Easy Thai Red Curry Chicken Recipe
If you love bold, creamy, slightly sweet and spicy flavors that come together in minutes, this Easy Thai Red Curry Chicken Recipe is for you. It’s one of those weeknight heroes that feels special enough for guests but is forgiving and fast enough for a busy evening. In this post I’ll walk you through every detail — ingredients (with smart substitutions), step-by-step cooking, technique tips, variations (including vegetarian and low-heat options), serving and pairing suggestions, storage, troubleshooting and more — so you can make a restaurant-quality Thai red curry at home with confidence.
Why this Easy Thai Red Curry Chicken Recipe works
Thai red curry is a balance of spicy, sweet, salty and aromatic. The backbone is red curry paste (which concentrates chiles, garlic, lemongrass, galangal or ginger, shallot, shrimp paste and spices), coconut milk for silkiness and body, and aromatics like kaffir lime and basil to lift the dish. This recipe intentionally keeps the method simple while providing guidance to deepen flavour: toasting coconut cream slightly, blooming the curry paste in oil, and finishing with fresh herbs and a squeeze of lime. The result is a bright, richly flavoured curry that highlights the chicken without overwhelming it.
Recipe summary (what you’ll make)
- Name: Easy Thai Red Curry Chicken Recipe
- Yield: 4 servings
- Prep time: 15–20 minutes
- Cook time: 20–25 minutes
- Total: 35–45 minutes
- Style: Stovetop Thai red curry with chicken, vegetables and coconut milk
- Difficulty: Easy / Intermediate
Ingredients (with notes and substitutions)
Main ingredients
- 1½ lb (700 g) boneless, skinless chicken thighs (or breasts), cut into 1–1½ inch pieces
- Why thighs? They stay moist and forgiving. Use breasts if preferred; reduce cooking time slightly to avoid dryness.
- 2 tbsp neutral oil (vegetable, canola, or light olive oil)
- 3–4 tbsp Thai red curry paste (store-bought or homemade) — start with 3 and increase to taste
- Note: heat and flavor vary by brand. If you have a mild brand, use more; if very spicy, use less.
- 1 can (13.5–14 oz / 400 ml) full-fat coconut milk
- 1 cup (240 ml) low-sodium chicken stock or water (adjust depending on desired sauce thickness)
- 1 tbsp fish sauce (or 2 tsp salt + 1 tsp soy sauce for vegetarian option)
- 1–2 tsp palm sugar or brown sugar (to taste)
- 6–8 kaffir lime leaves, torn (optional but highly recommended)
- 1–2 red bell peppers, sliced into strips
- 1 cup (150–200 g) snap peas, green beans, or baby corn — choose one or mix
- 1 small onion or 3 shallots, thinly sliced
- Fresh Thai basil leaves or regular basil — 1 cup loosely packed
- 1–2 limes (for juice and wedges)
- Fresh cilantro (optional garnish)
- Cooked jasmine rice, to serve
Optional aromatics & texture additions
- 1–2 small red chilies, thinly sliced (for extra heat and garnish)
- 1 tsp tamarind paste (for tang)
- 2–3 tbsp coconut cream (from top of chilled coconut milk) — for extra richness
- 1 tbsp toasted coconut flakes, for garnish
Vegetarian swap (if not using chicken)
- Firm tofu (pressed and cubed) or tempeh — pan-fried before adding to curry
- Replace fish sauce with soy sauce + a pinch of seaweed powder or miso for umami
Equipment
- Large sauté pan or shallow saucepan (10–12 inch / 26–30 cm) with lid
- Sharp knife and cutting board
- Wooden spoon or silicone spatula
- Measuring spoons and cups (or kitchen scale)
- Rice cooker or pot for jasmine rice
Prep (mise en place)
- Cut chicken into evenly sized pieces so they cook in the same time. Pat dry with paper towels — dry chicken browns better.
- Slice peppers and vegetables, thinly slice onion/shallots. Tear kaffir lime leaves into pieces (if using). Pull basil leaves off stems and rinse gently.
- Open coconut milk and gently stir (or separate the coconut cream if using the top layer for extra richness). Measure stock and seasoning.
- If using tofu, press it for 20–30 minutes to remove excess moisture, then cube and lightly pan-fry to golden before adding.
- Have rice cooking or ready to cook — Thai red curry is best served immediately over hot jasmine rice.
Step-by-step: How to make this Easy Thai Red Curry Chicken Recipe
1. Heat the oil and bloom the curry paste (flavor foundation)
Place your pan over medium heat and add the oil. When shimmering, add the red curry paste (3–4 tbsp). Cook, stirring constantly, for 1–2 minutes until the paste becomes fragrant and slightly darker. This step “blooms” the paste, releasing essential oils and deepening flavor.
Tip: If you want an extra layer of richness, add 1–2 tbsp of the thicker coconut cream now and stir it into the paste until it emulsifies.
2. Add the chicken and sear briefly
Add the chicken pieces to the pan and stir to coat them in the paste. Sear for 2–3 minutes — you’re not trying to fully cook them yet, just to get color and to let the paste adhere. This step helps the chicken absorb the paste flavors.
3. Add coconut milk and stock
Pour in the canned coconut milk and the chicken stock (start with 1 cup). Stir to combine and bring to a gentle simmer. Scrape any browned bits from the bottom — they contain flavor.
4. Simmer with aromatics
Add torn kaffir lime leaves and sugar, then season with 1 tbsp fish sauce (or salt/soy substitute). Reduce heat to low and let the curry simmer for 8–10 minutes until the chicken is cooked through (internal temperature for chicken should reach 165°F / 74°C) and the sauce has slightly thickened.
5. Add vegetables and finish cooking
Add bell peppers and snap peas (or your chosen vegetables) and cook for another 3–4 minutes until they are tender-crisp. Taste and adjust seasoning — more fish sauce for saltiness, lime juice for brightness, or sugar if you want it sweeter. If the curry looks too thin, simmer uncovered for a few more minutes; if too thick, add a little stock or water.
6. Final flavor burst
Turn off the heat and stir in most of the basil leaves (reserve a few for garnish). Squeeze in juice from half a lime, taste again, and correct seasoning. Finish with sliced fresh chilies if desired.
7. Serve
Spoon steamed jasmine rice into bowls, ladle the red curry chicken over the rice, sprinkle with remaining basil and cilantro, and offer lime wedges on the side.
Tips for big flavor (little effort)
- Bloom the paste: Don’t skip the step of frying the curry paste in oil. It unlocks spice oils and transforms raw paste into rich flavor.
- Use chicken thighs: Thighs are more forgiving and remain juicy. If using breasts, cut into slightly larger pieces and watch doneness.
- Layer coconut: Stirring a spoonful of coconut cream into the paste early gives a silky body and deepens the curry’s color and flavor.
- Balance is personal: Thai curries are built on a balance: salty (fish sauce), sweet (palm sugar), sour (lime). Taste and adjust at the end rather than blindly doubling amounts.
- Kaffir lime leaves: Fresh or frozen kaffir leaves lend an authentic citrus aroma. If you don’t have them, a strip of lime zest or a few drops of lime leaf oil will help, but don’t use the commercial fragrance oils as a substitute.
- Heat control: Different curry paste brands vary widely. Start with less, taste, then add more. Fresh chilies added at the end provide visual heat and crisp heat without cooking it away.
Variations and substitutions
Make it milder
- Use 2 tbsp curry paste and add more at the end if you like. Remove seeds from any fresh chilies before slicing.
Make it spicier
- Add 1–2 tsp of chili paste (sambal oelek) or 1–2 sliced bird’s eye chilies. A dash of cayenne can also increase heat without changing flavor profile much.
Coconut-light version
- Use light coconut milk or reduce the coconut milk by half and add more stock for a lighter sauce. Note: less fat = less silkiness.
Veggie-forward / Vegan Thai Red Curry
- Replace chicken with firm tofu, tempeh, or a medley of vegetables (eggplant, bamboo shoots, bell peppers, mushrooms). Use soy sauce or tamari + a pinch of seaweed for umami instead of fish sauce.
Quick freezer-friendly version
- Make a big batch of curry base (paste browned with coconut cream and aromatics) and freeze in portions. Add fresh protein and vegetables when reheating.
Protein swaps
- Shrimp: Add shrimp in the last 3–4 minutes of cooking.
- Pork: Use thinly sliced pork shoulder or tenderloin; cook until just done.
- Beef: Thin slices of flank steak work — sear quickly and simmer only briefly to avoid toughness.
Common mistakes and how to fix them
- Curry tastes flat: Usually under-seasoned. Add fish sauce for salt/umami, lime juice for brightness, and a little sugar for balance. Adjust in small increments.
- Sauce too thin: Simmer uncovered to reduce or whisk in a little cornstarch slurry (½ tsp cornstarch + 1 tbsp water) — cook an extra minute to thicken. Alternatively, remove some liquid, simmer to reduce, then whisk back in.
- Sauce too thick: Thin with chicken stock or water, a tablespoon at a time.
- Chicken dry: Likely overcooked. Use thighs next time or reduce simmer time. Slice chicken bigger; it retains moisture better.
- Too spicy: Remove some heat by adding coconut milk or a little sugar. Potatoes or carrots added to curry soak up heat too.
- Curry tastes fishy/too salty: Add a squeeze of lime and a touch of sugar to balance; add coconut milk to dilute if necessary.
Make-ahead, storage and reheating
- Make-ahead: The curry base (paste fried with coconut cream and stock) can be made 2–3 days ahead and refrigerated. Add chicken and vegetables when reheating.
- Refrigerate: Store in an airtight container for 3–4 days.
- Freeze: Freeze for up to 2 months (best without rice). Thaw overnight in the fridge before reheating. Note: coconut milk sometimes separates after freezing; whisk or blend after reheating to re-emulsify.
- Reheat: Warm gently over low heat — cook until just heated through. Avoid boiling aggressively to preserve coconut texture.
Serving suggestions and pairings
Rice & grains
- Steamed jasmine rice — classic and aromatic.
- Brown jasmine rice — whole-grain option.
- Sticky rice — for a more rustic Thai feel.
- Cauliflower rice — low-carb alternative.
Side dishes
- Simple cucumber salad (thinly sliced cucumber, rice vinegar, sugar, pinch of salt) to cool the palate.
- Thai papaya salad (som tam) for contrast in texture and heat.
- Light vegetable stir-fry or steamed greens (bok choy, spinach) with garlic.
Beverage pairings
- Crisp, slightly sweet white wine: Riesling (off-dry) or Gewürztraminer.
- Beer: A light lager or a slightly fruity wheat beer.
- Non-alcoholic: Coconut water, iced jasmine tea, or lime agua fresca.
Finishing touches
- Scatter fresh Thai basil and cilantro on top.
- Add thinly sliced red chilies and a lime wedge for color and brightness.
- A drizzle of lightly toasted sesame oil is optional but not traditional.
Nutrition and dietary notes (approximate)
Nutrition will vary by exact ingredients and portion sizes. Using full-fat coconut milk yields a rich, calorie-dense curry. For lighter versions, choose light coconut milk and increase vegetables. Fish sauce contains sodium; use low-sodium stock and taste before adding extra salt.
FAQ — quick answers
Q: Can I use store-bought curry paste?
A: Absolutely — good quality store-bought red curry paste speeds things up. Brands like Mae Ploy, Thai Kitchen and Maesri are common. If you have time, homemade paste tastes brightest.
Q: Is kaffir lime leaf required?
A: No, but it adds a classic citrus aroma. If unavailable, use lime zest as a partial substitute.
Q: How long will leftovers keep?
A: 3–4 days in the fridge, up to 2 months frozen (best without rice).
Q: Can I make this spicy for kids?
A: Yes — make a mild batch for the kids by reducing paste and chilies, then add extra heat to adult portions at the table.
Troubleshooting taste and texture — quick guide
- Too oily on top: Stir well; if oil is excessive, skim a little and add more coconut milk or stock to balance. Use full-fat coconut milk sparingly if you’re watching fat.
- Grainy coconut milk after reheating from frozen: Blend or whisk vigorously while warming to re-emulsify.
- Vegetables overcooked: Add tender vegetables (like basil or leafy greens) only at the end and cook briefly.
Variants to expand your repertoire
- Thai Red Coconut Noodle Soup: Use this curry as a base and add broth to make a soupy curry. Add rice noodles and a squeeze of lime.
- Red Curry Salad Bowl: Serve cooled curry over greens and pickled vegetables for a warm-cold bowl.
- Oven-Roasted Red Curry Chicken: Coat chicken in curry paste plus a splash of coconut milk, roast at 400°F / 200°C for 18–25 minutes, then finish in a skillet with the coconut sauce.
A note about authenticity and personalization
There’s no single “authentic” Thai red curry — regional and family differences abound. This Easy Thai Red Curry Chicken Recipe strives for authentic flavour elements while prioritizing accessibility: commonly available ingredients, clear technique, and practical substitutions. The best Thai curry is the one that tastes balanced and makes you want seconds — so taste, tweak, and make it your own.
Final thoughts
This Easy Thai Red Curry Chicken Recipe is a dependable, flavourful dish that delivers depth without complexity. With a few technique notes — blooming the curry paste, using coconut cream for body, layering fish sauce + sugar + lime — you can make a restaurant-style curry at home. It scales well for weeknight dinners, meal prep, or entertaining, and gives you lots of room for creativity: swap proteins, vary vegetables, and adjust heat to suit your table.
If you try this recipe, here are three small goals to aim for: juicy chicken (not overcooked), a silky balanced sauce, and a bright finish with fresh basil and lime. Hit those three, and you’ve nailed it.
Easy Thai Red Curry Chicken Recipe
Ingredients
For the Curry
- 1½ lb 700 g boneless skinless chicken thighs or breasts, cut into bite-sized pieces
- 2 tbsp neutral oil
- 3 –4 tbsp Thai red curry paste
- 1 can 13.5–14 oz / 400 ml full-fat coconut milk
- 1 cup 240 ml chicken stock or water
- 1 small onion or 3 shallots sliced
- 1 –2 red bell peppers sliced
- 1 cup snap peas or green beans
- 1 tbsp fish sauce
- 1 –2 tsp palm sugar or brown sugar
- 6 –8 kaffir lime leaves optional but recommended
- 1 cup fresh Thai basil leaves
- Juice of ½–1 lime
- Fresh cilantro optional garnish
- Fresh red chilies optional for heat
Instructions
Step 1: Bloom the Curry Paste
- Heat oil in a large pan over medium heat. Add the Thai red curry paste and sauté for 1–2 minutes until fragrant and slightly darker in color.
Step 2: Add Chicken
- Stir in the chicken pieces, coating them with the curry paste. Sear for 2–3 minutes (do not fully cook).
Step 3: Add Liquids
- Pour in the coconut milk and chicken stock. Stir to combine and bring to a gentle simmer.
Step 4: Season & Simmer
- Add fish sauce, sugar, and kaffir lime leaves. Simmer over low heat for 8–10 minutes until the chicken is cooked through.
Step 5: Add Vegetables
- Add bell peppers and snap peas. Cook for another 3–4 minutes until vegetables are tender-crisp.
Step 6: Finish the Curry
- Turn off heat. Stir in Thai basil leaves and lime juice. Taste and adjust seasoning as needed.
Step 7: Serve
- Serve hot over fresh jasmine rice. Garnish with cilantro, basil, and sliced chilies.
Notes
- Adjust Spiciness: Start with 3 tbsp curry paste; add more for stronger heat.
- Protein Options: Swap chicken with shrimp, tofu, or beef.
- Vegetarian Option: Use tofu and replace fish sauce with soy sauce.
- Storage: Refrigerate up to 3–4 days
- Freeze for up to 2 months (reheat gently)
- Thick or Thin Curry: Simmer uncovered to thicken
- Add stock/water to thin
- Best Tip: Add herbs and lime juice after cooking to preserve freshness.