Easy Thai Red Chicken Curry Recipe
If there’s one dish that can instantly transport you to a bustling Bangkok night market or the comfort of a lively family table, it’s Easy Thai Red Chicken Curry. This vibrant curry is a true celebration of flavor—fiery and creamy, subtly sweet, delightfully aromatic, and surprisingly achievable at home. With tender chicken, crisp peppers, and a rich coconut broth infused with authentic Thai spices, you’ll find the taste is only matched by how truly simple it is to whip up. Whether you’re looking to impress dinner guests or just craving a soul-warming meal after a busy day, Easy Thai Red Chicken Curry is destined to become your new favorite comfort-food hero.
Ingredients You’ll Need
You’ll be amazed by how straightforward the ingredient list is, yet how essential each item is to creating layers of authentic flavor. These ingredients work together to create depth, color, and that unmistakable creamy warmth every Easy Thai Red Chicken Curry should have.
- Chicken breast: Tender, boneless bites soak up all the aromatic curry goodness.
- Coconut oil: Enhances the silkiness of the sauce and gives a subtle, nutty aroma as you sauté.
- Onion: Adds natural sweetness and forms a flavorful base for the curry.
- Garlic: Freshly minced garlic infuses every bite with its bold, aromatic punch.
- Ginger: Freshly grated ginger brings brightness and a gentle zing to the curry sauce.
- Red curry paste: The star of the show—adjust the amount for a spicier or milder curry.
- Salt: A must to balance out and heighten the natural flavors of the dish.
- Black pepper: Adds a subtle heat and robust finish to the sauce.
- Red bell pepper: Brings crunch, sweet juiciness, and beautiful color to your curry.
- Coconut milk: Gives the curry its signature creaminess and mild, sweet flavor.
- Chicken broth: Deepens the savory base and elevates the sauce’s complexity.
- Fish sauce: Adds classic Thai umami depth—don’t skip it!
- Soy sauce: Lends a little salt and an earthy, rounded savory note.
- Brown sugar: Balances the spicy and salty flavors with a touch of caramel sweetness.
- Paprika powder: Adds gentle heat and enhances the red color of the curry.
- Lime juice: A quick squeeze brightens and sharpens every bite.
- Lime wedges: For extra zing when serving—squeeze to taste at the table.
- Fresh coriander leaves: Lively, herbal notes make each bite feel extra fresh.
- Sliced red chili: For those who love extra heat and a stunning garnish.
How to Make Easy Thai Red Chicken Curry
Step 1: Sauté the Onions
Start with a fragrant foundation—heat the coconut oil in your favorite heavy-bottomed pan or wok over medium heat. Toss in diced onions and sauté until they’re soft and translucent. This step is the secret to unlocking sweetness and unlocking those first layers of flavor that make Easy Thai Red Chicken Curry so comforting.
Step 2: Sear the Chicken with Ginger and Garlic
Turn up the heat and add in your bite-sized chicken breast chunks, followed closely by the freshly minced garlic and grated ginger. Give it a good stir and sear everything on high heat until the chicken changes color. You’re not aiming to cook it through just yet—just get a little browning and let the aromatics work their magic.
Step 3: Add Red Curry Paste and Seasonings
Time to bring out the bold! Stir in your chosen amount of red curry paste (as fiery as you dare), along with salt and cracked black pepper. This is where that iconic Thai flavor starts to fill your kitchen. Toast the paste gently so it blooms in the oil, releasing its full, spicy aroma.
Step 4: Toss in Red Bell Peppers
Add the chopped red bell pepper and stir-fry everything together over high heat for a minute—no more! You want the pepper to stay bright and crisp, since it’ll cook further in the sauce later. This quick toss also adds a splash of color to your Easy Thai Red Chicken Curry.
Step 5: Pour in the Liquid Gold
Pour in creamy coconut milk and a splash of chicken broth, along with the fish sauce, soy sauce, paprika powder, and brown sugar. Stir well and bring the mixture gently up to a boil. The aromas will be out of this world, and the sauce will start to thicken beautifully.
Step 6: Simmer to Perfection
Turn the heat down to low and let the curry simmer for around 10 minutes, or until it’s thickened to your liking and the chicken is cooked through. This is when all the flavors meld to become something truly divine. Taste and adjust the seasoning, if you like.
Step 7: Finish with Lime Juice
Take your pan off the heat and stir in a generous splash of lime juice. This last hit of acidity brightens the curry and brings all the other flavors into balance—don’t skip it!
Step 8: Garnish and Serve
Ladle the Easy Thai Red Chicken Curry over steaming jasmine (or even basmati) rice. Finish with plenty of fresh coriander leaves, more lime wedges, and thinly sliced red chili. The color and aroma will make your mouth water even before the first bite.
How to Serve Easy Thai Red Chicken Curry
Garnishes
Don’t underestimate the power of a gorgeous garnish! Chopped fresh coriander adds a burst of herbal freshness, a few extra lime wedges let everyone dial up the tang to their taste, and some thin rounds of sliced red chili are perfect for guests who love an extra kick. A sprinkle of toasted sesame seeds can also add a lovely crunch if you’re in the mood.
Side Dishes
Fluffy steamed jasmine rice is the classic partner to Easy Thai Red Chicken Curry—the way it soaks up the golden sauce is downright dreamy. If you want to round things out with more veggies, consider a crisp Thai cucumber salad, some sautéed green beans, or even a light Asian slaw. Naan or roti are delicious for sopping up every last drop of sauce, too.
Creative Ways to Present
Get playful in your presentation! Serve the curry in individual coconut bowls for a fun, island-inspired touch, or layer it over rice in deep plates and top with a jungle of colorful garnishes. For a party, set up a curry bar with small bowls of fresh herbs, extra chilies, and lime wedges so guests can customize their own bowl—almost as fun as eating it!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, transfer the curry to an airtight container and pop it in the fridge. It’ll keep perfectly for up to three days, and the flavors actually deepen as they meld—a treat for lunches or quick dinners.
Freezing
Easy Thai Red Chicken Curry freezes like a dream! Let it cool completely, then store in freezer-safe containers for up to 2 months. Just be aware that coconut milk can separate a bit after freezing, but a good stir while reheating brings it right back to its creamy glory.
Reheating
To reheat, simply transfer the curry to a saucepan and gently warm over medium-low heat, stirring occasionally. Add a splash of water or coconut milk if the sauce looks too thick. If microwaving, use a cover and stir halfway through heating to keep it even and luscious.
FAQs
Can I use chicken thighs instead of breast?
Absolutely! Chicken thighs are even juicier and remain tender after simmering. Just cut them into bite-sized pieces and follow the recipe as written.
What if I don’t have fish sauce?
While fish sauce gives Easy Thai Red Chicken Curry its iconic depth, you can substitute with extra soy sauce or even a splash of Worcestershire for an umami boost. The final flavor will be a touch different, but still delicious.
How spicy is this curry?
The heat level is totally up to you! Start with 2 tablespoons of red curry paste for mild-medium heat, and add more if you love it hot. Sliced fresh chili on top offers extra spice for those who dare.
Can I make this recipe vegetarian?
Definitely! Swap the chicken for tofu or a medley of your favorite vegetables, and use veggie broth instead of chicken stock. The rest of the recipe works the same and you’ll still get an incredible creamy, spicy curry.
What type of coconut milk is best?
Look for full-fat canned coconut milk for a truly creamy, rich sauce. Light coconut milk works if you want to cut a few calories, but the curry won’t be quite as luscious.
Final Thoughts
There you have it—Easy Thai Red Chicken Curry in all its zesty, creamy, joy-sparking glory. It’s so much more approachable than you might think, and absolutely packed with flavor. I hope you’re as excited as I am to dive in and make this tasty curry part of your weekly dinner routine. Go ahead, give it a try…and don’t forget to share with someone you love!
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Easy Thai Red Chicken Curry Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Halal
Description
This Easy Thai Red Chicken Curry recipe is a flavorful and aromatic dish that’s quick to make and perfect for a weeknight dinner. Tender chicken simmered in a rich coconut curry sauce with a hint of spice and sweetness, served with fragrant jasmine rice.
Ingredients
For the Curry:
- 500 g boneless chicken breast, cut into bite-sized cubes
- 2–3 tbsp coconut oil
- 1 small onion, diced
- 1 tsp garlic, freshly minced
- 1 tsp ginger, freshly grated
- 2–4 tbsp red curry paste
- Salt, to taste
- 1 tsp black pepper, freshly cracked
- 1 red bell pepper
- 400 ml coconut milk
- 1/2 cup (125ml) chicken broth
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tsp brown sugar
- 1 tsp paprika powder
- 2 tbsp lime juice
For Garnish:
- Lime wedges
- Fresh coriander leaves
- Sliced red chili
Instructions
- Heat coconut oil and saute onions on medium heat till translucent.
2. Add chicken, ginger, and garlic. Sear on high heat till it changes color.
3. Stir in the red curry paste, salt, and black pepper.
4. Add bell pepper and stir fry on high heat for only a minute.
5. Pour coconut milk and chicken broth with fish sauce, soy sauce, paprika powder, and brown sugar. Bring to a boil.
6. Lower the heat and simmer for around 10 mins or until the curry thickens.
7. Add lime juice, stir and remove from heat.
8. Garnish with fresh coriander, lime wedges, and sliced red chili.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 4g
- Sodium: 820mg
- Fat: 27g
- Saturated Fat: 20g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 70mg
Keywords: Thai Red Chicken Curry, Coconut Milk Curry, Easy Curry Recipe
