Thai Red Curry with Chicken Recipe

Silky, spicy, and rich with coconut creaminess—Thai Red Curry with Chicken is your ticket to a restaurant-style dinner at home, no takeout required. With its bold red hue and tender bites of chicken nestled in a warming, fragrant curry sauce, this dish brings Thai cuisine’s soul-stirring magic right to your table. Whether you’re looking to impress dinner guests or just treat yourself midweek, this recipe hits all the right notes: heat, sweetness, and herbaceous freshness in every spoonful.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Quick & Simple: Ready in under 30 minutes with minimal prep
• Balanced Flavors: Creamy coconut, tangy lime, spicy curry—every bite sings
• Weeknight Hero: Easy enough for busy nights, impressive enough for company
• Flexible Ingredients: Works with chicken, tofu, or shrimp
• Deeply Comforting: Warm, bold flavors that feel like a hug in a bowl

Unlike many other versions, this recipe builds complexity with a quick simmer technique and an aromatic trio of fresh garlic, ginger, and lemongrass—elevating jarred curry paste into something extraordinary.

Ingredients Needed

For the Curry Base

• 3 tbsp vegetable oil – or canola/peanut oil, for high heat cooking
• 5–6 tbsp Thai red curry paste – Maesri is a top choice for bold flavor
• 2 large garlic cloves, minced – only if using jarred curry paste
• 2 tsp fresh ginger, grated – optional boost for depth
• 1 tbsp lemongrass paste or finely minced fresh lemongrass – adds brightness

For the Sauce

• 1 cup (250 ml) low-sodium chicken broth – builds a savory base
• 400 ml (14 oz) full-fat coconut milk – for a rich, creamy texture
• 6 kaffir lime leaves – torn slightly to release citrus aroma
• 1 tbsp sugar – white, brown, or palm for sweet balance
• 2 tsp fish sauce – adjust to taste for saltiness and umami

For the Protein and Veggies

• 350g (12 oz) boneless, skinless chicken thighs – sliced thinly for quick cooking
• 150g (5 oz) butternut squash or pumpkin – cut into small cubes
• 120g (4 oz) green beans – trimmed and cut into bite-sized lengths
• 12 Thai basil leaves – stir in at the end for a peppery-fresh finish

How to Make Thai Red Curry with Chicken

• Warm the Pan:
  In a large skillet or wok, heat the oil over medium-high heat until shimmering.
• Sauté the Aromatics (if using jarred paste):
  Add the curry paste, garlic, ginger, and lemongrass. Stir constantly for 2 minutes, allowing the paste to “cook out” and become fragrant—it should darken slightly and thicken.
• Build the Broth:

• 
  Pour in the chicken broth and stir thoroughly to combine. Let it bubble briskly for 3 minutes to reduce and intensify the flavor.
• Simmer the Sauce:
  Add coconut milk, torn lime leaves, sugar, and fish sauce. Stir to blend. Then add the sliced chicken and spread it out evenly.
• Cook the Chicken:

• 
  Reduce heat to medium. Let the curry gently simmer uncovered for 8–10 minutes, or until the chicken is fully cooked and the sauce has thickened slightly—it should coat the back of a spoon.
• Taste and Adjust:
  Do a quick flavor check. Add more fish sauce for saltiness, sugar for balance, or a tiny splash of shrimp paste for depth.
• Add the Veggies:

• 
  Stir in the squash and green beans. Simmer for 3–5 minutes, until the squash is fork-tender and the curry has thickened to a luscious, pourable consistency.
• Finish with Thai Basil:
  Remove from heat and gently fold in Thai basil leaves for a fresh, herbal aroma.
• Serve Hot:
  Ladle over steamed jasmine rice. Garnish with red chili slices and fresh cilantro, if you like.

Serving and Storage Tips

Serving Suggestions:

• Pair with jasmine or coconut rice to soak up the sauce
• Garnish with lime wedges, chili flakes, and extra Thai basil
• Add a crisp cucumber salad or papaya slaw on the side for contrast

Storage Tips:

• Refrigerate leftovers in an airtight container for up to 4 days
• Freeze for up to 2 months (omit basil until reheating for best flavor)
• Reheat gently on the stovetop or microwave, stirring in a splash of coconut milk or broth if the sauce thickens too much

Helpful Notes

• Chicken Substitute: Swap chicken for tofu, shrimp, or thinly sliced beef.
• No Kaffir Lime Leaves? Add a few strips of lime zest or a splash of lime juice at the end.
• Boost the Heat: Add chopped Thai chilies or a pinch of chili flakes for more spice.
• Curry Paste Matters: Maesri brand is highly recommended for depth. If using homemade paste, no extra aromatics needed.
• Pumpkin Tip: For a shortcut, use pre-cut squash from the produce or frozen section.

Conclusion

This Thai Red Curry with Chicken isn’t just a meal—it’s an experience. It wraps you in warmth, comforts with its creamy texture, and surprises with every complex layer of flavor. The best part? It’s all achievable in under 30 minutes with pantry-friendly ingredients.

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Frequently Asked Questions (FAQ)

Can I use chicken breast instead of thighs?

Yes, you can. Chicken breast cooks faster and is leaner, but be sure not to overcook it—add it later in the simmer to keep it juicy.

How do I make this gluten-free?

Use a certified gluten-free red curry paste and ensure your fish sauce is also gluten-free. Serve with plain rice or rice noodles.

Why did my curry sauce split?

This usually happens if the heat is too high or the coconut milk is reduced too long. Keep it at a gentle simmer and use full-fat coconut milk.

Is this recipe freezer-friendly?

Absolutely! Let the curry cool completely, then freeze in airtight containers. Reheat gently and stir in fresh Thai basil just before serving.

How thick should the curry be?

The sauce should be thick enough to coat a spoon, but still pourable. It will continue to thicken slightly as it cools, so stop just before your ideal consistency.