If you’ve ever longed for a dish bursting with bold flavors, creamy textures, and a perfect balance of spicy, sweet, and tangy, then you’re in for a treat with this Thai Red Curry with Chicken Recipe. This vibrant, heartwarming meal combines tender chicken with a luscious red curry sauce enriched by coconut milk and fresh herbs, making it an instant favorite whether you’re cooking for family or impressing friends. Every bite captures the essence of Thai cuisine in the most comforting way.
Ingredients You’ll Need
Getting the ingredients right is key to nailing this dish, but don’t be intimidated—each one is simple yet essential, perfectly contributing to the dish’s rich, aromatic, and colorful character.
- Chicken breast or thighs (1 lb): Choose boneless, skinless cuts for tender, juicy meat that soaks up the curry sauce beautifully.
- Vegetable oil or coconut oil (2 tbsp): Use coconut oil to intensify the tropical flavor or vegetable oil for a neutral base when cooking the chicken and curry paste.
- Red curry paste (2 tbsp): The heart of the dish—packed with chilies, garlic, and aromatic spices; adjust the amount to suit your spice tolerance.
- Coconut milk (1 can, 14 oz): This adds creamy richness and softens the heat from the curry paste.
- Chicken broth or water (1 cup): Used to create the perfect curry sauce consistency without overwhelming the coconut milk’s creaminess.
- Fish sauce (1 tbsp): A salty umami punch that gives the curry its authentic depth.
- Brown sugar (1 tbsp): Balances out the spice with just the right hint of sweetness.
- Fresh lime juice (1 tbsp): Adds a bright tangy lift that wakes up the flavors.
- Salt (½ tsp): Season to taste for perfect balance.
- Black pepper (½ tsp): Adds subtle warmth and complexity.
- Bell pepper (1, thinly sliced): Provides crunchy sweetness and vibrant color.
- Carrot (1, julienned): Adds a crisp texture and natural sweetness.
- Bamboo shoots (½ cup, optional): Classic in Thai curries, they bring a satisfying crunch and subtle earthiness.
- Snap peas or green beans (½ cup, optional): Fresh vegetable additions for extra texture and freshness.
- Fresh Thai basil leaves (¼ cup): Essential for that anise-like fragrance and authentic pop of greenery.
- Thai bird’s eye chilies (1-2, sliced, optional): For those who want an extra kick of heat.
- Fresh cilantro (1 tbsp, chopped): Perfect for garnishing and adding a fresh herbal note.
- Lime wedges: Serve on the side for extra citrusy zest to brighten up each spoonful.
- Steamed jasmine rice: A fluffy, fragrant base that soaks up every bit of the flavorful curry sauce.
How to Make Thai Red Curry with Chicken Recipe
Step 1: Prepare the Chicken
Start by heating your oil in a large skillet or wok over medium-high heat. Add the thinly sliced chicken and cook it until it’s nicely browned and just about cooked through, which usually takes 5 to 6 minutes. This initial searing locks in juices and adds great texture before the chicken soaks up the curry sauce, then set the chicken aside so you can focus on building the flavors.
Step 2: Make the Curry Sauce
In the same pan, add the red curry paste and cook it for 1 to 2 minutes while stirring to release those amazing aromatic oils. This step is crucial—it awakens the fragrant spices and chilies in the curry paste and sets the foundation for the rest of the sauce.
Step 3: Add Liquids and Seasonings
Pour in the coconut milk and chicken broth (or water), then stir in the fish sauce, brown sugar, fresh lime juice, salt, and black pepper. Bring this mixture to a gentle simmer, allowing all those bold flavors to meld together in a creamy, balanced sauce that’s both spicy and slightly sweet with a tangy zing.
Step 4: Add the Vegetables
Next, toss in the bell pepper, carrot, bamboo shoots, and snap peas if you’re using them. Let everything simmer for 5 to 7 minutes until the vegetables are tender but still have a delightful crunch, adding both texture and visual appeal to this luscious curry.
Step 5: Finish the Curry
Return the chicken to the skillet and stir to coat it in the sauce. Let it simmer gently for another 5 to 7 minutes until the chicken is completely cooked through and tender, allowing all the flavors to deepen and marry beautifully.
Step 6: Adjust Seasoning
Give your curry a final taste and tweak it according to your palate. Add more salt, sugar, or lime juice if needed to hit that perfect balance of savory, sweet, and tangy that makes this Thai Red Curry with Chicken Recipe truly outstanding.
Step 7: Garnish and Serve
Turn off the heat and stir in the fresh Thai basil leaves and sliced bird’s eye chilies for added aroma and heat if you like. Serve immediately over fluffy steamed jasmine rice, and sprinkle with chopped cilantro and lime wedges for that finishing touch of freshness and vibrancy.
How to Serve Thai Red Curry with Chicken Recipe
Garnishes
Adding fresh herbs like cilantro and Thai basil right before serving lifts the curry to another level, infusing the dish with delightful herbal notes. A few lime wedges on the side are perfect for anyone wanting a fresh burst of citrus to brighten each bite, and sliced bird’s eye chilies bring an optional spicy kick for heat lovers.
Side Dishes
This curry shines with simple steamed jasmine rice, which absorbs every drop of the flavorful sauce. For more variety, you could try pairing it with sticky rice if you want a more traditional Thai feel or some lightly steamed vegetables to keep things fresh and balanced.
Creative Ways to Present
For a festive touch, serve your Thai Red Curry with Chicken Recipe in individual coconut bowls or on banana leaves to add an exotic flair. You can also offer extra sides of chopped peanuts or crispy fried shallots for texture contrast or a dollop of cooling coconut yogurt to tame the heat and add creaminess.
Make Ahead and Storage
Storing Leftovers
Leftover Thai Red Curry with Chicken keeps wonderfully in an airtight container in the refrigerator for up to 3 days. The flavors tend to deepen overnight, making it even more delicious the next day. Just give it a good stir before serving.
Freezing
If you want to freeze the curry, portion it out into freezer-safe containers and store for up to 2 months. Keep in mind that fresh herbs like basil and cilantro lose their vibrancy after freezing, so add those fresh when you reheat.
Reheating
Reheat the curry gently on the stove over low heat, stirring occasionally to prevent sticking and to restore that creamy texture. You can also microwave it covered, but be sure to stir halfway through to heat evenly. Adjust seasoning with fresh lime juice or a pinch of salt after heating to brighten the flavors.
FAQs
Can I use other types of meat instead of chicken?
Absolutely! This recipe works wonderfully with pork, beef, or even shrimp if you prefer seafood. Just adjust cooking times accordingly to ensure your protein is cooked perfectly.
How spicy is this Thai Red Curry with Chicken Recipe?
The heat level depends on the amount of red curry paste and bird’s eye chilies you use. You can easily adjust the spiciness to your liking by using less curry paste or omitting the chilies altogether for a milder version.
What can I substitute for fish sauce?
If you’re avoiding fish sauce, soy sauce or tamari can be good alternatives. Just remember that fish sauce has a unique umami flavor, so the taste may be slightly different but still delicious.
Is bamboo shoots necessary in the curry?
Bamboo shoots add a classic crunch and subtle flavor, but they are optional. If you don’t have them or don’t enjoy the taste, feel free to leave them out or replace with extra vegetables like mushrooms or zucchini.
Can I prepare any parts of this dish in advance?
You can slice the chicken and vegetables ahead of time to save prep work on the cooking day. The curry sauce is best made fresh, but leftovers reheat beautifully, making it a great option for quick weeknight dinners.
Final Thoughts
Making this Thai Red Curry with Chicken Recipe at home is like bringing a little piece of Thailand right to your dining table—full of vibrant colors, irresistible aromas, and unforgettable flavors. It’s comforting yet exciting, simple yet impressive. I can’t wait for you to try this recipe and make it your own, adding spice and sweetness to your culinary repertoire.
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Thai Red Curry with Chicken Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This Thai Red Curry with Chicken recipe offers a flavorful and vibrant dish featuring tender chicken simmered in a rich red curry sauce made with coconut milk, aromatic spices, and fresh vegetables. Perfectly balanced with a touch of sweetness and tanginess, this quick and easy stovetop curry is ideal for a comforting weeknight meal served alongside steamed jasmine rice.
Ingredients
Protein
- 1 lb (450g) chicken breast or thighs, thinly sliced
Base & Sauce
- 2 tablespoons vegetable oil or coconut oil
- 2 tablespoons red curry paste (adjust based on spice preference)
- 1 can (14 oz) coconut milk
- 1 cup chicken broth or water
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon lime juice (freshly squeezed)
- 1/2 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
Vegetables
- 1 bell pepper, thinly sliced
- 1 medium carrot, julienned or thinly sliced
- 1/2 cup bamboo shoots (optional)
- 1/2 cup snap peas or green beans (optional)
Herbs & Garnish
- 1/4 cup fresh Thai basil leaves (or regular basil)
- 1–2 Thai bird’s eye chilies, sliced (optional for extra heat)
- 1 tablespoon fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
Serving
- Steamed jasmine rice (for serving)
Instructions
- Prepare the Chicken: In a large skillet or wok, heat the vegetable oil or coconut oil over medium-high heat. Add the sliced chicken and cook for 5-6 minutes, stirring occasionally, until the chicken is browned and nearly cooked through. Remove the chicken from the skillet and set aside.
- Make the Curry Sauce: In the same skillet, add the red curry paste and cook for 1-2 minutes, stirring constantly, until fragrant. This will release the flavors of the paste.
- Add Liquids and Seasonings: Add the coconut milk, chicken broth (or water), fish sauce, brown sugar, lime juice, salt, and black pepper. Stir to combine and bring the mixture to a simmer.
- Add the Vegetables: Add the sliced bell pepper, carrot, bamboo shoots, and snap peas (if using). Let the curry simmer for about 5-7 minutes, until the vegetables are tender but still crisp.
- Finish the Dish: Return the cooked chicken to the skillet and stir to combine. Let the chicken simmer in the curry sauce for another 5-7 minutes, until fully cooked through and tender.
- Adjust Seasoning: Taste the curry and adjust the seasoning as needed with more salt, sugar, or lime juice, depending on your preference.
- Garnish: Once the curry is ready, remove the skillet from the heat. Stir in the fresh Thai basil and sliced bird’s eye chilies (if using).
- Serve: Serve the Thai Red Curry with Chicken over steamed jasmine rice. Garnish with chopped cilantro and lime wedges on the side for extra freshness.
Notes
- Use chicken thighs for a juicier, more flavorful curry, or chicken breast for a leaner option.
- Adjust the amount of red curry paste to control spice level.
- Optional vegetables like bamboo shoots and snap peas add texture and freshness but can be omitted.
- For a vegetarian version, substitute chicken with tofu and use vegetable broth instead of chicken broth.
- Garnish with fresh herbs and lime wedges for brightness and enhanced flavor.
- Leftovers keep well in the fridge for up to 2 days and reheat nicely on the stovetop or microwave.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
