Name: Easy Thai Red Curry Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Thai
Ingredients: 2 Tbsp coconut oil (or other cooking oil); 1 cup onion, finely diced (white or yellow onion); 1/2 tsp salt (or more to taste); 4 large garlic cloves, minced (about 2 Tbsp); 1 tsp ground ginger (or 1 Tbsp fresh grated or minced ginger); 1 tsp ground coriander; 4-6 Tbsp Thai red curry paste, or to taste; 1 can unsweetened coconut milk, full-fat (14-ounce can, Thai Kitchen brand recommended); 1 Tbsp brown sugar (or to taste); 1 ½ pounds boneless skinless chicken breast, cut into thin strips; 1 Tbsp fish sauce (or soy sauce); 1 cup carrots, shredded or julienned; 1 cup red bell pepper, sliced or diced (about half large bell pepper); 1 lime, zest and juice; 1/4 cup fresh cilantro, chopped and divided (Thai Basil can be used as an alternative)

Jump to Recipe

Dive into Easy Thai Red Curry Chicken

When I first tried my hand at making Thai red curry chicken, I was captivated by the balance of flavors this dish brings to the table. It’s a vibrant, one-pot meal that not only tantalizes the taste buds but also fits conveniently into a busy weekday schedule. As both a time-saver and a crowd-pleaser, this dish has quickly become a staple in my kitchen. The creamy richness of coconut milk combined with the aromatic spices of red curry creates a comforting and exotic experience that you’ll crave again and again.

Reasons You’ll Love This Recipe

What sets this Easy Thai Red Curry Chicken apart? For starters, it’s a one-pot wonder that comes together in just 30 minutes, making it the perfect option for weeknight dinners or when unexpected guests drop by. Not only is it a budget-friendly meal that utilizes pantry staples, but it’s also customizable, allowing you to switch up the veggies or protein based on your preference.

“This dish has become my go-to for both busy nights and weekends with family. The flavors are authentic, and the kids love it!”

A dish that pleases both adults and children alike deserves a spot on your dining table. Whether you’re looking to impress friends at a dinner party or simply want to enjoy a comforting meal at home, this Thai red curry chicken hits all the right notes.

How to Prepare This Recipe

Getting started with this recipe is as simple as gathering your ingredients and following a straightforward process. This one-pot meal requires minimal prep time, and you’ll find that the cooking steps flow effortlessly, allowing you to enjoy the vibrant smells wafting through your kitchen.

To make this dish, you’ll be sautéing onions, garlic, and spices together before introducing the coconut milk and chicken, resulting in a seamless blend of flavors. This will culminate beautifully when you add your fresh veggies and herbs right at the end for that burst of color and freshness.

New Ebook

🍰 30 Easy No-Bake Desserts

A delicious collection of no-bake treats you can make anytime, including:

✨ Chocolate lovers’ dreams – fudgy bars, truffles & mousse
🍓 Fruity delights – creamy parfaits, lemon & mango desserts
🥜 Nutty & indulgent – peanut butter & pistachio bites
🍋 Citrus & refreshing – lemon, orange creamsicle & key lime
🍪 Classic favorites – icebox cakes & cookie dough cups

👉 Get the Ebook

Instant digital download • Secure checkout via Gumroad

Ingredients You’ll Need

Here’s what you’ll need to create this delicious dish:

2 Tbsp coconut oil (or other cooking oil)
1 cup onion, finely diced (white or yellow onion)
1/2 tsp salt (or more to taste)
4 large garlic cloves, minced (about 2 Tbsp)
1 tsp ground ginger (or 1 Tbsp fresh grated or minced ginger)
1 tsp ground coriander
4-6 Tbsp Thai red curry paste, or to taste
1 can unsweetened coconut milk, full-fat (14-ounce can, Thai Kitchen brand recommended)
1 Tbsp brown sugar (or to taste)
1 ½ pounds boneless skinless chicken breast, cut into thin strips
1 Tbsp fish sauce (or soy sauce)
1 cup carrots, shredded or julienned
1 cup red bell pepper, sliced or diced (about half large bell pepper)
1 lime, zest and juice
1/4 cup fresh cilantro, chopped and divided (Thai Basil can be used as an alternative)

Feel free to substitute any of these ingredients based on what you have on hand or your personal preferences.

Step-by-Step Directions

Heat Oil: In a large skillet over medium-high heat, melt the coconut oil. Add the diced onions with a pinch of salt and sauté for about 3 minutes or until softened, stirring frequently.
Add Spices: Mix in the minced garlic, ground ginger, and ground coriander. Cook for another minute until fragrant.
Combine Coconut Milk: Pour in the full can of coconut milk, mixing it with 1 Tbsp of brown sugar and 1 Tbsp of fish sauce.
Cook Chicken: Add the sliced chicken to the skillet. Bring the mixture to a gentle simmer, then reduce the heat to medium. Simmer uncovered for about 7 minutes, stirring occasionally.
Incorporate Veggies: Stir in the shredded carrots and diced red bell pepper. Continue simmering for an additional 5–7 minutes until the sauce slightly thickens and the chicken is cooked through.
Finish with Citrus and Herbs: Remove from heat. Stir in the zest and half of the lime juice, along with half of the cilantro. Taste and adjust seasoning with more lime juice, salt, or curry paste as desired.
Serve: Garnish with the remaining cilantro before serving.

Best Way to Serve

This Thai red curry chicken is best served over a bed of steamed jasmine rice or with rice noodles to soak up all the delicious curry sauce. Consider serving it alongside a light cucumber salad or steamed greens for a refreshing contrast. Adding a lime wedge at each plate allows guests to adjust the tanginess to their preference and enhances the dish beautifully.

Storage Tips

To keep your Easy Thai Red Curry Chicken fresh, store any leftovers in an airtight container in the refrigerator for up to 3 days. If you want to extend its life, you can freeze the curry for up to 3 months. When reheating, ensure your chicken reaches an internal temperature of 165°F. To prevent foodborne illness, avoid letting it sit at room temperature for more than two hours.

Tips and Tricks

Balance the Flavors: If the curry is too spicy or rich, balance it with more lime juice or a bit of sugar.
Vegetarian Version: Substitute chicken with tofu or chickpeas for a vegetarian option that’s equally satisfying.
Fresh Herbs Work Wonders: Don’t skip out on the fresh cilantro or Thai basil; they add an aromatic freshness that elevates the dish.

Flavor Variations

Get creative with your Easy Thai Red Curry Chicken! Try replacing the chicken with shrimp or firm tofu for a different protein. You can also add additional vegetables such as snap peas, bok choy, or broccoli for more color and nutrition. For an extra kick, toss in some sliced Thai chilies or a splash of lime before serving.

Your Questions Answered

How long does it take to prepare the dish?

Preparation time is about 10 minutes, and cooking takes approximately 20 minutes, making it a total of about 30 minutes from start to finish.

Can I use regular milk instead of coconut milk?

While you can use regular milk, it won’t provide the same rich flavor and creaminess. Coconut milk is a key ingredient in this recipe, contributing both taste and texture.

How can I store leftovers safely?

Store leftovers in an airtight container in the refrigerator for up to three days, or freeze for up to three months. Always ensure the dish is reheated thoroughly to 165°F before consumption.

Embrace the bold flavors and simplicity of this Easy Thai Red Curry Chicken and watch it become a family favorite. Enjoy the cooking journey, from the first sizzling onion to the final, flavorful spoonful!