Thai Red Curry with Chicken is a flavorful classic that brings together the bold essence of Thai cuisine. Tender chicken, creamy coconut milk, and a medley of spices create an aromatic and satisfying dish. Whether you opt for store-bought or homemade red curry paste, this recipe ensures a rich and authentic experience for your taste buds.

Perfect for weeknight dinners, this curry balances sweet, spicy, and savory flavors beautifully. Served with steamed jasmine rice, it’s a comforting meal that transports you straight to the vibrant streets of Thailand.

Ingredients that Make Thai Red Curry Shine

• Thai red curry paste – The heart of the dish, delivering robust heat and aromatic complexity. Homemade or high-quality store-bought options work perfectly.
• Coconut milk – Adds creaminess and a sweet counterpoint to the spicy curry paste.
• Chicken thighs – Juicy and tender, these absorb the curry’s rich flavors.
• Pumpkin or butternut squash – Provides a subtle sweetness and velvety texture to balance the spices.
• Green beans – A crunchy, fresh contrast to the rich curry sauce.
• Kaffir lime leaves – Impart a citrusy fragrance that elevates the dish’s authenticity.
• Thai basil leaves – Infuse a sweet, anise-like flavor for a distinct Thai finish.

How to Make Thai Red Curry with Chicken

A Quick and Easy Guide

1. Sauté the base: Begin by cooking the red curry paste in oil to release its aromatic flavors.
2. Build the broth: Stir in chicken stock and reduce it slightly to intensify the flavor.
3. Enrich the sauce: Add coconut milk, kaffir lime leaves, sugar, and fish sauce for a balance of richness and tang.
4. Cook the chicken: Simmer chicken strips in the sauce until tender and infused with flavor.
5. Add vegetables: Toss in pumpkin and green beans, cooking until perfectly tender.
6. Finish strong: Stir in Thai basil leaves for a fragrant touch before serving.

Serve hot with a generous scoop of jasmine rice, garnished with red chili and coriander for a fresh burst of flavor.

Tips for the Perfect Curry

For the best results, use full-fat coconut milk for a rich, creamy texture. If using a store-bought paste, taste and adjust with additional spices, sugar, or fish sauce to suit your preference. Fresh kaffir lime leaves and Thai basil make all the difference, so don’t skip these if available. To control spice levels, start with a small amount of curry paste and increase gradually.

Storing Leftovers the Right Way

Store any leftover Thai Red Curry with Chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or coconut milk to loosen the sauce if it thickens. Freezing is also an option; ensure the curry cools completely before transferring to a freezer-safe container. Thaw overnight in the fridge and reheat as needed for a quick and delicious meal.

Enjoy a taste of Thailand at your table with this vibrant and aromatic dish!

Thai Red Curry with Chicken Recipe

A beloved classic, Thai Red Curry with Chicken combines rich, creamy coconut milk with aromatic spices and tender chicken. Whether you choose a store-bought curry paste or a homemade blend, this dish offers an explosion of authentic Thai flavors.

Print Pin Rate

Course: Main Course

Cuisine: Thai

Keyword: Thai Red Curry with Chicken Recipe

Prep Time: 5 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 25 minutes minutes

Servings: 4

Ingredients

Red Curry Paste (choose one):

• 5 –6 tbsp Thai red curry paste Maesri preferred (Note 1)
• 1 batch homemade Thai red curry paste

Additional Ingredients (for store-bought paste):

• 2 large garlic cloves minced
• 2 tsp finely grated fresh ginger
• 1 tbsp lemongrass paste or finely chopped fresh lemongrass Note 3

Thai Red Curry:

• 3 tbsp vegetable canola, or peanut oil
• 1 cup 250 ml low-sodium chicken broth or stock
• 400 ml 14 oz full-fat coconut milk
• 6 kaffir lime leaves Note 4
• 1 tbsp sugar white, brown, or palm
• 2 tsp fish sauce adjust to taste
• 350 g 12 oz chicken thighs, boneless and skinless, sliced into 1/3-inch thick strips (Note 5)
• 150 g 5 oz pumpkin or butternut squash, diced into 1.5 cm (3/5-inch) cubes (~1 heaped cup)
• 120 g 4 oz green beans, trimmed and cut into 2-inch pieces
• 12 Thai basil leaves Note 6

Garnishes (optional):

• Fresh red chili slices small for spicier, large for milder heat
• Fresh coriander cilantro leaves
• Steamed jasmine rice

Instructions

• Warm the oil in a large, heavy-based skillet over medium-high heat. Sauté the curry paste and the additional ingredients (if using jar paste) for about 2 minutes until fragrant and slightly dried.
• Pour in the chicken broth, stirring to dissolve the paste. Allow it to simmer briskly for 3 minutes until the liquid reduces by half.
• Add the coconut milk, kaffir lime leaves, sugar, and fish sauce. Stir to combine, then add the chicken pieces.
• Spread the chicken evenly across the skillet. Bring the mixture to a gentle simmer, then lower the heat to medium. Cook for 8–10 minutes, allowing the sauce to thicken and the chicken to cook through.
• Taste and adjust seasoning as needed: more fish sauce for saltiness, sugar for sweetness, or even shrimp paste for additional depth.
• Stir in the pumpkin and green beans. Cook for another 3 minutes until the pumpkin is tender and the sauce reaches your desired consistency.
• Remove the skillet from heat and fold in the Thai basil leaves.
• Serve the curry over steamed jasmine rice. Garnish with fresh red chili slices and coriander leaves, if desired.

Notes

• Adjust spice level based on your choice of curry paste and personal preference.
• Store-bought curry pastes may vary in flavor intensity; taste and modify as necessary.