I have a 30-minute Thai Red Curry Chicken Recipe that turns out unbelievably coconut-creamy, layered with flavor, and all done in one pot, so keep scrolling.
I’m obsessed with this 30 minute Thai Red Curry Chicken Recipe because it’s loud, creamy, and honestly the kind of dinner that makes me cancel plans. The coconut milk sings with the red curry paste and every bite hits sweet, salty, spicy, sticky.
I love the way vegetables keep their snap in a Vegetable Red Thai Curry and how the sauce clings to rice so you spoon it like it’s therapy. But mostly I love that it tastes like restaurant-level heat without the BS.
Messy, satisfying, slightly addictive. Come hungry.
No boring takeout, just bold, quick, utterly craveable food now.
Ingredients
- Chicken thighs: juicy protein that soaks up the spicy coconut sauce.
- Red curry paste: bold, spicy backbone — adjusts to your heat tolerance.
- Coconut milk: creamy richness that tames the curry paste.
- Vegetable oil: helps brown things and carry the flavors.
- Yellow onion: sweet base note, softens into silky bits.
- Garlic: punchy aroma that makes it taste homemade.
- Ginger: warm zing, keeps it bright and lively.
- Fish sauce: salty, umami depth — a little goes far.
- Soy sauce: rounded saltiness, subtle savory boost.
- Brown or palm sugar: balances heat with gentle caramel notes.
- Fresh lime juice: bright sour pop that cuts the richness.
- Chicken broth: thins sauce slightly and adds savory backbone.
- Red bell pepper: crunchy sweet color, summer vibes.
- Yellow/orange pepper: more sweetness and sunshine on the plate.
- Carrot: pleasant crunch and subtle sweetness.
- Zucchini: tender bite that soaks up sauce nicely.
- Green beans: snap and fresh green color.
- Bamboo shoots: light crunch, classic Thai texture.
- Thai basil: anise-like freshness, aromatic finish.
- Cilantro: bright herb garnish, freshens each spoonful.
- Extra lime wedges: add extra zing at the table.
- Salt and pepper: simple seasoning to taste, keeps it balanced.
- Jasmine rice: fluffy bed that soaks up all the curry.
Ingredient Quantities
- 1 1/2 lb (about 700 g) boneless skinless chicken thighs, cut into bite sized pieces
- 3 tbsp Thai red curry paste (adjust to taste)
- 1 (14 oz / 400 ml) can full fat coconut milk
- 1 tbsp vegetable oil
- 1 medium yellow onion, thinly sliced
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, minced or grated
- 1 tbsp fish sauce
- 1 tbsp low sodium soy sauce or tamari
- 1 tbsp brown sugar or palm sugar, packed
- 1 tbsp fresh lime juice (about 1 lime)
- 1/2 cup (120 ml) low sodium chicken broth or water
- 1 red bell pepper, thinly sliced
- 1 yellow or orange bell pepper, thinly sliced
- 1 medium carrot, cut into thin matchsticks or slices
- 1 small zucchini, halved and sliced
- 1 cup green beans, trimmed and halved
- 1/2 cup bamboo shoots, drained (optional but nice)
- 1/2 cup packed fresh Thai basil leaves or regular basil, torn
- 1/4 cup fresh cilantro, chopped for garnish
- Juice of extra lime wedges to serve, 1 to 2 limes
- Salt and freshly ground black pepper, to taste
- 3 cups cooked jasmine rice, for serving
How to Make this
1. Heat 1 tablespoon vegetable oil in a large skillet or wok over medium high heat until shimmering, then add the sliced onion and cook 2 to 3 minutes until it softens and starts to brown a little.
2. Add the minced garlic and ginger and cook 30 seconds until fragrant, then stir in 3 tablespoons Thai red curry paste and fry it with the aromatics 1 minute to wake up the flavors.
3. Push everything to the side, add the bite sized chicken thighs and cook 3 to 4 minutes, stirring, until the outside is mostly cooked and a little golden. Season lightly with salt and pepper.
4. Pour in the full can of coconut milk and 1/2 cup chicken broth or water, scraping the bottom of the pan to loosen any browned bits. Bring to a gentle simmer.
5. Stir in 1 tablespoon fish sauce, 1 tablespoon low sodium soy sauce or tamari, 1 tablespoon brown or palm sugar, and 1 tablespoon fresh lime juice. Taste and adjust the curry paste, fish sauce or sugar if it needs more punch.
6. Add the carrots and green beans first, simmer 3 minutes, then add the red and yellow bell peppers, zucchini and the optional bamboo shoots. Simmer another 3 to 5 minutes until the chicken is cooked through and the vegetables are tender crisp. Don’t overcook them or they get mushy.
7. Tear in 1/2 cup packed fresh Thai basil leaves and stir until wilted, save some leaves for garnish if you like. Turn off the heat and stir in about 1/4 cup chopped cilantro.
8. Check seasoning, add more salt, fish sauce or lime juice to brighten it up, and add freshly ground black pepper to taste. If the sauce is too thick, thin with a splash more chicken broth or water.
9. Serve the curry over 3 cups cooked jasmine rice with extra lime wedges on the side for squeezing and the reserved basil and cilantro sprinkled on top.
10. Leftovers store well in the fridge 2 to 3 days, and the curry actually tastes better after a day as the flavors meld. Reheat gently on low so the coconut milk does not separate.
Equipment Needed
1. Large skillet or wok (big enough for 1 1/2 lb chicken and veg)
2. Cutting board
3. Chef’s knife (sharp)
4. Measuring spoons and 1/2 cup measuring cup
5. Wooden spoon or heatproof spatula for stirring and scraping
6. Tongs or a slotted spoon to turn the chicken
7. Can opener for the coconut milk
8. Small bowls for mise en place (holding chopped garlic, ginger, curry paste, etc.)
9. Saucepan or rice cooker for 3 cups cooked jasmine rice
FAQ
Red Thai Curry Recipe Substitutions and Variations
- Chicken thighs: Swap for boneless skinless chicken breasts (cook a bit less so they dont dry out), or use turkey thigh pieces, or for a vegetarian option use firm tofu, pressed and cubed.
- Thai red curry paste: If you dont have it use 2 tbsp red chili paste plus 1 tsp ground coriander and 1 tsp paprika, or use green curry paste for a different flavor, or 3 tbsp store bought massaman paste for a milder, sweeter curve.
- Full fat coconut milk: Use light coconut milk plus 2 tbsp coconut cream for richness, or substitute half-and-half or canned evaporated milk for a less coconut-forward curry, or almond milk with extra coconut oil if dairy is a concern.
- Fish sauce: Swap with soy sauce plus 1 tsp lime juice for saltiness and tang, or use tamari for gluten free, or 1 tbsp Worcestershire sauce mixed with a little water in a pinch.
Pro Tips
1) Bloom the curry paste in oil first. Don’t just mix it into the coconut milk. Frying the paste with the garlic and ginger for a minute or so really wakes up the flavors. If it sticks, scrape the fond into the sauce later, it’s good stuff.
2) Sear the chicken in a single layer. Crowding the pan makes it steam and get pale. Let pieces get a little golden, even if they wont be fully cooked yet, that browning adds depth.
3) Stagger the veg by cook time so everything stays a bit crisp. Start with the carrots and green beans, then add peppers and zucchini later. Overcooked bell peppers are limp and sad, so don’t leave them in the simmer too long.
4) Brighten at the end and reheat gently. Lime, basil and cilantro added off the heat pop more than if you boil them. Leftovers taste better next day but warm them on low so the coconut milk doesn’t split.
Red Thai Curry Recipe
I have a 30-minute Thai Red Curry Chicken Recipe that turns out unbelievably coconut-creamy, layered with flavor, and all done in one pot, so keep scrolling.
4
servings
796
kcal
Equipment: 1. Large skillet or wok (big enough for 1 1/2 lb chicken and veg)
2. Cutting board
3. Chef’s knife (sharp)
4. Measuring spoons and 1/2 cup measuring cup
5. Wooden spoon or heatproof spatula for stirring and scraping
6. Tongs or a slotted spoon to turn the chicken
7. Can opener for the coconut milk
8. Small bowls for mise en place (holding chopped garlic, ginger, curry paste, etc.)
9. Saucepan or rice cooker for 3 cups cooked jasmine rice
Ingredients
1 1/2 lb (about 700 g) boneless skinless chicken thighs, cut into bite sized pieces
3 tbsp Thai red curry paste (adjust to taste)
1 (14 oz / 400 ml) can full fat coconut milk
1 tbsp vegetable oil
1 medium yellow onion, thinly sliced
3 garlic cloves, minced
1 tbsp fresh ginger, minced or grated
1 tbsp fish sauce
1 tbsp low sodium soy sauce or tamari
1 tbsp brown sugar or palm sugar, packed
1 tbsp fresh lime juice (about 1 lime)
1/2 cup (120 ml) low sodium chicken broth or water
1 red bell pepper, thinly sliced
1 yellow or orange bell pepper, thinly sliced
1 medium carrot, cut into thin matchsticks or slices
1 small zucchini, halved and sliced
1 cup green beans, trimmed and halved
1/2 cup bamboo shoots, drained (optional but nice)
1/2 cup packed fresh Thai basil leaves or regular basil, torn
1/4 cup fresh cilantro, chopped for garnish
Juice of extra lime wedges to serve, 1 to 2 limes
Salt and freshly ground black pepper, to taste
3 cups cooked jasmine rice, for serving
Directions
- Heat 1 tablespoon vegetable oil in a large skillet or wok over medium high heat until shimmering, then add the sliced onion and cook 2 to 3 minutes until it softens and starts to brown a little.
- Add the minced garlic and ginger and cook 30 seconds until fragrant, then stir in 3 tablespoons Thai red curry paste and fry it with the aromatics 1 minute to wake up the flavors.
- Push everything to the side, add the bite sized chicken thighs and cook 3 to 4 minutes, stirring, until the outside is mostly cooked and a little golden. Season lightly with salt and pepper.
- Pour in the full can of coconut milk and 1/2 cup chicken broth or water, scraping the bottom of the pan to loosen any browned bits. Bring to a gentle simmer.
- Stir in 1 tablespoon fish sauce, 1 tablespoon low sodium soy sauce or tamari, 1 tablespoon brown or palm sugar, and 1 tablespoon fresh lime juice. Taste and adjust the curry paste, fish sauce or sugar if it needs more punch.
- Add the carrots and green beans first, simmer 3 minutes, then add the red and yellow bell peppers, zucchini and the optional bamboo shoots. Simmer another 3 to 5 minutes until the chicken is cooked through and the vegetables are tender crisp. Don't overcook them or they get mushy.
- Tear in 1/2 cup packed fresh Thai basil leaves and stir until wilted, save some leaves for garnish if you like. Turn off the heat and stir in about 1/4 cup chopped cilantro.
- Check seasoning, add more salt, fish sauce or lime juice to brighten it up, and add freshly ground black pepper to taste. If the sauce is too thick, thin with a splash more chicken broth or water.
- Serve the curry over 3 cups cooked jasmine rice with extra lime wedges on the side for squeezing and the reserved basil and cilantro sprinkled on top.
- Leftovers store well in the fridge 2 to 3 days, and the curry actually tastes better after a day as the flavors meld. Reheat gently on low so the coconut milk does not separate.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 504g
- Total number of serves: 4
- Calories: 796kcal
- Fat: 36g
- Saturated Fat: 9g
- Trans Fat: 0.5g
- Polyunsaturated: 10g
- Monounsaturated: 15g
- Cholesterol: 163mg
- Sodium: 625mg
- Potassium: 600mg
- Carbohydrates: 40g
- Fiber: 4g
- Sugar: 6g
- Protein: 48g
- Vitamin A: 3000IU
- Vitamin C: 45mg
- Calcium: 200mg
- Iron: 3mg
