Thai Red Curry with Chicken Recipe

There’s something absolutely irresistible about Thai Red Curry with Chicken. The creamy, aromatic coconut milk combined with the bold, spicy red curry paste creates a harmonious flavor profile that’s both comforting and exciting. Whether you’re serving it up for a weeknight dinner or a special occasion, this dish is always a crowd-pleaser. Trust me, you’re going to want to keep this one on repeat.

Why You’ll Love This Thai Red Curry with Chicken Recipe

Rich, Flavorful Sauce

The secret to a great Thai Red Curry is the sauce! A perfect blend of red curry paste, coconut milk, and a variety of aromatic herbs and spices creates a velvety, slightly spicy sauce that soaks into tender chicken and vegetables. It’s rich, comforting, and just the right amount of heat.

Quick and Easy

This recipe comes together in no time. With minimal ingredients and straightforward steps, you can whip up this delicious Thai Red Curry even on a busy weeknight. You’ll feel like a pro in the kitchen, and your taste buds will be beyond thankful!

Customizable

While this recipe calls for chicken, you can easily swap it out for tofu or shrimp if you prefer. The vegetables are versatile, too—feel free to throw in extra bell peppers, zucchini, or even baby corn for more texture and flavor.

One-Pot Wonder

Not only is this dish quick and easy, but it’s also a one-pot wonder, meaning fewer dishes to clean up! The coconut milk and red curry paste simmer together beautifully, making cleanup a breeze.

Ingredients

Chicken Breast (or Thighs)

Boneless, skinless chicken breast or thighs are your best choice here. Chicken breast is lean and tender, while thighs offer a juicier option. Either works wonderfully in this dish!

Thai Red Curry Paste

This is where the magic happens. Thai red curry paste is made with a blend of chilies, lemongrass, garlic, and other spices that give this curry its signature heat and complexity. You can find it in most grocery stores or Asian markets.

Coconut Milk

The creamy, rich base of the sauce! Full-fat coconut milk adds depth and smoothness to the curry, making it feel luxurious and comforting.

Vegetables

Typically, Thai red curry features a mix of bell peppers, carrots, and bamboo shoots (if you like). But feel free to get creative—eggplant, zucchini, and baby corn all work beautifully here.

Fish Sauce

A staple in Thai cooking, fish sauce adds that deep umami flavor that ties everything together. Don’t worry, it won’t taste fishy—just rich and savory.

Garlic and Ginger

These two ingredients are the aromatic base for any great curry. They provide warmth and depth, enhancing the overall flavor.

Basil

Thai basil is the perfect finishing touch. It has a unique peppery flavor that pairs perfectly with the richness of the curry sauce. If you can’t find Thai basil, regular basil will work in a pinch!

Lime Juice

A squeeze of lime juice brightens up the curry and adds a fresh burst of citrus that balances the richness of the coconut milk.

Olive Oil (or Vegetable Oil)

Used for sautéing the chicken and aromatics, the oil helps to get everything nice and crispy in the pan.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Nutrition Facts

Servings: 4
Calories per serving: ~400 kcal
Protein: 35g
Fat: 22g
Carbohydrates: 20g
Fiber: 4g
Sugar: 5g

Preparation Time

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Instructions

Step 1: Sauté the Chicken

In a large pan or Dutch oven, heat a little olive oil over medium heat. Add the chicken breast or thighs, season with salt and pepper, and cook until golden brown and cooked through. Once done, remove the chicken from the pan and set it aside to rest.

Step 2: Sauté the Aromatics

In the same pan, add a little more oil if necessary. Add the garlic and ginger, sautéing until fragrant (about 1 minute). This step brings out the full flavor of these aromatics, creating a beautiful base for your curry.

Step 3: Cook the Curry Paste

Add the red curry paste to the pan and cook it for another 2-3 minutes, stirring occasionally. This helps release all the aromatic oils and intensifies the flavors of the paste. It will start to smell amazing!

Step 4: Add the Coconut Milk and Vegetables

Pour in the coconut milk, stirring well to combine with the curry paste. Add your sliced bell peppers, carrots, and bamboo shoots (or any other vegetables you’re using). Let the mixture simmer for about 5-7 minutes, until the vegetables are tender and the sauce has thickened a bit.

Step 5: Add the Chicken and Season

Return the cooked chicken to the pan, cutting it into strips or chunks if desired. Add the fish sauce and a squeeze of lime juice to the curry. Stir everything together, making sure the chicken is coated in the sauce and everything is well combined.

Step 6: Simmer and Adjust

Let the curry simmer for another 5-10 minutes, allowing all the flavors to meld together. Taste and adjust seasoning if necessary, adding more fish sauce for saltiness or more lime juice for brightness.

Step 7: Garnish and Serve

Once the curry is ready, sprinkle with fresh basil leaves and serve over steamed jasmine rice. The warm, fragrant rice will soak up all that delicious sauce. For an extra touch, you can drizzle a little more lime juice on top.

How to Serve Thai Red Curry with Chicken

Serve with Steamed Jasmine Rice

Jasmine rice is the classic accompaniment for Thai curry. Its slightly fragrant aroma pairs perfectly with the bold, flavorful curry sauce.

Add a Fresh Cucumber Salad

A refreshing cucumber salad with a light vinaigrette or fish sauce dressing is the perfect side to balance the richness of the curry.

Roasted Vegetables on the Side

Roasted vegetables, like zucchini, eggplant, or sweet potatoes, make a great side dish that complements the flavors of the curry while adding some extra texture to the meal.

Additional Tips

• Add Extra Veggies: Don’t be afraid to get creative with your veggies. You can add broccoli, spinach, or even snap peas for more texture and flavor.
• Adjust the Spice: If you’re sensitive to spice, start with a smaller amount of red curry paste and gradually add more to suit your taste. You can also add a little coconut sugar to balance the heat.
• Make it Vegan: For a vegan version, swap the chicken for tofu and use a plant-based fish sauce or soy sauce instead.

FAQ Section

Q1: Can I make this dish ahead of time?

A1: Yes! Thai Red Curry with Chicken tastes even better the next day as the flavors continue to develop. Store leftovers in an airtight container in the fridge for up to 3 days.

Q2: Can I use coconut cream instead of coconut milk?

A2: Coconut cream will make the sauce even richer and creamier, but it’s also thicker. You might want to add a little water or broth to reach your desired consistency.

Q3: Can I freeze this dish?

A3: Yes! This curry freezes well. Allow it to cool completely, then store in an airtight container for up to 3 months. To reheat, simply thaw in the fridge overnight and warm it up on the stove.

Q4: What kind of curry paste should I use?

A4: Use Thai red curry paste, which is specifically designed for this dish. You can find it at most grocery stores or Asian markets. If you can’t find red curry paste, you can use yellow curry paste, though the flavor will be a little different.

Q5: Can I make this dish less spicy?

A5: Yes! If you’re not a fan of spice, reduce the amount of red curry paste you use, or omit the chili peppers altogether. You’ll still have a delicious, flavorful dish.

Conclusion

Thai Red Curry with Chicken is the perfect balance of rich, creamy, and spicy goodness. It’s quick, easy, and full of flavor, making it the ideal dish for a cozy weeknight or a special dinner. With just the right mix of ingredients, you’ll find yourself savoring every bite. Ready to spice up your dinner plans? This Thai Red Curry is just the thing!

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