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Red Thai curry simmering in a pan with vegetables and chicken
Paula Pinkmann

Red Thai Curry Chicken

A bold and creamy red Thai curry chicken simmered in coconut milk and red curry paste, ready in just 30 minutes. Bursting with Thai flavor, fresh herbs, and tender chicken, this easy one-pan meal is perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 Servings
Course: Dinner, Main Course
Cuisine: Asian, Thai
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp Red curry paste Adjust for heat level
  • 1 tbsp Neutral oil Canola or avocado oil
  • 1 can Coconut milk Full-fat 13 oz
  • 1/2 lb Chicken boneless Thinly sliced, thighs or breasts
  • 1.5 cups Mixed vegetables Bell peppers zucchini, green beans
  • 1 tbsp Fish sauce Or soy sauce for vegan version
  • 1 tsp Brown sugar Or palm sugar
  • 1 Lime juice Freshly squeezed
  • 1 handful Thai basil leaves Or regular basil
  • Cooked jasmine rice For serving

Equipment

  • 1 Saucepan or Wok Medium size, deep pan
  • 1 Wooden Spoon For stirring curry evenly
  • 1 Knife For slicing chicken/veg
  • 1 Cutting Board

Method
 

  1. Heat oil in a saucepan over medium heat.
  2. Add red curry paste and sauté for 30–60 seconds until fragrant.
  3. Pour in half the coconut milk and cook 2–3 minutes.
  4. Stir in chicken and cook for 3–5 minutes until it turns opaque.
  5. Add remaining coconut milk and vegetables. Simmer 10 minutes.
  6. Stir in fish sauce, sugar, and lime juice. Adjust seasoning to taste.
  7. Add basil leaves. Serve with hot jasmine rice.

Notes

Use tofu or shrimp as protein swaps.
Red curry gets spicier the longer it simmers.
Add vegetables halfway through cooking to retain their texture.