Thai Red Curry Chicken
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Delve into the delightful flavors of Thai-inspired cuisine with this quick and easy Thai Red Curry Chicken. Ready in under 30 minutes, this dish combines succulent chicken, spicy red curry paste, and creamy coconut milk, making any weeknight dinner feel like a special occasion!
Easiest Thai Inspired Red Curry Chicken
Do you ever find yourself yearning for a dish that’s not only brimming with tantalizing flavors but also incredibly easy to whip up? If so, my Thai-inspired Red Curry Chicken will definitely hit the spot. This dish presents the perfect blend of succulent chicken, a spicy kick from the Thai red curry paste, and a dreamy creaminess from the coconut milk. It’s the kind of meal that’s set to impress, and yet, it comes together so effortlessly that it’s almost unbelievable!
My love affair with Thai food dates back over 20 years, and let me tell you, the passion still burns bright. Each time I recreate this vibrant cuisine at home, I am reminded of why my heart beats for Thai flavors. This Thai Red Curry Chicken is a testimony to that enduring love. It’s a dish that embodies the true spirit of Thai food – bold, dynamic, and utterly irresistible.
If you share my love for all things Thai or if you’re just beginning your own culinary journey into Thai-inspired cooking, this is the perfect dish to start with. Easy to make, packed with flavor, and guaranteed to bring a smile to your face – it’s everything you could want in a meal!
Pro Tip
For the most flavorful Thai Red Curry Chicken, make sure to use high-quality, full-fat coconut milk. It gives your curry a rich, creamy texture and enhances the overall flavor of the dish.
- Olive Oil: We’re using this for sautéing our ingredients, but any neutral cooking oil will do the trick.
- Garlic: Fresh garlic adds that essential aromatic flavor that is hard to replace.
- Fresh Ginger Root: This adds a warm depth to our curry. If fresh isn’t available, you can use a little dried ginger powder as a substitute.
- Chicken Breasts: Our main protein, though you can easily substitute with chicken thighs, tofu, or even shrimp.
- Coconut Milk: This forms the creamy base of our curry. Always go for the full-fat version for the richest flavor and texture.
- Thai Red Curry Paste: The heart of the dish’s flavor. Remember, you can adjust the amount to your personal spice preference. Yellow or green curry paste works too.
- Chicken Broth: This provides additional liquid and depth to the curry. For vegetarian versions, use vegetable broth.
- Snow Peas: These add a delightful crunch and freshness. Other green veggies like bell peppers or snap peas are also great alternatives.
- Kaffir Lime Leaves: They provide that distinctive citrusy note to our curry, either dry or fresh will work. In a pinch, use lime zest.
- Sugar: A little sugar balances out the spice and acidity in the curry. Feel free to use brown sugar or honey.
- Lemongrass: This infuses the curry with a unique citrus aroma. If it’s not at hand, lemon zest can substitute.
- Salt and Pepper: Basic seasonings to enhance all the other flavors.
- Fresh Cilantro: For that final touch of freshness in garnish. Basil is a great substitute if you prefer.
Hey there, ready to make some amazing Thai Red Curry Chicken? It’s seriously so simple, you’re not going to believe it. Let’s get started!
First off, you’ll want to bruise that lemongrass. So, take a meat mallet or even the back of your knife, and give the lemongrass a firm whack along the stalk. This action softens the stalk, releasing all those beautiful, aromatic oils that are going to infuse our curry with depth and flavor.
Next, we’re going to heat up some olive oil in a Dutch oven, wok, or large skillet. We want that oil hot but not smoking, alright? Then, toss in your minced garlic and freshly grated ginger. Give it a good stir and fry it just until it gets fragrant, that’s about 30 seconds. You’re already on your way to an amazing flavor base!
Now, it’s time to introduce the chicken pieces to the pot. Cook them over medium-high heat until they’re no longer pink, which usually takes about 4 to 5 minutes.
Alright, here comes the fun part! Add your coconut milk, curry paste, chicken broth, chopped snow peas, kaffir lime leaves, sugar, salt, pepper and bruised lemongrass to the pot. Give everything a good stir and bring it all to a boil. Once boiling, lower the heat and let it all simmer together for about 10 minutes. Your kitchen should be smelling divine by now!
Almost there! Now, fish out the kaffir lime leaves and lemongrass from the pot. You don’t want to bite into those later. To finish, sprinkle some fresh cilantro on top for a nice burst of freshness.
Frequently Asked Questions
What are Kaffir lime leaves?
Kaffir lime leaves come from the Kaffir lime tree and are commonly used in Southeast Asian cuisine. They have a distinctive, fragrant flavor that’s a combination of citrus and floral notes, and they add a unique aromatic quality to dishes like curries, soups, and stir-fries.
Can I make this dish vegetarian or vegan?
Absolutely! You can substitute the chicken with tofu or a variety of vegetables like bell peppers, zucchini, or mushrooms. Replace the chicken broth with vegetable broth to make it vegetarian. For a vegan version, ensure that your Thai red curry paste is vegan as some brands may contain shrimp paste or fish sauce.
Can I use regular lime leaves instead of Kaffir lime leaves?
Regular lime leaves won’t have the same strong, floral flavor as Kaffir lime leaves. If you can’t find Kaffir lime leaves, a combination of lime zest and bay leaves can work as a substitute, although the flavor won’t be quite the same.
What can I serve with Thai Red Curry Chicken?
This dish is traditionally served with steamed jasmine rice. You could also serve it with brown rice, quinoa, or even rice noodles. For a low-carb option, cauliflower rice would work great too.
Expert Tips
- Choose the Right Coconut Milk: Always opt for full-fat coconut milk in the can, not the lighter version or the drinkable coconut milk sold in cartons. The full-fat version gives the curry a rich, creamy texture and flavor.
- Adjust Your Spice Level: Thai red curry paste can be quite spicy. Start with a smaller amount, then taste and add more as needed until you hit your desired spice level.
- Get Fresh with Herbs: Fresh cilantro really brightens up the dish, but don’t stop there. Fresh basil or mint could add a whole new flavor profile.
- Don’t Rush the Simmer: Letting the curry simmer for a good 10 minutes allows all the flavors to meld together, making your curry even more delicious.
- Customize Your Curry: Feel free to add different vegetables like bell peppers, bamboo shoots, or eggplant to make the curry more hearty. This is a versatile dish and can handle a lot of variations.
Storage
To store leftover Thai Red Curry Chicken, first allow the dish to cool completely. Then, transfer it to an airtight container and store in the refrigerator. It will keep well for about 3 to 4 days. To reheat, simply warm it up on the stovetop over medium heat or in the microwave until heated through. Remember, as with all leftovers, ensure to heat it thoroughly before serving.
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
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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
- Thai Red Curry Paste: Start with a smaller amount and add more according to your taste and heat preference.
- Lemongrass: Remember to remove the lemongrass and Kaffir lime leaves before serving.
- Coconut Milk: Use full-fat canned coconut milk for a richer, creamier curry.
- Variations: Feel free to add more vegetables or replace chicken with tofu for a vegetarian option.
- Serving: This curry is best served immediately over steamed rice.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
Can this be made in a crockpot?
Absolutely, you can adapt this Thai Red Curry Chicken recipe for a crockpot! Here’s a simple way to do it:
Add the chicken, Thai red curry paste, coconut milk, vegetables, and other ingredients (cilantro) into your crockpot.
Cook on low for 4-6 hours or high for 2-3 hours.
Just before serving, garnish with cilantro.
Remember, slow cookers may vary in heat settings, so keep an eye on the curry and adjust the cooking time as needed.
Thank you so much! Your red curry chicken is one of my favorite recipes so was hoping for a quick alternative with it being the summer and having two young kids to entertain all day. Would you still cut up the chicken breast before adding to the crockpot or add the whole breast in?
I’m thrilled to hear that you love this recipe! When it comes to using a slow cooker, you have both options, actually. You can add the whole chicken breasts in, and once they’re cooked, they should be tender enough to shred easily with a couple of forks. This might be the easier route, especially if you’re trying to save time and effort.
Alternatively, you could cut the chicken into pieces beforehand. This method can result in more flavor-infused chicken as there’s more surface area exposed to the curry. However, the trade-off is that it does require a bit more prep work.
Excellent recipe. I’ve been using it as my base with a little modification for 3 years and it’s my go-to Red Thai Curry dish. I just add more heat, and some extra freshly ground up dry curry spices mix (not Curry powder). I pressure cook 1/2 chicken to 90% done, then cut into bite sized pieces. I saute the fresh garlic and ginger for a minute mix in the Red Thai paste and then about a minute later add the chicken (only “frying” for about 2 minutes to infuse chicken with those flavors). Then I add the rest of the ingredients. I do add more liquid coco milk and broth for more sauce since the recipe is short on delicious sauce (add a little more salt and sugar if needed AFTER tasting sauce just before serving). I use the fresh chicken broth from pressure cooking the chicken. The amount of sauce also needs to be adjusted depending on how much chicken one is using. I add and mix in about 2 tbl of cilantro at the very end after turning off the heat and just before serving… but that’s because I like the flavor it gives the sauce and the extra sauce that is needed. Thank you very much.
My pleasure so glad you enjoyed it!
Excellent! I added some Sriracha and marinated the chicken with some Nuoc Mam before frying. Didn’t have snow peas so added steamed kale, tofu, straw mushrooms, onion and bamboo shoots!
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.
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 😀
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!
So glad you liked it!! Awesome tip on the Kaffir lime leaves 🙂
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!!!
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
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 :/
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! 🙂
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.
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.
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!
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!
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 🙂
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!
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 🙂
This sounds amazing. Would it work with beef stew meat, do you think?
Beef stew meat requires low and slow style cooking! Otherwise it comes out very tough. Id try ground beef or cubed up steak instead.
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!
So glad you enjoyed it!
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