This Thai Red Curry Chicken is packed with flavor, simple to prepare at home, and lighter than takeout. Tender chicken and vegetables simmer in a creamy coconut red curry sauce for a satisfying one-pot meal.
Many authentic red curry recipes call for ingredients such as kaffir lime leaves or lemongrass that can be difficult to find. This version was developed to use mostly pantry staples and items that are easy to source, while still delivering bright, layered flavor.
If you do have access to traditional Thai ingredients, feel free to use them—notes on substitutions are provided below. If not, follow the recipe as written and you’ll still get a rich, creamy red curry with great depth.
How to Make Easy Thai Red Curry Chicken
- Heat oil in a large skillet over medium-high heat. Add the diced onion and ½ teaspoon salt; cook 3 minutes, stirring often, until the onion softens.
- Stir in the red curry paste, garlic, ginger, and ground coriander. Cook about 1 minute, until fragrant, stirring regularly.
- Pour in the coconut milk, add the brown sugar, fish sauce (or soy sauce), and the sliced chicken. Stir to combine.
- Bring the mixture to a gentle simmer, then reduce the heat to medium and simmer uncovered for about 7 minutes, stirring occasionally.
- Add the carrots and red bell pepper. Continue to simmer 5–7 minutes until the sauce thickens slightly and the chicken is cooked through (7 minutes worked for this batch).
- Remove from heat and stir in the lime zest, half of the lime juice, and half of the chopped cilantro.
- Taste and adjust: add the remaining lime juice if desired, and balance with additional salt, brown sugar, or curry paste to suit your preference.
- Garnish with the remaining cilantro and serve immediately.
Recipe Notes
Thai Red Curry Paste Brands
Different brands of red curry paste vary in sweetness and heat. Maesri tends to be spicier and more savory, while other brands like Thai Kitchen are milder and sweeter. Adjust the amount of paste and brown sugar to reach your desired spice level.
- If using a spicier brand, start with 4 tablespoons for medium-hot and reduce to taste. If it’s too spicy, add more coconut milk or brown sugar to mellow it.
- If using a milder brand, 4 tablespoons may produce a mild curry; increase paste or add a pinch of cayenne if you prefer more heat.
Fish Sauce Substitute
Fish sauce is traditional and adds umami, but you can substitute an equal amount of soy sauce if needed.
Lime Zest & Juice Substitute
Lime zest and juice help mimic the bright, citrus notes that kaffir lime leaves and lemongrass provide. If you have kaffir leaves or fresh lemongrass, follow the substitutions below for a more authentic profile.
- If using kaffir lime leaves: replace the lime juice with 6 kaffir leaves added when you add the coconut milk; remove the leaves before serving.
- If using lemongrass: replace the lime zest with 2 teaspoons finely minced fresh lemongrass (or 1 tablespoon lemongrass paste), added with the coconut milk.
Sauce Thickness
This curry will thicken slightly as it cools. If you prefer a thinner, more restaurant-style sauce, add ½ cup (or more) of chicken broth when you add the coconut milk. To thicken the sauce, stir in a cornstarch slurry (2–3 teaspoons cornstarch mixed with 2 tablespoons water) and simmer a few minutes until thickened.
Slow Cooker Instructions
- Sauté the onions and spices in a pan following steps 1–2.
- Deglaze the pan with a little coconut milk, then transfer the mixture to the slow cooker.
- Add the remaining coconut milk, chicken, vegetables, curry paste, brown sugar, and fish/soy sauce. Reserve lime zest, lime juice, and cilantro to add at the end.
- Cook on High for 2–3 hours or Low for 4–5 hours.
- Stir in the lime zest, half the lime juice, and half the cilantro. Taste and adjust seasoning with additional lime juice, salt, sugar, or curry paste if needed.
- Finish with the remaining cilantro and serve. For crisper bell pepper, add it in the last 30 minutes. For thicker sauce, add a cornstarch slurry and cook on High for 15 minutes.
How to Serve Thai Red Curry Chicken
Serve the curry over jasmine rice for a classic pairing, or enjoy it on its own. It also pairs nicely with flatbreads like naan for scooping. Garnish with extra cilantro and a lime wedge for brightness.
Enjoy!
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Easy Thai Red Curry Chicken {One Pot, 30-Minute Meal}
Ingredients
- 2 tablespoon coconut oil (or other cooking oil)
- 1 cup onion, finely diced (white or yellow onion)
- ½ teaspoon salt or more to taste
- 4 large garlic cloves, minced (about 2 TBSP)
- 1 teaspoon ground ginger (or 1 tablespoon fresh grated or minced ginger)
- 1 teaspoon ground coriander
- 4-6 tablespoon Thai red curry paste, or to taste
- 1 can unsweetened coconut milk, full-fat (14-ounce can)
- 1 tablespoon brown sugar or to taste
- 1 ½ pounds boneless skinless chicken breast, cut into thin strips
- 1 tablespoon fish sauce or soy sauce
- 1 cup carrots, shredded or julienned
- 1 cup red bell pepper, sliced or diced
- 1 lime, zest and juice
- ¼ cup fresh cilantro, chopped and divided
Instructions
- Heat oil in a large skillet over medium-high. Once hot, add onions and ½ teaspoon salt. Cook 3 minutes, or until onions are softened, stirring often.
- Add the red curry paste, garlic, ginger, and coriander. Cook about 1 minute, or until fragrant, stirring often.
- Add coconut milk, brown sugar, fish sauce, and chicken. Stir, bring to a simmer, then reduce heat to medium. Simmer uncovered for 7 minutes, occasionally stirring.
- Add carrots and bell peppers, and simmer 5–7 more minutes, until sauce slightly thickens and chicken is cooked through.
- Remove from heat and stir in the lime zest, half of the lime juice, and half of the cilantro.
- Taste and adjust seasoning with more lime juice, salt, sugar, or curry paste as needed. Top with the remaining cilantro and serve.
Notes
- Thai Red Curry Paste: Adjust quantity based on the brand and your spice tolerance. If too spicy, add coconut milk or brown sugar to balance the heat.
- Substitutions: Use soy sauce if you don’t have fish sauce. Kaffir lime leaves and fresh lemongrass can replace lime zest/juice for a more authentic taste.
- Sauce consistency: For a thinner sauce, add chicken broth with the coconut milk. For a thicker sauce, finish with a cornstarch slurry.
- Slow cooker: Follow sauté steps for aroma, then transfer to the slow cooker and finish as directed above.
(Nutrition facts are for a 1-cup serving and the recipe yields about 5 cups total.)
Nutrition Facts
Watch the VIDEO on how to make Easy Thai Red Curry Chicken on the creator’s channel to see the step-by-step process.
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Looking for more one-pot meals? Try these:
One-pot Creamy Cajun Chicken Pasta
Beef Enchilada Pasta
Korean Ground Beef Stir Fry