This Thai red curry with chicken recipe is one of those Thai dishes that I can eat over and over again. It is sweet, savory, spicy, and aromatic and packed with vegetables for a healthy and well-balanced dinner.

The best part about this Thai red curry recipe is that it is incredibly easy to make in under 30 minutes and with one pot. Plus, you can easily customize it based on your spice tolerance and protein or vegetable preferences.

Ingredients

You can find all the ingredients for this Thai red curry with chicken recipe at your local Asian grocery store. Full measurements and links to everything I used are listed in the recipe card below.

• Chicken Thighs: use boneless, skinless chicken thighs cut into bite sized pieces.
• Ginger and Garlic: adds more aromatics into the broth.
• Red Curry Paste: I highly recommend using Arroy-D or Mae Ploy Thai red curry paste for the richest, most authentic flavors.
• Bamboo strips, red bell pepper, and green beans: add more flavor and textures. These vegetables can be substituted with other vegetables listed below.
• Coconut Milk: use full-fat coconut milk for a richer and creamier finish.
• Chicken Broth: Adds more depth to the curry broth. Opt for low sodium chicken broth so you can control the salt level.
• Fish Sauce: a secret ingredient for a rich, savory, umami flavor.
• Palm Sugar: adds a soft caramel, smokey sweetness.
• Kaffir Lime Leaves: adds a nice acidic citrus zing to the red curry.
• Thai Basil Leaves: adds a fresh, peppery, herbal finish.

Substitutions and Additions

Substitutions

• Protein: instead of chicken, you can select your protein of choice, such as beef, pork, shrimp, or tofu.
• Broth: For a vegan Thai red curry, you can swap the chicken broth for vegetable broth.
• Brown sugar: an alternative to palm sugar.
• Soy sauce: an alternative to fish sauce.
• Lime juice: instead of kaffir lime leaves, you can squeeze one tablespoon of fresh lime juice for the acidity.

Additions

• Lemongrass: for more aromatics, add finely minced lemongrass.
• Vegetables: you can always add more vegetables such as eggplant, mushrooms, carrots, zucchini, kabocha squash, etc.
• Spice: add fresh Thai bird’s eye chilis or sambal for extra heat.
• Coconut milk: if the Thai red curry is too spicy for you, dilute it with more coconut milk.

How to Make Thai Red Curry with Chicken

Here are the step-by-step instructions for how to make this Thai red curry with chicken recipe.

1. In a small pot over medium heat, add cooking oil until hot. Saute the garlic and ginger until fragrant for 1 minute. Then add the curry paste and saute for another minute

2. Then, add the coconut milk, chicken broth, fish sauce, palm sugar, and lime leaves and bring them to a gentle simmer.

3. Add the chicken and bring to a gentle simmer. Then turn the heat to medium and simmer for 8 minutes while stirring or until the sauce has reduced and thickened.

4. Next, add the bamboo shoots, bell pepper, and green beans. Cover with a lid and cook for 4 minutes or until softened.

5. Remove from heat and mix in the Thai basil.
6. Serve in individual bowls over white rice garnished with fresh red chilis, a squeeze of fresh lime juice, and cilantro.

Storage Instructions

You can store any Thai red curry with chicken leftovers in an airtight container in the refrigerator for up to 3 days.

Freeze: You can freeze this Thai red curry by letting it cool to room temperature and storing it in an air-tight freezer-safe container in the freezer for up to 3 months. Thaw in the refrigerator overnight before reheating.

Reheat: place the red curry in a small pot covered over medium-low heat and heat until warm.

FAQ

What is Thai red curry paste made of?

Typically Thai red curry paste is made with dried red chili peppers, garlic, shallots, lemongrass, galangal (Thai ginger), shrimp paste, coriander root, cumin seeds, tumeric, lime zest and salt.

Which premade red curry paste do I use?

I recommend either Arroy-D or Mae Ploy red curry paste.

Can I make Thai red curry in advance?

Yes! This Thai red curry recipe will taste even better the next day as the flavors have time to meld together. You can store it in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

How do I make red curry less spicy?

If your red curry is too spicy, the best way is to dilute it with more coconut milk and/or chicken broth. If you dilute the broth, I recommend adding more fish sauce for more flavor.

How do I make my red curry less bland?

If you find yourself wanting more flavor, add more red curry paste

Thai Red Curry with Chicken Recipe