This Thai red curry chicken comes together in 30 minutes and is made with tender chicken and flavorful curry and is better than takeout.
The curry paste, made from a combination of red chilies, garlic, and other spices, gives the dish its distinct spicy and tangy taste.
Along with the chicken, vegetables such as bell peppers, bamboo shoots, and Thai basil are often added to enhance the overall flavor profile.
Made with tender chicken pieces cooked in a rich and aromatic red curry paste, this dish is known for its vibrant colors and bold flavors.
Served with steamed rice or noodles, Thai red curry chicken is a delicious choice for those who enjoy the bold and exotic flavors of Thai cuisine.
For more chicken recipes, check out my chicken pomodoro, cast iron chicken, chicken limone, and air fryer chicken tenders.
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Why this recipe works
- Flavor- the rich, aromatic red curry chicken combined the delicious flavors of sweet coconut milk, tangy lime, and savory spices that creating a delicious meal.
- Ease- this entire meal takes only 30 minutes to make and is super easy to make, making it an ideal weeknight meal.
- Time- you will only need 30 minutes to make this delicious chicken dish from start to finish and is great if you need a quick and tasty meal in a short amount of time.
- Perfect for meal prep- this dish is an excellent candidate for meal prepping, as the flavors only improve over time. Make a large batch and enjoy it throughout the week for a convenient and satisfying meal.
- One pan dish- This whole recipe comes together in just one pan! Which is awesome and takes minimal equipment and minimal dishes to wash.
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
Chicken- use either chicken thighs or chicken breast for this recipe. we used boneless skinless chicken thighs for this recipe, feel free to use whatever chicken part that you like most.
Vegetable oil – we used vegetable oil for this recipe. canola oil will work great for this recipe.
Kosher salt– we used kosher salt in this recipe. You can use sea salt or flakey salt as well.
Black pepper- for flavor. Adjust the black pepper to your personal liking.
Garlic- freshly minced garlic will give you the best flavor for any dish. I highly recommend not using frozen minced garlic.
Ginger- fresh ginger will add a lot of delicious flavor to this dish, so don’t skip it.
Lime juice- use fresh lime juice for a delicious addition of flavor.
Fish sauce- you can typically find fish sauce in the Asian food aisle of your local grocery store or at specialty Asian markets. Look for brands that use only a few simple ingredients, like anchovies, salt, and water, to ensure you're getting an authentic and delicious product.
Coconut milk- to achieve the perfect balance of creaminess and flavor, reach for a high-quality, full-fat coconut milk that will lend a rich, authentic taste to your curry.
Red curry paste- use your favorite brand of red curry paste, or use a homemade one!
You can find red curry paste in the international or Asian section of most well-stocked grocery stores, as well as at Asian markets and specialty food shops.
Veggies- I recommend sticking to two vegetables in this dish. I used onion and red pepper, but you can also use zucchini, or broccoli, or any of your favorite vegetables.
Instructions
Heat oil in a large skillet over medium-high heat and sauté the minced garlic and grated ginger mixing constantly until the garlic is golden brown.
Add the red curry paste, and cook for about 1 minute stirring constantly until fragrant.
Add the coconut milk, fish sauce, sugar, and lime juice, and mix it with a wooden spoon until well combined.
Add the sliced red pepper onion, and chopped cilantro, and mix until combined.
Bring to a simmer, and then reduce the heat to medium. Simmer covered for about 7-8 minutes.
Add the chicken pieces, mix, and allow it to simmer until the chicken is cooked, for about 5-7 minutes.
Add Thai basil, taste to adjust seasoning with more lime or salt, and serve with jasmine rice.
Expert Tips
- You can use your favorite parts of chicken for this recipe. Like chicken thighs, chicken tenders, and chicken breasts. Ensure that you clean the chicken and that there are no bones for easy eating.
- Ensure you have all the essential ingredients for a true Thai red curry, including fresh ginger and garlic, fresh parsley leaves, fresh thai basil, and a high-quality red curry paste.
- Use full-fat coconut milk for a rich, creamy texture that perfectly complements the spicy curry. Avoid low-fat or "light" varieties, as they won't provide the same luxurious mouthfeel.
- Choose boneless, skinless chicken thighs for the most tender and flavorful results. Cut the chicken into bite-sized pieces to ensure even cooking throughout the dish.
- Allow the curry to simmer gently for 20-30 minutes, allowing the flavors to meld and the chicken to become deliciously tender. Resist the urge to rush the process, as patience is key to achieving the perfect balance of spices.
- When preparing your veggies for cooking, it's important to take the time to cut them into uniform, consistent pieces. This ensures they'll cook evenly throughout, so you end up with a perfectly tender and flavorful result.
- Taste the curry as it simmers and adjust the seasoning as needed. Add a squeeze of lime juice for brightness, and a pinch of sugar to balance the heat.
- Finish the dish with a generous sprinkle of fresh Thai basil, and chopped cilantro. These vibrant garnishes will elevate the visual appeal and add a burst of freshness to each bite.
Faq's
The key ingredients in Thai red curry typically include red chili peppers, lemongrass, galangal, kaffir lime leaves, shallots, garlic, and a variety of spices like coriander, cumin, and turmeric.
The primary distinction lies in the curry paste used. Red curry paste is made with dried red chilies, giving it a bold, spicy kick, while Thai curry paste incorporates a blend of fresh herbs and spices, resulting in a more complex, aromatic flavor.
Chicken red curry is a flavor explosion in your mouth. The rich, creamy coconut milk base is perfectly balanced with the aromatic blend of spices, creating a harmonious dance of heat, sweetness, and depth of flavor.
While red curry may have a bold, flavorful taste, its health benefits are often debated. The key is to be mindful of portion sizes and ingredients, as some recipes can be high in calories, fat, and sodium.
When enjoyed in moderation as part of an overall balanced diet, red curry can be a tasty and potentially healthy option.
Storing
If you have leftovers, you can store them in the fridge for up to 3 days in an airtight container.
Freezing
I do not recommend freezing this chicken. It has the best texture and juiciness while being made fresh. It is okay to reheat it a day, or two later, but the freezer might ruin the texture of this chicken and will dry it out.
Reheating
Reheat this in the microwave or the toaster oven (or regular oven) until it is warm and the sauce is bubbly. Don't overheat to dry the chicken. If the sauce is too thick, add a splash of water to thin it out.
Substitutions
Chicken- you can swap the boneless chicken breasts with skinless chicken thighs or swap them with chicken tenderloins.
Vegetarian- you can make this dish vegetarian by skipping the chicken and using your favorite veggies instead of the chicken like zucchini, carrots, cauliflower, etc.
Variations
Spicy- you can make this dish spicy by adding a pinch or two of cayenne pepper or adding more chili flakes. Add it to your personal liking.
Pineapple- add diced pineapple to the curry for a sweet and tangy twist on the classic.
Coconut lime- finish the curry with a splash of fresh lime juice and extra coconut milk for a bright, creamy flavor.
Serving Tips
Over Jasmine rice- the rich, creamy curry pairs perfectly with the fluffy texture of jasmine rice. Serve the chicken and sauce over a bed of steamed rice for a classic Thai-inspired meal.
With rice noodles- for a lighter option, try serving the curry chicken over rice noodles. The noodles soak up the bold flavors of the dish, creating a delicious and filling dish
Stuffed-in lettuce wraps- transform the curry chicken into a refreshing, handheld meal by serving it in crisp lettuce leaves. Top with fresh herbs, crushed peanuts, and a squeeze of lime juice.
Alongside steamed vegetables- serve this dish with a side of steamed broccoli, carrots, and snap peas. The fresh veggies provide a crunchy contrast to the velvety curry.
Over coconut rice- serve the red curry chicken over a bed of fragrant coconut-infused rice. The natural sweetness of the coconut complements the spices in the dish.
Naan bread- serve this with soft and fluffy naan bread. You can use store-bought or make an easy homemade naan bread.
More chicken recipes
Cast iron chicken breast- This cast iron skillet chicken is super easy to make, perfectly seasoned golden brown chicken that is tender and juicy and goes perfectly with any side dish!
Air fryer chicken tenders- These air fryer chicken tenders are crispy, tender, juicy, and loaded with delicious flavor.
Creamy chicken limone- This chicken limone is made by dredging chicken breast in flour and spices and then topped with a creamy lemon sauce that is filled with delicious flavor.
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If you liked this recipe
📖 Recipe
Thai Red Curry Chicken (30 Minute Meal)
Ingredients
- 2 tablespoon Vegetable oil
- 2 cloves Garlic grated
- 2 teaspoon Ginger peeled and grated
- 5 tablespoon Red curry paste
- 13.5 oz Coconut milk full fat
- 2 teaspoon Fish sauce
- 1 tablespoon Granulated sugar
- 1 tablespoon Lime juice
- 1 Red pepper cut into slices
- ½ Onion cut into slices
- 1 pound Boneless chicken thighs or chicken tenders
- ¼ cup Cilantro fresh, chopped
- 1 cup Thai basil
Instructions
- Heat oil in a large skillet over medium-high heat and sauté the minced garlic and grated ginger mixing constantly until the garlic is golden brown.
- Add the red curry paste, and cook for about 1 minute stirring constantly until fragrant.
- Add the coconut milk, fish sauce, sugar, and lime juice, and mix it with a wooden spoon until well combined.
- Add the sliced red pepper onion, and chopped cilantro, and mix until combined.
- Bring to a simmer, and then reduce the heat to medium. Simmer covered for about 7-8 minutes.
- Add the chicken pieces, mix, and allow it to simmer until the chicken is cooked, for about 5-7 minutes.
- Add Thai basil, taste to adjust seasoning with more lime or salt, and serve with jasmine rice.
Notes
- You can use your favorite parts of chicken for this recipe. Like chicken thighs, chicken tenders, and chicken breasts. Ensure that you clean the chicken and that there are no bones for easy eating.
- Ensure you have all the essential ingredients for a true Thai red curry, including fresh ginger and garlic, fresh parsley leaves, fresh thai basil, and a high-quality red curry paste.
- Use full-fat coconut milk for a rich, creamy texture that perfectly complements the spicy curry. Avoid low-fat or "light" varieties, as they won't provide the same luxurious mouthfeel.
- Choose boneless, skinless chicken thighs for the most tender and flavorful results. Cut the chicken into bite-sized pieces to ensure even cooking throughout the dish.
- Allow the curry to simmer gently for 20-30 minutes, allowing the flavors to meld and the chicken to become deliciously tender. Resist the urge to rush the process, as patience is key to achieving the perfect balance of spices.
- When preparing your veggies for cooking, it's important to take the time to cut them into uniform, consistent pieces. This ensures they'll cook evenly throughout, so you end up with a perfectly tender and flavorful result.
- Taste the curry as it simmers and adjust the seasoning as needed. Add a squeeze of lime juice for brightness, and a pinch of sugar to balance the heat.
- Finish the dish with a generous sprinkle of fresh Thai basil, and chopped cilantro. These vibrant garnishes will elevate the visual appeal and add a burst of freshness to each bite.
Joelie says
Our family favorite!! Such an amazing recipe!!!
Marilyn says
Great recipe! I had everything except chicken so I made it with cauliflower. It was spectacular and the left overs were amazing.
Lau says
Great flavor!
Tati says
So good!