Easy Thai Red Curry Chicken: A Delightful Recipe!

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Okay, grab your aprons, everyone! Let’s get cooking!

It all started years ago, during one of our infamous family potlucks. I wanted to bring something a little different, something with a kick. I’d been eyeing Thai recipes for ages, but they always seemed so intimidating! After much trial and error, and a couple of kitchen disasters (more on that later!), I finally landed on this Thai Red Curry Chicken recipe. The first time I made it, the aroma alone filled the house with a warm, spicy, almost exotic scent. The creamy coconut milk, the vibrant red curry paste, the tender chicken – it was a symphony of flavors. My daughter, Maya, who was usually a picky eater, devoured it! That’s when I knew I had a winner. This Thai Red Curry Chicken became a staple in our household and I’m so thrilled to be sharing the recipe with you.

There was this ONE time though, when I tried to substitute a key ingredient with something I thought was “close enough.” BIG mistake! Let’s just say it involved a very bland, very sad, and definitely NOT Thai Red Curry Chicken situation. I learned my lesson: stick to the recipe (at least the first time!), and then feel free to experiment. Because, at the end of the day, cooking should be fun!

Life gets hectic, I know. Between school runs, soccer practice, and trying to keep the house from looking like a tornado hit it, finding time to cook a decent meal can feel impossible. But the beauty of this Thai Red Curry Chicken is that it’s surprisingly quick and easy to make. You can even prep some of the ingredients ahead of time. It fits perfectly into our busy weeknights. For more quick weeknight meals, check out my recipe for Simple Thai Chicken Soup. You might also like this article with tips and tricks for creating tasty weeknight family meals on a budget.

I remember when I first discovered the magic of Thai cuisine. It was during a trip to a local Thai restaurant. The complex flavors, the balance of sweet, sour, salty, and spicy – I was hooked! I started buying every Thai cookbook I could get my hands on and experimenting with different recipes. That’s how my version of this Thai Red Curry Chicken was perfected – through many happy (and sometimes not-so-happy) cooking sessions.

My cooking philosophy is simple: good food should be accessible to everyone. It should be nourishing, delicious, and, most importantly, it should bring people together. I truly believe that anyone can cook, no matter how intimidated they might feel at first. So, take a deep breath, relax, and let’s make some amazing Thai Red Curry Chicken together! I promise, you’ll love it!

What You’ll Need for This Thai Red Curry Chicken

Here’s what you’ll need to create your very own delicious Coconut Milk Curry:

Ingredients for Thai Red Curry Chicken including chicken, coconut milk, red curry paste, and vegetables
  • 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
  • 2 tablespoons coconut oil (I always use unrefined coconut oil for my Thai Red Curry Chicken. I find it adds a subtle sweetness.)
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 inch ginger, grated
  • 2 tablespoons Authentic Red Curry Paste (When making Thai Red Curry Chicken, you can find this at most Asian grocery stores or even in the international aisle of your local supermarket. I prefer the Mae Ploy brand, but feel free to use your favorite!)
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 cup chicken broth
  • 1 tablespoon fish sauce (Here’s a Thai Red Curry Chicken trick I learned: start with less fish sauce and add more to taste. It can be quite potent!)
  • 1 tablespoon brown sugar
  • 1 red bell pepper, sliced
  • 1 can (8 oz) bamboo shoots, drained
  • 1/2 cup frozen peas
  • 1/4 cup chopped fresh cilantro, for garnish
  • Cooked rice, for serving

I always prefer using chicken thighs over chicken breasts in this Thai Red Curry Chicken. They stay much juicier and more flavorful. If you’re short on time, you can buy pre-cut chicken or even use rotisserie chicken. When it comes to cost-saving tips for Thai Red Curry Chicken ingredients, buying in bulk can be a great option, especially for things like rice and coconut milk. If you find a good deal on chicken, you can always freeze it for later. Speaking of saving, if you happen to have leftover Turmeric Chicken Soup, you could even use the leftover chicken for the Thai Red Curry Chicken to save time.

For storing leftover Thai Red Curry Chicken ingredients, make sure to keep the coconut milk refrigerated after opening. Red curry paste can last for months in the fridge. The secret to a flavorful Chicken in Red Curry Sauce is to use fresh, high-quality ingredients. Trust me, it makes a world of difference!

Let’s Make This Thai Red Curry Chicken Together

Alright, let’s get started on this Spicy Thai Chicken Recipe!

  1. Sauté the Aromatics: Heat the coconut oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and ginger and cook for another minute, until fragrant. Your kitchen should already smell amazing! I learned the hard way with Thai Red Curry Chicken that it is important not to burn the garlic!
  2. Add the Curry Paste: Stir in the red curry paste and cook for 1-2 minutes, until fragrant. This step is crucial for blooming the flavors of the curry paste. Don’t worry if your Thai Red Curry Chicken looks a little clumpy at this point!
  3. Brown the Chicken: Add the chicken and cook until browned on all sides. It doesn’t need to be cooked through at this point, just browned. In my kitchen, Thai Red Curry Chicken usually takes about 5 minutes of cooking to brown the chicken properly.
  4. Add Liquids and Simmer: Pour in the coconut milk, chicken broth, fish sauce, and brown sugar. Stir to combine. Bring to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until the chicken is cooked through. While the Thai Red Curry Chicken is cooking, I like to prep the rice and chop the cilantro. This gives the flavors time to meld together beautifully.
  5. Add Vegetables: Stir in the red bell pepper, bamboo shoots, and frozen peas. Cook for another 5 minutes, until the vegetables are tender-crisp. Your Thai Red Curry Chicken should smell like a fragrant blend of spices, coconut milk, and fresh vegetables.
  6. Garnish and Serve: Garnish with fresh cilantro and serve over cooked rice. I learned the hard way when making Thai Red Curry Chicken, that it is important to remove from the burner before it gets dry and clumpy.

I like to use a good quality Dutch oven when I’m making this Thai Red Curry Chicken. It distributes the heat evenly and helps to prevent the chicken from sticking. I always say, “a good pan is your best friend in the kitchen!” Trust me on this one. If you’re concerned about the sauce being too thick or thin, you can adjust the amount of chicken broth you use. I have also found that adding a little cornstarch slurry can thicken it if needed. Another great recipe to try is Thai Red Curry Chicken Recipe & Video Tutorial, it provides great visuals!

How I Love to Serve This Thai Red Curry Chicken

My family loves this Thai Red Curry Chicken when I serve it with fluffy jasmine rice. The rice soaks up all that delicious coconut milk curry sauce! It is perfect for a cozy weeknight dinner, a potluck with friends, or even a special occasion like a birthday celebration. This Thai Red Curry Chicken is perfect for meal prepping too! I often make a big batch on Sunday and then pack it for lunches throughout the week.

Besides the rice, I often serve this Chicken in Red Curry Sauce with a side of steamed broccoli or green beans. The bright green vegetables add a nice contrast to the rich, creamy curry. You can also add a sprinkle of toasted sesame seeds for extra flavor and texture.

I love to serve this Thai Red Curry Chicken in a large bowl, garnished with plenty of fresh cilantro and a squeeze of lime juice. Presentation matters, even for a simple weeknight meal! The aroma alone will make everyone’s mouth water!

If you have extra Thai Red Curry Chicken, you can use it to make delicious lettuce wraps or even add it to a quesadilla. My husband loves to put it on top of a baked potato with a dollop of sour cream. The possibilities are endless!

In the fall, I like to add roasted butternut squash to my Thai Red Curry Chicken. The sweetness of the squash pairs perfectly with the spicy curry. In the summer, I might add fresh pineapple or mango for a tropical twist. Friends always ask for this Thai Red Curry Chicken recipe whenever I serve it at parties. I even had one friend tell me it was the best Coconut Milk Curry they had ever tasted! I was so flattered!

Your Thai Red Curry Chicken Questions Answered

Here are some of the most common questions I get asked about this recipe:

Q: Can I make this Thai Red Curry Chicken spicier?

A: Absolutely! If you like it hot, add an extra tablespoon or two of red curry paste, or a pinch of cayenne pepper. You know what I do when my Thai Red Curry Chicken needs more of a kick? I add a chopped Thai chili pepper or two. Just be careful, they can be quite potent!
Q: Can I use chicken breast instead of chicken thighs?

A: You can, but chicken thighs are much juicier and more flavorful. If you do use chicken breast, be sure to not overcook it, or it will become dry. That is one mistake I’ve learned from when making Thai Red Curry Chicken.
Q: Can I freeze this Thai Red Curry Chicken?

A: Yes! This Thai Red Curry Chicken freezes beautifully. Just let it cool completely before transferring it to an airtight container. It will keep in the freezer for up to 3 months. To thaw, simply place it in the refrigerator overnight.
Q: I don’t like fish sauce. Can I leave it out?

A: Fish sauce adds a unique umami flavor to the dish, but if you don’t like it, you can substitute it with soy sauce or tamari. I’ve even used a little bit of Worcestershire sauce in a pinch, but fish sauce adds a depth that’s hard to replace, in my opinion. But to each their own, right?

Q: Can I add other vegetables to this dish?

A: Absolutely! Feel free to add any vegetables you like. Some good options include broccoli, carrots, snap peas, and mushrooms. That’s one of the many things I like about this Thai Red Curry Chicken recipe – it is versatile!

Q: My sauce is too thin. How can I thicken it?

A: You can thicken the sauce by simmering it uncovered for a few minutes, allowing the liquid to evaporate. Alternatively, you can mix a tablespoon of cornstarch with two tablespoons of cold water to create a slurry, then stir it into the sauce. Let it simmer for a minute or two until thickened.

Q: Can I make this recipe vegetarian?

A: Yes, you can easily make this recipe vegetarian by substituting the chicken with tofu or tempeh. Just be sure to press the tofu to remove excess water before cooking it. Using tofu instead of chicken will create a delicious Authentic Red Curry Paste vegetarian meal!

My Final Thoughts on This Thai Red Curry Chicken

This Thai Red Curry Chicken is more than just a recipe to me. It’s a symbol of family, love, and the joy of cooking. It’s a dish that I’ve made countless times, and it always brings a smile to my face.

Delicious Thai Red Curry Chicken served in a bowl garnished with cilantro.
Here are a few of my Thai Red Curry Chicken Pro Tips:

  • Don’t be afraid to experiment with the spice level. Add more or less red curry paste to suit your taste.
  • Use full-fat coconut milk for the creamiest sauce.
  • Garnish with plenty of fresh cilantro and a squeeze of lime juice for a burst of freshness.

Over the years, I’ve tried several variations of this Thai Red Curry Chicken recipe. My husband loves it with pineapple, while my daughter prefers it with extra vegetables. I’ve even made a version with shrimp instead of chicken, which was also delicious! You can also check out this delicious recipe for Thai Red Curry with Chicken – RecipeTin Eats, it has great variations!

My son, Alex, insists on having this Spicy Thai Chicken Recipe with a side of peanut sauce for dipping. I never thought of it, but it works surprisingly well!

I hope you’ll give this Thai Red Curry Chicken recipe a try. It’s a simple, delicious, and family-friendly meal that’s sure to become a new favorite. I want you to make it your own, and don’t be afraid to get creative with the ingredients. Cooking should be an enjoyable experience, so relax, have fun, and let your creativity shine! I really believe in you! The first time may seem intimidating but I promise it will become easier each time. Don’t worry about perfection, just make memories and enjoy the process.

So, what are you waiting for? Go ahead and whip up a batch of this amazing Thai Red Curry Chicken. I can’t wait to hear what you think!

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Thai Red Curry Chicken

Print Recipe

This flavorful Thai Red Curry Chicken is a quick and easy weeknight dinner. Tender chicken simmers in a creamy coconut milk sauce with vibrant red curry paste and your favorite vegetables.

  • Author: Liliana
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Category: Dinner
  • Method: Skillet
  • Cuisine: Thai

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 tbsp coconut oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, sliced
  • 1 (13.5 oz) can coconut milk
  • 2 tbsp red curry paste
  • 1 tbsp fish sauce
  • 1 tbsp brown sugar
  • 1 lime, juiced
  • 1 cup broccoli florets
  • Fresh cilantro, for garnish
  • Cooked rice, for serving

Instructions

  1. Heat coconut oil in a large skillet or wok over medium-high heat. Add chicken and cook until browned on all sides.
  2. Add onion and garlic to the skillet and cook until softened, about 3 minutes.
  3. Stir in red bell pepper and broccoli florets and cook for another 3 minutes.
  4. Pour in coconut milk and stir in red curry paste, fish sauce, and brown sugar. Bring to a simmer.
  5. Reduce heat and simmer for 15-20 minutes, or until chicken is cooked through and sauce has thickened slightly.
  6. Stir in lime juice.
  7. Garnish with fresh cilantro and serve over cooked rice.

Notes

For a spicier curry, add a pinch of red pepper flakes or a chopped chili pepper. Serve with a side of naan bread for dipping in the sauce.

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