I love the bright, savory-sweet heat of an authentic Thai red curry — it’s a weeknight game-changer that still feels special. This version balances creamy coconut, fragrant red curry paste, and tender chicken for a dish that’s deeply satisfying and surprisingly quick to make. After testing several methods, I settled on a technique that blooms the curry paste and keeps the chicken tender every time; it’s become a go-to in my kitchen and pairs well with simple starters like chicken satay with easy Thai peanut sauce.
Why Make This Recipe
- Big flavor with minimal effort: blooming the paste in oil releases aromatics so a little paste goes a long way.
- Comforting and nutritious: chicken provides lean protein and coconut milk adds satisfying healthy fats.
- Fast weeknight option: about 30 minutes from start to finish when you prep ingredients first.
- Versatile for gatherings: scale easily for dinner parties or serve buffet-style at casual get-togethers — it pairs well with simple grilled skewers like chicken satay with Thai peanut sauce.
- Personal note: I love this recipe because the technique of searing the chicken first then simmering gently prevents a rubbery texture while building deeper flavor.
Recipe Overview
- Prep time: 10 minutes (plus 10 minutes chopping)
- Cook time: 20 minutes
- Total time: 30 minutes
- Servings: 4
- Difficulty: Easy–Medium
- Method: Sear chicken, bloom curry paste, simmer in coconut milk with vegetables; finish with herbs and lime.
Tip: Use a heavy skillet or wok for even heat and faster searing, similar to what I use when prepping one-pan meals like one-pan casseroles.
My Experience Making This Recipe
The first tests produced thin, split sauces and tough chicken; the fix was simple — sear chicken at medium-high heat and simmer at low. I also found that blooming the red curry paste in oil for 1–2 minutes before adding coconut milk dramatically improves aroma and depth.
How to Make Authentic Thai Red Curry with Chicken
Start by slicing 1 lb (450 g) boneless, skinless chicken thighs against the grain into bite-size pieces and patting dry. Heat 2 tbsp neutral oil in a large skillet or wok over medium-high heat, sear the chicken 2–3 minutes per side until golden (do this in batches if crowded), and set aside. Reduce to medium, add 2–3 tbsp red curry paste and stir-fry 1–2 minutes to bloom flavors, then add 1 can (14 oz / 400 ml) full-fat coconut milk and 1 cup chicken stock; bring to a gentle simmer. Return chicken and add vegetables (1 cup sliced bell pepper, 1 cup baby eggplant or 1 cup sliced zucchini), 1 tbsp fish sauce, 1 tbsp palm or brown sugar, and simmer on low for 8–10 minutes until vegetables are tender and chicken reaches 165°F (74°C). Finish off heat with a handful of Thai basil, 2 tbsp lime juice, and adjust seasoning. Serve over jasmine rice.
Equipment: heavy skillet or wok, thermometer (recommended), wooden spoon, chef’s knife, cutting board. Measurements above are tested and reliable for balanced flavor.
Expert Tips for Success
- Bloom the paste: cook curry paste in oil 1–2 minutes until fragrant to unlock essential oils; this deepens flavor more than adding paste straight to liquids. Reference sauces that rely on this technique for richness, like creamy pasta dishes I sometimes make on busy nights.
- Use full-fat coconut milk: it gives a silky mouthfeel; if you use light coconut milk, reduce stock and add 2 tbsp coconut cream to compensate.
- Don’t overcook chicken: sear quickly to color, then simmer gently to finished internal temp of 165°F (74°C); thighs are more forgiving than breasts.
- Balance salt and acid: fish sauce adds umami/salt; finish with lime juice to brighten and palm sugar to round heat.
- Equipment matter: a heavy-bottomed skillet or carbon-steel wok provides steady heat and prevents scorching when reducing the sauce.
How to Serve Authentic Thai Red Curry with Chicken
- Classic: Serve over steamed jasmine rice with a wedge of lime and extra Thai basil leaves.
- Low-carb: Spoon curry over cauliflower rice and add extra vegetables like snap peas.
- Party style: Keep curry warm in a shallow dish on the buffet and let guests help themselves; pair with easy finger foods like savory bites or simple pastas.
- Presentation tip: garnish with thinly sliced red chilies and a small basil sprig; bright green herbs and red chilies make the curry pop on the plate.
Storage and Reheating Guide
- Fridge: Cool to room temperature and store in an airtight container for up to 3–4 days.
- Freeze: Freeze in airtight, freezer-safe containers for up to 2 months; leave about 1 in (2.5 cm) headspace for expansion. Thaw overnight in the fridge.
- Reheat (stovetop): Warm gently over low–medium heat, stirring often, until steaming and at least 165°F (74°C) — add a splash of water or coconut milk if sauce is too thick.
- Reheat (microwave): Cover and reheat at 70% power in 1-minute intervals, stirring between intervals to ensure even heating. Tip: cook rice fresh or store separately — frozen rice can get gummy when reheated with curry.
Recipe Variations
- Gluten-free: Use gluten-free fish sauce or tamari if your store-bought paste contains soy; most Thai red curry pastes are gluten-free but always check labels.
- Vegetarian: Replace chicken with firm tofu or seitan and use vegetable stock and vegan fish sauce alternatives; add mushrooms for umami.
- Extra creamy: Stir in 2 tbsp coconut cream at the end or use 1:1 coconut milk to coconut cream for a richer sauce.
- Milder/Hotter: Reduce paste to 1–2 tbsp for mild heat; add fresh Thai chilies or 1–2 tsp of bird’s eye chili paste for more heat.
Nutritional Highlights
- Protein-rich: Chicken thighs lend about 20–25 g protein per serving, supporting satiety.
- Healthy fats: Full-fat coconut milk supplies medium-chain triglycerides, contributing to creaminess and energy.
- Allergens: Contains fish (fish sauce) and coconut (tree nut category for some); check curry paste labels for shrimp paste or soy if allergic. Portion guidance: 1–1.5 cups curry per person with 1 cup cooked rice is a balanced serving.
Troubleshooting Common Issues
- Sauce separated or curdled: Stir gently over low heat; avoid high boil after adding coconut milk. If splitting occurs, whisk in 1–2 tsp warm water or a spoon of coconut cream off heat.
- Bland flavor: Bloom the paste longer, or add a splash more fish sauce and a teaspoon of palm sugar, finishing with lime juice to brighten.
- Chicken tough: Don’t over-sear or over-simmer; sear just for color then simmer at low heat until 165°F (74°C).
- Too thin: Reduce uncovered on medium-low for 5–8 minutes, or whisk in 1–2 tsp cornstarch slurry (1 tsp cornstarch + 1 tbsp water) and simmer 1–2 minutes.
Frequently Asked Questions
Q: Can I use store-bought red curry paste, and which brands are best?
A: Yes — many store-bought pastes are excellent and consistent. I recommend brands that list chilies, kaffir lime, galangal, and shrimp paste (if not vegetarian) near the top. For deeper flavor, sauté the paste in oil first. If you prefer homemade, pound toasted dried chilies and aromatics in a mortar and pestle.
Q: Can I make this ahead and reheat without losing texture?
A: Yes. Cook fully, cool quickly, and refrigerate for up to 3 days. Reheat gently on the stovetop over low heat; add a splash of coconut milk or water while reheating to restore silkiness. Avoid rapid high heat, which can tighten chicken fibers.
Q: How do I adjust spice level without losing balance?
A: Reduce curry paste quantity (use 1–2 tbsp instead of 3) for milder heat. To increase heat, add chopped fresh Thai chilies or a teaspoon of chili oil at the end. Always rebalance with a little sugar and lime to maintain complexity.
Q: Is there a good substitute for fish sauce?
A: For vegetarian/vegan cooking, use a mixture of soy sauce or tamari with a teaspoon of mushroom bouillon or miso for umami. For gluten-free swaps, use gluten-free fish sauce or tamari. Taste and adjust — you typically need less soy than fish sauce because fish sauce is saltier.
Conclusion
For a visual walkthrough and a slightly different take on red curry with squash, check out this helpful guide: Thai Red Curry Chicken Recipe & Video Tutorial.
Print
Authentic Thai Red Curry with Chicken
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A savory-sweet Thai red curry that combines creamy coconut milk and tender chicken, perfect for quick weeknight dinners.
Ingredients
- 1 lb (450 g) boneless, skinless chicken thighs
- 2 tbsp neutral oil
- 2–3 tbsp red curry paste
- 1 can (14 oz / 400 ml) full-fat coconut milk
- 1 cup chicken stock
- 1 cup sliced bell pepper
- 1 cup baby eggplant or 1 cup sliced zucchini
- 1 tbsp fish sauce
- 1 tbsp palm or brown sugar
- Handful of Thai basil
- 2 tbsp lime juice
- Steamed jasmine rice for serving
Instructions
- Slice chicken into bite-size pieces and pat dry.
- Heat oil in a large skillet or wok over medium-high heat, sear the chicken for 2–3 minutes per side until golden.
- Reduce heat to medium, add red curry paste, and stir-fry for 1–2 minutes to bloom the flavors.
- Add coconut milk and chicken stock, bringing to a gentle simmer.
- Return chicken to the pan and add vegetables, fish sauce, and sugar. Simmer on low for 8–10 minutes until vegetables are tender and chicken reaches 165°F (74°C).
- Finish off heat with Thai basil and lime juice, adjusting seasoning as needed.
- Serve over jasmine rice.
Notes
Use a heavy skillet or wok for best results. Consider freezing leftovers for easy future meals.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Searing and simmering
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg