red curry chicken recipe
The Best red curry chicken recipe
Red curry chicken is one of those recipes that just works every single time. It’s quick enough for a weeknight but still feels special, so I make it when I want something flavorful without spending hours in the kitchen. The coconut milk gives it that creamy richness, while the red curry paste brings the heat and depth—just enough to wake up your taste buds without being overwhelming. I love how versatile it is, too. You can toss in whatever veggies you have on hand, and it still turns out delicious. My kids always ask for seconds, which is a win in my book.
What I really appreciate about this dish is how balanced it is. The chicken is lean protein, the coconut milk has healthy fats, and the veggies add fiber and vitamins. Plus, the spices in the curry paste—like turmeric and ginger—have anti-inflammatory benefits. It’s a meal that fills you up without leaving you feeling weighed down. I usually serve it over jasmine rice or with some steamed greens, and it’s become a go-to for busy nights when I want something nourishing but still exciting. My husband always says it tastes like takeout, but better because I can control the ingredients. That’s the kind of compliment I’ll take.
Thai Red Curry Chicken
A rich and aromatic Thai red curry with tender chicken, vibrant vegetables, and creamy coconut milk. This dish is quick to prepare and packed with bold flavors, perfect for a weeknight dinner or a special occasion.
🥘Ingredients
- 1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tbsp red curry paste (adjust to taste)
- 1 can (14 oz) coconut milk, full-fat
- 1 cup chicken broth
- 1 tbsp fish sauce
- 1 tbsp brown sugar or palm sugar
- 1 tbsp soy sauce
- 1 red bell pepper, sliced
- 1 small zucchini, sliced
- 1 cup bamboo shoots, drained
- 1 cup Thai basil leaves (or regular basil)
- 1 tbsp vegetable oil
- Steamed jasmine rice or brown rice
- Lime wedges
- Fresh cilantro, chopped
- Red chili slices (optional)
👨🍳Directions
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1 Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the red curry paste and stir for 1-2 minutes until fragrant.
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2 Add the chicken pieces to the skillet and cook for 3-4 minutes, stirring occasionally, until the chicken is no longer pink on the outside.
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3 Pour in half of the coconut milk and stir well to combine with the curry paste and chicken. Let it simmer for 2-3 minutes.
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4 Add the remaining coconut milk, chicken broth, fish sauce, brown sugar, and soy sauce. Stir well and bring to a gentle simmer.
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5 Add the bell pepper, zucchini, and bamboo shoots. Simmer for 8-10 minutes, or until the vegetables are tender and the chicken is fully cooked.
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6 Stir in the Thai basil leaves and cook for an additional 1-2 minutes until wilted.
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7 Taste and adjust seasoning with more fish sauce or sugar if needed. Remove from heat.
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8 Serve the red curry chicken hot over steamed jasmine rice, garnished with lime wedges, fresh cilantro, and chili slices if desired.
🔧Equipment
- Large skillet or wok
- Cutting board
- Chef’s knife
- Wooden spoon
- Measuring spoons
- Rice cooker or pot (for rice)
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Thai Red Curry Chicken Works
In my experience, this red curry chicken recipe is one of those go-to dishes that never lets you down. It’s flavorful enough to impress at a dinner party but simple enough for a weeknight family meal, and the balance of spices and creamy coconut milk makes it a crowd-pleaser every time. Whether you’re feeding a hungry crew or just want a satisfying meal that reheats well, this recipe is always a smart choice.
❓ Frequently Asked Questions About Thai Red Curry Chicken
1. What type of curry paste should I use for red curry chicken?
For the best flavor, use authentic Thai red curry paste, such as Mae Ploy, Maesri, or Thai Kitchen. These brands are widely available in Asian grocery stores or online. Avoid generic “curry powder,” as it won’t give the same depth of flavor.
2. Can I make red curry chicken without coconut milk?
Coconut milk is essential for the creamy, rich texture of red curry. However, if you need a substitute, you can use a mix of heavy cream and chicken broth (though the flavor will differ). For a dairy-free option, try coconut cream or a light coconut milk alternative, but the dish won’t be as authentic.
3. How spicy is red curry chicken, and can I adjust the heat level?
The spiciness depends on the curry paste and chili peppers used. Most store-bought pastes are moderately spicy, but you can control the heat by: – Reducing the amount of curry paste. – Removing seeds from fresh chili peppers. – Adding a splash of coconut milk or a pinch of sugar to balance the heat.
4. What protein or vegetables can I add to red curry chicken?
This dish is versatile! Common additions include: – Proteins: Shrimp, tofu, beef, or pork. – Vegetables: Bell peppers, bamboo shoots, Thai eggplant, green beans, or spinach. Add firmer vegetables (like carrots) earlier in cooking, while softer ones (like basil) should go in last.
5. How do I store and reheat leftover red curry chicken?
Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. To reheat: – Stovetop: Warm over medium-low heat, adding a splash of water or coconut milk to loosen the sauce. – Microwave: Heat in 30-second intervals, stirring between each. Avoid boiling, as it can cause the coconut milk to separate. Garnish with fresh herbs before serving.
