Easy Thai Red Curry Chicken

This Thai Red Curry Chicken recipe is a quick and easy way to bring bold, authentic Thai flavors to your dinner table. Made with creamy coconut milk, spicy Thai red curry paste, tender chicken, and fresh vegetables, this curry is perfectly balanced with a hint of sweetness and a splash of lime. Ready in just 30 minutes, it’s ideal for a weeknight meal and can be customized with your choice of protein and veggies. Serve it over jasmine rice for a delicious, restaurant-style Thai dish at home!

Ingredients

• 2 tablespoons coconut oil (or other cooking oil)
• 1 cup finely diced onion (white or yellow)
• 1/2 teaspoon salt, plus more to taste
• 4 large garlic cloves, minced (about 2 tablespoons)
• 1 teaspoon ground ginger (or 1 tablespoon fresh grated or minced ginger)
• 1 teaspoon ground coriander
• 4-6 tablespoons Thai red curry paste, or to taste (Maesri Brand recommended for medium to hot spice)
• 1 (14-ounce) can unsweetened full-fat coconut milk (Thai Kitchen brand used here)
• 1 tablespoon brown sugar, or to taste
• 1 ½ pounds boneless, skinless chicken breast, thinly sliced into 3-inch long, 1/2-inch wide strips (boneless skinless chicken thighs or a mix can be used)
• 1 tablespoon fish sauce or soy sauce (see notes)
• 1 cup shredded or julienned carrots
• 1 cup red bell pepper, sliced or diced (about half of a large pepper)
• Zest and juice of 1 lime (see notes)
• 1/4 cup fresh cilantro, chopped and divided (or substitute with Thai basil)

Instructions

1. In a large skillet over medium-high heat, add the coconut oil. Once hot, add diced onions and 1/2 teaspoon salt. Sauté for about 3 minutes, stirring often until the onions are softened.
2. Add the Thai red curry paste, minced garlic, ginger, and coriander, and cook for about 1 minute, stirring frequently until the mixture becomes fragrant.
3. Stir in the coconut milk, brown sugar, fish sauce, and sliced chicken. Bring the mixture to a simmer, then reduce heat to medium. Let it simmer, uncovered, for about 7 minutes, stirring occasionally.
4. Add the carrots and red bell pepper, and continue to simmer for an additional 5-7 minutes, until the sauce slightly thickens and the chicken is fully cooked.
5. Remove from heat and add the lime zest, half of the lime juice, and half of the chopped cilantro.
6. Taste and adjust seasoning as needed, adding more salt, sugar, curry paste, or lime juice to suit your preference (for extra heat, add 1 tablespoon more curry paste and an extra 1/4 teaspoon salt if needed).
7. Garnish with the remaining cilantro and serve hot!

---

Why You’ll Love This Recipe

This Thai Red Curry Chicken is packed with rich, savory flavors balanced with a touch of sweetness and citrusy lime. It’s easy to make, customizable, and brings authentic Thai flavors to your kitchen in just 30 minutes!

Tips

• For a richer flavor, use full-fat coconut milk. Light coconut milk will make a thinner sauce.
• Adjust the heat by adding more or less curry paste to your taste.
• Fresh ginger adds extra flavor, but ground ginger works well if you’re in a pinch.

Variations and Substitutions

• Protein Swap: Try substituting the chicken with shrimp, tofu, or extra veggies for a vegetarian version.
• Vegetables: Add extra veggies like snap peas, zucchini, or mushrooms for added texture and color.
• Herbs: Use Thai basil instead of cilantro for a more authentic Thai flavor.

FAQs

Can I make this ahead of time?
Yes, this curry reheats well and the flavors intensify after sitting. Store in the refrigerator for up to 3 days.

Can I make this vegan?
Absolutely. Substitute chicken with tofu or your favorite vegetables and replace fish sauce with soy sauce or a vegan fish sauce alternative.

Serving Suggestions

Serve this Thai Red Curry Chicken over steamed jasmine rice, brown rice, or rice noodles. Garnish with fresh lime wedges and chopped cilantro or Thai basil for extra freshness.