Thai Red Curry Chicken
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Thai Red Curry Chicken – juicy chicken, bold red curry paste, and creamy coconut milk. Fast, fiery, and tastes better than takeout. On your table in 25 minutes flat.
Easiest Thai Inspired Red Curry Chicken
If I had a dollar for every time I made this Thai Red Curry Chicken, I could probably retire and open a beach café in Phuket. This recipe has lived in my kitchen for years, it’s my go-to when I want something bold, comforting, and unfussy that still feels like a proper meal.
You get tender chunks of chicken swimming in a spicy coconut curry that clings to your rice in all the right ways. The flavors hit you with garlic, ginger, kaffir lime, and just enough heat to remind you you’re alive. And the best part? It’s done in under 30 minutes, no takeout menu needed, no fancy cheffy nonsense.
I’ve tested this one every which way (including a tofu version that surprised even my meat-loving husband). It’s flexible, cozy, and ridiculously easy. Whether you’re brand new to Thai flavors or you’ve already got fish sauce in the fridge, this one belongs in your regular dinner rotation.
Why You’ll Love My Recipe
- Big flavor, no fuss – all the Thai takeout vibes without leaving the house.
- Ready in 25 minutes – faster than delivery, and way more satisfying.
- Flexible ingredients – swap the chicken, change the veggies, make it yours.
- Great for leftovers – the sauce gets even better the next day.
- One pan, easy cleanup – because no one has time for a sink full of dishes.
- Garlic + Ginger = flavor base. Use them fresh, jarred stuff won’t give you that same punch.
- Chicken breast or thighs, your call. I usually go with breasts because they cook fast, but thighs work great if that’s what you have.
- Full-fat coconut milk only. The light version just doesn’t hit the same. You want that rich, creamy texture.
- Red curry paste = the heart of this dish. Start with 2 tablespoons, taste it, and add more if you like a kick. Some brands are hotter than others.
- Kaffir lime leaves + lemongrass. These add that signature Thai flavor, citrusy and floral. Don’t skip if you can help it. Can’t find them? Use lime zest and a bit of lemon peel instead.
- Taste and adjust. Always. Curry is one of those dishes where you can tweak the salt, sweetness, or spice to get it just right for you.
Grab a meat mallet or the back of your knife and whack the stalk a few times. This releases all those citrusy oils and gives the curry that signature Thai aroma. Don’t skip this, it makes a big difference.
Heat the olive oil in a large skillet or wok. Once it’s hot, add the garlic and ginger. Stir for about 30 seconds, just until it smells amazing.
Add your chicken pieces and cook for 4 to 5 minutes until they’re no longer pink. You don’t need a perfect sear, just get them cooked through.
Pour in the coconut milk, curry paste, chicken broth, snow peas, kaffir lime leaves, sugar, salt, pepper, and that bruised lemongrass. Stir well and bring it all to a boil.
Once it’s bubbling, reduce the heat and let it simmer for 10 minutes. The flavors mingle, the sauce thickens a little, and your kitchen smells like a dream.
Remove the kaffir lime leaves and lemongrass (they’ve done their job). Sprinkle with chopped cilantro and serve it hot. Ladle it over rice, take a bite, and try not to high-five yourself at the table.
What to Serve with Thai Red Curry Chicken
This curry was basically made for rice, it soaks up the sauce like a champ.
Jasmine Rice
The Ultimate Parmesan Roasted Broccoli
Asian Green Beans
No Knead Bread
Frequently Asked Questions
Can I make this vegetarian or vegan?
Yep! Swap the chicken for tofu, mushrooms, or mixed veggies, and use veggie broth instead of chicken broth. Just double-check your curry paste, some contain shrimp paste or fish sauce.
What if I can’t find kaffir lime leaves?
They add a really distinct flavor, but if you can’t find them, use a bit of lime zest with a bay leaf. It’s not exact, but it gets you close enough. I usually buy dried kaffir lime leaves from amazon and then I have them for a very long time.
Is this super spicy?
Depends on the curry paste you use. Start with 2 tablespoons and add more if you want more heat. Thai curry can sneak up on you, so taste as you go.
Can I freeze it?
Yes! Let it cool completely, then freeze in a sealed container for up to 2 months. Reheat gently on the stove with a splash of broth or coconut milk.
Can I use chicken thighs instead of breasts?
Absolutely. Thighs are juicier and hold up great in curry. Just cut them into bite-sized pieces like you would the breasts.
Storage
Let the curry cool completely, then store it in an airtight container in the fridge for up to 4 days.
To reheat, warm it gently on the stove over medium heat or microwave it in a bowl, covered, until hot. Add a splash of broth or coconut milk if the sauce thickens up too much, it’ll bring it right back to life.
You can also freeze it for up to 2 months. Just thaw overnight in the fridge and reheat as above.
Other Thai Dishes You’ll Love
- Pad Thai
- Thai Cucumber Salad
- Thai Chicken Ramen
- Crockpot Thai Chicken
- Thai Red Curry Turkey Meatballs
- Thai Chicken Salad
- Baked Thai Salmon
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.
Thai Red Curry Chicken
Video
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 tablespoons Thai red curry paste
- ¾ cup chicken broth (low sodium)
- 5 ounce snow peas (roughly chopped)
- 4 leaves kaffir lime leaves
- 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, salt, pepper and lemongrass. Bring to a boil, then turn the heat down and simmer for another 10 minutes.
- Remove the kaffir lime leaves and lemongrass from the pot. Remove from heat and garnish with fresh cilantro.
- Serve immediately over cooked rice.
Notes
- Adjust the spice by starting with 2 tablespoons of red curry paste and adding more if needed.
- Use full-fat coconut milk for the creamiest texture, light just doesn’t cut it here.
- Don’t forget to bruise the lemongrass, it releases flavor, but remove it before serving.
- Try it with tofu or mixed veggies for a vegetarian twist.
- Leftovers reheat beautifully, and the flavors deepen overnight.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
