Thai Red Curry With Chicken

The sauce is what makes this Thai Red Chicken Curry stand out. Coconut milk softens the heat of the red curry paste, while fish sauce, lemongrass, ginger, and Thai basil keep the flavor savory, fragrant, and fresh rather than overly rich.

Chicken thighs stay tender as they simmer in the sauce, and the red bell pepper and zucchini go in near the end so they keep some texture. Spoon the finished curry over jasmine rice for a colorful, satisfying meal with just the right balance of heat, sweetness, and creaminess.

Recipe Ingredients

• Boneless Chicken Thighs – Chicken thighs remain tender and juicy while simmering in the curry sauce. Cut them into thin, evenly sized strips for quick cooking.
• Thai Red Curry Paste – This provides most of the spice and seasoning in the sauce. Brands vary considerably in heat, so begin with less if you are unfamiliar with the product.
• Coconut Milk – Full-fat canned coconut milk produces the richest, creamiest sauce. Stir or shake the can before measuring if it has separated.
• Onion, Garlic, and Ginger – These aromatics form the savory base of the curry and are briefly sautéed before the curry paste is added.
• Coriander Stems and Lemongrass – Coriander stems add concentrated herbal flavor, while crushed lemongrass gives the sauce a fresh citrus aroma.
• Fish Sauce and Brown Sugar – Fish sauce adds salty umami flavor, while brown sugar balances the heat and richness of the curry paste.
• Red Bell Pepper and Zucchini – These vegetables add color and texture. They are added near the end so they remain slightly crisp.
• Thai Basil and Lemon Juice – Torn Thai basil and fresh lemon juice are stirred in after cooking to brighten the finished sauce.

See recipe card below for a full list of ingredients and measurements.

Substitutions & Variations

• Use Chicken Breast: Boneless, skinless chicken breast can replace the thighs. Slice it thinly and avoid overcooking, as breast meat dries out more easily.
• Adjust the Curry Paste: Start with 2 tablespoons for a milder curry, then add more after tasting. Four tablespoons creates a stronger red curry flavor.
• Change the Vegetables: Green beans, snow peas, sliced squash, broccoli, or baby corn can replace some or all of the bell pepper and zucchini.
• Replace the Lemongrass: Use approximately 1 teaspoon of prepared lemongrass paste if a fresh stalk is unavailable.
• Use Regular Basil: Regular sweet basil may be used when Thai basil is difficult to find, although its flavor will be milder.
• Make It Vegetarian: Replace the chicken with tofu and use vegetable stock. Check the red curry paste label, as some brands contain shrimp paste.

This recipe hasn’t been tested with all substitutions. If you try one, share how it turned out!

Step by Step Instructions

Step 1: Heat the oil in a large skillet over medium heat. Add the sliced onion, minced garlic, and ginger, then cook for about 1 minute, stirring frequently, until the mixture becomes fragrant and the onion begins to soften.

Step 2: Add the red curry paste and minced coriander stems to the skillet. Cook for 2–3 minutes, stirring frequently, until the paste darkens slightly, becomes aromatic, and a little oil begins to appear around the edges.

Step 3: Pour in the coconut milk and stock, then add the crushed lemongrass stalk, fish sauce, and brown sugar. Stir well and bring the sauce to a gentle boil. Reduce the heat to a simmer, add the chicken strips, and cook for 7–8 minutes, or until the chicken is nearly cooked through.

Step 4: Add the red bell pepper and zucchini when the chicken is almost done and the sauce has reduced to your preferred consistency. Cook for about 2 minutes, until the vegetables are tender but still slightly crisp and the chicken reaches 165°F. Remove the lemongrass stalk, then stir in the lemon juice and torn Thai basil before serving.

FAQs

Is Thai Red Chicken Curry very spicy?
The heat depends mainly on the red curry paste. Some brands are much hotter than others. Begin with 2 tablespoons for a milder sauce and increase the amount to taste.

Can I use chicken breast instead of chicken thighs?
Yes. Slice boneless, skinless chicken breast into thin strips and simmer only until it reaches 165°F. Avoid prolonged cooking so it remains tender.

What vegetables work well in Thai red curry?
Bell peppers, zucchini, green beans, snow peas, squash, broccoli, and baby corn all work well. Keep the total amount close to 2 cups so the sauce does not become overcrowded.

Does Thai red curry paste contain shrimp?
Traditional red curry paste may contain shrimp paste. Ingredients vary by brand, so anyone with a shellfish allergy or following a vegetarian diet should check the label carefully.

Storage

• To Store: Allow the curry to cool, then transfer it to an airtight container. Refrigerate for up to 3 days.
• To Reheat: Warm gently in a saucepan over medium-low heat, stirring occasionally. Avoid boiling for an extended time, as this can overcook the chicken and vegetables.
• To Freeze: The curry can be frozen for up to 2 months, although the vegetables may become softer after thawing. Cool completely before transferring it to a freezer-safe container, then thaw overnight in the refrigerator.

📖 Recipe

Thai Red Chicken Curry

Tender chicken, red bell pepper, and zucchini simmered in a creamy coconut sauce flavored with Thai red curry paste, ginger, garlic, lemongrass, fish sauce, and basil.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Dinner, Main Course

Cuisine Thai

Servings 5

Equipment

• Large skillet
• Cutting Board
• Sharp Knife
• Wooden spoon or spatula
• Measuring cups and spoons

Ingredients

  

• 500 grams boneless chicken thighs cut into thin strips
• 2 tablespoons oil
• 4 tablespoons Thai red curry paste
• ½ onion sliced
• ½ tablespoon minced garlic
• 1 teaspoon minced ginger
• ½ tablespoon minced coriander stems
• 1 stalk lemongrass
• 2 teaspoons fish sauce
• ½ tablespoon light brown sugar
• 1 red bell pepper cut into strips or wedges
• 1 cup chopped zucchini
• 1½ cups full-fat coconut milk
• ½ cup chicken stock or water
• 2 teaspoons lemon juice
• 8 –10 Thai basil leaves roughly torn

Instructions

 

• Heat the oil in a large skillet over medium heat.
• Add the sliced onion, garlic, and ginger. Sauté for about 1 minute, stirring frequently, until fragrant.
• Add the red curry paste and minced coriander stems. Cook for 2–3 minutes, stirring frequently, until the paste becomes aromatic and oil begins to appear around the edges.
• Gently crush the white part of the lemongrass stalk with the side of a knife.
• Pour the coconut milk and stock into the skillet. Add the lemongrass, fish sauce, and brown sugar, then stir until evenly combined.
• Bring the sauce to a gentle boil, then reduce the heat to maintain a simmer.
• Add the chicken strips and simmer for 7–8 minutes, stirring occasionally.
• When the chicken is nearly cooked and the sauce has reduced to your preferred consistency, add the red bell pepper and zucchini.
• Cook for approximately 2 minutes, until the vegetables are tender but still slightly crisp and the chicken reaches an internal temperature of 165°F.
• Remove and discard the lemongrass stalk.
• Stir in the lemon juice and torn Thai basil leaves.
• Serve warm over jasmine rice and garnish with additional basil or fresh coriander if desired.

Notes

• Red curry paste varies in heat and strength. Begin with 2 tablespoons for a milder curry and add more to taste.
• Check the curry paste label if you have a shellfish allergy, as traditional varieties may contain shrimp paste.
• Crush the white part of the lemongrass stalk before adding it, or replace it with approximately 1 teaspoon of lemongrass paste.
• Use full-fat coconut milk for the richest sauce.
• Add the vegetables near the end of cooking so they retain some texture.

Keyword Thai Red Chicken Curry