Thai Red Curry with Chicken wraps tender chicken in a velvety, spiced sauce. It’s creamy, a little sweet, and on the table in 30 minutes with one pan.
This Thai Red Chicken Curry is one of those dinners I make when I want something flavorful without a lot of prep. It comes together quickly and uses ingredients I usually already have.
If your homemade Thai dishes ever feel like something’s missing, it’s probably these leaves. I used to think wild lime leaves and kaffir lime leaves were different, but they’re actually the same. You can usually find them at Asian markets, some upscale grocery stores, or even online. I grab a bunch at once and keep them in the freezer so they’re always on hand when I need them.
Table of Contents
Why We Love Thai Red Curry with Chicken
- It’s a reliable go-to when I want something filling, flavorful, and easy to throw together.
- You can use shrimp, thinly sliced steak, or even tofu as a protein alternative if that’s what you have on hand.
- This is one of those meals that feels low-stress to cook but is still nice enough to serve guests.
Recipe Ingredients
Thai Red Curry Paste – This creates the flavor base of the recipe. It’s spicy, earthy, and slightly sweet with undertones of fresh lemongrass, garlic, and chili. Use a good-quality Thai brand for authentic flavor.
Fish Sauce – Adds deep umami and saltiness. It’s strong on its own but blends into the curry for a savory depth. I always use Red Boat fish sauce for its consistent flavor, but Thai Kitchen brand or any brand you like will work.
Unsweetened Coconut Milk – Full-fat coconut milk gives the curry its creamy texture and richness. Its mild sweetness balances out the heat from the curry paste.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Use Chicken Thighs Instead of Breasts – Chicken thighs stay juicy and tender during simmering. They’re a bit richer, which pairs well with the creamy sauce.
Replace Basil with Cilantro or Thai Basil – Regular basil works well, but Thai basil or cilantro can bring a more traditional or herbaceous layer if preferred.
How to Make Thai Red Curry with Chicken Recipe
Step #1: Heat 1 tablespoon of vegetable oil over medium-high heat in a non-stick wok or large skillet. Once the oil is shimmering, add the chopped peppers and stir-fry for 2 minutes. Add the chopped scallions and red curry paste to the pan and fry for 1 minute, using a wooden spoon to mash the curry paste into the oil.
Step #2: Add the coconut milk, ½ cup water, and the wild lime leaves (if using) to the pan and turn the heat down to medium.
Step #3: Allow the mixture to come to a boil over medium heat, then add the chicken pieces and simmer, stirring occasionally, for 5–7 minutes, or until the chicken is cooked through. Remove the wild lime leaves from the pan. Stir in the pineapple and basil. Turn off the heat, then stir in the sugar and fish sauce. Taste and add more sugar or fish sauce as needed.
Expert Tips
Use Cold Water to Thin Sauce If It Thickens Too Much – After simmering, the curry sauce can reduce more than expected. If it gets too thick, stir in a few tablespoons of cold water, one at a time, until it’s back to your preferred consistency.
Sear the Chicken Separately for Browning – If you prefer a bit more texture or seared edges on your chicken, quickly sear the thin slices in a separate pan before adding them to the curry.
FAQs
Serve it hot over steamed jasmine rice, coconut rice, or basmati rice to soak up the sauce. You can also pair it with rice noodles or flatbread like roti for a different texture. A side of lightly cooked vegetables or a fresh cucumber salad helps balance the richness of the curry.
Yes, you can definitely change the vegetables based on what you have on hand, your favorites, what’s in season, or what’s on sale. Some flavorful alternatives include broccoli, cauliflower, asparagus, bok choy, or snow peas.
Storage Information
Store any Thai Red Curry Chicken leftovers in an airtight container in the refrigerator for up to 3–4 days. The flavors deepen as it sits, making it a great next-day meal. To freeze, let the curry cool completely, then transfer to freezer-safe containers or bags. It will keep for up to 2 months.
To reheat, thaw in the fridge overnight (if frozen), then warm on the stove over medium heat until hot. Stir occasionally and add a splash of water or coconut milk if the sauce seems too thick.
More Delicious Curry Recipes to Try Next
Thai Red Curry with Chicken Recipe
RECOMMENDED PRODUCTS
Ingredients
- 1 tablespoon vegetable oil
- 1 medium red bell pepper - chopped
- 3 scallions - roughly chopped
- 2 tablespoons red curry paste
- 1 14 ounce can unsweetened coconut milk
- 3-5 wild lime leaves - optional
- 1 pound boneless skinless chicken breasts - very thinly sliced
- 1 cup fresh pineapple - chopped
- 1 cup basil leaves - about 1 bunch
- 1 tablespoon palm or brown sugar
- 1 tablespoon fish sauce
Instructions
- Heat 1 tablespoon of vegetable oil over medium-high heat in a non-stick wok or large skillet. Once the oil is shimmering, add the chopped peppers and stir-fry for 2 minutes. Add the chopped scallions and red curry paste to the pan and fry for 1 minute, using a wooden spoon to mash the curry paste into the oil.
- Add the coconut milk, ½ cup water, and the wild lime leaves (if using) to the pan and turn the heat down to medium.
- Allow the mixture to come to a boil over medium heat, then add the chicken pieces and simmer, stirring occasionally, for 5–7 minutes, or until the chicken is cooked through. Remove the wild lime leaves from the pan. Stir in the pineapple and basil. Turn off the heat, then stir in the sugar and fish sauce. Taste and add more sugar or fish sauce as needed.
NOTES
Nutrition
Great recipe!
I 100% could LIVE off of Thai Curry, so I am totally loving this how to guide! I can see this bowl of goodness being added to our dinner rotation on the REG. Pinned!