This deliciously fragrant Thai red curry chicken is simply bursting with flavor and perfect for a cozy night in. Ready in just 30 minutes!
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I love healthy one-pan dinners that can be on the table in half an hour without sacrificing flavor, and this Thai red curry chicken is definitely on the top of my list.
It’s a restaurant-quality chicken curry that’s incredibly easy to make and super comforting while being quite light.
The curry has the perfect balance of spicy, sweet, tangy, and savory and is so good you should make enough for people to have seconds.
It’s also super easy to make your own by mixing and matching the veggies and adjusting the spiciness level.
Why you’ll love this Thai red curry chicken
- A real flavor explosion
- Super easy to customize to your taste
- Ideal for busy weeknight dinners — no need to order in!
Ingredients and substitutions
Chicken — I opted for lean chicken breast here, but you can also use boneless, skinless chicken thighs for a juicier result.
Onion — Yellow onions are perfect in this curry, but you can also use red onions or shallots for a more delicate flavor.
Veggies — I used a mix of red bell pepper and zucchini to add color and texture to the curry. Other ideas you could try include snap peas, baby corn, sweet potato or even eggplant.
Aromatics — Fresh garlic, ginger and lemongrass infuse the curry with some pretty amazing flavor.
If you can't find fresh lemongrass, use lemongrass paste or dried lemongrass as a substitute.
You can also add some kaffir lime leaves for extra flavor.
Coconut milk — Full-fat coconut milk is best there because it results in a rich and creamy sauce.
Fish sauce — This adds depth and umami to the dish. If you have a shellfish allergy, use soy sauce or tamari as a substitute.
Brown sugar — The sweetness of brown sugar balances out the spicy and savory flavors of the curry.
Lime — Fresh lime juice adds a burst of tanginess to the dish. If you don't have limes, try using lemon juice or a splash of rice vinegar to bring in that acidic note.
Fresh cilantro — This bright herb adds a fresh, zesty finish to the curry. If you’re not a fan, you can skip it or use fresh parsley or Thai basil instead.
How to make Thai chicken curry
Heat the oil in a large, deep pan over medium heat and cook the chicken for 5-7 minutes until slightly golden. Remove it from the pan with a slotted spoon and set it aside.
Add the onion and red bell pepper to the same pan and cook for 4-5 minutes until the onion is translucent.
Next, stir in the garlic, ginger and lemongrass and cook for a further minute.
Add the Thai curry paste and stir to combine. Cook for another minute, then add the zucchini and stir well so they’re covered in paste.
Stir in the coconut milk and simmer on medium-low heat for 5 minutes or until the sauce thickens.
Simmer for 2-3 minutes, then add the lime juice and fresh cilantro.
Season to taste and serve hot over your favorite rice or with naan bread.
Make it vegan
To make this Thai red curry vegan, replace the chicken with plant-based “chicken” bits, tofu or chickpeas. Additionally, swap the fish sauce with soy sauce or tamari and make sure the Thai red curry paste you use is vegan-friendly.
Leftovers and storage
- Leftovers will keep well in the fridge for up to 3 days in an airtight container.
- Reheat the curry on medium power in the microwave or transfer it to a saucepan and warm it over low-medium heat, stirring occasionally until heated through.
- This Thai red curry freezes well for up to 3 months. Thaw it overnight in the refrigerator before reheating.
Recipe notes and tips
- This Thai red curry chicken is best served over a bed of jasmine or basmati rice to soak up all that flavorful sauce.
- If you’re looking for a low-carb option, serve it over cauliflower rice or even some rice noodles.
- Adjust the heat level of this curry to your liking by adding more or less Thai red curry paste. If you're a fan of extra heat, toss in some thinly sliced Thai bird's eye chilies for an added kick.
If you liked this Thai red curry chicken recipe, you might also like some of my other easy curry recipes:
- Peanut Butter Curry
- Chicken Bhuna Curry
- Slow Cooker Beef Curry
- Easy Lentil and Chickpea Curry
- Cauliflower and Chickpea Curry
- 1 tablespoon vegetable oil
- 1 pound (450 g) boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 small onion, diced
- 1 medium red bell pepper, sliced
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 tablespoon lemongrass, finely chopped
- 3 tablespoons Thai red curry paste
- 1 medium zucchini, cut into 1-inch cubes
- 1 can (14 fl. oz / 400 ml) coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 lime, juiced
- Fresh cilantro, chopped, for garnish
- Heat the oil in a large, deep pan over medium heat and cook the chicken for 5-7 minutes until slightly golden. Remove it from the pan with a slotted spoon and set it aside.
- Add the onion and red bell pepper to the same pan and cook for 4-5 minutes until the onion is translucent.
- Next, stir in the garlic, ginger and lemongrass and cook for a further minute.
- Add the Thai red curry paste and stir to combine. Cook for another minute, then add the zucchini and stir well so they’re covered in paste.
- Stir in the coconut milk and simmer on medium-low heat for 5 minutes or until the sauce thickens.
- Next, stir in the fish sauce and brown sugar, then return the cooked chicken back to the pan and toss well until well covered in sauce.
- Simmer for 2-3 minutes, then add the lime juice and fresh cilantro.
- Season to taste and serve hot over your favorite rice or with naan bread.
Amount Per Serving: Calories: 466Total Fat: 29gSaturated Fat: 20gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 96mgSodium: 618mgCarbohydrates: 15gFiber: 2gSugar: 6gProtein: 39g
Nutritional information is an estimate provided by an online nutrition calculator.