An Easy and Delicious Thai Curry with Chicken!
Red curry with chicken is one of the most popular Thai curries, and it’s one of my favorites too!
This easy 30 minute red curry is based on my Thai Red Curry with Fish Recipe, and is simple to make with store-bought red curry paste, fresh garlic and ginger, boneless chicken thighs, and a short list of Asian staple seasonings.
I am only adding red bell pepper today, but sometimes I add other veggies too, like green beans, broccoli, zucchini, snap peas, or mushrooms. Curries like this one are a great way to clean out the fridge!
Add fresh Thai chiles if you like spicy food, or leave them out for a milder – but still delicious – experience.
I love how uncomplicated the recipe is, but how rich and complex the flavors are!
If you’re a big fan of Thai curries like I am, be sure to check out my recipe for Thai Curry Soup with Chicken. The flavors are very similar to this one, but it’s a soup with rice noodles.
I know you’ll also enjoy Thai Beef Stir Fry, Chicken Satay with Peanut Sauce, and Thai Basil Chicken!
Ingredients In Thai Red Curry with Chicken
Here’s everything you need:
Complete list of ingredients and amounts can be found in the recipe card below.
- Chicken: Before you cook the chicken, cut it into pieces that are about 1-inch square. I’m using boneless, skinless chicken thighs because they are inexpensive and juicy, but chicken tenderloins would also work well.
- Garlic, Ginger, and Onion: These fresh aromatics create the most amazing base layer of flavor for the curry sauce. Don’t miss these! Fresh ginger root can be kept in the freezer, and it’s delicious in so many Asian recipes.
- Thai Chiles: These are totally optional. Thai chiles can be very, very hot, so be careful if you do decide to add them. You will want 1, maybe 2 peppers with the seeds removed.
- Red Curry Paste: You should be able to find this in the Asian section of most large grocery stores, or take a trip to your local Asian market to stock up on sauces and seasonings.
- Fish Sauce: This condiment adds a delicious depth and umami flavor to the dish.
- Coconut Milk: This dairy-free creamy sauce is created with a can of full-fat coconut milk. Avoid the low-fat version, as it won’t be as creamy and rich.
- Spices: Cumin and turmeric add warmth and flavor.
- Bell Pepper: I almost always add red bell pepper to my Thai curries, as I love the color that they add. You can use green bell pepper instead, or yellow, or orange.
- For Serving: This Thai red curry is best over a bowl of cooked Jasmine rice. Garnish each serving with a squeeze of fresh lime juice and chopped fresh herbs like Thai basil and cilantro.
How To Make This Thai Red Curry Recipe
1: Saute the onion in coconut oil in a large skillet over medium heat.
2: Cook the chicken, seasoned with turmeric and cumin, until lightly browned.
3: Stir in the red curry paste, garlic, ginger, and chilies, and cook for 30 seconds until fragrant.
4: Pour in the coconut milk and fish sauce and stir to combine. Simmer for a few minutes until slightly thickened.
5: Add the sliced bell pepper.
6: Cook for 3 more minutes, until the peppers are tender. Remove from heat and garnish with fresh herbs and lime juice.
Tip!
The garnishes are optional, but also important! Lime, cilantro, and Thai basil add a ton of fresh flavor and bright color to the dish.
Recipe Tips
- Use Fresh Ingredients: The better the ingredients that you start with are, the better this dish will be. Always use fresh ginger and freshly minced garlic for recipes like this one. Dried or pre-cut store-bought versions will not taste the same.
- Cooking the Chicken: Sear the chicken in the pan with the onions until it has some color on the outside. It doesn’t need to be fully cooked at this point, as it will continue to cook in the sauce as we build it. To be safe, at the end, check to be sure that the chicken reaches an internal temperature of 165°F/74°C.
- Adjust the Heat: If you’re cooking for kids or just don’t really enjoy spicy food, leave out the Thai chile peppers. Otherwise, add 1 or 2, depending on how spicy you like your food.
- Add Other Veggies: You can saute carrots or mushrooms with the onions in the skillet, or add snap peas, broccoli, or zucchini at the end with the bell peppers. Try adding frozen peas or baby spinach too, right at the end. They only need a minute or two to cook.
Storing Tips
Leftover chicken curry can be stored in an airtight container in the fridge for up to 4 days.
Thai curry with chicken also freezes very well! Place it in a freezer bag or container and keep it frozen for up to 2 months. Thaw overnight in the fridge before reheating.
To reheat, I suggest warming the curry on the stove over low-medium heat. Cook until heated through, and avoid overcooking the chicken.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Thai Red Curry With Chicken
Equipment
Ingredients
Ingredients
- 1 tablespoon (15 ml) coconut oil (or vegetable/avocado oil)
- 1 medium yellow onion finely diced (~½ cup)
- 1½ pounds (680 g) chicken thighs diced
- 2 tablespoons red curry paste
- 1 teaspoon ground turmeric
- ½ teaspoon ground cumin
- 3 cloves garlic minced
- 2 teaspoons fresh ginger grated
- 1-2 medium chilies deseeded and diced (optional)
- 1 14-ounce can (400 g) coconut milk full-fat
- 1 tablespoon (15 ml) fish sauce
- 1 medium bell pepper sliced (any color)
For Serving
- Cooked jasmine rice
- Fresh lime juice from 1 large lime, optional
- 2 tablespoons fresh cilantro chopped
- 2 tablespoons fresh Thai basil chopped (optional)
Instructions
- Heat the coconut oil in a large 12-inch skillet over medium heat. Add the onion and sauté until softened, about 2 minutes.
- Add the chicken, turmeric, and cumin, and cook for 4-5 minutes until lightly browned. Stir in the red curry paste, garlic, ginger, and chilies, and sauté for 30 seconds until fragrant.
- Pour in the coconut milk and fish sauce, then stir to combine. Let it simmer for 3-4 minutes until slightly thickened.
- Add the bell pepper and cook for 3 minutes until slightly tender. Remove from heat, squeeze in the lime juice if desired, and garnish with Thai basil or cilantro. Serve warm over jasmine rice.
Notes:
- Use Fresh Ingredients: The better the ingredients that you start with are, the better this dish will be. Always use fresh ginger and freshly minced garlic for recipes like this one. Dried or pre-cut store-bought versions will not taste the same.
- Cooking the Chicken: Sear the chicken in the pan with the onions until it has some color on the outside. It doesn’t need to be fully cooked at this point, as it will continue to cook in the sauce as we build it. To be safe, at the end, check to be sure that the chicken reaches an internal temperature of 165°F/74°C.
- Adjust the Heat: If you’re cooking for kids or just don’t really enjoy spicy food, leave out the Thai chile peppers. Otherwise, add 1 or 2, depending on how spicy you like your food.
- Add Other Veggies: You can saute carrots or mushrooms with the onions in the skillet, or add snap peas, broccoli, or zucchini at the end with the bell peppers. Try adding frozen peas or baby spinach too, right at the end. They only need a minute or two to cook.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
How to Serve Thai Red Curry with Chicken
While you are making the curry on the stove, cook some rice using your preferred method. Jasmine rice is perfect, but any other long-grain white rice will work.
Just before serving, season the curry with fresh lime juice and as much chopped fresh Thai basil and cilantro as you like.
Serve your chicken curry over bowls of warm rice and enjoy!
Questions About Thai Red Curry
What is a good substitute for Thai Red Chiles?
If you can’t find Thai Chilies (a small, red, thin-skinned pepper with moderate heat), you can substitute any other moderately spicy pepper. Try cayenne peppers, serrano chiles, habanero peppers, or even jalapenos. The type and amount of chiles you add to this dish will determine how spicy or mild it is.
Is Thai Curry the same as Indian Curry?
While most curries are cooked using this easy stovetop method, the flavors of Thai curry and Indian curry are very different. Thai curries are usually made with fresh herbs, aromatic vegetables, and chilies, while Indian curries are usually made with a combination of dry spices.
What else can I make with Thai red curry paste?
An opened jar of thai red curry paste will keep in the fridge for up to a month, and can be frozen if needed. Add it to recipes like chicken satay or Thai curry soup.
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