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Easy Thai Red Curry Chicken {One Pot, 30-Minute Meal}

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.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Dinner
Cuisine: Thailand
Calories: 426
Ingredients Method Notes

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)

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.

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.