This Easy Thai Red Curry Chicken is a quick, flavor-packed dish that you can whip up in just 30 minutes.
With tender chicken, crisp veggies, and a creamy coconut red curry sauce, it tastes just like your favorite takeout—but healthier and made right at home.
Plus, it’s a one-pot meal, which makes cleanup a breeze.
Why You’ll Love This Recipe
- Quick & easy – Ready in just 30 minutes, perfect for busy weeknights.
- One-pot wonder – Less mess and fewer dishes to clean.
- Big, bold flavors – Creamy coconut milk, tangy lime, and aromatic curry paste.
- Customizable spice level – Make it mild or extra hot, depending on your preference.
- Flexible ingredients – Works with pantry staples, but you can elevate it with authentic Thai ingredients if you have them.
- Better than takeout – Rich, flavorful, and healthier than most restaurant versions.
Ingredients
- 1 tablespoon oil (vegetable or coconut oil)
- 1 medium onion, chopped
- ½ teaspoon salt
- 3–4 tablespoons Thai red curry paste (adjust to spice preference)
- 3 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon ground coriander
- 1 (13.5 oz) can coconut milk
- 1 tablespoon brown sugar
- 1 tablespoon fish sauce (or soy sauce as substitute)
- 1 ½ pounds chicken breast or thighs, cut into bite-sized pieces
- 2 carrots, sliced thinly
- 1 red bell pepper, sliced
- 1 lime (zest and juice)
- ½ cup fresh cilantro, chopped (divided)
Instructions
Step 1: Sauté the Base
Heat oil in a large skillet over medium-high heat. Add onions with ½ teaspoon salt and cook for 3 minutes, until softened. Stir in red curry paste, garlic, ginger, and coriander, cooking for about 1 minute until fragrant.
Step 2: Build the Sauce
Add coconut milk, brown sugar, fish sauce, and chicken. Stir well, bring to a simmer, then reduce heat to medium. Let it cook uncovered for about 7 minutes, stirring occasionally.
Step 3: Add Vegetables
Stir in carrots and bell peppers. Simmer for another 5–7 minutes, until chicken is cooked through and sauce thickens slightly.
Step 4: Finish & Serve
Remove from heat. Stir in lime zest, half the lime juice, and half the cilantro. Taste and adjust with extra lime juice, sugar, or curry paste if needed. Garnish with remaining cilantro before serving.
Recipe Notes
- Curry paste brands – Maesri is spicier and more flavorful; Thai Kitchen is milder and sweeter (adjust sugar accordingly).
- Fish sauce substitute – Use soy sauce in equal amounts.
- Lime substitutes – Kaffir leaves or lemongrass can be used if available for authentic flavor.
- Sauce consistency – For thinner curry, add ½ cup chicken broth. For thicker curry, add a cornstarch slurry (2–3 teaspoons cornstarch + 2 tablespoons water).
Pro Tips for the Best Red Curry Chicken
- Taste as you go – Curry pastes vary in heat and sweetness. Start small and adjust at the end.
- Use fresh lime zest – It brightens the whole dish and replaces the depth of lemongrass if you don’t have it.
- Don’t overcook the veggies – Add bell peppers last if you like them crisp.
- Chill chicken before slicing – Cold chicken breast or thighs are easier to cut evenly for quick, uniform cooking.
- Rest the curry – Let it sit for 5 minutes after cooking; the flavors meld and the sauce thickens naturally.
Slow Cooker Method
- Sauté onions, garlic, ginger, curry paste, and coriander in a pan.
- Deglaze with a splash of coconut milk, then transfer mixture to the slow cooker.
- Add remaining coconut milk, sugar, fish sauce, chicken, and vegetables.
- Cook on HIGH for 2–3 hours or LOW for 4–5 hours.
- Stir in lime zest, juice, and cilantro before serving.
How to Serve
Serve your Thai Red Curry Chicken over steamed jasmine rice for a classic pairing, or scoop it up with naan bread for a cozy twist. Add a side of quick pickled cucumbers or a fresh salad to balance the richness.
Storage Instructions
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze for up to 2 months (thaw overnight in fridge before reheating).
- Reheat: Warm gently in a skillet or microwave, adding a splash of coconut milk or broth to loosen the sauce if needed.
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