Name: Thai Red Curry Chicken Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Thai
Ingredients: 2 tablespoons Vegetable oil; 2 cloves Garlic, grated; 2 teaspoons Ginger, peeled and grated; 5 tablespoons Red curry paste; 13.5 oz Coconut milk, full fat; 2 teaspoons Fish sauce; 1 tablespoon Granulated sugar; 1 tablespoon Lime juice; 1 Red pepper, cut into slices; ½ Onion, cut into slices; 1 pound Boneless chicken thighs or chicken tenders; ¼ cup Cilantro, fresh, chopped; 1 cup Thai basil

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If you love vibrant flavors that pack a punch, the Thai Red Curry Chicken Recipe is your next go-to meal. This dish combines tender chicken with the rich, creamy essence of coconut milk, fragranced by aromatic red curry paste and a delightful balance of sweet, tangy, and savory notes. It’s a quick, satisfying dinner that bursts with color and warmth, perfect for both weeknights and impressing friends. Once you try this recipe, you’ll understand why it’s a beloved classic in Thai cuisine and a forever favorite on my table.

Ingredients You’ll Need

A white bowl filled with two main layers: on the right side, a layer of plain white rice topped with green herb leaves, and on the left side, a thick orange curry with pieces of cooked chicken, red bell peppers, chopped onions, and dark green leafy vegetables, all garnished with chopped fresh green herbs. The bowl sits on a white marbled surface, with small bowls of chopped green herbs above it and some scattered herb leaves around. A spoon with orange curry stains is placed on the right side of the bowl. Photo taken with an iphone --ar 4:5 --v 7

The beauty of this Thai Red Curry Chicken Recipe lies in its straightforward ingredients, each bringing a unique element to the final dish. These essentials come together to create a harmony of flavors and textures that will make your kitchen smell like a Thai street market in no time.

Vegetable oil: The foundation for sautéing, it helps carry the robust flavors of garlic and ginger without overpowering them.
Garlic (2 cloves, grated): Adds a fresh, pungent aroma that elevates the curry base.
Ginger (2 teaspoons, peeled and grated): Brings a zesty warmth that brightens the dish beautifully.
Red curry paste (5 tablespoons): The heart of the curry, providing that signature spicy and fragrant character.
Coconut milk (13.5 oz, full fat): Creates a rich, creamy texture that balances the heat with subtle sweetness.
Fish sauce (2 teaspoons): Adds essential umami and depth, enhancing the overall savory profile.
Granulated sugar (1 tablespoon): Balances the spice and sharpness with just the right touch of sweetness.
Lime juice (1 tablespoon): Injects a fresh, tangy brightness that wakes up every bite.
Red pepper (1, sliced): Contributes vibrant color and crisp texture to the curry.
Onion (½, sliced): Adds subtle sweetness and a satisfying bite.
Boneless chicken thighs or tenders (1 pound): Tender and juicy, they soak up the curry sauce beautifully.
Cilantro (¼ cup, fresh chopped): Offers a fresh herbal punch as a finishing touch.
Thai basil (1 cup): Provides a distinct, slightly spicy aroma that’s quintessential in this curry.

How to Make Thai Red Curry Chicken Recipe

Step 1: Prepare the Aromatic Base

Start by heating the vegetable oil in a large skillet over medium heat. Once shimmering, add the grated garlic and ginger. Sauté these until fragrant and golden, which usually takes about one to two minutes. This step is crucial because it releases the essential oils that serve as the foundation for that unmistakable Thai flavor.

Step 2: Bring the Curry Paste to Life

Add the red curry paste to the skillet and stir it into the garlic and ginger mixture. Cook it gently for another minute, allowing the spices and herbs in the paste to bloom. This technique deepens the curry’s complexity and ensures a rich, evenly spicy sauce.

Step 3: Add Coconut Milk and Simmer

Pour in the full-fat coconut milk and stir well to combine everything smoothly. Then, add fish sauce and sugar, and bring the mixture to a gentle simmer. This delicate balance of salty and sweet in the sauce is what gives this Thai Red Curry Chicken Recipe its irresistible character.

Step 4: Toss in Vegetables and Chicken

Once the sauce is bubbling gently, add the sliced red pepper, onion, and chicken pieces. Stir to coat the chicken evenly with the curry sauce and let everything cook for about 10 to 12 minutes, or until the chicken is cooked through and tender. The vegetables should soften just enough to hold their vibrancy and texture.

Step 5: Final Flavor Boost

Turn off the heat and stir in the lime juice, fresh cilantro, and Thai basil. These fresh herbs and citrus notes add that perfect finishing layer of brightness and sophistication that makes this dish so addictive. Give it a final stir and it’s ready to enjoy.

How to Serve Thai Red Curry Chicken Recipe

The image shows two top-down views of a black pan on a white marbled surface, filled with a thick orange curry with visible creamy texture and small chunks of white meat and red bell pepper pieces. In the left pan, a pile of fresh green basil leaves sits neatly in the center of the vibrant curry. In the right pan, the green basil leaves are stirred throughout the curry, creating spots of bright green spread unevenly across the orange sauce. A woman's hand holding a wooden spoon is seen in the bottom right corner of the right pan, stirring the curry gently as light steam rises from the dish. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Garnishing is what transforms this curry from delicious to show-stopping. Sprinkle extra Thai basil leaves and chopped cilantro on top for a burst of fresh aroma and color. A few thin lime wedges on the side invite guests to add a bit more tang if they like, balancing the rich creaminess of the curry.

Side Dishes

This Thai Red Curry Chicken Recipe pairs beautifully with fragrant jasmine rice, which soaks up the luscious sauce perfectly. For a lighter option, serve alongside steamed or sautéed greens like bok choy or snap peas to add a crisp, refreshing contrast to the meal.

Creative Ways to Present

Elevate your presentation by serving the curry in a vibrant ceramic bowl with the rice molded into a neat dome next to it. For an informal gathering, consider presenting it family-style in a large dish surrounded by fresh herbs, whole lime wedges, and colorful sliced peppers, encouraging everyone to customize their plates.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers (which might be hard because it’s so good), transfer them to an airtight container and refrigerate within two hours of cooking. Properly stored, the curry will keep well for up to 3 days, and the flavors often deepen overnight, making it even tastier.

Freezing

This dish freezes beautifully, making it an excellent choice for meal prep. Allow the curry to cool completely, then portion it into freezer-safe containers. It can be kept frozen for up to 2 months. Just remember that fresh herbs like cilantro and basil are best added after thawing.

Reheating

Reheat leftovers gently over low heat on the stovetop or in the microwave, stirring occasionally to ensure an even temperature. Adding a splash of water or coconut milk during reheating helps maintain a creamy consistency and prevents the sauce from thickening too much.

FAQs

Can I use chicken breast instead of thighs for this Thai Red Curry Chicken Recipe?

Absolutely! While chicken thighs remain juicier and more forgiving during cooking, chicken breast can be used for a leaner option. Just be careful not to overcook it since breast meat can dry out faster.

What can I substitute if I don’t have Thai basil?

If Thai basil is hard to find, sweet basil is a decent substitute, though it’s milder and less spicy. Fresh mint or cilantro can also add interesting herbal notes but won’t replicate the exact flavor.

Is red curry paste very spicy?

Red curry paste has a moderate to high heat level depending on the brand, but the coconut milk balances the spice nicely. If you prefer milder food, start with less paste and adjust to taste.

Can I make this recipe vegetarian or vegan?

Yes! Replace chicken with tofu or mixed vegetables like eggplant and zucchini, and use soy sauce or a vegan fish sauce alternative to keep the flavor punch without any animal products.

How long does it take to make this Thai Red Curry Chicken Recipe?

This recipe is remarkably quick and can be ready in about 30 minutes, making it a fantastic option when you want something flavorful without spending hours in the kitchen.

Final Thoughts

There’s something truly magical about the way the flavors in this Thai Red Curry Chicken Recipe come together so effortlessly. It’s a comforting, colorful, and deeply satisfying meal you’ll want to add to your regular rotation. Whether you’re cooking for yourself, family, or friends, this dish promises a delicious adventure in every spoonful. Give it a try and watch it become an instant favorite.