Thai Red Curry Chicken is a delicious dish that brings together tender chicken pieces swimming in a creamy, spicy red curry sauce. The sauce is rich with coconut milk, fragrant red curry paste, and a hint of sweetness, balanced perfectly by fresh basil and a squeeze of lime. It’s a wonderful mix of flavors and textures that makes every bite exciting and comforting.
I love making this curry when I want something that feels special but is still quick to prepare. The best part is how the red curry paste fills the kitchen with a warm, inviting aroma—it really sets the mood for a cozy meal. I usually add extra vegetables like bell peppers or bamboo shoots to make it even more colorful and tasty. For a little extra zing, I sometimes sprinkle chopped peanuts on top right before serving.
The easiest way I’ve found to enjoy this dish is with a big bowl of steamed jasmine rice on the side. The rice soaks up the curry sauce perfectly, making each mouthful just right. It’s a meal that always brings smiles around the table, and I find it great for sharing with friends or family on a weeknight or weekend dinner. Plus, leftovers taste just as good the next day—if you have any left, that is!
Key Ingredients & Substitutions
Chicken: I like using thighs because they stay juicy and flavorful, but breasts work fine too if you prefer leaner meat. Cut evenly for quick, consistent cooking.
Red Curry Paste: This is the star flavor. If you can’t find Thai red curry paste, you can use a mild curry paste and add chili flakes for heat. Adjust to taste if you want it less spicy.
Coconut Milk: Full-fat coconut milk makes the curry creamy and rich. Light coconut milk works in a pinch but won’t be as thick.
Potatoes: They add nice texture and soak up flavors. You can swap with sweet potatoes for a touch of sweetness or skip altogether for a lighter dish.
Fish Sauce: A key salty, umami element. For vegetarian options, use soy sauce or tamari. Start small, as these are strong flavors.
How Do I Get the Best Flavor from Red Curry Paste?
Cooking the curry paste before adding liquid is important. Here’s how I do it:
- Heat oil in a pan over medium heat.
- Add curry paste and stir for 1-2 minutes to release the oils and deepen flavor.
- Slowly add half the coconut milk, stirring well; this helps the paste blend fully and bloom its spices.
- Simmer gently to thicken before adding chicken.
This step wakes up the paste and ensures the curry isn’t flat. Take your time here for a richer sauce and better aroma in your kitchen.
Equipment You’ll Need
- Large skillet or wok – perfect for cooking the curry evenly and giving you enough space to stir without spills.
- Sharp knife – helps you cut chicken and vegetables into nice, even pieces quickly.
- Cutting board – a sturdy surface keeps your prep safe and clean.
- Wooden spoon or silicone spatula – easy to stir without scratching your pan.
- Measuring spoons and cups – to get the curry paste, fish sauce, and coconut milk just right.
Flavor Variations & Add-Ins
- Swap chicken for shrimp or tofu to change up the protein; shrimp cooks fast and tofu soaks up the curry sauce.
- Add bamboo shoots or baby corn for a crunchy texture contrast that pairs nicely with creamy curry.
- Use eggplant or zucchini as veggie options to soak up the flavors and add more color.
- For extra heat, toss in fresh Thai bird’s eye chilies or a pinch of chili flakes while cooking.
How to Make Thai Red Curry Chicken?
Ingredients You’ll Need:
For the Curry:
- 1 lb (450g) chicken thighs or breasts, cut into bite-sized pieces
- 2 tbsp red curry paste
- 1 can (14 oz/400 ml) coconut milk
- 1 cup chicken broth or water
- 2 medium potatoes, peeled and cut into chunks
- 1 red bell pepper, sliced into strips
- 1 tbsp vegetable oil
- 2 tbsp fish sauce
- 1 tbsp palm sugar or brown sugar
- 4-5 kaffir lime leaves, torn into pieces (optional)
- 2-3 bird’s eye red chilies (optional), whole or sliced for heat
- Juice of 1 lime
For Garnish:
- Fresh Thai basil leaves
How Much Time Will You Need?
This dish takes about 10 minutes of prep time and roughly 30 minutes to cook, totaling around 40 minutes from start to finish. It’s a great option for a flavorful homemade meal that doesn’t require all-day cooking.
Step-by-Step Instructions:
1. Sauté the Curry Paste:
Heat the vegetable oil in a large pan or wok over medium heat. Add the red curry paste and stir-fry for 1-2 minutes until you can smell the fragrant spices.
2. Cook with Coconut Milk:
Pour in half of the coconut milk, stirring well to blend it with the curry paste. Let it simmer gently for 2-3 minutes to thicken slightly and deepen the flavors.
3. Add Chicken and Cook:
Add the chicken pieces to the pan. Cook for about 5 minutes, stirring occasionally, until the chicken starts to brown on all sides.
4. Add Liquids and Potatoes:
Pour in the remaining coconut milk and chicken broth. Stir well to combine. Add the potato chunks, kaffir lime leaves (if using), fish sauce, and palm sugar. Bring the mixture to a gentle boil.
5. Simmer the Curry:
Reduce heat to low and simmer uncovered for 15-20 minutes, or until the chicken is fully cooked and the potatoes become tender.
6. Add Vegetables and Chilies:
During the last 5 minutes of cooking, stir in the sliced red bell peppers and bird’s eye red chilies for a fresh, crisp texture and a touch of heat.
7. Final Touches and Serve:
Turn off the heat, stir in the lime juice for brightness, and garnish with fresh Thai basil leaves. Serve immediately, best enjoyed with steamed jasmine rice.
Can I Use Frozen Chicken in This Recipe?
Yes, you can! Just be sure to fully thaw the chicken before cooking. Thaw it overnight in the fridge or use a quick method by sealing it in a plastic bag and submerging it in cold water. Pat dry before adding to the curry to avoid extra moisture.
Can I Substitute Potatoes with Other Vegetables?
Absolutely! Sweet potatoes, eggplant, or zucchini work great as alternatives. They absorb the curry flavors well and add different textures. Just adjust the cooking time slightly depending on the vegetable’s firmness.
How Can I Make This Curry Less Spicy?
To tone down the heat, reduce the amount of red curry paste and omit the bird’s eye chilies. You can also add a bit more coconut milk or sugar to balance the spice without sacrificing flavor.
How Should I Store Leftover Thai Red Curry Chicken?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to heat evenly. The flavors often deepen after resting overnight!
