It was one of those midweek nights when the fridge stared back at me, mostly empty. But I had a can of coconut milk, a lonely lime, and a pack of chicken breast. That’s all it took. This easy Thai red curry chicken came together fast, filled the kitchen with the warm, spicy-sweet smell of dinner, and turned into one of those meals we now crave on repeat.
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Why You’ll Love This Easy Thai Red Curry Chicken
This Easy Thai Red Curry Chicken is bold, creamy, and full of comforting heat—but still light enough to enjoy year-round. It’s a one-pot dish that’s ready in about 30 minutes, with minimal prep and plenty of flexibility. You can make it spicier, sweeter, or even veggie-packed with whatever you have on hand. It’s perfect for busy weeknights, yet it tastes like you ordered takeout from your favorite Thai place.
Plus, the ingredients are pantry-friendly. Keep some red curry paste and coconut milk in your cabinet, and you’re halfway there.
Ingredients You’ll Need
This Easy Thai Red Curry Chicken recipe is simple, but the layers of flavor make it feel special.Here’s what you’ll need:
- Protein: Boneless skinless chicken breast (or use thighs)
- Aromatics: Onion, garlic, and ginger for a flavorful base
- Spices: Ground coriander adds a warm, citrusy note
- Curry Paste: Thai red curry paste (Maesri or Thai Kitchen work great)
- Creaminess: Full-fat coconut milk for rich, silky sauce
- Sweet + Savory: Brown sugar and fish sauce (or soy sauce)
- Veggies: Red bell pepper and carrots for crunch and color
- Finishers: Lime juice/zest and fresh cilantro or Thai basil
Most of these are easy to swap or adjust to your taste.
How to Make Thai Red Curry Chicken Step-by-Step
This recipe flows easily once you get started. It’s quick, cozy, and deeply satisfying.
Step 1 – Sauté Aromatics
Heat coconut oil in a large skillet over medium-high heat. Add diced onion and salt. Stir and cook for about 3 minutes until the onion softens and smells sweet.
Step 2 – Build the Curry Base
Stir in curry paste, minced garlic, ground ginger, and coriander. Let everything cook for a full minute. This step brings out the flavors in the paste and spices. It’ll smell amazing.
Step 3 – Simmer Chicken and Veggies
Pour in the coconut milk, brown sugar, fish sauce, and the chicken. Stir well and bring it to a gentle simmer.
Reduce heat to medium. Let it simmer uncovered for 7 minutes. Stir occasionally. This is when the chicken starts soaking in all that flavor.
Then, add the carrots and bell pepper. Simmer for another 5 to 7 minutes. The sauce thickens naturally, and the veggies stay a little crisp—just how we like it.
Step 4 – Finish with Lime and Herbs
Turn off the heat. Stir in lime zest, half of the lime juice, and half of the chopped cilantro.
Taste and adjust. More lime juice for brightness? A pinch of salt or sugar? You’re in control.
Sprinkle the rest of the cilantro on top just before serving.
Recipe Tips & Customization
Adjusting Spice Levels
Start with 4 tablespoons of curry paste and go from there. Maesri is spicier than Thai Kitchen. Want it hotter? Add a bit more paste or toss in a pinch of cayenne. Need it milder? Add a little sugar or more coconut milk.
Fish Sauce and Soy Sauce Options
Both work, but fish sauce gives it that authentic umami depth. If you’re going with soy sauce, stick to a 1:1 swap.
Substitutes for Lime and Herbs
No lime? Use 6 kaffir lime leaves or 2 teaspoons of lemongrass paste. No cilantro? Thai basil is a beautiful substitute.
Sauce Thickness – Thin or Creamy?
Add ½ cup of chicken broth if you want a thinner sauce. Want it thicker? Mix 2 teaspoons of cornstarch with 2 tablespoons of water and stir that in during the last simmer.
Slow Cooker Variation
Want to set it and forget it?
- Sauté onion and spices in a pan first (see steps 1–2).
- Deglaze with some coconut milk and pour everything into your slow cooker.
- Add chicken, remaining coconut milk, sugar, soy/fish sauce, veggies (but hold bell peppers for later).
- Cook on High for 2–3 hours or Low for 4–5 hours.
- Stir in lime zest, juice, and cilantro at the end.
- Add bell peppers in the last 30 minutes for crunch.
How to Serve Thai Red Curry Chicken
Serve this Easy Thai Red Curry Chicken over jasmine rice for a comforting, fragrant base.
Or spoon it over rice noodles. Naan bread also makes a great side for scooping up the creamy sauce.
Garnish with extra lime wedges, sliced green onion, or more cilantro for a pop of color and flavor.
Easy Thai Red Curry Chicken Recipe Card
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Easy Thai Red Curry Chicken | Quick & Flavorful Dinner
- Total Time: 35 minutes
- Yield: 4–5 servings
Description
A bold, creamy Thai red curry chicken made in one pot with pantry staples. Full of flavor, done in 30 minutes, and customizable to your heat and veggie preferences.
Ingredients
2 tbsp coconut oil (or other cooking oil)
1 cup onion, finely diced (white or yellow)
½ tsp salt (or more to taste)
4 garlic cloves, minced (about 2 tbsp)
1 tsp ground ginger (or 1 tbsp fresh grated/minced ginger)
1 tsp ground coriander
4–6 tbsp Thai red curry paste (Maesri or Thai Kitchen brand, to taste)
1 can (14 oz) full-fat unsweetened coconut milk
1 tbsp brown sugar (or to taste)
1½ lb boneless skinless chicken breast, cut into strips
1 tbsp fish sauce or soy sauce
1 cup carrots, shredded or julienned
1 cup red bell pepper, sliced or diced
1 lime (zest and juice)
¼ cup fresh cilantro, chopped (divided)
Instructions
1. Heat oil in a large skillet over medium-high heat. Add onions and salt. Cook for 3 minutes, stirring.
2. Add curry paste, garlic, ginger, and coriander. Stir and cook for 1 minute.
3. Add coconut milk, brown sugar, fish sauce, and chicken. Stir and bring to a simmer.
4. Reduce heat to medium, simmer uncovered for 7 minutes, stirring occasionally.
5. Add carrots and bell peppers. Simmer for 5–7 more minutes until sauce thickens and chicken is cooked.
6. Remove from heat. Stir in lime zest, half of the lime juice, and half of the cilantro.
7. Taste and adjust with more lime juice, salt, sugar, or curry paste as needed.
8. Top with remaining cilantro and serve with jasmine rice or naan.
Notes
• You can swap chicken breast for thighs or use both.
• Add ½ cup chicken broth to thin the sauce.
• For a thicker sauce, use a cornstarch slurry (2 tsp cornstarch + 2 tbsp water).
• Add bell peppers at the end of cooking if you prefer them crisp.
• Use Thai basil instead of cilantro if you like.
• Maesri curry paste is spicier than Thai Kitchen—adjust to taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Chicken Recipes
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup
- Calories: 360
- Sugar: 6.2
- Sodium: 1012
- Fat: 19.8
- Saturated Fat: 4.8
- Carbohydrates: 11.5
- Fiber: 2.4
- Protein: 29.7
- Cholesterol: 90
More Such Recipes
Looking for other cozy chicken meals? Try this creamy Indian butter chicken with rich spices for another takeout-at-home favorite. Or check out this garlic butter chicken with zucchini and corn for a summery skillet dinner.
FAQs About Thai Red Curry Chicken
Can I use chicken thighs instead of breasts?
Yes, definitely. Thighs stay juicy and add a bit more flavor. Use boneless skinless thighs and follow the same steps.
How spicy is this curry?
It depends on the curry paste. Maesri brings more heat, Thai Kitchen is milder. You can easily adjust the spice to your taste.
Can I freeze leftovers?
Yes, this curry freezes well. Let it cool completely, then store in an airtight container. Reheat gently on the stove and add a splash of coconut milk if needed.
Final Thoughts
This Easy Thai Red Curry Chicken is one of those meals that feels special but fits real life. It’s fast, flexible, and full of bold, comforting flavor. Whether you go the stovetop or slow cooker route, it’s always satisfying.
If you try it, let me know how it turns out. Tag me on Pinterest or share it over on Facebook. I’d love to see your twist on it!