1 tsp soy sauce
- 1 tsp fish sauce optional
- 3-4 tbsp red curry paste (add more if you can tolerate the spice)
Instructions
- Heat oil in a pan.
- Add the chopped shallots, ginger, garlic, spring onions and sautée.
- Next add bell pepper, snow-peas, and carrots.
- Stir fry for about 6 -7 minutes.
- Add the red curry paste ( add more if you can tolerate the spice).
- Fry till you get a nice red color and then add soy sauce and fish sauce (if using).
- Next, add chicken and fry well.
- Add bamboo shoots, kaffir lime leaves, and chopped basil.
- Add salt and sugar.
- Cook covered until chicken is well done.
- Finally, add coconut milk and simmer.
- For a thicker consistency, keep boiling for a whileGarnish with chopped coriander and basil leaves.
- Serve this delicious aromatic curry with white rice!
Video
Notes
- Use store-bought curry paste for convenience. A good-quality Thai red curry paste is perfect for busy weeknights or when you're craving a quick homemade curry.
- Make the paste from scratch for authentic flavor. If you have the time, blend the ingredients listed under For Red Curry Paste and store the paste in an airtight container in the refrigerator for future use.
- Don't stress over missing ingredients. If you can't find Thai basil, kaffir lime leaves, or bamboo shoots, you can still make a delicious curry. The red curry paste provides plenty of authentic flavor on its own.
- Adjust the vegetables to your taste. Carrots, mushrooms, bell peppers, zucchini, broccoli, baby corn, or bamboo shoots all work well. Feel free to use whatever vegetables you have on hand.
- Use coconut milk correctly. If using canned coconut milk, dilute it slightly with water if it's very thick. The curry will naturally thicken as it simmers and will become even thicker as it cools.
- Make it vegetarian. Replace the chicken with firm tofu and your favorite vegetables for an equally delicious vegetarian version.
- Don't overcook the curry. Simmer just until the chicken is cooked through and the vegetables are tender-crisp, keeping the curry fresh and flavorful.
red thai curry chicken looks deliciousa nd easy to make!
I tried this recipe, and the Thai red curry chicken is absolutely delicious! It’s rich, flavorful, and so easy to make. Definitely adding this to my dinner lineup!
I love Thai food and often order the Red curry when I go to restaurants. I'm so happy that I can now make it at home. So delicious! Thanks for the easy and quick recipe.
This worked exactly as written, thanks!
I LOVED this. I'd never made my own red curry paste and this version was so easy and yummy! Next time I'm going to make a triple batch and freeze it in chunks for fast weeknight meals in the future. Thanks for the recipe!
The curry looks so delicious 😋 Love the bright color 👌
Thank you so much !
Delicious, I am so hungry now!
Thanks a lot for the wonderful comment!
That is one delicious looking curry and glad that you made it using home made curry paste. Must have tasted absolutely lovely, i bet!
It was very delicious indeed Vidya, I used the store bought paste this time as I had to make in a hurry but still tasted heavenly! Thank you!
Beautiful red curry ! Love to try with veggies !!
Yes it would taste awesome with veggies as well! Thank you!
Looks insanely delicious and the color's gorgeous!
Thanks a lot Mallika!
Looks amazing! I love curry of all kinds. Will try soon! Thanks for the recipe.
Thank you so much for the wonderful comment!
This looks so delicious! 😍😋
Thank you so much!
I love Thai food! This looks delicious!
Thank you so much!
OMG!! Perfect bright my kinda Thai Red Curry!!!
Thank you so much, we love it spicy and so the bright red color 🙂
yummy!
Thank you so much!
you are welcome!