Name: Easy Thai Red Curry Chicken Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Thai
Ingredients: 2 Tbsp coconut oil (or other cooking oil); 1 cup onion, finely diced (white or yellow); 1/2 tsp salt (or more to taste); 4 large garlic cloves, minced (about 2 Tbsp); 1 tsp ground ginger (or 1 Tbsp fresh grated or minced ginger); 1 tsp ground coriander; 4-6 Tbsp Thai red curry paste, or to taste; 1 can (14 oz) unsweetened full-fat coconut milk (e.g., Thai Kitchen brand); 1 Tbsp brown sugar (or to taste); 1 ½ pounds boneless skinless chicken breast, cut into thin strips; 1 Tbsp fish sauce (or soy sauce as substitute); 1 cup carrots, shredded or julienned; 1 cup red bell pepper, sliced or diced (about half a large bell pepper); 1 lime, zest and juice; 1/4 cup fresh cilantro, chopped and divided (can also use Thai basil)

If you’re craving a vibrant and comforting meal that’s bursting with aromatic flavors, this Easy Thai Red Curry Chicken Recipe is exactly what you need in your dinner rotation. With tender chicken strips bathed in a luscious, creamy coconut-spiced sauce, brightened by fresh lime and herbs, this dish manages to deliver restaurant-quality taste in just about 30 minutes. Not only is it incredibly satisfying, but it also comes together in one pot, making cleanup a breeze—a perfect weeknight winner that never disappoints.

Ingredients You’ll Need

A metal pot filled with a mix of ingredients including white creamy liquid, some orange oily liquid swirling on one side, and raw light pink slices of meat scattered on top in the middle. A woman's hand holds a bright red spoon stirring the ingredients in the pot. The pot is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

The magic of this Easy Thai Red Curry Chicken Recipe lies in its simple yet thoughtfully selected ingredients. Each component plays a crucial role in building layers of flavor, from the rich coconut milk providing creaminess to the red curry paste that delivers the signature vibrant heat and aroma. Let’s take a closer look at what you’ll need to create this delightful dish.

Coconut oil: Adds a subtle tropical aroma and helps to cook the onions evenly without burning.
Onion, finely diced: Provides a sweet base that softens beautifully during cooking.
Salt: Enhances all the flavors and balances the richness of the curry.
Garlic cloves, minced: Offers sharp, savory notes that amplify the curry’s complexity.
Ground ginger: Brings a warm, zesty touch that complements the coconut milk perfectly.
Ground coriander: Adds a subtle citrusy earthiness that rounds out the spice blend.
Thai red curry paste: The heart of the dish, packed with fragrant herbs and chilies for bold, authentic flavor.
Unsweetened full-fat coconut milk: Provides the creamy base that makes this curry luxuriously smooth.
Brown sugar: Balances heat with a gentle sweetness.
Boneless skinless chicken breast: The tender and lean protein that soaks up all the curry goodness.
Fish sauce: Adds savory umami depth—you can substitute with soy sauce if needed.
Carrots, shredded or julienned: Adds a subtle sweetness and crisp texture.
Red bell pepper: Infuses color and fresh crunch to every bite.
Lime, zest and juice: Brings brightness and a zingy freshness that lifts the entire dish.
Fresh cilantro, chopped: Adds an herbal pop that finishes the curry beautifully.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Easy Thai Red Curry Chicken Recipe

Step 1: Sauté the Aromatics

Begin by heating the coconut oil in a large skillet over medium-high heat. Once it’s hot and shimmering, toss in the finely diced onions with half a teaspoon of salt. Cooking the onions for about three minutes softens them to release their natural sweetness, creating a flavorful foundation for your curry sauce.

Step 2: Build the Spice Base

Next, add the red curry paste, minced garlic, ground ginger, and coriander to the softened onions. Stir frequently as these ingredients cook for about a minute until fragrant, allowing the spices to bloom and coat every bit of the skillet with their remarkable aroma. This step truly amplifies the depth of flavor in the final dish.

Step 3: Simmer the Chicken in Coconut Milk

Pour in the coconut milk, then stir in brown sugar and fish sauce to balance sweetness and savory notes. Add the chicken strips, ensuring they’re evenly coated, then bring everything to a gentle simmer. Reduce the heat to medium and let it cook uncovered for 7 minutes. This technique keeps the chicken tender while letting the sauce thicken slightly.

Step 4: Add the Vegetables

Add the shredded carrots and sliced red bell pepper to the skillet. These vegetables not only add vibrant color but also give a pleasing crunch that complements the softness of the chicken. Continue simmering for another 5 to 7 minutes until the sauce thickens and the chicken is cooked through perfectly.

Step 5: Finish with Fresh Lime and Herbs

Remove the skillet from heat and stir in lime zest, half of the fresh lime juice, and half of the chopped cilantro. This fresh burst of acidity instantly brightens the curry. Taste and adjust with additional lime juice, salt, sugar, or red curry paste according to your preference. Garnish with the remaining cilantro before serving.

How to Serve Easy Thai Red Curry Chicken Recipe

A close-up view of a shiny silver pan filled with creamy orange curry that has visible pieces of orange-yellow chicken, red bell pepper strips, and green herb leaves scattered on top. A black spoon is scooping up some curry showing its thick texture with chicken and vegetables. The pan is placed on a white marbled surface with a red and white cloth beside it, and a blurred bunch of fresh green herbs is in the background. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Finishing your curry with a handful of fresh cilantro or chopped Thai basil elevates the flavor with herbal brightness. A few thin slices of fresh red chili or a sprinkle of toasted coconut flakes can also add an enticing texture and heat variation that will make every bite memorable.

Side Dishes

This curry pairs beautifully with steamed jasmine rice, which soaks up the creamy sauce perfectly. For a lighter option, try serving it alongside cauliflower rice or a simple cucumber salad to contrast the richness of the curry with refreshing crunch.

Creative Ways to Present

For a fun twist, serve the curry in hollowed-out bell pepper halves or small bowls made of steamed squash or zucchini. You could also turn this dish into a vibrant curry noodle bowl by adding cooked rice noodles on the side, offering an exciting texture and flavor fusion that guests will love.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Easy Thai Red Curry Chicken in an airtight container and refrigerate for up to 3 days. This dish actually tastes even better the next day as the flavors meld beautifully, making it perfect for meal prepping.

Freezing

You can freeze the curry in a freezer-safe container for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator for the best texture and reheat gently on the stove or in the microwave until warmed through.

Reheating

Reheat the curry slowly over low to medium heat, stirring occasionally to prevent sticking. If the sauce thickens too much after refrigeration, add a splash of coconut milk or water to loosen it up without sacrificing creaminess.

FAQs

Can I use chicken thighs instead of chicken breasts?

Absolutely! Boneless, skinless chicken thighs will add extra juiciness and richness to the curry. Just adjust the cooking time slightly to ensure they’re cooked through.

Is it possible to make this curry vegetarian?

Yes, just swap the chicken for tofu or a mix of hearty vegetables like mushrooms and eggplant. Replace fish sauce with soy sauce or tamari to keep it vegetarian-friendly.

How spicy is this Easy Thai Red Curry Chicken Recipe?

The spice level depends on how much curry paste you use. Start with 4 tablespoons and add more for extra heat. Red curry paste typically has moderate spiciness, but you can adjust according to your taste.

Can I prepare this recipe ahead for a dinner party?

You certainly can! The curry reheats wonderfully, so preparing it a few hours ahead can deepen the flavors. Just add fresh lime juice and herbs right before serving to keep it vibrant.

What can I substitute for coconut oil?

If you don’t have coconut oil, any neutral cooking oil like vegetable or canola oil works well. Just avoid flavored oils that might clash with the curry’s profile.

Final Thoughts

This Easy Thai Red Curry Chicken Recipe is one of those dishes that brings comfort, excitement, and ease all in one bowl. It’s impressive enough for guests yet simple enough for a quick weeknight meal. Once you give it a try, it’ll probably become a beloved staple in your kitchen—so don’t wait to bring this warming, flavorful dish to your table!