Thai Red Curry Chicken
Our easy Thai Red Curry Chicken recipe is perfect for an easy one-pan dinner your family will love!
The fragrant ginger, deeply aromatic, and mild red curry paste give this Thai Red Curry Chicken an outstanding taste and smooth buttery texture.
Thai Red Curry Chicken Recipe Highlights
- Quick 30-minute recipe
- Richer than takeout
- Versatile protein options
- Comforting and creamy
Ingredient Notes
Please check the recipe card below for a detailed, printable ingredient list.
VEGETABLE OIL – We use vegetable oil for its neutral flavor and high smoke point, making it ideal for frying the aromatics and curry paste.
SEASONING – Red curry paste is the main flavor base, offering a mix of spices, herbs, and a bit of heat. Lemongrass paste adds a citrusy brightness that lifts the dish. Fresh garlic and ginger provide a depth of flavor and a hint of spiciness.
BROTH – Chicken broth adds a savory depth to the sauce, helping to thin it out while enhancing the overall flavor. We recommend using low-sodium chicken broth to better control the saltiness.
CHICKEN – Boneless, skinless chicken thighs are our choice for this recipe. They stay tender and juicy throughout the cooking process, absorbing the flavors of the curry beautifully.
PEPPERS – Red bell pepper and red chili provide a sweet, slightly spicy kick and a vibrant color to the dish. The bell pepper adds crunch and sweetness, while the chili gives a bit of heat. Adjust the amount of chili to suit your heat preference.
SWEET POTATO – Adds natural sweetness and a hearty texture to the curry, balancing the spice with its mild flavor.
FISH SAUCE – Contributes a salty, umami depth that enhances the overall flavor profile of the curry.
BROWN SUGAR – Balances the heat and acidity of the curry with a touch of sweetness.
COCONUT CREAM – Makes the curry rich and creamy, giving it a luxurious texture and a slight sweetness.
How To Make Thai Red Chicken Curry
Please check the printable recipe card below for more detailed instructions.
- Heat oil in a large skillet and fry garlic, ginger, lemongrass, and red curry paste until fragrant.
- Add chicken broth and sweet potatoes, boil, then simmer with fish sauce, brown sugar, and coconut cream.
- Add chicken and simmer until cooked.
- Stir in red bell peppers and chilies, garnish with basil and cilantro, and serve.
Recipe Success Tips
LOW AND SLOW – Simmering the sauce gently allows the flavors to meld beautifully.
TASTE AND ADJUST – Personalize your curry by adjusting the spice levels and seasonings to your liking.
GARNISH – Fresh herbs and a squeeze of lime can transform the dish, adding freshness and zest.
QUALITY INGREDIENTS – Opt for a high-quality red curry paste and coconut cream for the best flavor.
PREP – Chop your sweet potatoes and chicken in advance to make the cooking process smoother.
Serving Suggestions
STEAMED RICE – Jasmine rice or coconut rice makes the perfect bed for this rich curry. Our mint rice also complements this recipe very well.
CRISP VEGGIES – Steamed broccoli or snap peas can add a fresh, crunchy contrast.
FLATBREADS – Serve with naan or roti for a delightful scoop-and-eat experience.
Leftovers and Storage
STORE – Keep leftovers in an airtight container in the fridge for up to 3 days, ensuring freshness.
FREEZE – Freeze portions in freezer-safe containers for a quick and easy meal.
REHEAT – Gently reheat on the stove, adding a water or coconut milk splash to bring back the creamy consistency.
Commonly Asked Questions
What variations or substitutions can I make?
You can use chicken breast instead of chicken thighs (be careful not to overcook the meat as it may become tough). You may also choose to use pork or even your favorite fish!
What Can I substitute for lemongrass?
If you don’t have lemongrass paste, lemon zest is a great substitute with a little lemon juice. For each tablespoon of lemongrass paste, use the zest of one lemon combined with 1 1/2 teaspoons of lemon juice to mimic the citrusy flavor of lemongrass.
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Thai Red Curry Chicken
Ingredients
- 3 tablespoons vegetable oil
- 3 tablespoons red curry paste
- 2 cloves garlic minced
- 2 tablespoons ginger fresh, peeled and minced (about 1 ½ -inch in length)
- 1 tablespoon lemongrass paste
- 2 cups sweet potato peeled and chopped, ~ 1 medium-sized sweet potato
- 2 cups chicken broth
- 3 teaspoons fish sauce
- 1 tablespoon brown sugar packed
- 1 14-ounce can coconut cream unsweetened
- 1 ½ pounds chicken thighs boneless and skinless, cut into 1-inch cubes
- 1 large red bell pepper thinly sliced
- 1 red chili thinly sliced
- basil fresh, torn (optional)
Instructions
- Heat vegetable oil in a large cast iron skillet set over medium heat.
- Add minced garlic, ginger, lemongrass, and red curry paste, stir to combine, and fry for 2-3 minutes until fragrant.
- Add the chicken broth, and the sweet potatoes, increase heat to high, and bring to a boil.
- Reduce heat to a simmer and add the fish sauce, brown sugar, and coconut cream. Let cook for 5 minutes.
- Add the cubed chicken to the sauce and allow it to cook for 10 minutes or until the chicken is no longer pink.
- Remove the skillet from the heat and stir in the red peppers, and red chilies (if using).
- Garnish with torn basil leaves and fresh cilantro leaves.
- Spoon curry into big bowls with a wedge of lime.
Nutritional Information
Nutritional Disclaimer
Cheerful Cook team members are not trained nutritionists or medical professionals. Calorie information and nutritional values are estimates. If you have nutritional concerns, we recommend using a nutritional calculator.
Maike Corbett is the founder and food blogger of Cheerful Cook, a popular recipe website featuring comfort food recipes from the US and Germany. She has been featured in numerous media outlets, including the AP Wire and MSN.