• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Facebook
Instagram
Pinterest
YouTube
TikTok

Jo Cooks

Simple - Easy - Comfort

  • All Recipes
    • Course
      • Breakfast
      • Appetizers
      • Lunch
      • Dinner
      • Desserts
      • Side Dishes
      • Soups
      • Salads
      • Sandwiches
      • Drinks/Cocktails
      • Sauces & Dressings
    • Method
      • Crockpot
      • Instant Pot
      • One Pot
      • Air Fryer
      • Casseroles
    • Season
      • Spring
      • Summer
      • Fall
      • Winter
    • Cuisine
      • Asian
      • Italian
      • Mexican
      • European
      • Indian
      • Romanian
      • Mediterranean
      • Middle Eastern
      • American
    • Ingredient
      • Chicken
      • Pork
      • Beef
      • Seafood
      • Lamb
      • Vegetarian
      • Pasta
      • Spices
    • Holiday
      • Christmas
      • Easter
      • Thanksgiving
      • Game Day
      • Valentine's Day
      • St. Patrick's Day
      • Cinco de Mayo
      • Mother's Day
      • Memorial Day
      • Father's Day
      • 4th Of July
      • Labor Day
      • Halloween
    • Recipe Index
  • Cookbooks
    • The Big Book of Jo’s Quick and Easy Meals
    • 30-Minute One-Pot Meals
  • Shop
  • About Jo
FREE recipe eBook!
Display Search Bar Search...
All Recipes
Instant Pot
30 Minute
One Pot Meals
Soups
Dips & Dressings
Baking
Pasta
Sandwiches
Sides
Chicken Lunch Dinner One Pot
4.6 from 189 votes

Thai Red Chicken Curry

Jump to RecipeVideoPrintRate
By: Joanna Cismaru •10/8/22 95 Comments

This post may contain affiliate links. Please read my disclosure policy.

This Thai Red Chicken Curry is incredibly delicious, so easy to make with bite size chicken pieces, snow peas and simmered in a red curry and coconut milk sauce. Thai cooking in under 30 minutes and all in one pot!

Thai Red Chicken Curry over rice on a plate

My love for Thai food knows no bounds. It’s a love affair that started over 20 years ago and have never looked back since. My biggest challenge has always been to make it myself at home, but I’ve discovered a few years ago that Thai food really isn’t very complicated.

I especially love all coconut curries and with a few ingredients you can have quality Thai restaurant meals right in your home, made by you nonetheless.

Thai Red Chicken Curry Ingredients

There are a few ingredients you’ll need to ensure you get the most flavor out of this curry; coconut milk, Thai red curry paste, kaffir lime leaves and lemongrass. I can find them all at my local grocery store, but I’ve provided you with links on the ingredients to get the products on amazon if you cannot find any of these items. I also find the kaffir lime leaves at the farmer’s market.

process shots of making thai red chicken curry

What Are Kaffir Lime Leaves

Kaffir lime leaves are a member of the citrus family and they give off a lime-lemon aroma and flavor. They really are an indispensable part of Thai cooking, as well as Indonesian cooking.

There’s a little Indonesian kiosk at my local farmer’s market and I eat there almost every chance I get. Their food is so nicely fragrant and delicious. One day I asked them what gives off that nice lemony flavor and they told me all about these Kaffir lime leaves. They’re amazing, however, if you cannot find them anywhere just go ahead and skip them in the recipe. The lemongrass stalks also have a citrus flavor and again they are often used in curries.

How to Make Thai Red Chicken Curry

This dish is so great, you literally only need about 20 minutes to make and you will be so happy you made this.

Start by cooking the chicken first with the garlic and ginger first in a large skillet. Once the chicken is cooked, all you have to do is add the rest of the ingredients to the pot. Simply simmer for another 10 minutes and you’re ready to eat.

The flavors are out of this world, a creamy sauce which packs some heat from the curry paste, the more curry paste the better, it’s really not that spicy. I used 4 tbsp in this recipe and it flavored the dish nicely giving it just a bit of a spicy kick.

For 20 minutes of total time you cannot beat this dish, delicious Thai flavors, not to mention your house will smell incredible.

Thai Red Chicken Curry in a pot

Looking for More Thai Dishes? Try These:

  • Thai Chicken Lettuce Wraps
  • Easy Thai Steak Salad
  • Skinny Thai Chicken Meatballs with Peanut Sauce
  • Pad Thai Zoodles
  • Spicy Thai Chicken and Veggie Noodles
  • Thai Meatball Lettuce Wraps
  • Pad Thai
  • Thai Red Curry Turkey Meatballs

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

overhead shot of a bowl of thai red chicken curry with a side of rice
Print
4.60 from 189 votes

Thai Red Chicken Curry

Prep 5 minutes
Cook 15 minutes
Total 20 minutes
Rate Recipe
This Thai Red Chicken Curry is incredibly delicious, so easy to make with bite size chicken pieces, snow peas and simmered in a red curry and coconut milk sauce. Thai cooking in under 30 minutes and all in one pot!
6

Ingredients

  • 1 tablespoon olive oil
  • 2 cloves garlic (minced)
  • 1 teaspoon fresh ginger root (peeled and finely grated)
  • 1 pound chicken breasts (boneless and skinless and cut into bite size pieces, about 3)
  • 13.5 ounce coconut milk ((1 can))
  • 2 to 4 tablespoon Thai red curry paste
  • 3/4 cup chicken broth (low sodium)
  • 5 ounce snow peas (roughly chopped)
  • 4 leaves kaffir lime
  • 2 teaspoon sugar
  • 2 stalks lemongrass (bruised *)
  • salt and pepper to taste
  • 1 tablespoon fresh cilantro (chopped)

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

  • Heat the olive oil in a Dutch Oven or a large wok or skillet until hot. Add the garlic and ginger and stir-fry for about 30 seconds over high heat, until it gets aromatic.
  • Turn the heat down to medium-high and add the chicken pieces to the pot and cook for about 4 to 5 minutes until the chicken is no longer pink.
  • Stir in the coconut milk, curry paste, chicken broth, snow peas, kaffir lime leaves, sugar and lemon grass. Bring to a boil, then turn the heat down and simmer for another 10 minutes.
  • Remove the kaffir lime leaves and lemon grass from the pot. Remove from heat and garnish with fresh cilantro.
  • Serve immediately over cooked rice.

Video

Notes

  1. *To bruise the lemongrass, use a meat mallet or the back of a knife to lightly crush it. This will ensure you get the most flavor into your curry.
  2. You can leave the kaffir lime leaves and lemon grass stalks in the dish, and just push them to the side of your plate when eating, since they are too tough to eat.
  3. You can store remaining kaffir lime leaves in the refrigerator for at least 2 weeks. You can also freeze them in a sealed ziploc bag or airtight container.
  4. Nutritional information does not include cooked rice.
  5. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition Information

Calories: 362kcal (18%)Carbohydrates: 8.7g (3%)Protein: 24.9g (50%)Fat: 25.8g (40%)Saturated Fat: 16.7g (104%)Cholesterol: 67mg (22%)Sodium: 432mg (19%)Fiber: 2.2g (9%)Sugar: 4.6g (5%)
© Author Joanna Cismaru

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

overhead shot of a bowl of thai red chicken curry with a side of rice

Did You Make This?

We love seeing what you made! Tag us on Instagram at @jocooks or hashtag #jocooks so we can see your creations!

Rate Recipe
Add Your Photo!
  • 1603
Home Recipes
Joanna Cismaru

Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

Read More
iPad showing title of ebook 30 recipes from around the world
Subscribe

Get our FREE recipe eBook + weekly newsletter!

Loading

guest
Did you make this recipe? Rate it:




The comment form collects your name, email and content to allow us keep track of the comments placed on the website. Please read and accept our website Terms and Privacy Policy to post a comment.

guest
Did you make this recipe? Rate it:




The comment form collects your name, email and content to allow us keep track of the comments placed on the website. Please read and accept our website Terms and Privacy Policy to post a comment.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

95 Comments
Newest
Oldest Most Voted
Inline Feedbacks
View all comments
G Man
G Man
Posted: 1 year ago

5 stars
The flavors of this recipe are spot on BUT, there are two problems. 3/4 broth and a can of coconut milk are the only liquids so you will get about 2 cups of sauce from this…its delicious and you will definitely want more sauce! I would plan for 1/2 cup of sauce per person. This calls for 4 tbsp of red curry paste which is quite a bit considering the small amount of liquid. So if you make it with say 4 cups of broth then 4 tbsp of curry paste is totally fine. 1 can of coconut milk should be ok but if you want it creamier do 2. Also substitute coconut oil for olive oil. I just now read some comments before posting…too watery???? LOL
I doubled the chicken broth and thought it should be doubled again! Add more coconut milk if you want it creamy but agree it’s typically more soupy.

0
Reply
Jo Cooks Team AMJ
Jo Cooks Team AMJ
Reply to  G Man
Posted: 1 year ago

Yes, the sauce is EVERYTHING to this delicious dish! Thanks for sharing your input with doubling the recipe for this sauce. We can’t have enough of it either 😀

0
Reply
CDS
CDS
Posted: 1 year ago

5 stars
This was EXCELLENT! The only thing I did differently was slice the Kaffir leaves very, very thinly and added well-drained and cubed firm tofu during the last 5 minutes of the simmer.
***FYI, for those of you that cannot find Kaffir lime leaves, offer to buy some from your local Thai restaurant. They generally don’t charge for them and can even suggest where to find them.
Thanks for the outstanding recipe Jo!

0
Reply
Jo Cooks Team
Jo Cooks Team
Reply to  CDS
Posted: 1 year ago

So glad you liked it!! Awesome tip on the Kaffir lime leaves 🙂

0
Reply
Peter Green
Peter Green
Posted: 2 years ago

I’ve made this recipe numerous times and have always had excellent feed back, saying how much everyone enjoyed it. To all the ones saying it was too watery, that’s how all thai sauces are, they are more a soup than a sauce. Thank you for this wonderful recipe!!!

0
Reply
Valerie rahr
Valerie rahr
Posted: 2 years ago

Thank you for this recipe , I have been craving Thai food for month . Could not find kaffir lime leaves ( I live in a small town) so just substituted with lime zest . Turn out very good.
So fast and easy and SO GOOD

0
Reply
Wendy
Wendy
Posted: 2 years ago

Way too watery, sorry! The chicken broth is too much. Maybe a chicken bouillon would fair better to stay true to texture. I’ll try it next time. It’s not supposed to be watery :/

0
Reply
Wendy
Wendy
Reply to  Wendy
Posted: 2 years ago

But on a positive note, the flavor is on point! So I do appreciate this recipe for the lemon grass, ginger, garlic, and cilantro!! This recipe thickened would literally be perfection! 🙂

0
Reply
Jo Cooks Team
Jo Cooks Team
Reply to  Wendy
Posted: 2 years ago

If you’ve been to a Thai restaurant, the curries are quite liquid. If you search it up you’ll see what I mean! Feel free to thicken it up if that’s your preference.

0
Reply
Chris
Chris
Reply to  Wendy
Posted: 7 months ago

5 stars
What do you mean “it’s not supposed to be watery”? Every Thai restaurant I’ve even been to the curries are like a soup. Mixing it with rice thickens it up. I’m pretty sure the cooks at Thai restaurant know what they are doing and this recipe is spot on even with the way it’s supposed to be with all the liquid. Everyone is different but this is definitely how it’s supposed to be.

0
Reply
Mary Lundquist
Mary Lundquist
Posted: 2 years ago

I am obsessed with the red curry chicken at my chinese/thai place, and this recipe sounds amazing so I will try it in the near future. They also include summer squash but the one thing that makes it for me is the pineapple! MMmmmm so good! Adds a nice sweetness to the heat!

0
Reply
Steve
Steve
Posted: 2 years ago

5 stars
This was a great and easy recipe! I’ve tried many and this one will be my go to in the future.

I used light coconut milk, substituted red bell pepper for peas, used 3 tablespoons of red curry paste. I like a runnier consistency which this recipe offers but I did need to thicken it up just a hair and added 1 tsp (about) of cornstarch. My 11 year old daughter loved it but said it was a little spicy. Next time, I may use 2 tablespoons of of curry paste. I’ve tried many red curry recipes – this one is the keeper!

0
Reply
Jo Cooks Team
Jo Cooks Team
Reply to  Steve
Posted: 2 years ago

Light coconut milk is much more watery than regular coconut milk so adding cornstarch is a great idea! We’re so happy you love the recipe 🙂

0
Reply
Ruth
Ruth
Posted: 2 years ago

5 stars
This curry is so good and it does not take long to put together. Used ginger paste and also lemongrass paste as that is what I had in my fridge. Did not have snow peas so used some red, orange and yellow peppers plus some onion. I used 4 tablespoons of the curry paste and next time will add a shake of red pepper flakes for more heat! Highly recommend this recipe even without the lime leaves which I didn’t have but wIll try to get next time. Excellent!

0
Reply
Jordyn
Jordyn
Posted: 2 years ago

5 stars
This recipe is amazing!! I am a…..”throw every vegetable in the bottom drawer in” kind of girl and it always turns out amazing!!! I ALWAYS add potatoes cause I love how they taste in Currys. This is definitely a favourite! Thanks 🙂

0
Reply
Henry
Henry
Posted: 3 years ago

This sounds amazing. Would it work with beef stew meat, do you think?

0
Reply
Jo Cooks Team
Jo Cooks Team
Reply to  Henry
Posted: 3 years ago

Beef stew meat requires low and slow style cooking! Otherwise it comes out very tough. Id try ground beef or cubed up steak instead.

0
Reply
Scott
Scott
Posted: 3 years ago

5 stars
LOVED IT!! I cant get lemongrass or Kafir lime leaves so substituted lime and lemon zest. As good or better than Indian restaurants! Simple one pan cooking!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Scott
Posted: 3 years ago

So glad you enjoyed it!

0
Reply
Craig Brasher
Craig Brasher
Posted: 3 years ago

5 stars
This was so easy to make and chock full of flavor. I made my rice in the Instant Pot along with chicken stock and a good amount (~ 1 tbsp) of red pepper flakes and I also increased the amount of curry paste to 6 tbsps. It was spicy, but not hot. This is now in my arsenal

0
Reply
Dan Lewis
Dan Lewis
Posted: 3 years ago

5 stars
I’ve made the recipe probably 10 times in the past 2 months, it’s absolutely fantastic. Thank you!

0
Reply
Susan Stefan
Susan Stefan
Posted: 3 years ago

Can you make this recipe ahead of time and refrigerate? I am nervous about the “serve immediately” instruction

0
Reply
Jo Cooks Team
Jo Cooks Team
Reply to  Susan Stefan
Posted: 3 years ago

Yes of course! The “serve immediately” just means it’s to be served hot.

0
Reply
Debra
Debra
Posted: 3 years ago

I’m going to try this but I forgot to buy fresh ginger. Can I use powdered?

0
Reply
Jo Cooks Team
Jo Cooks Team
Reply to  Debra
Posted: 3 years ago

For sure! That will work just fine.

0
Reply

sidebar

Headshot of Joanna Cismaru

Hey there!

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

Read More
Collage of recipe ebooks
Subscribe

Get our FREE recipe eBook + weekly newsletter!

Loading

Pasta Favorites

baked mac and cheese in a black cast iron skillet.
45 mins

Baked Mac And Cheese

freshly made crack chicken penne with a wooden spoon in a skillet.
40 mins

Crack Chicken Penne

chicken pot pie pasta in a white serving bowl with a wooden serving spoon.
50 mins

Chicken Pot Pie Pasta

freshly made one pot pasta in a dutch oven.
20 mins

One Pot Pasta

tomato spinach chicken pasta in a white bowl.
30 mins

Tomato Spinach Chicken Pasta

homemade hamburger helper lasagna from scratch in a skillet.
30 mins

One Pot Hamburger Helper Lasagna

baked feta pasta in a white bowl garnished with fresh basil.
50 mins

Baked Feta Pasta (Tik Tok Pasta)

sideview shot of chicken fajita pasta in a white bowl with a fork inside
45 mins

Chicken Fajita Pasta

side close up shot of swedish meatball pasta in a beige braised garnished with parsley
30 mins

Swedish Meatball Pasta

overhead shot of a bowl of haluski
40 mins

Haluski (Cabbage and Noodles)

A stack of cookbooks
Grab a copy!

My Cookbooks

Order Now: Amazon | Indigo | Barnes & Noble | Indie Bound | Books-A-Million

Dinner Favorites

smothered pork chops in a skillet garnished with parsley.
1 hr 15 mins

Smothered Pork Chops

a wooden spoon lifting a salisbury steak out of the skillet
30 mins

Salisbury Steak

beef lo mein in a black wok.
30 mins

Beef Lo Mein

side shot of beef and broccoli in a skillet
15 mins

Easy Beef and Broccoli Stir Fry

shepherd's pie in a skillet with a serving taken out of it.
1 hr 25 mins

Skillet Shepherd’s Pie

a serving spoon inside a skillet with chicken broccoli rice casserole.
30 mins

One Pot Cheesy Chicken Broccoli Rice Casserole

side view shot of two italian stuffed peppers in a bowl
2 hrs 30 mins

Italian Stuffed Peppers

side view shot of a bowl with a scoop of spaghetti bolognese in it
40 mins

Spaghetti Bolognese

Facebook
Instagram
Pinterest
YouTube
TikTok
Visit our Other Site: Craving Home Cooked

Explore

Recipes
Cookbooks
About Jo
Contact

Legal

Privacy Policy
Accessibility
Disclaimers
© 2023 Jo Cooks
Site Credits
Designed by Melissa Rose Design Developed by Once Coupled
Back to Top
wpDiscuz