Thai Red Curry Chicken Recipe

Every once in a while, I like to throw a curve ball into my weeknight dinner routine to shake things up. I was nervous the first time I served my kids Thai red curry chicken because they’re pretty picky eaters… so you can imagine my shock when they loved it! The best part? It’s so quick and easy! This curry comes together in about 30 minutes in one pot and uses simple ingredients. Plus, it’s loaded with protein and veggies, so it’s something I can feel good about serving to my family.

What’s in Thai red curry chicken?

Thai cuisine is a favorite of mine! Here are a few of the standout ingredients that create the very best flavor:

Thai Red Curry Paste: This paste is a blend of red chilis, lemongrass, onion, garlic, lime juice and herbs and spices like cumin and coriander. It adds a wonderful depth of flavor and is deliciously fragrant. Kafir Lime Leaves: Kafir lime leaves add a rich and authentic fragrance to the dish. I can often buy them at my local Asian market. Just check in the fresh or frozen sections of yours! Chicken Breasts: You can use boneless, skinless chicken thighs if preferred! Just note that the consistency will differ.

Is this curry spicy?

The curry paste is made from red chilis, so there is spice in this recipe, but it’s mellowed out by the creamy coconut milk. It has some heat, but it’s so flavorful and the spice is not overpowering.

How to Store and Reheat

You can store your leftovers in an airtight container in the fridge for up to 3 days. To reheat, just pop individual servings in the microwave for 30 seconds at a time and stir each time it stops.

How to Freeze

You can freeze Thai red curry for up to 3 months. Just make sure it’s fully cooled to room temperature prior to freezing. Let it slowly defrost in the fridge prior to reheating.

Notes and Tips

I always make the curry in a dutch oven or heavy bottomed pan. It distributes the heat more evenly so I don’t get hot spots that can scorch the bottom of the curry. If you want to make this spicier, add in a diced red chili when you cook the shallot. I like to do this when I’m not making it for the kids! Feel free to add in additional veggies to the curry! Add along with the bell pepper in step 4 and simmer until tender.

How to Make Thai Red Curry Chicken Step by Step

Sauté the shallots: Heat 2 tbsp vegetable oil in a pot over medium heat. Add 2 chopped shallots and cook until translucent. Cook the chicken and curry paste: Add 1 1/2 lbs chopped boneless, skinless chicken breasts to the pot and cook until the surface turns white. Add in 3 tbsp red curry paste and stir constantly, cooking until the paste is fragrant and has deepened in color.
Add more ingredients and simmer: Slowly pour in 13.5 oz coconut milk. Stir in 3 Kafir lime leaves, 2 tbsp brown sugar and 1 tbsp fish sauce. Add peppers: Uncover the pot and add in 1 chopped red bell pepper. Simmer for another 1-2 minutes.