Thai red curry chicken is the kind of 30-minute dinner that makes me feel like a pro chef with almost no effort! This red curry recipe is made creamy with coconut milk, plus it’s loaded with tender chicken and fresh vegetables. I love that it hits all the right notes: sweet, spicy, savory, and just a little tangy. My family calls this my “better than takeout” meal, and it’s the easiest Thai curry chicken I’ve ever made. Serve it over jasmine rice for the perfect weeknight dinner that feels special but takes no time at all.
Thai Red Curry with Chicken and Coconut Milk
I first made this Thai red curry with chicken when I wanted something cozy but not heavy. Unlike Indian curries, this version has a lighter, brighter flavor thanks to coconut milk, red curry paste, and just a touch of fish sauce. You can adjust the spice by using more or less curry paste. Start mild and build up if you’re new to Thai flavors.
I like using chicken breasts for a leaner option, but you can absolutely make this red Thai curry with chicken thighs if you prefer something richer. Add whatever vegetables you have on hand: bell peppers, carrots, and snap peas all work beautifully. Everything simmers together in one pot, soaking up that creamy, flavorful sauce. It’s comfort food with a twist, and best of all, it tastes even better the next day.
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Don’t Forget to Bloom the Curry Paste!
In testing, I’ve found that the best way to get big flavor in this Thai red curry is by letting the curry paste “bloom” in oil before adding the coconut milk. When you sauté the curry paste in hot oil for 30-60 seconds, you’re waking up the natural aromatics and releasing the essential oils from all the components of the curry paste. It deepens the color, builds a richer base, and creates a punchier flavor.
Thai Red Curry Chicken Recipe
Equipment
- Dutch Oven or Large Pot
Ingredients
- 2 tablespoons vegetable oil
- 2 shallots (diced)
- 1½ pounds boneless, skinless chicken breasts (cubed*)
- 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.1½ pounds boneless, skinless chicken breasts
- Add in the curry paste and sauté, stirring constantly, until the curry paste is fragrant and has deepened in color.3 tablespoons red curry paste
- Slowly pour in the coconut milk.13.5 ounces coconut milk
- Stir in the lime leaves, brown sugar, and fish sauce. Cover and simmer for 15 minutes, or until the chicken is cooked through.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.1 red bell pepper
- Serve over rice and garnish with cilantro and a juicy squeeze of lime.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.
- I recommend using full-fat coconut milk, not light. Light versions are more likely to split and/or turn watery, which makes the sauce less rich.
- Properly cooked chicken should reach 165°F internally.
- Feel free to add in additional veggies to the curry! Add along with the bell pepper and simmer until tender.
- After simmering, let your curry rest for 5 minutes before serving. This allows the sauce to thicken slightly and the chicken to absorb more flavor.
- Taste before serving and adjust the sugar, fish sauce, and lime juice to suit your tastes.
- Nutritional information does not include optional ingredients.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
Special Ingredients for Red Curry
This is one of a few recipes on the site that utilizes special ingredients that may be more difficult to locate. Here’s where to find them!
- 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, they can be omitted.
How to Make Thai Curry Chicken Step by Step
Prep: Gather the list of ingredients for this easy red curry recipe. Cut fresh chicken breast into cubes. Then slice the red peppers and dice the shallots.
Sauté the Shallots: Heat 2 tablespoons of vegetable oil in a large pot or Dutch oven (I used a 5.5-quart Dutch oven) set over medium heat. Add in 2 diced shallots and cook until translucent, about 3-5 minutes.
Sear the Chicken: Add in 1½ pounds of cubed boneless, skinless chicken breasts and cook until the surface turns white. You don’t need to fully cook the chicken through at this point; it will finish cooking in the sauce later.
Bloom the Curry: Next, add in 3 tablespoons of red curry paste and sauté, stirring constantly, until the curry paste is fragrant and has deepened in color. This process, called “blooming” wakes up the aromatics in the curry paste, making the flavor stronger.
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 curry for 15 minutes, or until the chicken is cooked through to 165°F.
Add the Bell Pepper: Uncover, add in 1 sliced red bell pepper, and simmer for another 1-2 minutes, or until the bell pepper is tender. Taste and adjust the sugar, fish sauce, and lime juice to suit your tastes.
Serve: Serve Thai coconut chicken curry over rice, and garnish with cilantro and a juicy squeeze of lime. Enjoy!
How to Store, Freeze, and Reheat
Let Thai red curry cool before storing in an airtight container.
- Fridge: Store chicken curry in the refrigerator for up to 3 days.
- Freezer: Store curry in the freezer for up to 3 months. For best results, defrost in the fridge overnight before reheating.
- Reheat: Reheat curry on the stovetop over medium heat, stirring consistently until warmed through. Or reheat individual portions in the microwave in 30-second increments, stirring between each interval. I like to add a splash of coconut milk to revive the curry!
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