If you’re craving something vibrant, flavorful, and irresistibly comforting, this Thai Red Curry with Chicken Recipe is exactly what you need. It masterfully balances rich, creamy coconut milk with the bold heat of red curry paste, tender chicken, and fresh vegetables, creating a dish that’s full of color and soul. Whether you’re cooking for a quick weeknight dinner or impressing friends with an exotic feast, this recipe brings the authentic taste of Thailand right to your kitchen.
Ingredients You’ll Need
The beauty of this Thai Red Curry with Chicken Recipe lies in its simple yet essential ingredients. Each element plays a vital role in layering flavors and textures, from the creamy coconut milk that smooths out the heat to the fresh vegetables that add crunch and brightness.
- 1 lb chicken breast or thighs, thinly sliced: Choose thighs for juicier meat or breasts for a leaner option.
- 2 tablespoons vegetable oil or coconut oil: Coconut oil gives a subtle tropical note, enhancing the curry’s authenticity.
- 2 tablespoons red curry paste: The heart of the dish; adjust according to your spice tolerance.
- 1 can (14 oz) coconut milk: Adds creamy richness that balances the spices beautifully.
- 1 cup chicken broth or water: Helps adjust curry consistency and infuses savory depth.
- 1 tablespoon fish sauce: A splash of umami that brightens up the curry.
- 1 tablespoon brown sugar: Adds a delicate sweetness to complement the heat.
- 1 tablespoon lime juice (freshly squeezed): Provides a fresh, tangy zing that lifts the flavors.
- 1/2 teaspoon salt (or to taste): Enhances all the layers of taste.
- 1/2 teaspoon black pepper: Adds mild warmth and depth.
- 1 bell pepper, thinly sliced: For crunch and vibrant color.
- 1 medium carrot, julienned or thinly sliced: Sweetness and texture that brighten the curry.
- 1/2 cup bamboo shoots (optional): Adds an authentic Thai touch with a subtle crunch.
- 1/2 cup snap peas or green beans (optional): For freshness and a little snap.
- 1/4 cup fresh Thai basil leaves (or regular basil): This fragrant herb elevates the curry’s aroma and flavor.
- 1-2 Thai bird’s eye chilies, sliced (optional): Boosts heat for those who like it fiery.
- 1 tablespoon fresh cilantro, chopped (for garnish): Adds a bright, herbal note on top.
- Lime wedges (for serving): Extra zest to squeeze as desired.
- Steamed jasmine rice (for serving): The perfect base to soak up all that delicious curry sauce.
How to Make Thai Red Curry with Chicken Recipe
Step 1: Prepare the Chicken
Heat your oil in a skillet or wok over medium-high heat, then add the thinly sliced chicken. Cook it for about 5 to 6 minutes, stirring occasionally, until it’s browned and almost cooked through. This step is crucial for sealing in the juices so your chicken stays tender and flavorful. Remove the chicken from the pan and set it aside—don’t worry, it’ll finish cooking later submerged in the curry sauce.
Step 2: Make the Curry Sauce
In the same skillet, spoon in your red curry paste and sauté it for 1 to 2 minutes. Stir constantly to release all those fragrant spices and oils that give this dish its signature aromatic punch. This fragrant base means your curry will sing with flavor from the first bite.
Step 3: Add Coconut Milk and Seasonings
Pour in the creamy coconut milk along with chicken broth (or water), fish sauce, brown sugar, lime juice, salt, and black pepper. Stir everything together until smooth, then bring the mixture to a gentle simmer. This blending step is where sweet, salty, spicy, and tangy notes start harmonizing, making your kitchen smell divine.
Step 4: Add the Vegetables
Now, toss in your colorful vegetables: bell pepper, carrot, bamboo shoots, and snap peas if you’re using them. Let them simmer in the curry sauce for about 5 to 7 minutes. This short cooking time helps the vegetables stay crisp-tender, giving your curry a lovely textural contrast that keeps every bite exciting.
Step 5: Finish Cooking the Chicken
Return the browned chicken back into the skillet, stirring it into the curry sauce so every piece is lovingly coated. Let everything simmer together for another 5 to 7 minutes to ensure the chicken is fully cooked and tender. This final step melds the flavors beautifully and gives the dish that irresistible mouthfeel.
Step 6: Adjust the Seasoning
Before you plate up, taste your curry and tweak the seasoning if necessary. Add more salt, sugar, or lime juice to perfectly balance the flavors to your liking. This is your moment to make the dish truly your own, whether that means a little more sweetness, extra tang, or a dash more heat.
Step 7: Add Fresh Herbs and Chilies
Remove the skillet from heat and stir in fresh Thai basil leaves along with sliced bird’s eye chilies for a final flavor boost. These fresh ingredients brighten the dish and bring a pop of color — they’re essential touches that turn a great curry into an unforgettable one.
Step 8: Serve Hot Over Jasmine Rice
Spoon the rich Thai Red Curry with Chicken over steaming jasmine rice. Garnish with chopped cilantro and lime wedges on the side to offer a fresh burst with each bite. This presentation ensures every mouthful is a perfect harmony of creamy, spicy, fresh, and comforting sensations.
How to Serve Thai Red Curry with Chicken Recipe
Garnishes
Garnishes such as fresh cilantro and lime wedges do more than just look pretty; they add layers of freshness and acidity that balance the richness of the curry. The slight tang from the lime and the herbal brightness from cilantro create a vibrant contrast that keeps the dish lively and enjoyable to eat.
Side Dishes
The classic pairing is steamed jasmine rice, which is perfect for soaking up the flavorful curry sauce. If you want some variety, try serving it alongside sticky rice or even a crisp cucumber salad. These sides complement the curry without overpowering it, creating a balanced, well-rounded meal.
Creative Ways to Present
For a fun twist, serve the curry in shallow bowls and garnish with edible flowers or extra Thai basil leaves. You might also present it family-style in a large serving dish, complete with small bowls of additional chilies, lime wedges, and fresh herbs for guests to customize their own bowls. This makes the meal interactive and beautifully rustic.
Make Ahead and Storage
Storing Leftovers
Leftover Thai Red Curry with Chicken keeps wonderfully in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight, making it even tastier the next day. Just be sure to cool the curry completely before storing to maintain its quality.
Freezing
This curry freezes well if you want to keep it longer. Transfer cooled curry to freezer-safe containers or heavy-duty ziplock bags, leaving some room for expansion. It can be stored frozen for up to 2 months. To thaw, place it in the refrigerator overnight before reheating gently on the stove.
Reheating
When reheating, warm the curry over low to medium heat on the stove, stirring occasionally to prevent sticking. If the sauce feels too thick, add a splash of water or broth to loosen it up. Avoid microwaving unless you cover it well and stir halfway through to ensure even heating without drying out the chicken.
FAQs
Can I use other proteins instead of chicken?
Absolutely! This Thai Red Curry with Chicken Recipe works wonderfully with shrimp, tofu, or even thinly sliced beef. Just adjust cooking times accordingly to avoid overcooking delicate proteins like shrimp or tofu.
How spicy is this curry?
The heat level depends largely on how much red curry paste you use and whether you add the optional bird’s eye chilies. You can dial up or down the spice by tweaking these ingredients to suit your taste buds perfectly.
What if I can’t find Thai basil?
If Thai basil isn’t available, regular sweet basil is a fine substitute, though the flavor won’t be quite as pungent and licorice-like. Fresh mint can also add an interesting herbal twist in a pinch.
Is there a vegetarian version of this recipe?
Yes! Simply swap the chicken for tofu or a combination of hearty vegetables like mushrooms, eggplant, and zucchini. Use vegetable broth instead of chicken broth and vegetarian-friendly fish sauce alternatives or soy sauce to keep the taste balanced.
Can I make this curry ahead for a party?
This curry is perfect for making ahead as the flavors develop beautifully over time. Just keep it refrigerated and reheat gently before serving. Serve it in a slow cooker to keep warm during your gathering for an easy, delicious party dish.
Final Thoughts
Cooking this Thai Red Curry with Chicken Recipe is like inviting a little bit of Thailand into your home—each spoonful bursts with warmth, spice, and comforting creaminess that feels like a big, flavorful hug. It’s straightforward enough for a weeknight but special enough to impress company. Give it a try, and I promise this vibrant curry will become one of your favorite go-to dinners time and again.
Print
Thai Red Curry with Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Description
This Thai Red Curry with Chicken is a vibrant, flavorful dish combining tender chicken, fresh vegetables, and a rich, aromatic coconut milk-based curry sauce. Ready in just 30 minutes, this recipe balances spicy, sweet, and tangy flavors, making it a perfect weeknight dinner served over steamed jasmine rice.
Ingredients
Chicken and Protein
- 1 lb (450g) chicken breast or thighs, thinly sliced
Cooking Oils and Sauces
- 2 tablespoons vegetable oil or coconut oil
- 2 tablespoons red curry paste (adjust based on spice preference)
- 1 can (14 oz) coconut milk
- 1 cup chicken broth or water
- 1 tablespoon fish sauce
Seasonings and Sweeteners
- 1 tablespoon brown sugar
- 1 tablespoon lime juice (freshly squeezed)
- 1/2 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
Vegetables
- 1 bell pepper, thinly sliced
- 1 medium carrot, julienned or thinly sliced
- 1/2 cup bamboo shoots (optional)
- 1/2 cup snap peas or green beans (optional)
Herbs and Garnishes
- 1/4 cup fresh Thai basil leaves (or regular basil)
- 1–2 Thai bird’s eye chilies, sliced (optional for extra heat)
- 1 tablespoon fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Serving Suggestions
- Steamed jasmine rice (for serving)
Instructions
- Prepare the Chicken: In a large skillet or wok, heat the vegetable or coconut oil over medium-high heat. Add the thinly sliced chicken and cook for 5-6 minutes, stirring occasionally, until browned and nearly cooked through. Remove the chicken from the skillet and set aside.
- Make the Curry Sauce: Using the same skillet, add the red curry paste and sauté for 1-2 minutes while stirring constantly, until fragrant to release its flavors.
- Add Liquids and Seasonings: Pour in the coconut milk, chicken broth (or water), fish sauce, brown sugar, lime juice, salt, and black pepper. Stir well to combine and bring the sauce to a gentle simmer.
- Add the Vegetables: Incorporate the sliced bell pepper, carrot, bamboo shoots, and snap peas or green beans if using. Allow the curry to simmer for 5-7 minutes, until the vegetables are tender yet still crisp.
- Finish Cooking the Chicken: Return the chicken to the skillet and stir to blend with the curry sauce. Simmer for an additional 5-7 minutes until the chicken is thoroughly cooked and tender.
- Adjust Seasoning: Taste the curry and adjust seasoning with more salt, sugar, or lime juice according to your preference for balance.
- Garnish and Serve: Remove from heat and stir in fresh Thai basil leaves and sliced bird’s eye chilies if desired for extra heat. Serve the curry over steamed jasmine rice and garnish with chopped cilantro and lime wedges for added freshness and zing.
Notes
- Use coconut oil for a more authentic flavor or vegetable oil as a neutral alternative.
- Adjust the amount of red curry paste depending on your preferred spice level.
- Bamboo shoots and snap peas are optional; you can substitute with other vegetables like zucchini or eggplant.
- Fresh Thai basil imparts a distinct aroma, but regular basil is an acceptable substitute.
- Always taste and adjust seasoning before serving to suit your palate.
- Serve immediately for the best texture of vegetables and chicken.
