Thai Red Curry Chicken
This easy Thai red curry chicken recipe is rich, creamy, and packed with bold Thai flavors. Made with coconut milk, red curry paste, tender chicken, vegetables, and Thai basil, it comes together in about 30 minutes for an easy weeknight dinner that tastes just like your favorite Thai restaurant.
Ingredients
- 1 lb chicken thighs or chicken breast, boneless skinless, thinly sliced
- 2 tbsp coconut oil or neutral oil
- 2 cloves garlic minced
- 1 tbsp ginger minced
- ¼ cup Thai red curry paste or 2 tbsp for a milder curry
- 1 can coconut milk 13.5 oz / 400 ml, preferably full-fat
- ¼ cup water plus more as needed
- 1 tbsp brown sugar or palm sugar
- 2 tsp fish sauce plus more to taste
- 6 makrut lime leaves optional
- ½ red bell pepper sliced
- 4 oz snow peas trimmed
- 4 oz bamboo shoots cooked or canned, drained and thinly sliced
- 1 cup Thai basil leaves loosely packed, optional; substitute with regular basil leaves
- Steamed jasmine rice for serving
Instructions
- Sauté the Garlic and Ginger: Heat the coconut oil in a large skillet over medium heat. Add the garlic and ginger and sauté for about 1 minute, until fragrant. Be careful not to let the garlic brown.
- Bloom the Red Curry Paste: Add the Thai red curry paste. Use a spatula to break it up and cook with the garlic and ginger for about 2 minutes.
- Make the Coconut Curry Sauce: Pour in the coconut milk and ¼ cup water. Add the brown sugar, fish sauce, and makrut lime leaves. Stir well and bring to a gentle simmer.
- Add the Chicken: Spread the sliced chicken into an even layer, making sure it is fully submerged in the sauce. Reduce the heat to low, cover, and simmer for about 8 minutes, or until the chicken is almost fully cooked.
- Adjust the Seasoning: Taste the curry sauce and add more fish sauce or salt to your desired saltiness. If the sauce has reduced too much, add a splash of water.
- Add the Vegetables: Add the red bell pepper, snow peas, and bamboo shoots. Simmer for about 2 minutes, until the vegetables are tender but still slightly crisp.
- Finish With Thai Basil: Stir in the Thai basil and turn off the heat. Serve immediately with hot steamed jasmine rice.
Notes
- Adjust the curry paste: Start with 2 tbsp for a milder curry, or use up to ¼ cup for more heat and flavor.
- Bloom the curry paste: Cooking it in oil before adding coconut milk helps deepen the flavor.
- Don't overcook the vegetables: Add them near the end so they stay colorful and slightly crisp.
- Add Thai basil last: Stir it in after cooking to preserve its fresh aroma.
- Taste before salting: Curry paste and fish sauce are already salty, so adjust the seasoning at the end.
- Substitutions: Shrimp, tofu, or mild white fish can replace the chicken. You can also use green beans, zucchini, broccoli, mushrooms, baby corn, carrots, or frozen vegetables.