A fragrant and spicy Thai red curry with chicken. This is a quick, easy, 30-minute dish made in one pot. Chicken and red bell pepper is added to a creamy sauce made with red curry paste and coconut milk. Super easy and flavourful!
Thai cuisines is one of my favourite and this thought just came to me the other day that I don't even have a single Thai recipe on my website (unless you count my Pad Kee Mao on Instagram). I asked you guys on my Instagram stories and most of you requested for Thai Red Curry so here it is, my easy and quick version.
Red curry paste and coconut milk are the base of this curry. But apart from these two I have used no specialty ingredients like lemongrass, Thai basil etc. And I can assure you that the flavour is on point.
Don't forget to check out my Thai Cashew Chicken if you love a kick of spice!
Main Ingredients of Thai Red Chicken Curry
- Chicken: Of course, there no Thai Red 'Chicken' Curry without chicken. But feel free to replace it with shrimps, fish or even tofu.
- Coconut Milk: Use canned coconut milk which is richer than the milk cartons. Shake it well before use.
- Red Curry Paste: I used a vegetarian Thai red curry paste. It didn't have any shrimp or fish flavouring in the ingredients. Check more buying as some may find the shrimp paste or fish sauce to be strong.
- Red Bell Pepper: I think this pairs perfectly with Thai Red Chicken Curry. You can use any colour of bell pepper or even broccoli, mushrooms, zucchini or green beans.
- Soy Sauce and Fish Sauce: A little bit of these sauces is added for the umami taste.
What To Serve With This Curry
Thai Red Curry is typically served alongside unflavored, steamed jasmine rice. If you don't have these feel free to use basmati rice instead. I also enjoy having this curry on top of some al dente noodles.
How To Thicken The Curry
Full-fat canned coconut milk thicken on its own when simmered for a while. If for some reason your curry is still runny, use cornflour slurry to thicken it. Cornflour slurry is a mixture of 2 parts cornflour and one part water.
Watch How To Make It
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Easy Thai Red Chicken Curry
- 500 g boneless chicken breast cut into bite-sized cubes
- 2-3 tablespoon coconut oil
- 1 small onion diced
- 1 teaspoon garlic freshly minced
- 1 teaspoon ginger freshly grated
- 2-4 tablespoon red curry paste see note
- salt to taste
- 1 teaspoon black pepper freshly cracked
- 1 red bell pepper
- 400 ml coconut milk
- ½ cup (125ml) chicken broth
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 teaspoon brown sugar
- 1 teaspoon paprika powder
- 2 tablespoon lime juice
- Lime wedges
- Fresh coriander leaves
- Sliced red chili
- Red Curry Paste
- Coconut Milk
- Heat coconut oil and saute onions on medium heat till translucent.
- Then add chickenalong with ginger and garlic. Sear on high heat till it changes colour.
- Stir in the red curry paste, salt and black pepper.
- Then add the bell pepper and stir fry on high heat for only a minute. Do not cook more than that as we will be cooking the bell pepper further in the sauce.
- Pour the coconut milk and chicken broth along with fish sauce, soy sauce, paprika powder, and brown sugar. Mix and wait until a boil comes.
- Lower the heat and simmer for around 10 mins or until the curry thickens to your desired consistency.
- Add the lime juice, stir and remove from heat.
- Garnish with fresh coriander, lime wedges, sliced red chili and serve with a side of boiled jasmine (or even basmati) rice.
- I have used a vegetarian store-bought red curry paste. Add the paste depending on how strong or spicy you prefer.
- You can replace lime juice with lemon but use half of the amount instead.
- This recipe contains affiliate links. Read my disclosure policy here.
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I made this recipe before with shrimp and it came out perfect. Tonight I made it with the chicken and it is excellent.
Thanks for sharing your recipe!!!
Thank you for your lovely feedback. Glad you liked the recipe!
Hello, I am going to feed 20 people and they do not like spicy curry, how much curry do I need to use for 3 whole chicken. Thank you very much
Hi! You can use around 6-8 tbsp of red curry paste for 3 kg of chicken. Hope it helps!
Hello, love you recipes. Please can you advise which red curry paste you use please? I have tried so many and am unsure which would be best. Thank you
Thank you! I am afraid I don't remember the brand anymore. The paste was vegetarian though.
Wow! Really great recipe. We love red curry and chicken- this was one of the most flavorful dishes ever. I made jasmine rice with it- but cooked it in chicken broth instead of water since I had opened a larger box of broth.
Otherwise, followed it to the tee and it was delicious. Husband requesting that this becomes part of our regular rotation of meals!
Hi, stumbled across your page, while trying to find a different take on Pakistani pasta and I tried the fajita fettuccine and I have to say it was delish! What I really liked on your page is the fact you allow for the recipes to be multiplied and you write the amounts accordingly! It may sound weird but honestly sooo many recipes fail to mention that or are catered for him and her only lol, I have a big family alhamdulilah so this was something I was super impressed with! Wish more people did that! Can’t wait to try more of your delicious recipes! Oh and the tip about smell of overpowering fishiness- thanks for addressing that, I ended up putting in sookhi methi to get rid of that, so thank you for the vegetarian Thai red paste tip! 🙂
I tried this recipe and I loved it. As always I found the recipe easy to follow and it turned out epic. I am now getting into the habit of looking up recipes at your blog 1st before looking anywhere else 1st. Love how to make them.look easy and simple to try.
Chili to Choc says
Thank you so much Aisha! So glad you tried and liked the recipe.
A perfect recipe ❤ I've tried it and it turned out the best red curry ever. Thank you chilli to Choc.
Chili to Choc says
Yaay! So glad it worked out for you ?
Can I use vegetable broth instead of chicken broth?
Chili to Choc says
Yes you definitely can.