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This Thai Red Curry with Chicken is a great recipe for anyone who loves Thai food. It’s packed with fresh aromatics and savory flavors in the most incredible creamy curry sauce.
Thai Red Curry Recipe
This Thai red curry recipe is made with red curry paste and other staple Thai ingredients you can find at your local grocery store (one or two are more likely to be found at the Asian market, but you can substitute as needed)! The full-fat coconut milk offers a delicious creaminess, and the green and red bell pepper give it a healthy crunch. It’s easy to make and can be served with simple sides like plain rice (it carries its weight in terms of bold flavors)!
Whether or not you like spicy food (the heat level of the curry paste is adjustable!), this red chicken curry is likely to become your new favorite recipe the second you try it.
How to Make Thai Red Curry
Heat the olive oil in a large skillet or wok over medium-high heat. Add the onion and a pinch of salt and cook until the onion softens. Add the garlic and ginger and sauté for 1-2 more minutes, frequently stirring, as garlic has a tendency to burn. Add the chicken and mix well to combine. Cook for 5-7 more minutes before adding the curry paste (even if the chicken is not yet fully cooked). Reduce the heat to medium and continue to stir for another minute, finally adding the potato.
Slowly add the coconut milk and mix well. Add the green and red bell pepper and ½ a cup of water, bring to a low boil, then reduce heat to low, and let simmer for about five minutes. Add the kaffir lime leaves, fish sauce, sugar, rice vinegar, and soy sauce, and mix well. Taste and add additional seasoning as needed (to strike a balance between sweet and salty).
Remove from the heat and serve over fluffy white rice or brown rice. Garnish with cilantro, red pepper flakes, sriracha, fresh lime juice, and/or additional fish sauce – whatever you prefer!
How to Serve Thai Red Curry
Serve this red curry over rice and garnish with whatever toppings you like. You can also serve it with rice noodles, naan bread or another flatbread, dumplings, or spring rolls on the side or with a pickled cucumber salad. It’s great fresh off the stove or reheated for lunch the next day.
Storage and Freezing
You can store this curry dish in an airtight container in the fridge for 3-4 days. I don’t recommend freezing it, but it will be safe to eat if frozen for up to three months.
More Thai Recipes:
- Thai Noodle Salad with Creamy Peanut Butter Dressing
- Grilled Thai Peanut Chicken
- Easy Sheet Pan Thai Chicken with Bok Choy
- Thai Mango Sticky Rice Recipe (Khao Niaow Ma Muang)
- Pad See Ew Recipe (Thai Noodles Cooked with Soy Sauce)
If you try making this Thai Red Curry Recipe, please leave me a comment and let me know! I always love to hear your thoughts.
Thai Red Curry Recipe
Ingredients
- 2 tablespoon olive oil
- 1 large yellow onion, chopped
- 5 cloves garlic, minced
- 1 teaspoon finely grated fresh ginger
- 1 pound boneless/skinless chicken breasts or thighs, cut into chunks
- 3 tablespoon Homemade Red Curry Paste
- 1 white potato, chopped into cubes
- 15 oz full fat coconut milk, one 15 oz can, depends how much sauce you prefer
- 1 green bell pepper, seeded and chopped
- 1 red bell pepper, seeded and chopped
- 2 kaffir lime leaves
- 2 tablespoon fish sauce
- 1 teaspoon sugar
- 1 teaspoon rice vinegar
- 1 tablespoon soy sauce
Optional Garnishes/Sides:
- cilantro
- red pepper flakes
- additional fish sauce
- fresh lime juice
- sriracha
Instructions
- Heat olive oil in a large skillet with deep sides (or a wok if you have one) over medium high heat. Add the onion and a pinch of salt and cook until the onion starts to soften, approximately 5 minutes. Add the garlic and fresh ginger and sauté for 1-2 minutes, stirring frequently. Add the chicken and mix well with the onions. Cook for approximately 5-7 minutes, stirring frequently, before adding the red curry paste- don’t worry if chicken isn’t fully cooked. Reduce heat to medium and continue to cook stirring continuously for a minute or so. Add potato.
- Slowly add coconut milk and mix well. Add green bell pepper and red bell pepper and 1/2 cup water. Bring to a low boil. Immediately reduce heat to low and simmer for 5 minutes.
- Add remaining ingredients and mix well. Taste and add any additional seasoning you see necessary- the trick is finding a balance between sweet (the sugar) and salty (fish sauce/soy sauce).
- Remove from heat and serve over fluffy white or brown rice and garnish with cilantro and crushed red pepper.
Notes
Yield: 4-6 servings Ingredients 2 tablespoons oil
1 large yellow onion, chopped
5 cloves garlic, minced
1 teaspoon finely grated fresh ginger
1 pound boneless/skinless chicken breasts or thighs, cut into chunks
3 tablespoons Homemade Red Curry Paste
1 white potato, chopped into cubes
1-2 cans full fat coconut milk (depends how much sauce you prefer)
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
2 kaffir lime leaves
2 tablespoons fish sauce
1-2 teaspoons sugar
1 teaspoon rice vinegar
1 tablespoon soy sauce
Optional garnishes/sides: cilantro, red pepper flakes, additional fish sauce, fresh lime juice, sriracha Instructions
- Heat olive oil in a large skillet with deep sides (or a wok if you have one) over medium high heat. Add the onion and a pinch of salt and cook until the onion starts to soften, approximately 5 minutes. Add the garlic and fresh ginger and sauté for 1-2 minutes, stirring frequently. Add the chicken and mix well with the onions. Cook for approximately 5-7 minutes, stirring frequently, before adding the red curry paste- don’t worry if chicken isn’t fully cooked. Reduce heat to medium and continue to cook stirring continuously for a minute or so. Add potato.
- Slowly add coconut milk and mix well. Add green bell pepper and red bell pepper and 1/2 cup water. Bring to a low boil. Immediately reduce heat to low and simmer for 5 minutes.
- Add remaining ingredients and mix well. Taste and add any additional seasoning you see necessary- the trick is finding a balance between sweet (the sugar) and salty (fish sauce/soy sauce).
- Remove from heat and serve over fluffy white or brown rice and garnish with cilantro and crushed red pepper.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
