Easy Thai Red Curry Chicken

Easy Thai Red Curry Chicken

Easy Thai red curry chicken is rich, saucy, and simple enough for a weeknight dinner. Store-bought red curry paste, coconut milk, tender chicken thighs, squash or pumpkin, and green beans come together in one pan and spoon easily over jasmine rice.

The key step is cooking the curry paste briefly in oil with the garlic, ginger, and lemongrass before adding the coconut milk. Then keep the curry at a gentle simmer so the sauce has time to come together without turning thin or breaking.

Ingredients for Easy Thai Red Curry Chicken

• 1 1/2 pounds boneless, skinless chicken thighs (680g), cut into bite-size pieces
• 1 tablespoon neutral oil
• 3 to 4 tablespoons Thai red curry paste
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 tablespoon minced lemongrass or lemongrass paste (15g)
• 2 cans coconut milk, 13.5 ounces each (about 800g total)
• 1/2 to 1 cup chicken broth (120g to 240g), plus more as needed
• 2 cups butternut squash or pumpkin, peeled and cubed (300g)
• 8 ounces green beans, trimmed and cut (225g)
• 1 to 2 tablespoons fish sauce
• 1 to 2 teaspoons sugar
• 4 to 6 kaffir lime leaves, torn, optional
• 1/2 cup loosely packed Thai basil leaves (10g)

Serve with hot jasmine rice.

Chicken thighs are the most forgiving choice here because they stay tender during simmering. If you use chicken breast, cut it into slightly larger pieces and keep the simmer gentle so it does not dry out. Kaffir lime leaves add a fresh citrus note, but the curry still works without them. Curry paste brands vary in heat and salt, so taste before adding more fish sauce or sugar at the end.

How to Make Easy Thai Red Curry Chicken

1. Prep the ingredients: Cut the chicken into even bite-size pieces. Peel and cube the squash or pumpkin into similar-size pieces so it cooks evenly. Trim and cut the green beans, mince the garlic and ginger, and prepare the lemongrass. If using kaffir lime leaves, tear them to help release their flavor.
2. Bloom the curry paste: Heat the oil in a large Dutch oven or deep 12-inch skillet over medium to medium-high heat. Add the red curry paste, garlic, ginger, and lemongrass. Stir constantly for 30 seconds to 2 minutes, until fragrant, slightly darker, and glossy. Do not let it scorch.
3. Build the sauce: Stir in a little of the coconut milk first to loosen the paste, then add the remaining coconut milk and 1/2 cup broth. Scrape up anything stuck to the pan. Add the chicken, squash or pumpkin, kaffir lime leaves if using, 1 tablespoon fish sauce, and 1 teaspoon sugar. Bring to a gentle simmer over medium heat. The chicken should be mostly submerged.
4. Simmer gently: Reduce the heat to medium-low and simmer uncovered for 10 to 15 minutes, stirring occasionally, until the chicken is cooked through and the squash is fork-tender. The thickest pieces of chicken should reach 165°F. If the sauce reduces too quickly, add a splash more broth. If it still looks thin, simmer a few minutes longer uncovered.
5. Finish the curry: Stir in the green beans and cook for 3 to 5 minutes, until bright green and tender-crisp. Taste and adjust with more fish sauce or sugar as needed. If it tastes flat, add 1 to 2 teaspoons lime juice. Turn off the heat and stir in the Thai basil so it wilts from the residual heat.
6. Serve: Remove the kaffir lime leaves if you like. Spoon the curry over hot jasmine rice and serve while the sauce is hot and spoonable.

Why Is My Red Curry Sauce Watery or Split?

A thin sauce usually means it needs a few more minutes of uncovered simmering, or too much broth was added at the start. A wide pan helps the sauce reduce better than a crowded pot.

If the coconut milk looks lightly separated with a sheen of oil on top, that is normal. What you want to avoid is a hard boil, which can split the sauce more aggressively and overcook the chicken.

What to Serve with Thai Red Curry Chicken

Jasmine rice is the easiest choice because it soaks up the sauce well without competing with the curry. Coconut rice also works if you want a richer side. For something lighter, serve it with simple steamed vegetables or a crisp slaw.

If you like saucy chicken dinners, try Spicy Korean Chicken with Gochujang Glaze next.

For another quick skillet dinner, check out Easy Chicken Stir-Fry with Honey Soy Sauce.

If you want another easy way to season chicken, try Easy Mexican Chicken Marinade.

How to Store and Reheat Easy Thai Red Curry Chicken

Let the curry cool slightly, then refrigerate it in an airtight container for up to 4 days. The sauce will thicken in the fridge, and the vegetables will soften a bit as it sits.

Reheat gently on the stovetop over low heat or in the microwave at reduced power in short bursts. Add a splash of broth or water if the sauce has thickened too much. If you want to get ahead, you can cut the chicken and vegetables in advance, but the finished curry is best cooked close to serving for the best texture.

Nutrition

Nutrition is approximate and will vary based on ingredient brands, exact amounts, and serving size.

• Serving size: about 1/4 of the recipe, not including rice
• Calories: about 535
• Protein: 35g
• Fat: 37g
• Carbohydrates: 19g
• Per 100g: about 135 calories, 9g protein, 9g fat, 5g carbohydrates