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.

Easy Thai Red Curry Chicken | Quick & Flavorful Dinner

Name: Easy Thai Red Curry Chicken | Quick & Flavorful Dinner
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Thai
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)

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

Scale

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)

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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