This Thai red chicken curry is wonderfully fragrant and full of flavor. It comes together quickly and easily in one pot and is perfect for an easy weeknight meal. Made with chicken breast and fresh vegetables, serve with rice for a well balanced family dinner.
Red Curry Chicken Recipe
Thai is one of my favorite cuisines. It has the perfect balance of sweet, spicy and sour and it makes your tastebuds tingle! Thai red chicken curry is always my first choice when eating out, and it is so easy to make at home and just as delicious!
This one pot meal comes together so easily, it’s a great dinner option when you don’t have time on your side!
Why this Thai red curry chicken is so good!
- Quick and easy! This curry comes together in about 30 minutes and uses simple ingredients.
- Thanks to the chicken breast, this dish is high in protein and only contains 9g of carbs. Sere it with cauliflower rice for a low carb meal.
- You can make it ahead of time and it’s a great freezer meal option.
How to make Thai red curry chicken
Be sure to scroll down for the full recipe!
- Cook the shallot in oil in a dutch oven.
- Add in the chicken and sauté, then stir in the curry paste.
- Pour in the coconut milk and stir in the lime leaves, sugar and fish sauce. Simmer.
- Add in the red pepper and cook until tender.
What is in Thai red curry paste?
You can make your own paste at home, but it’s so much quicker and easier to use store bought and the results are just as tasty! The 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.
Is this curry spicy?
The curry paste is made from red chilis, so there is spice in this recipe, but that is mellowed out by the creamy coconut milk. It has some heat, but it is so flavorful and the spice is not overpowering.
Make ahead and storage
Yes, this is a great make ahead dish, in fact I often make a double batch for even quicker weeknight meals!
Refrigerate: Let the curry cool to room temperature and store in an airtight container for up to 3 days.
Freeze: Once the curry has cooled, place it in freezer bags or containers and place in the freezer. It will keep well for up to 3 months. Thaw in the fridge overnight before reheating.
Reheat the curry on a medium heat on the stovetop to serve. Take care to only reheat the chicken once.
Get Authentic Flavor
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 and not try and replace as they have a distinct flavor that is difficult to replicate.
More recipe notes and tips
- 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.
More Easy Asian Chicken Recipes
- Asian Chicken Meatballs (Sesame Ginger)
- Chicken Coconut Soup Recipe
- Easy Chicken Lo Mein Recipe
- Easy Chicken Tikka Masala Recipe
Have you tried this Thai Red Curry Chicken recipe? Feel free to leave a star rating and I’d love to hear from you in the comments below!
Thai Red Curry Chicken Recipe
Ingredients
- 2 tablespoons oil
- 2 shallots diced
- 1 ½ lbs. chicken breast 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
- Cilantro and lime to 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.
- 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.
- Slowly pour in the coconut milk. Stir in the lime leaves, brown sugar, and fish sauce. Cover and simmer for 15 minutes.
- 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.
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 and not try and replace as they have a distinct flavor that is difficult to replicate.
Helen Betts says
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.
Becky Hardin says
Maybe try more chicken next time, that’s a great idea!