Few dishes burst with both soul-warming comfort and bold flavor quite like a homemade Thai Red Curry with Chicken Recipe. Creamy coconut coconut milk swirls with zippy red curry paste, juicy chicken, and crisp veggies—each bite a little adventure of sweetness, savory depth, and fragrant herbs. If you’re craving an easy but unforgettable weeknight dinner that could rival your neighborhood Thai spot, this vibrant, colorful curry is about to become your new go-to favorite!
Ingredients You’ll Need
This Thai Red Curry with Chicken Recipe comes together with just a handful of easy-to-find ingredients, each playing a crucial role in creating the perfect balance of creamy, spicy, sweet, and tangy. These everyday essentials team up to make a restaurant-worthy meal—all in one pan!
- Vegetable oil: Get things sizzling and help release the full flavor of the curry paste right from the start.
- Boneless skinless chicken thighs: Succulent, tender chicken soaks up every bit of that delicious, spicy sauce.
- Thai red curry paste: The star of the show—pick your favorite brand and adjust for your preferred level of heat.
- Coconut milk: Rich and creamy, coconut milk transforms the curry into a luscious, silky sauce.
- Chicken broth: Adds savory depth and just the right consistency to the sauce. Low-sodium is great if you want more control!
- Fish sauce: Don’t skip this! It’s the secret ingredient that brings deeply savory, authentic Thai flavor.
- Brown sugar: Balances out the heat and savoriness with the faintest whisper of sweetness.
- Red bell pepper: Adds beautiful color and a touch of sweetness and crunch.
- Yellow bell pepper: For extra color and a mild, sweet flavor that pairs so well with curry.
- Zucchini: Soaks up the curry sauce and adds a delicate texture.
- Bamboo shoots (optional): Bring a little extra crunch and a true Thai restaurant touch, but leave them out if you want to keep it simple.
- Thai basil leaves: Pep up your curry at the end with these aromatic, slightly spicy leaves—substitute with regular basil or cilantro if needed.
- Lime juice: Just the squeeze of fresh lime at the finish brightens everything and ties the flavors together.
How to Make Thai Red Curry with Chicken Recipe
Step 1: Sauté the Curry Paste
Start by heating the vegetable oil in a large skillet or wok over medium heat. Once it’s shimmering, add the Thai red curry paste. Give it a quick stir for just a minute or two—this step wakes up the spices, infusing your kitchen with an irresistible aroma that means dinner is about to get exciting!
Step 2: Brown the Chicken
Add the sliced chicken thighs to the sizzling curry paste and toss them around until they’ve taken on some lovely golden color. Browning the chicken just a bit before the liquids go in adds an important layer of flavor and guarantees those tender, juicy bites later.
Step 3: Make It Saucy
Time for creamy comfort—pour in the coconut milk and the chicken broth, stirring to combine everything into one gorgeous sauce. Watch the vivid red from the curry paste swirl together with the coconut milk; you’ll start to see the signature color of Thai Red Curry with Chicken Recipe come to life. This step is when your kitchen starts smelling like everyone’s favorite Thai restaurant!
Step 4: Add Fish Sauce and Sugar
Stir in the fish sauce and brown sugar, then bring everything to a gentle simmer. These simple additions unlock layers of savory, salty, and sweet flavors, giving your curry that perfect Thai balance. Taste as you go, and don’t hesitate to adjust the sauce to fit your personal preference—it’s one of the joys of cooking at home!
Step 5: Simmer the Veggies
Add the bell peppers, zucchini, and optional bamboo shoots into the bubbling sauce. Let the curry simmer, uncovered, for about 10 to 12 minutes. This is when all the flavors mingle and deepen, and the vegetables soften just enough to soak up the curry while still holding onto a bit of pleasant crunch.
Step 6: Finish with Herbs and Lime
Once everything is tender and irresistibly saucy, remove the pan from the heat. Gently stir in the fresh Thai basil leaves and squeeze in the lime juice. These final touches bring a flash of freshness and herbal brightness, making the entire dish pop with flavor. The Thai Red Curry with Chicken Recipe is ready to serve!
How to Serve Thai Red Curry with Chicken Recipe
Garnishes
Finish your curry with extra Thai basil leaves, a sprinkle of sliced red chilies (if you want more heat), and extra lime wedges on the side. Not only does it look stunning, but these garnishes give an extra punch of flavor and freshness. Chopped cilantro, thinly sliced scallions, or a drizzle of coconut cream also add that special something!
Side Dishes
Thai Red Curry with Chicken Recipe is traditionally served over fluffy steamed jasmine rice, which catches every drop of that luscious sauce. For a little variety, try it with brown rice or even a coconut rice for extra creaminess. A crisp cucumber salad, steamed Asian greens, or Thai-style spring rolls make fantastic sides for a Thai feast.
Creative Ways to Present
Show off this curry’s brilliant color by ladling it into shallow bowls over a bed of rice, letting the sauce pool just around the edges. For a fun twist, serve in individual coconut shells or mini cast iron pans. Want to impress? Family-style presentation works beautifully—let guests help themselves from a big, steaming pot at the center of your table.
Make Ahead and Storage
Storing Leftovers
This curry is a meal prep superstar. Simply scoop any leftovers into an airtight container and refrigerate. The flavors continue to develop overnight, making the next day’s lunch even more crave-worthy. Enjoy within three days for the best taste and texture.
Freezing
You can definitely freeze Thai Red Curry with Chicken Recipe for up to two months. Let the curry cool, portion it into freezer-safe containers, and be sure to leave a little extra room for expansion. When a curry craving hits, you’ll have a ready-to-go meal at your fingertips!
Reheating
For best results, thaw the curry overnight in the fridge if frozen. Reheat gently on the stovetop over medium-low heat, adding a splash of coconut milk or chicken broth if you want to loosen the sauce. Stir gently to preserve the texture of the veggies and get the whole thing piping hot before serving.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! While chicken thighs stay juicier in curry, chicken breast works well—just keep an eye on simmering time so it stays nice and tender.
How spicy is this Thai Red Curry with Chicken Recipe?
The spice level depends on your curry paste and how much you use. Start with two tablespoons for a medium heat, and add more or less to match your perfect level of spiciness.
What can I substitute for Thai basil?
If you can’t find Thai basil, regular sweet basil or fresh cilantro make excellent substitutes. The flavor will change slightly but still deliver that herby, fresh finish.
Are bamboo shoots necessary?
Nope—bamboo shoots are traditional but optional. Leave them out if you prefer, or toss in other veggies like carrots, snap peas, or baby corn for extra color and crunch.
Can I make this Thai Red Curry with Chicken Recipe vegan?
Definitely! Simply swap the chicken for tofu or extra veggies, use vegetable broth, and trade fish sauce for a vegan alternative or a splash of soy sauce.
Final Thoughts
If you love playing with bold flavors and crave something truly soul-satisfying, it’s time to give this Thai Red Curry with Chicken Recipe a go. Every spoonful brings the comfort of home-cooking and the excitement of Thai cuisine Main Course. Gather your ingredients, invite someone you love to join you, and discover just how easy (and delicious) real Thai curry can be!
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Thai Red Curry with Chicken Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the aromatic and flavorful Thai Red Curry with Chicken. This dish is a perfect blend of tender chicken, vibrant vegetables, and a rich coconut curry sauce, all infused with traditional Thai spices. Serve it over jasmine rice for a satisfying and delicious meal.
Ingredients
Main Ingredients:
- 1 tablespoon vegetable oil
- 1 lb boneless skinless chicken thighs (sliced into bite-sized pieces)
- 2 tablespoons Thai red curry paste
- 1 can (13.5 oz) coconut milk
- 1/2 cup chicken broth
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
Additional Ingredients:
- 1 red bell pepper (sliced)
- 1 yellow bell pepper (sliced)
- 1 cup sliced zucchini
- 1/2 cup bamboo shoots (optional)
- 1/4 cup Thai basil leaves
- juice of 1/2 lime
Instructions
- Heat the oil: Heat the oil in a large skillet or wok over medium heat.
- Add curry paste and chicken: Add the red curry paste and stir for 1–2 minutes until fragrant. Add the chicken and cook until lightly browned.
- Pour coconut milk and broth: Pour in the coconut milk and chicken broth, stirring to combine.
- Season and simmer: Add fish sauce and brown sugar. Bring the mixture to a gentle simmer.
- Add vegetables: Stir in bell peppers, zucchini, and bamboo shoots. Simmer for 10–12 minutes until vegetables are tender.
- Finish and serve: Remove from heat and stir in Thai basil leaves and lime juice. Serve hot over jasmine rice.
Notes
- Adjust the level of curry paste for more or less heat.
- If Thai basil isn’t available, substitute with regular basil or cilantro.
- This dish tastes even better the next day as the flavors develop.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 420
- Sugar: 7g
- Sodium: 740mg
- Fat: 28g
- Saturated Fat: 20g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg
