This Red Curry Chicken fills your kitchen with incredible aroma and warms you from the inside out. It’s a tried-and-true version balancing heat from red curry paste with the creamy richness of coconut milk. Surprisingly straightforward, it delivers restaurant-quality flavor from your own stove.
Nothing beats a great Red Curry Chicken. Whether you're a fan of Chicken Recipes or want to try something from our Chicken Thigh Recipes selection, keep scrolling!
Why You’ll Love This Red Curry Chicken
- Deep flavor & aroma: Frying the curry paste unlocks an unforgettable depth.
- Surprisingly simple: Minimal active work with mostly simmering.
- Wonderfully versatile: Easily adapt with different proteins or veggies.
- Better leftovers: Flavors meld and deepen overnight.
Ingredients & Tools
- 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 3-4 tbsp red curry paste (adjust for your preferred heat level)
- 2 cans (13.5 oz each) full-fat coconut milk
- 1 tbsp coconut or vegetable oil
- 1 large yellow onion, thinly sliced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1-2 tbsp fish sauce
- 1 tbsp palm sugar or light brown sugar
- 1 red bell pepper, sliced into strips
- 1 cup bamboo shoots, drained
- ½ cup Thai basil leaves, plus more for garnish
- 1-2 fresh red chilies, sliced (optional, for extra heat)
- 1 lime, cut into wedges for serving
- Cooked jasmine rice, for serving
Tools: A large wok or deep skillet, a wooden spoon, and a fine grater for the ginger.
Notes: Use full-fat coconut milk for a luxuriously creamy texture. Good-quality curry paste like Maesri or Mae Ploy makes a difference.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 28 g |
| Fat: | 30 g |
| Carbs: | 12 g |
| Fiber: | 2 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes
Before You Start: Tips & Ingredient Notes
- Chicken thighs are your best friend here. They stay incredibly moist and tender during the simmering process, whereas breast meat can easily dry out. Trust me on this one—the extra flavor and juiciness are worth it.
- Don’t skip the step of frying the curry paste. This is the single most important step for building a deep, complex flavor base. You’re essentially toasting the spices and herbs in the fat, which wakes them up and makes the entire curry taste more authentic.
- Taste and adjust at the end. The balance of salty (fish sauce), sweet (sugar), and sour (lime) is what makes Thai food so addictive. Before you serve, give it a taste and don’t be shy about adding another splash of fish sauce or a bigger squeeze of lime.
- Thai basil is different from Italian basil. It has a distinct anise-like, licorice flavor that is just classic in Thai curries. If you can find it, it really elevates the dish. If not, Italian basil will work in a pinch, but the flavor profile will be slightly different.
How to Make Red Curry Chicken
Step 1: Prepare the Coconut Milk. Here’s a little pro-trick: don’t shake the cans of coconut milk. Open them and carefully scoop out the thick, creamy layer that has risen to the top. You’ll need about ½ cup of this thick cream for the next step. The thinner, more watery milk underneath will be added later. This separation is the key to a rich, luxurious curry base.
Step 2: Fry the Curry Paste. Heat your wok or large skillet over medium heat. Add the coconut oil and the thick coconut cream you just reserved. Let it simmer for a minute until it starts to sizzle and release its oil. Now, add the red curry paste. Fry it for 2-3 minutes, stirring constantly. You’ll know it’s ready when the paste is incredibly fragrant, has darkened slightly in color, and the oil may start to separate around the edges. This is where the magic happens!
Step 3: Cook the Aromatics and Chicken. Add the sliced onion to the fragrant paste and cook for 2 minutes until it begins to soften. Then, add the minced garlic and grated ginger, cooking for another 30 seconds until aromatic. Now, turn the heat up to medium-high and add the chicken pieces. Stir-fry for 3-4 minutes, just until the outside of the chicken turns opaque. You’re not cooking it through yet—just searing it to lock in the juices.
Step 4: Simmer the Curry. Pour in the remaining thinner coconut milk from the cans, along with the fish sauce and palm sugar. Stir everything together, scraping up any delicious bits stuck to the bottom of the pan. Bring the curry to a gentle boil, then immediately reduce the heat to low, cover, and let it simmer for about 10 minutes. This gentle cooking is what makes the chicken so tender.
Step 5: Add the Vegetables. After 10 minutes, the chicken should be cooked through. Now, stir in the sliced bell pepper and bamboo shoots. Let the curry simmer, uncovered, for another 4-5 minutes. You want the peppers to soften slightly but still retain a bit of a crunch for texture. The curry should have thickened nicely by now.
Step 6: Finish and Garnish. Turn off the heat. Now, stir in the fresh Thai basil leaves and the optional sliced chilies. The residual heat will wilt the basil perfectly. Give the curry a final taste—this is your moment to adjust the seasoning. Does it need more salt? Add a dash more fish sauce. Need more brightness? A big squeeze of lime juice will do the trick. Serve immediately over fluffy jasmine rice.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 3–4 days.
- Freezer: Freeze for up to 2 months; texture may change slightly upon thawing.
- Reviving: Reheat gently on the stovetop, adding a splash of water or coconut milk if needed.
Serving Suggestions
Complementary Dishes
- Fresh Spring Rolls — Their cool, crisp texture and light, herby filling provide a wonderful contrast to the rich, warm curry, cleansing the palate between bites.
- Simple Cucumber Salad — Just sliced cucumbers with a quick dressing of rice vinegar, sugar, and a pinch of chili flakes. The sharp, refreshing crunch is the perfect counterpoint to the creamy sauce.
- Stir-Fried Morning Glory (Pad Pak Boong) — A classic Thai side of garlicky greens that adds a wonderful savory element and makes the meal feel even more authentic and complete.
Drinks
- A Crisp, Cold Lager — The effervescence and mild bitterness of a light beer like a Singha or Chang are fantastic for cutting through the richness and spice of the curry.
- Thai Iced Tea — The sweet, creamy, and slightly spiced notes of this iconic drink are a dream pairing with the heat, creating a beautiful balance of flavors.
- Off-Dry Riesling — A wine with a touch of sweetness and high acidity works wonders. It cools the palate and complements the complex flavors without overpowering them.
Something Sweet
- Mango with Sticky Rice — It’s the quintessential ending to a Thai meal. The sweet, creamy mango and the slightly salty, glutinous rice are a heavenly combination after the savory spice.
- Coconut Ice Cream — A simple scoop of rich coconut ice cream is incredibly soothing after a spicy meal and continues the tropical theme beautifully.
- Pandan Leaf Cust
Red Curry Chicken
Learn how to make the best Red Curry Chicken with this easy recipe. Aromatic, creamy, and perfectly spiced, it's ready in 40 minutes. Cook this classic Thai dish tonight!
Ingredients
For the Ingredients
-
1.5 lbs boneless, skinless chicken thighs (cut into bite-sized pieces)
-
3-4 tbsp red curry paste (adjust for your preferred heat level)
-
2 cans full-fat coconut milk (13.5 oz each)
-
1 tbsp coconut or vegetable oil
-
1 large yellow onion (thinly sliced)
-
3 cloves garlic (minced)
-
1 tbsp fresh ginger (grated)
-
1-2 tbsp fish sauce
-
1 tbsp palm sugar or light brown sugar
-
1 red bell pepper (sliced into strips)
-
1 cup bamboo shoots (drained)
-
0.5 cup Thai basil leaves (plus more for garnish)
-
1-2 fresh red chilies (sliced (optional, for extra heat))
-
1 lime (cut into wedges for serving)
-
Cooked jasmine rice (for serving)
Instructions
-
Prepare the Coconut Milk. Here’s a little pro-trick: don’t shake the cans of coconut milk. Open them and carefully scoop out the thick, creamy layer that has risen to the top. You’ll need about ½ cup of this thick cream for the next step. The thinner, more watery milk underneath will be added later. This separation is the key to a rich, luxurious curry base.01
-
Fry the Curry Paste. Heat your wok or large skillet over medium heat. Add the coconut oil and the thick coconut cream you just reserved. Let it simmer for a minute until it starts to sizzle and release its oil. Now, add the red curry paste. Fry it for 2-3 minutes, stirring constantly. You’ll know it’s ready when the paste is incredibly fragrant, has darkened slightly in color, and the oil may start to separate around the edges. This is where the magic happens!02
-
Cook the Aromatics and Chicken. Add the sliced onion to the fragrant paste and cook for 2 minutes until it begins to soften. Then, add the minced garlic and grated ginger, cooking for another 30 seconds until aromatic. Now, turn the heat up to medium-high and add the chicken pieces. Stir-fry for 3-4 minutes, just until the outside of the chicken turns opaque. You’re not cooking it through yet—just searing it to lock in the juices.03
-
Simmer the Curry. Pour in the remaining thinner coconut milk from the cans, along with the fish sauce and palm sugar. Stir everything together, scraping up any delicious bits stuck to the bottom of the pan. Bring the curry to a gentle boil, then immediately reduce the heat to low, cover, and let it simmer for about 10 minutes. This gentle cooking is what makes the chicken so tender.04
-
Add the Vegetables. After 10 minutes, the chicken should be cooked through. Now, stir in the sliced bell pepper and bamboo shoots. Let the curry simmer, uncovered, for another 4-5 minutes. You want the peppers to soften slightly but still retain a bit of a crunch for texture. The curry should have thickened nicely by now.05
-
Finish and Garnish. Turn off the heat. Now, stir in the fresh Thai basil leaves and the optional sliced chilies. The residual heat will wilt the basil perfectly. Give the curry a final taste—this is your moment to adjust the seasoning. Does it need more salt? Add a dash more fish sauce. Need more brightness? A big squeeze of lime juice will do the trick. Serve immediately over fluffy jasmine rice.06
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