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Easy Thai Red Curry Chicken Recipe

A rich, creamy, and aromatic Easy Thai Red Curry Chicken Recipe made with tender chicken, coconut milk, Thai red curry paste, and fresh vegetables. This quick and flavourful stove-top curry is perfect for weeknight dinners and delivers restaurant-quality taste in under 40 minutes.
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Prep Time 15 minutes
Cook Time 20 minutes
Course Main Course
Cuisine Indian
Servings 4
Calories 420 kcal

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.