Thai Red Curry Chicken is a wonderfully flavorful dish that blends tender chicken pieces with a creamy, spicy red curry sauce made from coconut milk, red curry paste, and a mix of fresh herbs and spices. It’s the perfect mix of sweet, spicy, and rich, with a smooth texture that coats every bite. The dish often includes vegetables like bell peppers, bamboo shoots, or Thai basil to add an extra pop of texture and color.
I love making this curry when I want something comforting but a bit exciting at the same time. The red curry paste gives it a nice kick without being overly hot, and the coconut milk balances everything out with its creamy sweetness. One tip I always follow is to gently simmer the curry so the flavors meld beautifully without the sauce breaking or becoming too oily.
My favorite way to enjoy Thai Red Curry Chicken is over a bed of fluffy jasmine rice, which soaks up all that delicious sauce. It’s a meal that fills the kitchen with an amazing aroma and never fails to bring smiles at the dinner table. Plus, it’s great for leftovers and even tastes better the next day when the flavors have had more time to develop.
Key Ingredients & Substitutions
Chicken thighs: These stay juicy and tender in the curry. You can use chicken breasts, but they may dry out faster. Bone-in thighs also work well for extra flavor.
Red curry paste: This is the heart of the dish. If you can’t find it, use green curry paste or even massaman paste for a milder taste. Adjust the amount to suit your spice preference.
Coconut milk: Full-fat coconut milk gives creaminess and richness. Light coconut milk works if you want fewer calories, but the curry will be less creamy. Avoid coconut cream, which is too thick.
Potatoes: Potatoes add great texture and absorb curry flavors. Sweet potatoes or carrots can be used instead for a different touch.
Fish sauce: It adds salty umami. For vegetarians, replace with soy sauce or tamari, though the flavor will change slightly.
Thai basil: It brightens the dish with a fresh, slightly spicy kick. If unavailable, regular basil or holy basil also works.
How Do You Get the Best Flavor and Creamy Texture in Thai Red Curry Chicken?
Getting a rich, flavorful curry is all about layering the flavors carefully:
- Start by frying the curry paste in oil. This unlocks its aroma and deepens the flavor.
- Add half the coconut milk first and simmer gently so the paste blends well without burning or separating the milk.
- Simmer the chicken and potatoes slowly in the mixture to let the flavors soak in fully and ensure tenderness.
- Add fish sauce and sugar last to balance salty and sweet.
- Finish with fresh herbs off the heat to keep their bright, fresh taste.
- Avoid boiling rapidly, which can cause the coconut milk to split and affect texture.
Equipment You’ll Need
- Large sauté pan or wok – perfect for cooking the curry evenly and stirring ingredients without crowding.
- Wooden spoon or silicone spatula – gentle on your pan and great for mixing the curry paste smoothly.
- Knife and cutting board – for chopping chicken, vegetables, and herbs with ease.
- Measuring spoons and cups – to keep your spice and liquid amounts right on track.
- Serving bowls – to enjoy your curry warm and cozy, ideally with a side of rice.
Flavor Variations & Add-Ins
- Swap chicken for tofu or shrimp if you want a vegetarian or seafood version; both soak up the curry sauce nicely.
- Add eggplants or bamboo shoots for extra texture and a true Thai touch that pairs well with the creamy sauce.
- Stir in a handful of baby spinach or kale near the end for a boost of greens and nutrients.
- Include crushed peanuts or cashews on top for crunch and a nutty flavor that contrasts the smooth curry.
How to Make Thai Red Curry Chicken?
Ingredients You’ll Need:
- 1 lb (450g) chicken thighs, cut into chunks
- 2 tablespoons red curry paste
- 1 can (14 oz/400 ml) coconut milk
- 1 cup chicken broth or water
- 1 medium potato, peeled and cut into chunks
- 1 red bell pepper, sliced
- 2-3 kaffir lime leaves (optional)
- 1 tablespoon fish sauce
- 1 tablespoon palm sugar or brown sugar
- ½ cup Thai basil leaves or fresh basil, roughly chopped
- 1-2 red chili peppers, sliced (for garnish/spice)
- 1 tablespoon vegetable oil
- Salt to taste
- Cooked jasmine rice, for serving
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 20-25 minutes to cook. So in total, plan for around 30-35 minutes from start to finish to have a delicious Thai Red Curry Chicken ready to enjoy!
Step-by-Step Instructions:
1. Cook the Curry Paste:
Heat the vegetable oil in a large pan or wok over medium heat. Add the red curry paste and stir it for 1 to 2 minutes until you can smell its fragrance. Keep stirring so it doesn’t burn.
2. Add Coconut Milk and Chicken:
Pour in half of the coconut milk and gently simmer it. Stir well to mix the curry paste evenly into the coconut milk. Add the chicken pieces and stir until they’re coated in the curry sauce. Cook for about 5 minutes until the chicken starts to turn white.
3. Simmer with Potatoes and Broth:
Now add the potato chunks and kaffir lime leaves (if using). Pour the chicken broth (or water) and the remaining coconut milk into the pan. Bring everything back to a gentle simmer and cook for 10-15 minutes. The chicken should be fully cooked and the potatoes tender by the end.
4. Season and Add Vegetables:
Stir in the fish sauce and palm sugar to add savory and sweet flavors. Taste the curry and add more fish sauce or salt if you like. Then add the sliced red bell peppers. Let them cook for 2 to 3 minutes until they soften slightly.
5. Finish and Serve:
Turn off the heat and stir in the fresh Thai basil leaves for a burst of herbal freshness. Garnish with sliced red chilies if you want a bit more heat. Serve the curry hot over steamed jasmine rice. Enjoy!
Can I Use Frozen Chicken for This Recipe?
Yes! Just be sure to thaw the chicken completely in the fridge overnight before cooking. Pat it dry to remove extra moisture, which helps the curry sauce thicken nicely.
How Can I Make This Curry Less Spicy?
Use less red curry paste or choose a milder brand. You can also reduce the number of sliced chili peppers for garnish. Adding a little extra coconut milk or sugar can help balance heat as well.
Can I Prepare Thai Red Curry Chicken Ahead of Time?
Absolutely! Make the curry a day ahead and store it in an airtight container in the fridge. Flavors deepen beautifully overnight. Reheat gently on the stove, stirring occasionally. Add a splash of water or coconut milk if the sauce is too thick.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on low heat, stirring to prevent sticking. This curry also freezes well—thaw overnight in the fridge before reheating.
