Thai Red Curry Chicken
This post contains links to affiliate websites, such as Amazon, and we receive an affiliate commission for any purchases made by you using these links. We appreciate your support!
Thai red curry chicken sounds kind of exotic, but don’t worry, it’s easy to make, and even easier to love! Chicken and veggies are quickly sautéed and then cooked in a creamy coconut milk and Thai red curry paste sauce. Served over rice, it’s filling, comforting and delicious.
Want to SAVE this recipe?
This is a super quick meal that you can get on the table in 40 minutes. It’s better than takeout and a go-to weeknight dinner in our house. You can pack a lot of protein and vegetables in this curry!
There is no shortage of Thai red curry recipes on the web. The recipe below is something I make often and usually adapt to what I have on hand, in terms of vegetables. It can be made in many ways, and you can modify it to suit your tastes.
Is Thai Red Curry Spicy?
In short, it depends.
Like most Asian curries, Thai red curry has a lot of complex flavors. All of the ingredients in the paste, which is then simmered with broth and coconut milk, give the sauce a complex flavor with many layers. It has both sweet and savory flavors and is quite rich.
If you only look at the color, you might think Thai red curry chicken is very spicy, but it really isn’t. The way I make it is pretty mild. But if you’re looking for more of a spicy kick, you can adjust the heat level by increasing the curry paste or using a spicier blend.
Ingredient Notes
Thai Red Curry Paste
Thai red curry paste is easily found in the Asian section of most grocery stores. The components can vary but most often include dried red chilies, galangal, shrimp paste, coriander, cumin and lemongrass.
The spice level may vary with the brand you use, so proceed with caution. This popular brand is not too spicy.
The sauce is mild, creamy, and pretty kid-friendly. You can add some minced jalapeño, or crushed red pepper if you do want more of a kick.
Kaffir Lime Leaves
You’ll notice that I’ve listed a couple of ingredients – kaffir lime leaves and fish sauce – as “optional”. Kaffir lime leaves are very aromatic, but can be hard to track down outside of Asian markets. If you can’t find them, don’t worry, this curry will still taste great without them.
That said, if you make Thai food regularly, they are definitely worth hunting down, and you can find dried ones here and fresh ones in Asian markets.
Fish Sauce
Now…fish sauce. This ingredient is quite easy to find in most grocery stores (or, of course, here), and does add great flavor to this dish. If you have it on hand, definitely go for it.
BUT, if you don’t have any, and it just sounds weird to you, or not like something you’d use again, I’d say don’t bother. I’ve made this Thai red curry with and without it and loved it both ways. If you really want to add something in place of it – soy sauce works great too.
If you’re a stickler for authenticity though, you might disagree.
For me, there’s a time and a place for authenticity and that time is not at 6:00PM on a weeknight when I need to get dinner on the table in 20 minutes before the famished toddler has a meltdown ;).
Coconut Milk
Coconut milk is one of my favorite ingredients and makes for a deliciously creamy curry without all the saturated fat found in heavy cream.
I go for full-fat coconut milk here for the creamiest curry.
Don’t forget to watch the video!
Most of my recipes include a short step-by-step video tutorial. Just scroll down to the recipe card, or use the “Jump to Video” button at the top of the post!
Step-by-step Instructions
- Thinly slice some chicken breast, red peppers, onions, and zucchini.
- Heat 1 tablespoon of olive oil in a large non stick pan over medium high heat. Sprinkle salt over the chicken breast and cook until lightly browned. Remove to a plate.
4. Return the pan to the heat, add another tablespoon olive oil and sauté the onion until lightly browned. Add the garlic and ginger and cook, stirring constantly until fragrant, about 30 seconds.
5. Add red pepper and zucchini to the skillet and cook until softened, about 4-5 minutes longer.
6. Stir in the red curry paste and kaffir lime leaves and cook for another minute. Stir in the coconut milk, sugar, fish sauce and lime juice. Add the chicken back to the pan and cook, stirring occasionally until heated through.
You can serve this over coconut lime rice, or plain rice, with a sprinkle of cilantro and a wedge of lime.
Vegetarian Thai Red Curry
To make this Thai red curry vegetarian, you can just skip the chicken and add more veggies to it. But, if you’d like to add some protein – go for tofu. I would bake it first and then add it in step 4 with the coconut milk.
Raw tofu will soak up too much of the liquid, and baking it makes the texture much better anyway. And to make it vegan, skip the fish sauce or substitute it with soy sauce.
What kind of vegetables would work in Thai red curry?
This curry is very forgiving in terms of the vegetables and proteins you use here – as the magic happens with the sauce. You can use bamboo shoots, spinach, carrots, baby corn, snap peas, broccoli, and even cauliflower. Just remember to adjust the cooking time according to the vegetables you are using.
Storage Tips
Leftovers keep well in an airtight container in the refrigerator for up to 3 days.
I don’t recommend freezing this recipe as any recipe with a high proportion of dairy or nondairy milk doesn’t freeze particularly well. The sauce may split when thawed.
Tell me what you think!
If you try this recipe, l’d be so grateful if you’d leave a comment and a rating in the recipe card. I love to hear your feedback, and your tips can help other readers too!
Thai Red Curry
Ingredients
- 2 tablespoon olive oil
- 1 lb boneless, skinless chicken thighs or breasts, sliced into strips (see note)
- 1 teaspoon kosher salt
- 1 1/2 inch piece fresh ginger, peeled and minced
- 1 large clove garlic, minced
- 1 small yellow onion, thinly sliced
- 1 small zucchini, cut in half lengthwise and sliced about 1/4 inch thick
- 1/2 red bell pepper, sliced
- 1/2 yellow or orange bell pepper, sliced
- 1 13.5 oz can coconut milk
- 2 tablespoons Thai red curry paste
- 2 Kaffir lime leaves (optional)*
- 1 tablespoon sugar
- 2 tablespoons freshly squeezed lime juice
- 1 tablespoon fish sauce (optional)
- 1/4 cup chopped fresh cilantro
- coconut lime rice for serving (see note)
Instructions
- Heat 1 tablespoon olive oil in a large non-stick skillet over medium-high heat. Sprinkle the chicken with salt and cook until lightly browned, about 3 minutes. Remove the chicken to a plate.
- In the same skillet, heat another tablespoon of olive oil. Add the onion and sauté until softened. Add the ginger and garlic and cook, stirring constantly until fragrant, about 30 seconds.
- Add the bell peppers and zucchini, and continue cooking until softened, about 4-5 minutes longer.
- Stir in the red curry paste and lime leaves, and stir-fry for another minute. Add the coconut milk, sugar fish sauce and lime juice and stir until well combined, Add in the chicken and simmer for 2-3 minutes until chicken is cooked through.
- Serve over plain or coconut lime rice (see note), and sprinkle with cilantro.
I make this quite often and get raves every time. One of my very favorite dishes
Oh I’m so happy to hear that Terri, thank you so much 🙂
Love the recipe I have made it multiple times. I try to up vegetables in whatever I make. I added broccoli, carrots, and mushrooms. Thanks for sharing the recipe
Fantastic!! Thank you so much Paula, it’s one of our faves too 🙂
Does your calorie count include the rice?
No, it doesn’t! I’ve added a note to make that clear. Thank you for asking! 🙂
This was absolutely delicious! Thank you so much! So easy, quick, and incredibly flavorful.
Thank you so much Laura!! You just made my day 🙂
This sauce sounds what I mean looking for, going to make it with Morton Bay Bugs instead, and rice , yum
I had to google those bugs you mentioned Christine, I was just too curious! They look like succulent little critters! Hope to try them someday 🙂
Oh yes Morton bay bugs don’t look the prettiest but taste sweet like lobster, cut in half and cooked in this sauce with their shell on , had eaten this at restaurant with rice, so dame good.
Looks delicious! . Can’t wait to try these!
Cool Kitchen Utensil
This sounds like my kind of thai curry. I am a sucker for coconut in my curries. So delicious it looks. Thanks for sharing it!
Thank you so much Neha! 🙂
I loved this recipe, though it always takes me double the time most people claim. Once I chop ingredients, it doesn’t go quickly. And I measure everything, too, instead of eyeballing it. I loved the sweetness of this sauce, and I added a bit more than 2 Tbs of red curry paste. I think next time I’ll add a little heat by adding red pepper flakes. Thanks, Ann!
I’m so glad you enjoyed it Beverly!! I’m a slow cook and a measurer too 😉
Anything curry is total comfort food for me! There’s just something so relaxing about digging into a big bowl of this. Thanks for a great recipe!
Thank you so much Chrissy! 🙂
I have all of the ingredients to try your lovey dish, Ann, except the Thai curry paste which I plan to pick up ASAP. Thanks for sharing! It sounds delicious!!
Yay! I hope you love it 🙂
I found kaffir lime leaves a little while back and I’m pretty sure I did a little happy dance right in the middle of the store, lol. I could seriously eat curry every.single.freaking.day And coconut is one of my fave things ever! This has my name written all over it! Hope you have a lovely weekend 🙂
Woohoo! I’m always thrilled when I manage to source an uncommon ingredient too! Have a great weekend too Dawn 🙂
I had a similar dish a couple of weeks ago in a Thai restaurant and I thought I’d died and gone to heaven. Thanks for your great instructions! Pinning.
I feel that way about Thai food too! This one’s super simple and so good!
This looks so delicious and I am so all about 30 minute recipes! My kids would also love this – going to try it soon 🙂
Yay! Hope you love it as much as we do Terri! 🙂
Great recipe
Thanks Diane!