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Thai Red Curry with Chicken

Thai Red Curry with Chicken

Silky, spicy, and rich with coconut creaminess—Thai Red Curry with Chicken is your ticket to a restaurant-style dinner at home. With its bold red hue and tender chicken in a fragrant curry sauce, this dish brings Thai cuisine’s soul-stirring magic right to your table.
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Prep Time 10 minutes
Cook Time 20 minutes
0 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Thai
Calories: 452
Ingredients Method Notes

Ingredients
  

For the Curry Base
  • 3 tbsp vegetable oil or canola/peanut oil, for high heat cooking
  • 5 tbsp Thai red curry paste Maesri is recommended for bold flavor
  • 2 cloves garlic minced; use only if using jarred curry paste
  • 2 tsp fresh ginger grated
  • 1 tbsp lemongrass paste or finely minced fresh lemongrass
For the Sauce
  • 1 cup low-sodium chicken broth
  • 400 ml full-fat coconut milk
  • 6 leaves kaffir lime leaves torn slightly to release aroma
  • 1 tbsp sugar white, brown, or palm
  • 2 tsp fish sauce adjust to taste
For the Protein and Veggies
  • 350 g boneless, skinless chicken thighs sliced thinly
  • 150 g butternut squash or pumpkin, cut into small cubes
  • 120 g green beans trimmed and cut into bite-sized lengths
  • 12 leaves Thai basil stir in at the end

Method
 

  1. Heat the oil in a large skillet or wok over medium-high heat until shimmering.
  2. Add curry paste, garlic, ginger, and lemongrass. Stir constantly for 2 minutes until fragrant and thickened slightly.
  3. Pour in the chicken broth, stir well, and simmer briskly for 3 minutes to intensify flavor.
  4. Add coconut milk, lime leaves, sugar, and fish sauce. Stir and then add the chicken, spreading it evenly.
  5. Reduce heat to medium and simmer uncovered for 8–10 minutes, until chicken is cooked and sauce thickens slightly.
  6. Adjust seasoning: more fish sauce for saltiness, sugar for balance, or shrimp paste for depth.
  7. Stir in squash and green beans. Simmer 3–5 minutes until squash is tender and curry reaches desired consistency.
  8. Remove from heat and gently stir in Thai basil leaves.
  9. Serve hot over steamed jasmine rice. Garnish with chili slices and cilantro if desired.

Notes

Swap chicken with tofu, shrimp, or thinly sliced beef for variation. If kaffir lime leaves are unavailable, use lime zest or juice. Use Maesri brand curry paste for the best flavor. To boost heat, add chopped Thai chilies or chili flakes. Use pre-cut or frozen squash for convenience.