This Thai Red Curry Chicken recipe is one of my favorite Thai recipes! It’s so flavorful, so fragrant and yet so easy to make. This meal is actually one of the most popular curry meals around the world. It’s a great dish to make over the weekend instead of take out for your family.
HOW TO COOK THAI RED CURRY CHICKEN
This recipe is super simple and similar to many Indian curry recipes but slightly different in flavor. Succulent chicken in a fragrant and flavorful sauce, it all comes together in 30 mins, in one pot!
If you’re looking for other delicious chicken recipes, why not also try my Chicken Fajita Bake, Fajita Chicken Mac N Cheese, Air Fryer Chicken Wing Recipe, or Stuffed Avocado Chicken Salad!
Why you’ll love this Thai Red Curry Chicken
- A delicious red curry sauce. Creamy, fragrant with a bit of spice – it’s perfect over succulent pieces of chicken.
- Healthier than takeout. Switch the takeout for this tasty dish, it’s healthier and just as delicious.
- An easy curry recipe. Made with kitchen staples, this goes from pantry to table in 30 mins and it’s a one pot meal!
Ingredients you’ll need
- Cook the chicken – In a pan with oil, cook the chicken 3/4 of the way and set aside.
- Make the curry sauce – In the pan, cook the onions, add the spices, curry paste and coconut milk, stir well then simmer.
- Combine – Add the chicken back in as well as cilantro. Cook for 3-4 mins.
- Garnish, serve and enjoy!
Recipe notes and tips
- Ideally use full-fat coconut milk. The sauce won’t have the same smooth, thick consistency with the reduced-fat version.
- If you don’t have coconut milk you can 1/2 cup of heavy cream but the flavor will differ slightly.
- If you would like to make this dish more spicy, you can add in some diced or sliced serrano peppers at the same time you add the chicken and cilantro.
- If you do add jalapenos but want a milder heat from them, remove the seeds and ribs.
- For a lovely earthy citrus flavor add some kaffir lime leaves into the recipe. Remove before serving.
- You can garnish the dish with some sliced serrano peppers and serve it with a side of white rice and vegetables of your choice.
- You can also cook these vegetables ahead and throw them into the dish towards the end and cook them with the chicken for a few minutes.
FAQ’s
What other vegetables can I add to this curry?
There’s no hard and fast rule as to which veggie you can use, feel free to mix things up! Just make sure you slice them so they’re all small and roughly the same size. You could try cauliflower, broccoli, mushrooms, butternut, zucchini and yellow squash.
Some people also like to sauté some red peppers and add to this dish. It’s all a matter of preference. If you are a fan of peanuts as well, toss in some toasted peanuts for garnishing purposes when serving.
Can I use other protein?
I used chicken tenderloins but you can totally use other proteins. This recipe works wonderfully with tofu, beef, salmon or shrimp. Or you can simply add a whole host of veggies and use chickpeas instead.
What to serve with this Thai Red Curry Chicken
Rice is one of the most popular options, but you could switch that out for some cilantro cauliflower rice, for a low carb alternative.
In terms of sides, naan bread or pita slices would also be great to mop up all that delicious sauce!
Other Asian inspired recipes
I hope you enjoy all the recipes I share with you, including this delicious Thai Red Curry Chicken recipe. I hope you try it, enjoy it, rate it and share it with your friends and family!
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Thai Red Curry Chicken
Ingredients
- 2 lbs. Chicken tenders or breast cut into 1 inch cubes
- 1 large onion petite diced and split into two
- 3 tbsps. vegetable oil
- 1/4 cup Thai red curry past
- 3/4 cup coconut milk
- 1/2 cup water
- 1 Tbsp. black pepper
- 1 Tbsp. grated ginger
- 1/4 cup shallots sliced
- 2 Tbps. cilantro chopped
- 2 cloves garlic minced
- 2 tbsps. lime juice fresh
- 1 tsp. salt
Instructions
- Cut the chicken into 1 inch cubes.
- Dice the onions, slice shallots, grate the ginger, chop the cilantro and mince the garlic.
- In a pan, heat 2 tbsps. of vegetable oil. Caramelize half the onion and then add in the chicken. Cook the chicken until they are cooked through 3/4 of the way. Set the chicken aside in a bowl.
- Add in the rest of the oil (1 tbsp.) into the pan and caramalize the remainder of the onions. Add in the garlic and saute another 30 seconds. Add in the ginger, lime juice, shallots, black pepper, salt, Thai red curry paste and mix well to cook for another 30 seconds.
- Add in the coconut milk, water, and stir well . Let them simmer for 2-3 minutes on low.
- Add in the chicken cubes and cilantro to cook together with the sauce for another 3-4 minutes on low.
- Remove the dish from the stove, garnish with some fresh cilantro and sliced serrano peppers. Serve with cooked rice and veggies of your choice.
Notes
- Ideally use full-fat coconut milk. The sauce won’t have the same smooth, thick consistency with the reduced-fat version.
- If you don’t have coconut milk you can 1/2 cup of heavy cream but the flavor will differ slightly.
- If you would like to make this dish more spicy, you can add in some diced or sliced serrano peppers at the same time you add the chicken and cilantro.
- If you do add jalapenos but want a milder heat from them, remove the seeds and ribs.
- For a lovely earthy citrus flavor add some kaffir lime leaves into the recipe. Remove before serving.
- You can garnish the dish with some sliced serrano peppers and serve it with a side of white rice and vegetables of your choice.
- You can also cook these vegetables ahead and throw them into the dish towards the end and cook them with the chicken for a few minutes.
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