Thai red curry chicken is a globally beloved dish known for its rich, creamy coconut base infused with spicy red curry paste and balanced with tender chicken and vibrant vegetables. Whether you’ve tasted it at a Thai restaurant or are craving something bold and exotic for dinner, this easy homemade Thai red curry will deliver restaurant-quality results with minimal effort. This dish is not only about fiery heat it’s a harmony of flavors: spicy, savory, slightly sweet, and deeply aromatic.

Red curry, or Kaeng Phet, is a classic in Thai cuisine. It’s made with a paste of red chilies, garlic, lemongrass, galangal, and other fragrant herbs and spices, blended into coconut milk and simmered to a thick, luxurious sauce. Chicken, a neutral protein, soaks up the flavors beautifully, and when paired with vegetables like bell peppers, bamboo shoots, and Thai basil, you’ve got a dish that excites every sense.

Whether you’re new to Thai cooking or a seasoned home chef, this guide will walk you through every step, tip, and variation to make the best Thai red curry chicken right in your kitchen.

Recipe Preparation Equipment

To make Thai red curry chicken at home, you don’t need a fancy setup just a few essentials:

Large sauté pan or wok
Sharp chef’s knife
Cutting board
Wooden spoon or silicone spatula
Measuring cups and spoons
Medium-sized mixing bowl
Can opener (for coconut milk)

What Do You Need to Prepare Thai Red Curry Chicken?

Here are the key ingredients for this recipe. Many of these can be found in regular supermarkets, though a trip to an Asian market will give you the most authentic results.

Ingredients:

1.5 lbs (700g) boneless, skinless chicken thighs or breasts, thinly sliced
2 tablespoons Thai red curry paste (Mae Ploy or Thai Kitchen are common brands)
1 tablespoon vegetable oil (or coconut oil for more flavor)
1 can (13.5 oz) full-fat coconut milk
1/2 cup chicken broth or water
1 tablespoon fish sauce
1 tablespoon brown sugar or palm sugar
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 cup bamboo shoots, drained
1/2 cup snow peas or green beans (optional)
A handful of fresh Thai basil leaves
Juice of 1/2 lime
Cooked jasmine rice, for serving

How to Make Thai Red Curry Chicken Step-by-Step?

Step 1: Prepare Your Ingredients

Before you turn on the stove, prep everything. Slice the chicken into thin strips. Wash and cut your bell peppers. Open the can of coconut milk and shake it well. Drain the bamboo shoots.

Step 2: Sauté the Curry Paste

Heat oil in a large pan or wok over medium heat. Add the red curry paste and sauté for 1–2 minutes until fragrant. Stir constantly to avoid burning—the aroma should be intense and slightly smoky.

Step 3: Add the Coconut Milk

Slowly pour in the coconut milk, stirring to combine with the curry paste. Let the mixture simmer for about 2–3 minutes until it begins to bubble and thicken slightly. Add the chicken broth for a slightly thinner sauce and extra depth of flavor.

Step 4: Add Chicken and Simmer

Add the sliced chicken to the pan. Stir well to coat in the sauce. Simmer on medium-low heat for 8–10 minutes, or until the chicken is fully cooked and tender.

Step 5: Add Vegetables and Final Seasoning

Stir in the bell peppers, bamboo shoots, and snow peas. Cook for an additional 3–5 minutes until vegetables are just tender but still colorful and slightly crisp. Add fish sauce, sugar, and lime juice to balance the flavors. Turn off heat and toss in fresh Thai basil leaves just before serving.

Variations

Thai red curry chicken is highly versatile. Here are a few ways to change it up :

Protein Swaps: Not a fan of chicken? Substitute with tofu for a vegetarian version, or use shrimp, pork, or beef. Shrimp cooks faster, so add it in the last 3–4 minutes of cooking.
Vegetable Boost: Add zucchini, eggplant, carrots, mushrooms, or baby corn to create a more veggie-forward curry. Use whatever’s in season or on hand.
Spice Control: Thai curry paste can vary in heat. To reduce spiciness, start with one tablespoon and increase to taste. Adding more coconut milk also mellows the heat.
Creamier Version: Stir in a spoonful of peanut butter for a richer, nutty profile or add a splash of heavy cream.
Low-carb Option: Serve it over cauliflower rice or zucchini noodles instead of jasmine rice for a keto-friendly version.

Cooking Note

Authenticity and flavor in Thai red curry come down to the quality of the curry paste and coconut milk. Thai brands like Mae Ploy or Namjai offer stronger, more traditional flavors compared to Western brands. If you’re new to Thai cooking, you might find these pastes spicy start small and adjust.

As for coconut milk, always opt for full-fat versions for a rich and creamy sauce. Shake the can before opening, and if the cream has separated, give it a quick whisk or blend. Don’t let the curry boil too hard once the coconut milk is added, or it might separate.

Fresh Thai basil is a game changer it adds a licorice-like aroma that can’t be replicated with Italian basil. If you can’t find Thai basil, fresh cilantro or even mint can work in a pinch, though the flavor profile will change slightly.

Lastly, always taste as you go. The magic of Thai cuisine lies in the balance of sweet, salty, spicy, and sour. Adjust lime juice, sugar, and fish sauce to your liking.

Serving Suggestions

Thai red curry chicken is best served hot over steamed jasmine rice, which soaks up the rich, spicy sauce perfectly. For a more indulgent twist, serve it over coconut rice just cook the rice in a mix of coconut milk and water. You can also pair it with Thai sticky rice if you want a traditional texture contrast.

Want a low-carb option ? Cauliflower rice or even shirataki noodles make great substitutes. For a full Thai-inspired meal, serve your curry alongside fresh spring rolls or a Thai cucumber salad to add a refreshing crunch.

Garnish your dish with extra Thai basil, a squeeze of lime, and thin slices of red chili if you love heat. Don’t forget a Thai iced tea or cold beer to cool things down!

Helpful Tips

Sauté the paste well: Don’t skip this step! Cooking the curry paste in oil unlocks its full flavor and fragrance.
Don’t overcook the chicken: Slice it thin so it cooks quickly and evenly without drying out.
Use full-fat coconut milk: Light versions will yield a thinner, less flavorful sauce.
Customize the heat: If your curry is too spicy, add more coconut milk or a pinch of sugar to tame the fire.
Taste as you go: Thai cooking is all about balance. Adjust the salt (fish sauce), sweetness (sugar), and acidity (lime juice) to suit your palate.
Add fresh herbs last: Thai basil wilts quickly add it right before serving to preserve its aroma.
Meal prep friendly: This curry tastes even better the next day. Store leftovers in the fridge for up to 3 days or freeze for up to a month.

Tips for the Best Thai Red Curry Chicken

Choose a high-quality curry paste – Authentic brands will give you a richer, deeper flavor.
Marinate your chicken – For extra flavor, marinate the chicken in a little curry paste and fish sauce for 20 minutes before cooking.
Cook veggies lightly – To retain their color and crunch, don’t overcook the vegetables.
Finish with lime and basil – A squeeze of lime and fresh herbs at the end brighten up the dish and bring all the flavors together.
Serve immediately – Thai red curry is best when it’s freshly cooked and hot, with rice ready to absorb the delicious sauce.

Timing Overview

Prep Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes

Nutritional Information (Per Serving – serves 4)

Calories: 420
Protein: 28g
Sodium: 850mg
Carbohydrates: 14g
Fat: 28g
Fiber: 3g
Sugar: 6g

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FAQs

Can I make Thai red curry chicken ahead of time?
Yes! In fact, the flavors develop more after a day. Store it in the fridge for up to 3 days.

What’s the best coconut milk for Thai curry?
Use full-fat canned coconut milk for richness. Brands like Aroy-D or Chaokoh are great.

Is Thai red curry spicy?
Yes, it has a medium to high spice level depending on the brand of curry paste. Adjust to taste.

Can I freeze Thai red curry chicken?
Absolutely! Cool it first, then freeze in airtight containers for up to 1 month.

What can I use instead of fish sauce?
Use soy sauce or tamari for a vegan version, though it will alter the flavor slightly.

Conclusion

Thai red curry chicken is an unforgettable dish that brings together the best of Thai cuisine spicy, creamy, vibrant, and deeply satisfying. Whether you’re cooking for a weeknight dinner or a special gathering, this recipe delivers bold, balanced flavors in under 40 minutes. With a handful of pantry staples and fresh ingredients, you can create a restaurant-quality meal that’s warm, comforting, and oh-so-flavorful.

Try it once, and it’ll become a regular in your recipe rotation.

Happy cooking!