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–+ servings
Thai red curry chicken.
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4.60 from 37 votes

Thai Red Curry Chicken Recipe

This Thai red curry chicken is a creamy, flavorful one-pot dinner that’s ready in just 35 minutes. Made with coconut milk, red curry paste, and juicy chicken, it's the perfect balance of sweet, spicy, and savory. Serve this easy red curry chicken with rice for a fast, cozy meal that tastes better than takeout!
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Thai
Servings: 6 people
Calories: 333kcal
Author: Becky Hardin

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
    sauteeing shallots in a dutch oven.
  • Add in the chicken and cook until the surface turns white.
    1½ pounds boneless, skinless chicken breasts
    cooking cubed chicken with shallots in a dutch oven.
  • 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
    red curry paste-coated chicken cubes and shallots in a dutch oven.
  • 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
    thai red chicken curry in a dutch oven.
  • Uncover, add in the red bell pepper, and simmer for another 1-2 minutes until the bell pepper is tender.
    1 red bell pepper
    thai red curry chicken with red pepper strips, a lime wheel, and cilantro in a dutch oven.
  • Serve over rice and garnish with cilantro and a juicy squeeze of lime.
    chopped fresh cilantro, lime wedges

Video

Notes

*Boneless, skinless chicken thighs also work well.
**You can find red curry paste in the International aisle of most grocery stores. Thai Kitchen is the brand I used. Other brands, like Maesri and Mae Ploy, are quite a bit spicier, so start slow!
***If you can’t find kaffir lime leaves, it’s best to omit them and not try and replace them, as they have a distinct flavor that is difficult to replicate.
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.
  • 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.
Storage: Store Thai red curry chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition

Calories: 333kcal | Carbohydrates: 9g | Protein: 26g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 73mg | Sodium: 379mg | Potassium: 638mg | Fiber: 1g | Sugar: 6g | Vitamin A: 1870IU | Vitamin C: 29mg | Calcium: 34mg | Iron: 3mg