Thai Red Curry Chicken is a flavorful dish that brings together tender pieces of chicken with creamy coconut milk, vibrant red curry paste, and a mix of fresh vegetables like bell peppers and bamboo shoots. The blend of spicy, sweet, and aromatic flavors makes every bite exciting and comforting at the same time.
I love making this curry because it’s so easy to customize. Sometimes I add a handful of fresh basil or a squeeze of lime juice at the end to brighten it up. Plus, the rich coconut milk helps tame the heat of the curry paste, so it’s just the right balance of spicy without being overwhelming.
For me, the best way to serve Thai Red Curry Chicken is over a steaming bowl of jasmine rice. The rice soaks up the delicious sauce perfectly, making every forkful satisfying. This dish is always a hit in my house, especially on cooler nights when I want something both cozy and full of flavor.
Key Ingredients & Substitutions
Chicken: Thighs are my favorite for their tenderness and flavor, but breasts work well if you prefer leaner meat. Just avoid overcooking to keep it juicy.
Red Curry Paste: This is the heart of the dish. If you can’t find red curry paste, a mix of red chili paste and some curry powder can work, but the flavor won’t be as authentic.
Coconut Milk: Full-fat coconut milk makes the curry creamy and smooth. Light coconut milk can be used for a lighter dish but expect a thinner sauce.
Pineapple Chunks: I like using fresh pineapple for its brightness. Canned works, too—just drain the juice to prevent watering down the curry.
Fish Sauce: Essential for that salty umami flavor. If you’re vegetarian or allergic, substitute with soy sauce or tamari, but add less sodium initially and taste.
Basil Leaves: Thai basil gives an aromatic, slightly spicy note. If unavailable, sweet basil is a good substitute and more common in stores.
How Do You Get the Curry Paste to Release Its Full Flavor?
Cooking the curry paste right is key to unlocking its intense flavors. Here’s how I do it:
- Start by gently frying the curry paste in oil over medium heat. This heats the spices and releases their aroma.
- Stir continuously to prevent burning. The paste should become fragrant and slightly darker.
- Adding half the coconut milk helps loosen the paste, making it easier to mix with the rest of the ingredients and encouraging the oils to separate, which means rich flavor.
- Cook this mixture for 2-3 minutes before adding chicken to let the flavors deepen.
Taking the time for this step really makes a big difference in how rich and balanced your curry tastes.
Equipment You’ll Need
- Large sauté pan or wok – Perfect for cooking the curry evenly and giving you plenty of room to stir the ingredients.
- Wooden spoon or silicone spatula – Great for stirring the curry paste without scratching your pan.
- Chef’s knife – For chopping chicken, vegetables, and herbs quickly and safely.
- Cutting board – A sturdy surface to keep your prep organized and clean.
- Measuring spoons and cups – To get the right balance of curry paste, fish sauce, and sugar every time.
Flavor Variations & Add-Ins
- Swap chicken for shrimp or tofu for a pescatarian or vegetarian version; both soak up the curry sauce wonderfully.
- Add bamboo shoots or eggplant for extra texture and authentic Thai flavors.
- Use red bell peppers and carrots to add sweetness and crunch.
- Try fresh lime juice and chopped cilantro as a garnish to brighten the dish right before serving.
How to Make Thai Red Curry Chicken?
Ingredients You’ll Need:
Main Ingredients:
- 1.5 lbs (700g) chicken thighs or breasts, cut into chunks
- 2 tablespoons red curry paste
- 1 can (14 oz/400 ml) coconut milk
- 1 cup pineapple chunks (fresh or canned)
- 1 red bell pepper, sliced into strips
- 1-2 red chilies, sliced (optional for extra heat)
- 1 tablespoon vegetable or coconut oil
- 2-3 kaffir lime leaves, torn (optional)
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar or palm sugar
- 1/2 cup chicken broth or water
- 1/4 cup fresh basil leaves (Thai sweet basil preferred)
- 2 cloves garlic, minced
- 1 small onion, sliced
- Steamed jasmine rice, to serve
How Much Time Will You Need?
This recipe takes about 10 minutes for preparation and 25-30 minutes for cooking, totaling around 35-40 minutes. A quick and delicious meal you can enjoy on any day of the week!
Step-by-Step Instructions:
1. Sauté Aromatics:
Heat the oil in a large pan or wok over medium heat. Add the minced garlic and sliced onion. Cook, stirring often, until fragrant and the onion becomes translucent, about 2-3 minutes.
2. Cook the Curry Paste:
Add the red curry paste to the pan. Stir continuously for 1-2 minutes to release the lovely spices and aromas.
3. Add Coconut Milk:
Pour in about half of the coconut milk. Mix well with the curry paste and let it simmer for 2-3 minutes until the coconut oil begins to separate slightly.
4. Add Chicken:
Put the chicken pieces into the pan. Stir them well to coat in the curry sauce. Cook for around 5 minutes until the chicken starts to firm up but is not fully cooked yet.
5. Add Remaining Ingredients:
Pour in the remaining coconut milk, chicken broth or water, fish sauce, brown sugar, and kaffir lime leaves. Stir everything together and bring to a gentle boil.
6. Add Vegetables and Simmer:
Add the pineapple chunks, red bell pepper strips, and red chilies if using. Lower the heat and simmer uncovered for 10-15 minutes or until the chicken is fully cooked and the vegetables are tender.
7. Final Touches:
Taste the curry and adjust seasoning if needed by adding extra fish sauce for saltiness or sugar for sweetness. Then stir in the fresh basil leaves until wilted – this adds a delightful aroma.
8. Serve and Enjoy:
Serve the Thai Red Curry Chicken hot, spooned over steamed jasmine rice. Enjoy the rich, spicy, and slightly sweet flavors!
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but be sure to thaw it completely in the refrigerator overnight before cooking. This ensures even cooking and the best texture.
What Can I Substitute for Fish Sauce?
If you don’t have fish sauce or prefer not to use it, soy sauce or tamari works as a good alternative. Start with a smaller amount and adjust to taste since they can be saltier.
How Should I Store Leftovers?
Store any leftover curry 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 thickens too much.
Can I Make This Recipe Ahead of Time?
Absolutely! Prepare the curry up to step 7 and refrigerate for up to 2 days. When ready to serve, gently reheat and stir in fresh basil before serving for the best flavor.
