Thai Red Curry with Coconut Rice

Thai red curry 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.

This Thai red curry recipe is for Day 3 of weeknight meal plan #1.

Here are the recipes for Day 1: Sriracha Salmon with Coconut Rice, Day 2: Lime Chicken Tacos with Creamy Slaw, Day 4: Baked Eggs in Purgatory, and Day 5: Veggie Pizza

To get a handy printable document with all the recipes in the meal plan, PLUS the game plan for prepping for the week in 90 minutes, PLUS a grocery list, just put in your email below and I’ll shoot it over right away 🙂

Disclosure: This post contains affiliate links. If you make a purchase through one of these links, I will make a small commission, at no cost to you. I will never recommend anything I don’t personally love and use, and all thoughts and opinions are my own.

Closeup of Thai red curry in a pan

If you follow the meal plan (which I will explain in detail in the 5th post in this series), you will be using the same lime chicken you made for your chicken tacos in this recipe, and the same coconut rice that you prepared for the sriracha salmon.

If you’re making this recipe on it’s own, you’ll just cook the chicken in the curry! I promise it’s still a super quick meal that you can get on the table in 30 minutes, easily. The sauce is mild, creamy, and pretty kid-friendly. You can add some minced jalapeno if you do want more of a kick. The spice level may also vary with the brand of Thai red curry paste you use (this popular brand is not too spicy), so proceed with caution.

Overhead view of Thai red curry over rice on a plate

You’ll notice that I’ve listed a couple of ingredients – kaffir lime leaves and fish sauce – as “optional”. Kaffir lime leaves can be hard to track down outside of Asian markets, and 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.

Thai red curry over rice on a plate

Now…fish sauce. This ingredient is quite easy to find in most grocery stores (or, of course, here), and definitely does add great flavor to this dish. If you have it on hand, definitely go for it. That said, if you don’t have any, and it just sounds weird to you, or not like something you’d use again, I say don’t bother. I’ve made this Thai red curry with and without it and loved it both ways.

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. But definitely do as you will!! I’m behind you either way :).

Thai red curry over rice on a plate
4.46 from 11 votes

Thai Red Curry

Thai red curry is easy to make, and even easier to love! Chicken and veggies are quickly sauteed and then cooked in a creamy coconut milk and red curry sauce. Served over rice, it's filling, comforting and delicious.
Course Main Dish
Cuisine asian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 386 kcal
Author Ann


  • 1 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
  • Plain or coconut rice for serving (see note)


  1. Heat olive oil in a large non-stick skillet over medium-high heat. Sprinkle the chicken with salt and cook until lightly browned, but not quite cooked through, about 3 minutes. Remove the chicken to a plate. *If using the lime chicken as described in the notes, you will simply add it to the curry at the end to warm it up
  2. To the skillet, add the onion and sauté until softened. Add the ginger and garlic and cook, stirring constantly, for 1 more minute.
  3. Add the bell peppers and zucchini, and continue cooking until softened, about 4-5 minutes longer.
  4. 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.
  5. Serve over plain or coconut rice (see note), and sprinkle with cilantro.

Recipe Notes

*If you're following the meal plan, you'll be using this lime chicken. For this recipe, slice the cooked chicken into 1-inch strips. *If you're following the meal plan, you'll be using this coconut rice.

Nutrition Facts
Thai Red Curry
Amount Per Serving
Calories 386 Calories from Fat 243
% Daily Value*
Total Fat 27g 42%
Saturated Fat 17g 85%
Cholesterol 107mg 36%
Sodium 700mg 29%
Potassium 695mg 20%
Total Carbohydrates 13g 4%
Dietary Fiber 1g 4%
Sugars 7g
Protein 24g 48%
Vitamin A 46.1%
Vitamin C 64.3%
Calcium 5%
Iron 23.7%
* Percent Daily Values are based on a 2000 calorie diet.

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