Thai Red Curry Chicken is a one pot meal that’s fragrant and full of flavor! It has the perfect balance of sweet, spicy and sour ingredients. Made with chicken breasts and fresh vegetables, I like to serve it with rice for a well balanced family dinner!
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 Thai red curry chicken because they’re pretty picky eaters… so you can imagine my shock when they loved it!
The best part? It’s so quick and easy! This curry comes together in about 30 minutes in one pot and uses simple ingredients. Plus, it’s loaded with protein and veggies, so it’s something I can feel good about serving to my family.
What’s in Thai red curry chicken?
Thai cuisine is a favorite of mine! Here are a few of the standout ingredients that create the very best flavor:
- 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.
- Kafir Lime Leaves: Kafir 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!
- Chicken Breasts: You can use boneless, skinless chicken thighs if preferred! Just note that the consistency will differ.
Is this curry spicy?
The curry paste is made from red chilis, so there is spice in this recipe, but it’s mellowed out by the creamy coconut milk. It has some heat, but it’s so flavorful and the spice is not overpowering.
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How to Store and Reheat
You can store your leftovers in an airtight container in the fridge 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 Thai 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.
Notes and Tips
- I always make the curry in a dutch oven or heavy bottomed pan. It distributes the heat more evenly so I don’t get hot spots 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. I like to do this when I’m not making it for the kids!
- Feel free to add in additional veggies to the curry! Add along with the bell pepper in step 4 and simmer until tender.
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 kafir lime leaves optional, but recommended
- 2 tablespoons brown sugar
- 1 tablespoon fish sauce
- 1 red bell pepper sliced
- Chopped fresh cilantro optional, for garnish
- Lime wedges optional, for garnish
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 kafir 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.
- Kafir lime leaves add a rich and authentic fragrance to the dish. You can often buy them at your local Asian market. Look in the fresh or frozen sections. If you can’t find them, it’s best to omit them and not try and replace, as they have a distinct flavor that is difficult to replicate.
How to Make Thai Red Curry Chicken Step by Step
Sauté the shallots: Heat 2 tbsp vegetable oil in a pot over medium heat. Add 2 chopped shallots and cook until translucent.
Cook the chicken and curry paste: Add 1 1/2 lbs chopped boneless, skinless chicken breasts to the pot and cook until the surface turns white. Add in 3 tbsp red curry paste and stir constantly, cooking until the paste is fragrant and has deepened in color.
Add more ingredients and simmer: Slowly pour in 13.5 oz coconut milk. Stir in 3 Kafir lime leaves, 2 tbsp brown sugar and 1 tbsp fish sauce.
Add peppers: Uncover the pot and add in 1 chopped red bell pepper. Simmer for another 1-2 minutes.
More Thai Inspired Chicken Recipes
- Chicken Pad Thai
- Thai Chicken Pizza
- Thai Chicken Meatballs
- Crockpot Peanut Chicken
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!