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Easy Thai Red Chicken Curry Recipe

Easy Thai Red Chicken Curry

This creamy Thai red chicken curry combines tender chicken, coconut milk, red bell pepper, aromatics, and Thai curry paste in one flavorful skillet. Serve it with steamed jasmine rice for an easy dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 tablespoon Neutral vegetable oil
  • 1 small Small yellow onion, thinly sliced
  • 2 cloves Garlic, finely grated or minced
  • 1 tablespoon Fresh ginger, finely grated
  • 2 tablespoons Thai red curry paste
  • 400 ml can Full-fat coconut milk
  • 120 ml Chicken stock or water
  • 500 g Boneless, skinless chicken thighs or breasts, cut into bite-size pieces
  • 1 pepper Red bell pepper, sliced
Seasoning
  • 1 tablespoon Fish sauce
  • 1 tablespoon Brown sugar or palm sugar
  • 1 tablespoon Fresh lime juice
Fresh Herbs
  • 1/2 cup Thai basil or fresh cilantro, roughly torn
For Serving
  • as needed Steamed jasmine rice

Method
 

Step-by-Step
  1. Heat the oil in a large skillet or saucepan over medium heat. Cook the sliced onion for 3–4 minutes, stirring occasionally, until softened.
  2. Add the garlic and ginger, then cook for about 30 seconds until fragrant. Stir continuously so the aromatics do not scorch.
  3. Add the Thai red curry paste and fry for 1–2 minutes, stirring constantly. This brief cooking time helps release the paste’s aromatic oils and reduces its raw taste.
  4. Pour in about one-third of the coconut milk and stir until the curry paste is fully blended. Simmer for 2–3 minutes, allowing the sauce to become fragrant.
  5. Add the remaining coconut milk and chicken stock or water. Bring the mixture to a gentle simmer rather than a vigorous boil.
  6. Add the chicken and sliced bell pepper. Cook gently for 8–12 minutes, stirring occasionally, until the chicken is cooked through and the pepper is tender-crisp.
  7. Stir in the fish sauce, brown sugar or palm sugar, and lime juice. Taste and adjust the balance with more fish sauce for salt, sugar for sweetness, or lime juice for acidity.
  8. Stir in the Thai basil or cilantro just before serving. Spoon the curry over steamed jasmine rice and finish with extra lime juice if desired.

Notes

Chicken thighs stay juicier than chicken breasts, especially if the curry sits warm before serving. Curry paste brands vary in salt, heat, and strength, so start with 1 1/2–2 tablespoons and adjust after simmering. Optional additions include 2–4 lightly torn kaffir lime leaves, 100–150 g green beans, bamboo shoots, or sliced zucchini, and 1–2 sliced red chilies.