Name: Authentic Thai Red Curry with Chicken
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Thai
Ingredients: 1 lb (450 g) boneless chicken thighs, cut into bite-sized pieces; 1–2 tablespoons neutral oil; 3 tablespoons red curry paste; 1 can (13.5 oz/400 ml) full-fat coconut milk; 1 cup (240 ml) chicken stock; 1–2 tablespoons fish sauce; 1 tablespoon palm sugar (or brown sugar); 1–2 cups sliced vegetables (bell pepper, bamboo shoots, or squash); 1–2 tablespoons lime juice; Handful of Thai basil leaves

Jump to Recipe·Print Recipe

Authentic Thai Red Curry with Chicken is a silky, fragrant curry that balances spicy, sweet, and tangy flavors in one pot. I make it at least once a month because the sauce comes together fast and smells incredible while simmering. If you want a quicker weeknight version, check this easy Thai red curry guide for ideas: easy Thai red curry.

Why Make This Recipe

Bold, layered flavor: fragrant lemongrass, galangal/ginger, lime and red curry paste create depth you can’t get from a jarred sauce.
Versatile and balanced: it pairs with rice or noodles and accepts many vegetables or proteins.
Weeknight-friendly: ready in about 30–35 minutes when you prep ingredients ahead.
Comfort food with protein: chicken and coconut milk make it filling and family-friendly.
Personal insight: I love this curry because the aroma while it simmers fills the whole house and makes everyone gather in the kitchen—it’s an instant crowd-winner. Also try pairing with a crisp salad like this Crunchy Thai Chicken Salad for contrast.

Recipe Overview

Prep time: 10–15 minutes (chopping and measuring)
Cook time: 15–20 minutes
Total time: 25–35 minutes
Servings: 4 (about 1 cup curry + 3/4 cup rice per person)
Difficulty: Medium — basic knife work and temperature control required
Method: Sear chicken, bloom curry paste in oil, simmer in coconut milk and stock until sauce is glossy and thickened.

My Experience Making This Recipe

I tested this version several times, swapping thighs and breasts and adjusting curry paste amounts to hit the right heat for home cooks. The biggest discovery was that searing the chicken first and reserving browned fond in the pan adds savory depth without extra ingredients.

How to Make Authentic Thai Red Curry with Chicken

Start by cutting 1 lb (450 g) boneless chicken thighs into bite-sized pieces and season lightly. In a heavy skillet or wok over medium-high heat, brown the chicken in 1–2 tablespoons neutral oil for 3–4 minutes per side, then remove and set aside. Reduce heat to medium, add 3 tablespoons red curry paste and fry for 30–60 seconds to bloom the aromatics, then add 1 can (13.5 oz/400 ml) full-fat coconut milk and 1 cup (240 ml) chicken stock. Return chicken to the pan with 1–2 tablespoons fish sauce, 1 tablespoon palm sugar (or brown sugar), and 1–2 cups sliced vegetables (bell pepper, bamboo shoots, or squash). Simmer gently 8–12 minutes until chicken reaches 165°F (74°C) and sauce thickens; finish with 1–2 tablespoons lime juice and a handful of Thai basil leaves.

Expert Tips for Success

Bloom the paste: Fry the curry paste in hot oil for 30–60 seconds until fragrant to release essential oils and deepen flavor.
Use thighs for juiciness: Boneless skin-on thighs (trimmed) stay tender; breasts work if you watch cook time to avoid drying.
Control heat and texture: Simmer at a gentle simmer (not a rolling boil) so coconut milk doesn’t split; if the sauce separates, whisk in a tablespoon of warmed coconut cream.
Adjust salt without over-fish-saucing: Add fish sauce in stages, tasting as you go; balance with lime and a pinch of sugar. For ideas on pairing proteins or making finger-food starters, see my tested chicken lettuce wrap technique: chicken lettuce wraps.
Equipment: Use a heavy-bottomed skillet or a wok for even heat; a reliable instant-read thermometer helps you avoid overcooking (target 165°F/74°C internal).

How to Serve Authentic Thai Red Curry with Chicken

Classic: Serve over steamed jasmine rice with a squeeze of lime and extra Thai basil.
Noodle bowl: Toss with wide rice noodles and blanched greens for a curry laksa-style bowl.
Family-style: Ladle into a shallow serving bowl and garnish with thinly sliced red chilies and cilantro for color.
Occasion tip: Serve with a cooling cucumber salad or crunchy slaw to balance the richness—this works great for casual dinner parties.

Storage and Reheating Guide

Store cooled curry in airtight containers in the refrigerator for 3–4 days. For longer storage, freeze in portioned freezer-safe containers or heavy-duty freezer bags for up to 3 months; leave 1/2 inch headspace for expansion. To reheat, thaw overnight in the refrigerator and warm gently on the stove over medium-low heat, stirring occasionally until just simmering; finish with a splash of water or stock if the coconut fat has thickened. Microwave reheating works—heat in 45–60 second intervals, stirring between bursts to ensure even temperature.

Recipe Variations

Vegetarian/Vegan: Replace chicken with firm tofu or tempeh and use vegetable stock; verify the curry paste is shrimp-free.
Gluten-free: Most basic ingredients are gluten-free, but check labels on curry paste and soy sauce (use tamari if needed).
Lighter version: Use light coconut milk and increase stock to reduce calories; finish with a tablespoon of coconut cream for silkiness.
Fruit and veg twist: Add chunks of butternut squash or pineapple for sweetness and texture; this echoes some regional Thai combinations.

Nutritional Highlights

Protein-rich: Chicken thighs provide substantial protein per serving, supporting satiety and muscle repair.
Healthy fats (with caution): Coconut milk supplies medium-chain triglycerides; use full-fat for flavor but be mindful of saturated fat content.
Allergens: Contains fish (fish sauce) and may contain shrimp or soy in some curry pastes; nuts can be present if you garnish with peanuts. Serve portions of about 1 to 1 1/4 cups of curry with 3/4 cup rice for a balanced meal.

Troubleshooting Common Issues

Curry tastes flat: Fry the paste longer to bloom spices, and add fresh lime juice and fish sauce to lift the flavors.
Sauce is thin: Simmer a few more minutes uncovered to reduce, or whisk in 1 tablespoon cornstarch mixed with 2 tablespoons water and simmer until glossy.
Chicken is dry: Lower the simmer temperature and check internal temp with a thermometer (165°F/74°C); consider switching to thighs next time for more forgiving texture.

Frequently Asked Questions

Q: Can I make this curry ahead and reheat?
A: Yes — flavors often meld and improve after a day. Store in the fridge up to 3–4 days or freeze up to 3 months. Reheat gently on the stove; high heat can separate coconut milk, so simmer slowly and add a splash of stock if needed.

Q: What’s the best curry paste to use?
A: Use a high-quality Thai red curry paste with minimal preservatives. If you prefer control over heat and aroma, make a quick paste using red chilies, galangal/ginger, lemongrass, garlic, and coriander root in a blender. Always fry the paste briefly in oil to unlock its flavor.

Q: Can I substitute coconut milk with something lighter?
A: You can use light coconut milk or replace half the coconut milk with unsweetened almond or cashew milk plus a tablespoon of coconut cream for richness. Be aware the flavor and thickness will change, so adjust seasoning and simmer time.

Q: How do I make the curry spicier or milder?
A: For more heat, add Thai bird chilies or 1–2 teaspoons of additional curry paste. To mellow it, remove seeds from fresh chilies, add more coconut milk, and balance with a tablespoon of brown sugar and extra lime juice.

Conclusion

If you want a step-by-step photo and video walkthrough to complement this guide, follow this Thai Red Curry Chicken Recipe & Video Tutorial for clear visuals and extra tips.

Authentic Thai Red Curry with Chicken