Thai Red Curry Chicken with juicy chicken, creamy coconut milk, red curry paste, fresh veggies, and a zesty lime kick—dinner’s ready in 30!
I still remember my first bite of Thai red curry—honestly, it was pure magic. Picture this: a tiny, family-owned Thai restaurant, the kind where the menu is laminated and the flavors are unforgettable. It was a rainy afternoon, and I needed comfort food. One spoonful of that creamy, spicy, tangy curry, and I was hooked.
Of course, I had to recreate it at home. After a handful of trial-and-error moments (read: some too-bland, some mouth-on-fire), I landed on this Thai Red Curry Chicken recipe. It’s rich, creamy, and just the right amount of spicy—but the best part? It’s done in 30 minutes. Yes, seriously.
Why You’ll Love This Thai Red Curry Chicken Recipe?
- One-Pot Wonder: Because, honestly, who wants extra dishes?
- Quick & Weeknight-Approved: 30 minutes flat from start to finish.
- Big, Bold Flavors: Coconut creaminess, zesty lime, and that perfect red curry heat.
- Customizable Heat Level: Love spice? Crank it up. Prefer it mild? Totally doable.
- Better Than Takeout: Cheaper, healthier, and, dare I say, tastier.
Ingredient Notes:
Every ingredient in this Thai Red Curry Chicken pulls its weight. Let’s talk about why:
- Red Curry Paste: The heart of the dish. It brings that iconic warmth and depth.
- Coconut Milk: Full-fat is the secret to that silky, creamy texture.
- Chicken Breast: Tender slices soak up all the flavors perfectly.
- Bell Peppers & Zucchini: For that fresh crunch and a pop of color.
- Sweet Chili Sauce & Fish Sauce: A sweet-salty combo that hits all the right notes.
- Lime Juice: A zesty burst at the end makes everything sing.
- Sriracha (Optional): For the brave souls who love a little extra heat.
Pro Tip: Not all curry pastes are created equal—some are way spicier. Taste before you dump in the whole jar!
How To Make Thai Red Curry Chicken?
Step 1: Heat Things Up
Start with a large skillet over medium-high heat. Add olive (or coconut) oil, then toss in your chicken slices, chopped onion, and that fragrant red curry paste. Sauté until the chicken isn’t pink anymore. We’re talking about 4-5 minutes. Your kitchen will already smell amazing.
Step 2: Veggie Time
Next, add your red and orange bell peppers, zucchini, grated ginger, and garlic. Sauté for just a minute. You want them a little tender but still vibrant—nobody likes mushy veggies.
Step 3: The Creamy Curry Magic
Pour in half your coconut milk straight from the can. Mix the other half with cornstarch (hello, perfect thickness) and add that to the pan. Stir in the sweet chili sauce, soy sauce, fish sauce, lime juice, brown sugar, bay leaf, dried basil, salt, and pepper. Give it all a good stir.
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Step 4: Let It Simmer & Do Its Thing
Bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 5 minutes. The sauce will thicken, the flavors will mingle, and you’ll start questioning why you ever ordered takeout in the first place.
Step 5: Garnish & Serve
Remove the bay leaf—trust me, it’s not great to bite into. Spoon the curry over a bed of fluffy jasmine rice (or noodles if that’s your jam). Top with fresh basil, cilantro, lime zest, and a squeeze of lime juice. Craving extra heat? A drizzle of Sriracha never hurts.
Storage Options:
- Fridge: Keeps well in an airtight container for up to 4 days.
- Freezer: Freeze it for up to 3 months—just leave off the fresh herbs.
- Reheating Tip: Warm on the stove or in the microwave. If the sauce’s too thick, just splash in some water or coconut milk.
Variations and Substitutions:
- Protein Swap: Swap chicken for shrimp, tofu, or even thin-sliced beef.
- Veggie Boost: Broccoli, mushrooms, or snap peas would be fab in here.
- Spice Level: Add more curry paste or Sriracha for extra heat.
- Gluten-Free Version: Sub tamari for soy sauce, and you’re all set.
- No Fish Sauce?: A little extra soy sauce does the trick.
What to Serve with Thai Red Curry Chicken?
- Steamed Jasmine Rice: A classic for a reason.
- Rice Noodles: Because who doesn’t love slurping noodles?
- Thai Cucumber Salad: Cool, crisp, and tangy—perfect contrast.
- Spring Rolls: Because why stop at curry when you can have more Thai goodness?
Frequently Asked Questions:
Can I make this ahead of time?
Absolutely. It actually tastes better the next day when the flavors have mingled.
Is this super spicy?
Not by default. It’s mild to medium, but you can always add extra Sriracha if you’re a heat-lover.
Can I use green curry paste instead?
Sure! But it’ll have a slightly different, more herbal flavor.
So, what do you think? Ready to bring some Thai-inspired goodness into your kitchen? This Thai Red Curry Chicken hits all the right notes—spicy, creamy, tangy, and just plain delicious. Give it a try and let me know how it turns out. Oh, and don’t forget that extra squeeze of lime—it makes all the difference!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Thai Red Curry Chicken Recipe
Ingredients
- 1 ½ tablespoons olive oil or coconut oil
- 1 pound chicken breasts sliced into ¼-inch slices and then into 2-inch pieces
- ½ large onion chopped
- 2 tablespoons red curry paste
- 1 red bell pepper thinly sliced and chopped into 2-inch pieces
- 1 orange bell pepper thinly sliced and chopped into 2-inch pieces
- 1 small zucchini sliced
- 2 teaspoons freshly grated ginger
- 4 cloves garlic minced
- 1 13.5 oz can quality coconut milk (e.g., Chaokoh)
- 1 tablespoon cornstarch
- 1 tablespoon Asian/Thai sweet chili sauce e.g., Mae Ploy
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons fish sauce
- 2 tablespoons fresh lime juice
- 1 tablespoon brown sugar
- 1 bay leaf
- 1 teaspoon dried basil
- ¼ teaspoon salt adjust to taste
- ¼ teaspoon black pepper
- Sriracha or Asian chili sauce optional, to taste
For Garnish:
- Lime zest
- Fresh basil
- Fresh cilantro
- Additional lime juice
Instructions
Prepare the Skillet:
- Heat 1 ½ tablespoons of olive oil or coconut oil in a large nonstick skillet over medium-high heat.
Cook the Chicken:
- Add the sliced chicken, chopped onion, and 2 tablespoons of red curry paste to the skillet. Cook until the chicken is no longer pink, stirring frequently to ensure even cooking, approximately 4-5 minutes.
Incorporate Vegetables:
- Add the chopped red bell pepper, orange bell pepper, sliced zucchini, grated ginger, and minced garlic. Sauté for 1 minute to allow the vegetables to slightly soften while retaining their crispness.
Create the Curry Sauce:
- Pour half of the coconut milk directly into the skillet. In a small bowl, whisk the remaining coconut milk with 1 tablespoon of cornstarch until smooth, then add it to the skillet.
Season the Dish:
- Stir in the sweet chili sauce, soy sauce, fish sauce, fresh lime juice, brown sugar, bay leaf, dried basil, salt, and black pepper. Mix thoroughly to combine all flavors.
Simmer the Curry:
- Bring the mixture to a gentle boil. Reduce the heat to low and allow it to simmer for 5 minutes or until the sauce thickens and the vegetables reach your desired level of tenderness. Stir occasionally to prevent sticking. Remove and discard the bay leaf before serving.
Serve and Garnish:
- Serve the Thai Red Curry Chicken over steamed jasmine rice or rice noodles. Garnish with fresh basil, cilantro, lime zest, and a squeeze of fresh lime juice. Add Sriracha or chili sauce for extra heat if desired.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
