This Thai Red Curry Chicken is bursting with flavor, easy to prepare at home, and lighter than takeout. Tender chicken and vegetables simmer in a creamy coconut red curry sauce for a satisfying one-pot meal.
Many traditional Thai red curry recipes call for ingredients like kaffir lime leaves or lemongrass that can be difficult to find. This version focuses on pantry-friendly ingredients and simple substitutions so you can make an authentic-tasting curry without specialty items. If you do have kaffir leaves or fresh lemongrass, notes below explain how to use them.
How to Make Easy Thai Red Curry Chicken
- Heat oil in a large skillet over medium-high heat. Once hot, add the diced onion and ½ teaspoon salt. Cook about 3 minutes, stirring frequently, until the onion softens.
- Add the red curry paste, minced garlic, ground or fresh ginger, and ground coriander. Cook about 1 minute until fragrant, stirring continuously to bloom the spices.
- Pour in the coconut milk, add brown sugar and fish sauce (or soy sauce as a substitute), then add the chicken strips. Stir to combine and bring the mixture to a gentle simmer.
- Reduce heat to medium and simmer uncovered for about 7 minutes, stirring occasionally, until the chicken is nearly cooked through and the sauce starts to thicken.
- Add the carrots and red bell pepper, then simmer another 5–7 minutes until the vegetables are tender-crisp, the sauce has slightly thickened, and the chicken is fully cooked.
- Remove the pan from the heat and stir in the lime zest, half of the lime juice, and half of the chopped cilantro. Taste and adjust with the remaining lime juice, salt, brown sugar, or more curry paste to reach your preferred balance of heat, sweetness, and acidity.
- Garnish with the remaining cilantro and serve immediately.
Recipe Notes
Choosing a Red Curry Paste
Red curry pastes vary in heat and flavor. Start with 4 tablespoons as a baseline: some brands produce a medium-hot result, others are milder and sweeter. If your paste is very spicy, reduce the amount or increase coconut milk and brown sugar to temper the heat. If the paste is mild, you can add cayenne or extra paste for more kick.
Fish Sauce Substitute
Fish sauce adds savory depth. If you don’t have fish sauce, use an equal amount of soy sauce. Adjust saltiness to taste.
Lime, Kaffir Leaves & Lemongrass
This recipe uses lime zest and juice as an accessible flavor boost in place of kaffir lime leaves and lemongrass. If you have kaffir leaves, add about 6 leaves with the coconut milk and remove them before serving. If you have fresh lemongrass, substitute 2 teaspoons finely minced lemongrass or 1 tablespoon lemongrass paste added with the coconut milk.
Sauce Thickness
The sauce will thicken slightly as it cools. For a thinner, soupier curry similar to some restaurant styles, stir in ½ cup (or more) of chicken broth when you add the coconut milk. To thicken further after cooking, whisk together 2–3 teaspoons cornstarch with 2 tablespoons water and stir into the simmering curry until the sauce thickens.
Slow Cooker Instructions
- Sauté the onions and spices as described in steps 1–2. Add a little coconut milk to deglaze the pan, then transfer everything to a slow cooker.
- Add the remaining coconut milk, brown sugar, fish sauce (or soy sauce), chicken, and vegetables (you may add peppers later for crisper texture).
- Cook on High for 2–3 hours or Low for 4–5 hours. Stir in lime zest, half the lime juice, and half the cilantro at the end. Taste and adjust seasonings, then garnish with remaining cilantro before serving.
Sauce Thickness
If you prefer a looser sauce, add chicken broth when combining the coconut milk. For a thicker sauce, reduce liquid slightly and simmer a bit longer, or use a cornstarch slurry as noted above.
Ingredients
- 2 tablespoons coconut oil (or other cooking oil)
- 1 cup onion, finely diced (white or yellow)
- ½ teaspoon salt, or more to taste
- 4 large garlic cloves, minced (about 2 tbsp)
- 1 teaspoon ground ginger (or 1 tbsp fresh grated or minced ginger)
- 1 teaspoon ground coriander
- 4–6 tablespoons Thai red curry paste, to taste
- 1 (14-ounce) can unsweetened full-fat coconut milk
- 1 tablespoon brown sugar, or to taste
- 1½ pounds boneless skinless chicken breast, cut into thin strips (or thighs)
- 1 tablespoon fish sauce (or soy sauce)
- 1 cup carrots, shredded or julienned
- 1 cup red bell pepper, sliced or diced
- 1 lime, zest and juice
- ¼ cup fresh cilantro, chopped and divided (or Thai basil)
Instructions
- Heat the oil in a large skillet over medium-high heat. Add the onion and ½ teaspoon salt and cook about 3 minutes until softened.
- Add the red curry paste, garlic, ginger, and coriander. Cook 1 minute until fragrant, stirring constantly.
- Pour in the coconut milk, add brown sugar and fish sauce, then add the chicken. Stir to combine, bring to a simmer, then reduce heat to medium and simmer uncovered for 7 minutes, stirring occasionally.
- Add the carrots and bell pepper. Simmer another 5–7 minutes until the chicken is cooked through and the sauce has slightly thickened.
- Remove from heat and stir in the lime zest, half of the lime juice, and half of the cilantro. Taste and adjust with additional lime juice, salt, sugar, or curry paste as needed.
- Garnish with the remaining cilantro and serve hot over jasmine rice or with flatbread.
How to Serve Thai Red Curry Chicken
Serve this curry over steaming jasmine rice for a classic pairing. It also works well with cauliflower rice for a low-carb option or with warm flatbread for sopping up the sauce. Leftovers reheat well and the flavors deepen after a day in the fridge.
Nutrition Facts
Per 1 cup serving (approximate, using chicken breast):
- Calories: 360 kcal
- Carbohydrates: 11.5 g
- Protein: 29.7 g
- Fat: 19.8 g
- Saturated Fat: 4.8 g
- Cholesterol: 90 mg
- Sodium: 1012 mg
- Fiber: 2.4 g
- Sugar: 6.2 g
Enjoy this quick and flavorful Thai Red Curry Chicken—perfect for weeknight dinners and easily adaptable to your spice and ingredient preferences.