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Thai Red Curry Chicken Recipe

Thai Red Curry Chicken

iamwinfred
This Thai Red Curry Chicken is bold, creamy, and deeply aromatic — built on a foundation of full-fat coconut milk, authentic red curry paste, and fresh aromatics that fill your kitchen with an incredible fragrance. Ready in under 40 minutes, it delivers genuine Bangkok street-stall flavor with minimal effort. The secret lies in blooming the curry paste in thick coconut cream before anything else goes in, a single step that transforms the entire dish. Serve it over steamed jasmine rice for a complete, restaurant-quality dinner the whole family will ask for again and again.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Thai
Servings 4 servings
Calories 480 kcal

Equipment

  • Large wok or deep skillet 12-inch or larger
  • Sharp chef's knife
  • Cutting board
  • Fine grater or microplane For grating fresh ginger
  • Wooden spoon or silicone spatula
  • Measuring spoons
  • Measuring cups
  • Rice cooker or medium saucepan For jasmine rice
  • Ladle or large serving spoon

Ingredients
  

  • 1.5 lbs boneless skinless chicken thighs 680g, cut into 1.5-inch pieces, patted dry
  • 2 cans full-fat coconut milk 13.5 oz / 400ml each — do not shake the cans
  • 3 tbsp Thai red curry paste Adjust to taste; reduce to 1.5 tbsp for mild, increase to 5 tbsp for very spicy
  • 1 tbsp fish sauce Substitute soy sauce or tamari for a non-fish version
  • 1 tbsp palm sugar or brown sugar
  • 3 garlic cloves minced
  • 1 tbsp fresh ginger grated; about a 1-inch knob
  • 1 stalk lemongrass bruised and cut into 2-inch pieces; or substitute 1 tsp lemongrass paste
  • 3 kaffir lime leaves optional but recommended, torn
  • 1 red bell pepper thinly sliced
  • 1 cup Thai basil leaves about 30g; or substitute regular basil
  • 1 tbsp vegetable oil or coconut oil
  • 2 tbsp fresh lime juice from about 1 large lime

For Garnish & Serving

  • red chili optional, thinly sliced
  • steamed jasmine rice for serving

Instructions
 

  • Open both coconut milk cans without shaking and scoop the thick cream from the top into a small bowl (about ¾–1 cup total); reserve the thinner liquid separately. Cut chicken into 1.5-inch pieces and pat dry. Mince garlic, grate ginger, bruise and segment lemongrass, slice bell pepper, and measure out remaining ingredients.
  • Heat oil in a large wok or skillet over medium-high heat. Add the reserved coconut cream and cook 2–3 minutes, stirring, until it begins to separate. Add curry paste and stir constantly for 2 minutes until deeply fragrant and the color deepens.
  • Stir in the minced garlic, grated ginger, lemongrass pieces, and torn kaffir lime leaves. Cook for 1 minute, stirring, until very fragrant.
  • Add chicken pieces to the pan, coating them in the paste mixture. Cook over medium-high heat, stirring occasionally, for 5–6 minutes until the outside loses its pink color and begins to turn golden.
  • Pour in the reserved thinner coconut liquid, then stir in the fish sauce and sugar. Add the sliced red bell pepper, bring to a gentle simmer, then reduce heat to medium-low and cook uncovered for 10–12 minutes until the sauce thickens slightly and the chicken is cooked through.
  • Remove lemongrass pieces (and kaffir lime leaves if desired). Stir in lime juice and taste, adjusting with extra fish sauce (salt), sugar (sweetness), or curry paste (heat) as needed. Turn off heat and fold in most of the Thai basil leaves.
  • Spoon the curry generously over steamed jasmine rice and top with reserved fresh Thai basil and sliced red chili if desired. Serve immediately with lime wedges on the side.

Notes

  • Bloom the paste: Never skip cooking the curry paste in the coconut cream first — this single step is the foundation of the dish's depth of flavor.
  • Full-fat coconut milk only: Low-fat coconut milk won't provide enough fat to properly bloom the paste or create a silky sauce. Do not substitute.
  • Don't shake the cans: Keeping the thick cream separate from the thin liquid allows you to bloom the paste correctly.
  • Chicken thighs vs breasts: Thighs stay juicier through simmering; if using breasts, check doneness at the 8-minute mark to avoid drying out.
  • Add basil off the heat: Stirring basil in after turning off the burner preserves its vibrant color and fresh flavor.
  • Adjust heat level: Start with 3 tbsp curry paste for moderate heat; use 1.5 tbsp for mild (kid-friendly) or up to 5 tbsp for fiery.
  • Fish sauce substitute: Replace with soy sauce or tamari in a 1:1 ratio, or use coconut aminos for a lower-sodium, slightly sweeter option.
  • Make ahead: Flavors deepen overnight — this curry is arguably better on day two. Reheat gently on the stovetop with a splash of coconut milk if needed.
  • Storage: Refrigerate in an airtight container for up to 4 days, or freeze for up to 3 months. Store curry and rice separately for best results.
  • Variations: Swap chicken for shrimp (add in the last 3–4 minutes), firm tofu, or hearty vegetables like eggplant and butternut squash for a vegetarian version.

Nutrition

Serving: 1ServingCalories: 480kcalCarbohydrates: 10gProtein: 36gFat: 32gSaturated Fat: 22gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 130mgSodium: 620mgPotassium: 580mgFiber: 2gSugar: 5gVitamin A: 20IUVitamin C: 45mgCalcium: 6mgIron: 15mg
Keyword coconut milk curry, easy Thai curry, red curry paste recipe, Thai red curry chicken, weeknight chicken dinner
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