Easy Thai Red Curry Chicken

Easy Thai Red Curry Chicken

This Thai red curry chicken is creamy, savory, and easy to pull together in one pan. Tender chicken simmers in coconut milk with red curry paste, onion, carrots, and bell pepper for a simple dinner that works well over rice or served on its own.

The method is straightforward and quick once everything is chopped. Keep the sauce at a gentle simmer, not a hard boil, so the chicken stays juicy and the coconut milk sauce stays smooth.

Ingredients for Easy Thai Red Curry Chicken

• 1 1/2 pounds boneless skinless chicken breasts or thighs (about 675g), cut into bite-size pieces if desired
• 1 tablespoon neutral oil
• 1 medium onion (about 150g), sliced or diced
• 3 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 2 to 4 tablespoons red curry paste
• 1 teaspoon ground coriander
• 1 can (13.5 ounces) coconut milk (about 400g)
• 1 to 2 teaspoons brown sugar
• 1 to 2 tablespoons fish sauce or soy sauce
• 1 to 2 medium carrots (about 120g), thinly sliced
• 1 red bell pepper (about 150g), sliced
• Zest and juice of 1 lime
• 1/4 cup chopped cilantro

Optional if needed: 1/4 to 1/2 cup chicken broth or water to thin the sauce, or 1 tablespoon cornstarch mixed with 1 tablespoon water to thicken it near the end.

How to Make Easy Thai Red Curry Chicken

1. Prep the ingredients: Cut the chicken into even pieces for even cooking. Slice the onion, carrots, and bell pepper, mince the garlic, grate the ginger, and zest and juice the lime before you start. The curry comes together quickly once the pan is hot.
2. Cook the onion: Heat the oil in a large deep skillet or 5- to 6-quart Dutch oven over medium heat. Add the onion and cook for 3 to 5 minutes, stirring occasionally, until softened but not deeply browned.
3. Bloom the curry paste: Stir in the garlic, ginger, red curry paste, and coriander. Cook for about 1 minute, stirring constantly, until fragrant and slightly darker. Do not let the garlic scorch.
4. Add the sauce: Pour in the coconut milk, then stir in 1 teaspoon brown sugar and 1 tablespoon fish sauce or soy sauce. Bring the mixture to a gentle simmer, scraping along the bottom of the pan so the sauce stays smooth.
5. Simmer the chicken: Add the chicken and reduce the heat to medium-low. Simmer gently for 8 to 12 minutes, stirring occasionally, until the chicken is cooked through and the thickest pieces reach 165°F.
6. Add the vegetables: Stir in the carrots first and cook for a few minutes so they begin to soften. Add the bell pepper and continue simmering for 5 to 8 minutes, until the carrots are tender and the pepper is just softened with a little bite left. If the sauce reduces too much, add a splash of broth or water.
7. Finish and adjust: Remove the pan from the heat and stir in the lime zest, lime juice, and cilantro. Taste and adjust with more fish sauce or soy sauce for saltiness, more sugar for balance, or more curry paste if you want more heat.
8. Serve: Spoon the curry over jasmine rice, serve with naan, or ladle into bowls on its own. Add extra cilantro or lime wedges if you like.

How to Adjust the Heat

Red curry paste brands vary quite a bit in heat and saltiness. Start with 2 tablespoons if you are unsure, then taste the sauce before adding more. If the finished curry is hotter than you want, stir in a little extra coconut milk or a small pinch of sugar to soften the heat.

Why the Sauce May Seem Too Thin or Too Thick

The sauce often looks a little loose right off the stove, then thickens slightly as it sits. If it gets too thick, stir in a splash of broth or water. If it stays thinner than you want, add the cornstarch slurry near the end and simmer briefly until the sauce tightens.

Serving Ideas

• Jasmine rice
• Naan or another flatbread
• Extra cilantro and lime wedges

If you want another easy chicken dinner, try Easy Healthy Sesame Chicken.

For a different chicken dinner with a bold sauce, try Peruvian Grilled Chicken with Green Sauce.

If you want something lighter next, try Asian Chicken Crunch Salad.

Slow Cooker Variation

Slow Cooker Thai Red Curry Chicken

Add the chicken, coconut milk, curry paste, onion, garlic, ginger, coriander, brown sugar, and fish sauce or soy sauce to the slow cooker. Cook on low for 4 to 6 hours. Add the carrots and bell pepper later if possible so they do not get too soft. Stir in the lime zest, lime juice, and cilantro at the end, then taste and adjust before serving.

How to Store and Reheat Easy Thai Red Curry Chicken

Let the curry cool before transferring it to an airtight container. Refrigerate for up to 3 to 4 days. The sauce will thicken in the fridge, which is normal.

Reheat gently on the stovetop over low heat or in the microwave. Add a splash of water or broth if needed to loosen the sauce. For make-ahead prep, you can chop the chicken and vegetables in advance, but add the lime and cilantro after reheating for the freshest flavor.

Nutrition

Nutrition is approximate and will vary based on ingredient brands, exact amounts, and serving size. These estimates are based on 4 servings and do not include rice or optional additions.

• Serving size: about 1/4 of the recipe
• Calories: about 465
• Protein: 41g
• Fat: 27g
• Carbohydrates: 15g
• Per 100g: about 135 calories, 12g protein, 8g fat, 4g carbohydrates