Easy Thai Red Curry Chicken

This easy Thai red curry chicken brings authentic flavors in just one pot and 30 minutes. Tender chicken breast strips simmer in a creamy coconut milk broth that is fragrant with red curry paste, garlic, ginger, and coriander. Fresh carrots and red bell pepper add color and crunch, while lime zest and cilantro brighten every bite. It is perfect for a quick weeknight dinner that feels both comforting and exotic.

I first made this dish on a busy weeknight and was amazed at how vibrant and rich it tasted despite being so quick. Now it’s a go-to whenever I want something special without a big time commitment.

Ingredients

• Coconut oil: great for high-heat sautéing and adds a subtle coconut aroma
• Onion: finely diced to create a flavorful base and sweetness
• Salt: enhances all the flavors and softens the onion
• Garlic: minced for that essential aromatic pungency
• Ginger: ground or fresh grated adds a warm, peppery brightness
• Ground coriander: introduces earthy and citrusy notes typical in Thai cuisine
• Thai red curry paste: the soul of the dish; Maesri brand recommended for authentic flavor
• Unsweetened full-fat coconut milk: makes the sauce creamy and rich without overwhelming sweetness
• Brown sugar: balances the heat and acidity with a touch of sweetness
• Chicken breast strips: cooks quickly and soaks up the curry flavors
• Fish sauce or soy sauce: adds savory umami depth
• Carrots: shredded or julienned for sweetness and texture contrast
• Red bell pepper: bright and crunchy to complement the tender chicken
• Lime zest and juice: add acidity and fresh zestiness
• Fresh cilantro: chopped to finish with herbal brightness, Thai basil can substitute

Instructions

Sauté the Aromatics:

Heat coconut oil in a large skillet over medium-high heat until shimmering. Add the finely diced onions and sprinkle in half a teaspoon of salt. Stir frequently as you cook the onions for about three minutes until they become soft, translucent, and fragrant. This step builds the crucial flavor base by drawing out the natural sweetness from the onions.

Add the Curry Paste and Spices:

Into the softened onions, mix in the minced garlic, ground ginger, ground coriander, and Thai red curry paste. Stir continuously for about one minute so the paste cooks enough to release its fragrant oils and harmonize with the onions. This step is important to bring out depth and richness in the curry’s flavor.

Combine Liquids and Chicken:

Pour the entire can of unsweetened coconut milk into the skillet. Add the brown sugar and fish sauce or soy sauce, stirring well to blend everything evenly. Add your thinly sliced chicken strips and gently stir to submerge them in the sauce. Bring the mixture to a gentle simmer then reduce the heat to medium. Let it cook uncovered for approximately seven minutes. Stir occasionally to prevent sticking and ensure even cooking. The chicken will become tender and soak up the sauce flavors.

Incorporate the Vegetables:

Add the shredded carrots and sliced red bell pepper to the skillet. Continue simmering for five to seven more minutes, allowing the sauce to slightly thicken and the vegetables to become tender yet still slightly crisp. Check that the chicken reaches an internal temperature of 165 degrees Fahrenheit to ensure it is fully cooked.

Finish with Lime and Cilantro:

Remove the skillet from heat. Stir in the lime zest, half of the lime juice, and half of the chopped cilantro. Taste the curry and adjust seasoning by adding more lime juice for brightness, salt for balance, brown sugar for sweetness, or curry paste for heat according to your preference. This final step brightens the dish and adds complexity to the flavor layers.

Serve and Garnish:

Scoop the curry into serving dishes and sprinkle with the remaining fresh cilantro. This curry shines when served alongside steamed jasmine rice or your favorite grain to soak up all the delicious sauce. Enjoy immediately for the best texture and flavor.

I remember making this for my family the first time and seeing everyone eagerly dig in and ask for seconds.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. The flavors will deepen overnight, making the dish even better the next day. Heat gently on the stovetop over low heat, adding a splash of water or coconut milk if it seems too thick. Avoid reheating in the microwave to keep the sauce smooth.

Ingredient Substitutions

Chicken thighs can be used instead of breasts for juicier meat. Use light coconut milk if you prefer a lower-fat option but expect a thinner sauce. Vegetables can be swapped with zucchini, snap peas, or green beans depending on seasonality. For a vegetarian version, replace chicken with tofu or chickpeas and use soy sauce instead of fish sauce.

Serving Suggestions

Serve over steamed jasmine rice to soak up the sauce fully. Garnish with extra lime wedges and thinly sliced fresh chili for more heat. Accompany with a simple side salad or cucumber relish to balance the richness.

Adjust curry paste gradually to control heat; you can always add more but cannot take it away once mixed in. Add lime juice at the end so it remains bright and tangy instead of cooked away.

FAQs about Recipes

→ What type of chicken works best for this dish?

Boneless, skinless chicken breast or thighs work well as they cook evenly and absorb the curry flavors beautifully.

→ Can I substitute coconut oil with another oil?

Yes, you can use vegetable, canola, or peanut oil as alternatives for sautéing the aromatics.

→ How do I know when the chicken is fully cooked?

The chicken is done when it reaches an internal temperature of 165°F and the pieces are no longer pink inside.

→ Can I adjust the spiciness of the curry?

Absolutely, add more or less red curry paste depending on your preferred heat level.

→ What can I serve alongside this curry?

Steamed jasmine rice or your favorite grain pairs perfectly to soak up the creamy, flavorful sauce.

→ Is it possible to use fresh herbs other than cilantro?

Thai basil can be used as a fragrant alternative to cilantro if preferred.