Thai Red Curry Chicken: A Flavorful One-Pot Delight

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Thai Red Curry Chicken is a delicious and comforting dish that balances spicy, creamy, and savory flavors. This dish is not only a favorite at Thai restaurants but also easy to prepare at home, making it an excellent choice for a hearty weeknight dinner.

This recipe will transport your taste buds to the streets of Thailand. Pair it with Jasmine rice to soak up every drop of the flavorful curry.

Thai Red Curry Chicken: A Flavorful One-Pot Delight
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Thai Red Curry Chicken: A Flavorful One-Pot Delight

Course: Main courseDifficulty: Medium
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Ingredients

  • 450g chicken breast, cut into bite-sized pieces1 lb (450g) chicken breast, cut into bite-sized pieces

  • 1 can (14 oz/400ml) coconut milk

  • 1 tablespoon of Thai red curry paste, or more if desired

  • 1 tablespoon fish sauce

  • 1 tablespoon soy sauce

  • 1 tablespoon brown sugar

  • 1 small onion, sliced

  • 1 red bell pepper, sliced

  • 1 yellow bell pepper, sliced

  • 2 cloves garlic, minced

  • 1 tablespoon fresh ginger, minced

  • 1 tablespoon vegetable oil

  • Fresh basil or cilantro for garnish

  • Lime wedges (optional)

  • Steamed jasmine rice (for serving)

Directions

  • cook the chicken
  • In a large skillet or wok, heat the vegetable oil over medium-high heat.
  • Add the chicken pieces and cook for 3–5 minutes, stirring occasionally, until lightly browned. Remove and set aside.
  •  Cook the Aromatics
  • In the same skillet, add the minced garlic, ginger, and sliced onion. Sauté for about 2 minutes until fragrant.
  • Prepare the Curry Base
  • Stir in the Thai red curry paste and cook for 1–2 minutes to release its flavors.
  • Add the coconut milk, fish sauce, soy sauce, and brown sugar, stirring until well combined.
  • Add Vegetables and Chicken
  • Return the cooked chicken to the skillet, along with the sliced red and yellow bell peppers.
  • Simmer for 8–10 minutes, stirring occasionally, until the chicken is cooked through and the vegetables are tender-crisp.
  • Garnish and Serve
  • Taste and adjust seasoning if needed (e.g., more curry paste for spice or fish sauce for saltiness).
  • Garnish with fresh basil or cilantro and serve hot with steamed jasmine rice.
  • Optional: Serve with lime wedges for a zesty kick.

    Tips for making the perfect Thai red curry chicken

    Choose the right coconut milk

    Use full-fat coconut milk for a richer and creamier curry. Avoid light coconut milk as it may result in a thinner sauce.

    customize the spice level

    Adjust the amount of Thai red curry paste to suit your heat tolerance. For a milder curry, start with one teaspoon and gradually increase.

    prep ingredients in advance

    Thai curries cook quickly, so slice your vegetables, mince your aromatics, and measure your sauces before you start cooking.

    Enhance the flavor with fresh herbs

    Fresh basil or cilantro adds a burst of freshness to the dish. If you find Thai basil, it’s even better for authentic flavor.

    Dont overcooked vegetables

    For the best texture, add the bell peppers toward the end of cooking to keep them tender-crisp.

    Nutrition information (per serving)

    serves 4

    • calories: ~350
    • protein: 27g
    • carbohydrates: 14g
    • Fat: 22g
    • Saturated fat: 14g
    • Sodium: 5g
    • sugar: 5g

    Note: Nutrition values are approxiand may vary depending on the specific brands of ingredients used.

    Frequently asked questions about Thai red curry chicken recipe

    what if I can’t find Thai red curry paste?

    You can make your own by blending red chilies, garlic, ginger, lemongrass, and spices, or use a similar curry paste like yellow or green curry as a substitute.

    Can I make this dish vegan or vegetarian?

    Yes! Substitute the chicken with tofu, chickpeas, or your favorite vegetables like zucchini, mushrooms, or eggplant. Use soy sauce or tamari instead of fish sauce for a vegan option.

    Can I make this dish ahead of time?


    Absolutely! Thai red curry tastes even better the next day as the flavors deepen. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

    Can I freeze leftovers?

    Yes, this curry freezes well! Let it cool completely, transfer to a freezer-safe container, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.


    What can I serve with Thai red curry?


    Steamed jasmine rice is the traditional pairing, but you can also serve it with brown rice, cauliflower rice, or even noodles for variety.


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