Thai Red Chicken Curry

If you’re craving the bold and aromatic flavors of Thai cuisine but don’t want to order takeout this simple Thai red curry chicken recipe brings the taste of Thailand right to your home kitchen in 25 minutes.

Creamy coconut milk, fragrant spices, frozen vegetables and tender chicken combine to create a comforting yet satisfying meal that will transport your taste buds halfway around the world. Serve our contest-winning recipe over jasmine rice and garnish with fresh cilantro for an extra burst of flavor.

Ingredients for Thai Red Curry Chicken

• Coconut milk: The base of the curry sauce is coconut milk and it provides a rich and creamy texture to this curry. Use full-fat coconut milk for the most authentic flavor.
• Chicken broth: Chicken broth helps to thin out the coconut milk and adds depth to this Thai red curry with chicken recipe.
• Brown sugar: Two tablespoons of brown sugar provide a touch of sweetness to balance the heat and acidity of the curry.
• Fish sauce: Fish sauce brings a savory umami depth and traditional Thai flavor to your curry. Here’s our list of 12 Asian sauces to keep in your pantry.
• Red curry paste: A tablespoon of red curry paste forms the heart of this dish, containing a blend of chili peppers, lemongrass, garlic and other aromatic spices.
• Stir-fry vegetable blend: This blend of frozen stir-fry vegetables add color texture and nutrition to the curry. Feel free to use fresh vegetables if you prefer.
• Cooked chicken: Cubed cooked chicken breast provides lean protein and absorbs the curry flavors beautifully.
• Jasmine rice: Cooked jasmine rice serves as the perfect base for soaking up the rich Thai red chicken curry sauce.
• Cilantro: Minced fresh cilantro is an optional garnish that adds a fresh and bright flavor to the finished curry.

Directions

Step 1: Prepare the curry base and simmer

In a large skillet, combine the coconut milk, chicken broth, brown sugar, fish sauce and red curry paste. Whisk these ingredients together until well blended. Bring this mixture to a boil over medium-high heat. Reduce the heat and let it simmer for five minutes, allowing the flavors to meld and the sauce to slightly thicken.

Step 2: Cook the vegetables

Add the frozen stir-fry vegetable blend to the simmering curry. Return the mixture to a boil and then reduce the heat and simmer uncovered for 9 to 11 minutes or until the vegetables are tender.

Step 3: Add the chicken

Add the cubed cooked chicken to the skillet. Stir to combine and heat through for an additional two to three minutes or until the chicken has heated through.

Step 4: Serve and garnish

Serve the Thai red chicken curry over cooked jasmine rice. Garnish with minced fresh cilantro, if desired.

Editor’s Tip: For an extra touch of authenticity serve the dish with a wedge of lime on the side.

Recipe Variations

• Amp up the spice: For extra heat to your Thai curry, add another tablespoon of red curry paste or a sliced fresh red Thai chili pepper.
• Make it vegetarian-friendly: Substitute the chicken with firm tofu or additional vegetables for a vegetarian version of this Thai red curry. You can also add cubed sweet potatoes or chickpeas for extra protein and fiber.
• Swap out the protein: Try using shrimp or thinly sliced beef instead of chicken for a different variation on this Thai curry recipe.
• Give it a crunchy topping: Top with chopped peanuts or cashews for added texture and flavor.

How to Store Thai Red Curry with Chicken

Store leftovers of this Thai red curry with chicken in an airtight container in the refrigerator for up to three days. The flavors often improve overnight, making this recipe a great make-ahead meal.

Can I freeze Thai red curry chicken?

To freeze this dish, let the curry cool completely before portioning it into individual servings in freezer-safe containers. Freeze for up to three months. Thaw in the refrigerator overnight before gently reheating on the stovetop.

Thai Red Curry Chicken Tips

What’s the best type of coconut milk to use for Thai curry?

For the most authentic and creamy Thai curry use full-fat coconut milk. While you can use light coconut milk as a substitute in a pinch, the resulting curry won’t be as rich. Avoid coconut cream because it is too thick for this recipe.

Can you use curry powder instead of red curry paste?

Although they both have the word curry in their name, substituting yellow curry powder for the curry paste would significantly change the way this dish tastes. Red curry paste is used in Thai recipes and it’s made from a blend of red chile peppers with aromatic ingredients like garlic, ginger and lemongrass. Curry powder, on the other hand is a blend of Indian spices like turmeric, cumin and coriander. Using it would reduce the dish’s spice level and it would not have the same flavor profile.

How can you replace fish sauce?

It’s difficult to replace fish sauce, a product made from salted, fermented anchovies. It gives this Thai red curry an umami-forward, slightly funky flavor that’s hard to replicate. You could substitute soy sauce or anchovy paste in a pinch but the dish won’t taste quite the same.