Thai Red Curry Chicken is a colorful and flavorful dish that combines tender chicken pieces simmered in a creamy, spicy red curry sauce made from fragrant coconut milk, red chili paste, and fresh herbs. You’ll notice the delicious blend of sweet, spicy, and savory flavors that come from ingredients like lemongrass, ginger, and kaffir lime leaves. It’s a wonderful dish that brings a little bit of Thai magic straight to your home kitchen.
I love making this curry because it’s so easy to customize — I usually toss in whatever veggies I have on hand like bell peppers, bamboo shoots, or green beans. The heat level can be adjusted too, which makes it perfect whether you want a gentle warmth or a fiery kick. Plus, the creamy coconut milk makes the sauce rich without being heavy, so I always find myself wanting just one more bite.
My favorite way to enjoy Thai Red Curry Chicken is with a bowl of jasmine rice to soak up all the tasty sauce. I also like to sprinkle fresh Thai basil or cilantro on top for an extra burst of flavor and color. This dish has a way of making any weeknight dinner feel special, and it always gets compliments whenever I serve it to friends and family.
Key Ingredients & Substitutions
Chicken: I like using thighs because they stay juicy and tender. But if you prefer leaner meat, chicken breasts work fine too. Just don’t overcook them to keep them from drying out.
Red Curry Paste: This is the heart of the flavor. If you can’t find red curry paste, you can use green curry paste for a different but still tasty twist. Store-bought or homemade both work well.
Coconut Milk: Full-fat coconut milk adds creaminess and richness. Light coconut milk can be used if you want a lighter dish, but the sauce will be less creamy.
Kaffir Lime Leaves: These leaves add a fresh, citrusy aroma. If you can’t find them, a squeeze of lime juice added near the end works as a good substitute.
Fish Sauce & Palm Sugar: They balance salty and sweet notes crucial for authentic flavor. Soy sauce can replace fish sauce for a vegetarian or fish-free option, and brown sugar works well for palm sugar.
How Do You Make the Curry Sauce Rich and Flavorful?
The key to a deep-flavored curry sauce is how you cook your curry paste and coconut milk together:
- Start by gently frying the curry paste in oil until fragrant. This helps release the spices’ flavors.
- Add half the coconut milk and stir until it forms a smooth, rich paste. This step thickens the sauce nicely.
- Add your chicken and let it coat with the curry mixture, sealing in flavors.
- Slowly add the rest of the coconut milk and broth for the right sauce consistency.
- Simmer gently, allowing flavors to blend and the chicken to cook tenderly without drying.
Patience is key—this slow simmer is where the sauce becomes truly delicious and creamy.
Equipment You’ll Need
- Large skillet or wok – great for cooking your curry evenly and giving you plenty of space to stir.
- Wooden spoon or silicone spatula – these won’t scratch your pan and help mix curry paste smoothly.
- Measuring cups and spoons – to get your coconut milk, curry paste, and seasonings just right.
- Sharp knife and cutting board – for chopping chicken, potatoes, and veggies cleanly and safely.
- Serving bowls – for an inviting way to enjoy your finished curry with rice.
Flavor Variations & Add-Ins
- Swap chicken for shrimp or tofu to suit your taste or make it vegetarian — both soak up the curry flavors nicely.
- Add vegetables like bamboo shoots, baby corn, or snap peas for extra crunch and color.
- Use Thai eggplants or zucchini instead of potatoes for a lighter, fresher texture.
- Try swapping Thai basil for fresh cilantro or mint for a different herb note on top.
How to Make Thai Red Curry Chicken
Ingredients You’ll Need:
Main Ingredients:
- 1 lb (450g) chicken thighs or breasts, cut into chunks
- 2 tbsp red curry paste
- 1 can (14 oz/400 ml) coconut milk
- 1 cup peeled potatoes, cut into chunks
- 1 red bell pepper, sliced
- 3-4 kaffir lime leaves, torn into pieces
- 1 tbsp vegetable oil
- 1 tbsp fish sauce
- 1 tsp palm sugar or brown sugar
- 1/2 cup chicken broth or water
- A handful of Thai basil leaves or cilantro for garnish
- Optional: 2-3 Thai red chili peppers, sliced (for extra heat)
- Salt to taste
How Much Time Will You Need?
You’ll spend about 10 minutes prepping your ingredients and 25-30 minutes cooking everything. This includes bringing the curry to a simmer and cooking the chicken and potatoes until tender. So, plan roughly 35-40 minutes from start to finish.
Step-by-Step Instructions:
1. Start With the Curry Base
Heat 1 tablespoon of vegetable oil in a large pan or wok over medium heat. Add the red curry paste and cook it for 1-2 minutes, stirring often, until you can smell its spicy aroma.
2. Add Coconut Milk and Chicken
Pour in about half of the coconut milk. Stir well to mix the curry paste with the coconut cream. Then add the chicken pieces, stirring so they get coated in this flavorful paste. Let the chicken cook for about 5 minutes.
3. Add Vegetables and Seasonings
Now, toss in the potatoes, sliced red bell pepper, torn kaffir lime leaves, fish sauce, palm sugar, and the rest of the coconut milk. Pour ½ cup chicken broth or water into the pan to loosen the sauce to your liking.
4. Simmer Until Tender
Bring the curry to a gentle simmer. Cook for about 15-20 minutes, until the chicken is fully cooked and tender, and the potatoes are soft. If you like more heat, stir in the sliced Thai red chilies now.
5. Finish and Serve
Give the curry a quick taste and adjust the flavors if needed by adding a little more fish sauce, sugar, or salt. Remove from heat, sprinkle fresh Thai basil or cilantro on top, and serve with warm steamed jasmine rice.
Can I Use Frozen Chicken for This Recipe?
Yes, you can! Just be sure to fully thaw the chicken in the refrigerator overnight before cooking. This helps it cook evenly and maintain a tender texture.
How Can I Make This Curry Less Spicy?
Use less red curry paste or remove the Thai red chili peppers. You can also add a bit more coconut milk to mellow out the heat while keeping the rich flavor.
Can I Prepare Thai Red Curry Chicken Ahead of Time?
Absolutely! The flavors actually develop more when left to sit. Store the curry in an airtight container in the fridge for up to 2 days and reheat gently on the stove.
What’s the Best Way to Store Leftovers?
Keep leftovers in a sealed container in the refrigerator for up to 3 days. Reheat on the stove over low heat, stirring occasionally to warm evenly. Adding a splash of water or broth can help loosen the sauce if it thickens.
