This Thai red curry chicken recipe is a one-pot meal that’s fragrant and full of flavor! It has the perfect balance of sweet, spicy, and tangy ingredients. Made with red curry paste, coconut milk, chicken breasts, and fresh vegetables, I like to serve this dish with rice for a well-balanced family dinner. It’s even easier and tastier than takeout!
Red Curry with Chicken
Every once in a while, I like to throw a curve ball into my weeknight dinner routine to shake things up. I was nervous the first time I served my kids this Thai red curry chicken because they’re pretty picky eaters… so you can imagine my shock when they loved it!
I’ve made Indian curry for them before, and they loved the warm, comforting spices. The difference with this Thai curry is the addition of ingredients like fish sauce and the Kaffir lime leaves, which create a bolder, more aromatic flavor. Luckily, now they like both!
The best part is this red curry comes together in about 30 minutes, all in one pot, and it uses simple ingredients. Plus, it’s loaded with protein and veggies, so it’s something I can feel good about serving to my family.
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How to Store and Reheat
Store leftover Thai red curry chicken in an airtight container in the refrigerator for up to 3 days. To reheat, just pop individual servings in the microwave for 30 seconds at a time and stir each time it stops.
How to Freeze
You can freeze red curry for up to 3 months. Just make sure it’s fully cooled to room temperature prior to freezing. Let it slowly defrost in the fridge prior to reheating.
Special Ingredients
This is one of a few recipes on the site that utilizes special ingredients that may be more difficult to locate. Here are my thoughts and tips!
- Thai Red Curry Paste: This paste is a blend of red chilis, lemongrass, onion, garlic, lime juice, and herbs and spices like cumin and coriander. It adds a wonderful depth of flavor and is deliciously fragrant. I found it at my local grocery store under the brand Thai Kitchen.
- Kaffir Lime Leaves: Add a rich and authentic fragrance to the dish. I can often buy them at my local Asian market. Just check in the fresh or frozen sections of yours! If you can’t find them, I recommend omitting them completely.
Thai Red Curry Chicken Recipe
Ingredients
- 2 tablespoons vegetable oil
- 2 shallots diced
- 1½ pounds boneless, skinless chicken breasts cut into 1-inch cubes*
- 3 tablespoons red curry paste **
- 13.5 ounces coconut milk (1 can)
- 3 kaffir lime leaves optional, but recommended***
- 2 tablespoons brown sugar
- 1 tablespoon fish sauce
- 1 red bell pepper sliced
Optional Garnishes
- Chopped fresh cilantro
- Lime wedges
Instructions
- Heat the oil in a large pot or Dutch oven over medium heat. Add in the shallot and cook until translucent, about 3-5 minutes.2 tablespoons vegetable oil, 2 shallots
- Add in the chicken and cook until the surface turns white. Add in the curry paste and sauté, stirring constantly, until the curry paste is fragrant and has deepened in color.1½ pounds boneless, skinless chicken breasts, 3 tablespoons red curry paste
- Slowly pour in the coconut milk. Stir in the lime leaves, brown sugar, and fish sauce. Cover and simmer for 15 minutes.13.5 ounces coconut milk, 3 kaffir lime leaves, 2 tablespoons brown sugar, 1 tablespoon fish sauce
- Uncover, add in the red bell pepper, and simmer for another 1-2 minutes until the bell pepper is tender. Serve over rice and garnish with cilantro and a juicy squeeze of lime.1 red bell pepper, Chopped fresh cilantro, Lime wedges
Notes
- Make the curry in a Dutch oven or heavy-bottomed pan. This will distribute the heat more evenly so you don’t get hotspots that can scorch the bottom of the curry.
- If you want to make this spicier, add in a diced red chili when you cook the shallot.
- Feel free to add in additional veggies to the curry! Add along with the bell pepper in step 4 and simmer until tender.
- Nutritional information does not include optional ingredients.
How to Make Thai Red Curry Chicken Step by Step
Cook the Chicken: Heat 2 tablespoons of vegetable oil in a large pot or Dutch oven set over medium heat. Add in 2 diced shallots and cook until translucent, about 3-5 minutes. Add in 1½ pounds of cubed boneless, skinless chicken breasts and cook until the surface turns white, then add in 3 tablespoons of red curry paste and sauté, stirring constantly, until the curry paste is fragrant and has deepened in color.
Simmer the Curry: Slowly pour in 13.5 ounces (1 can) of coconut milk. Stir in 3 kaffir lime leaves, 2 tablespoons of brown sugar, and 1 tablespoon of fish sauce. Cover and simmer for 15 minutes. Uncover, add in 1 sliced red bell pepper, and simmer for another 1-2 minutes until the bell pepper is tender. Serve over rice and garnish with cilantro and a juicy squeeze of lime.
This turned out pretty well, although I thought the curry was a bit too watery and that a pound of chicken breasts would have been sufficient. I happened to read your comment about adding a red chile pepper, so I added a habanero (which was all I had) for a nice bit of spice.
Maybe try more chicken next time, that’s a great idea!