Chicken With Red Curry Paste


Chicken with Red Curry Paste is a satisfying one-pot meal packed with healthy veggies, hearty chicken, and a delicious homemade red curry sauce. This recipe is one of my all-time favorites! I love to serve it with quinoa and a homemade side salad for a healthy, yet flavorful meal that’s on the table in under 30 minutes.

Related Post: Chicken With Cream Of Mushroom Soup And Onion Soup Mix

Red chicken curry

  • 1h 10m prep
  • 15m cook
  • 4 servings
Red chicken curry

476 calories per serve

Allergens: The recipe may contain mustard, sulfites, and fish.

More nutrition information >

  • 10 Ingredients
  • 4 Method Steps
  • 1 1/2 tbsp Thai red curry paste
  • 600g chicken thigh fillets, trimmed, cut into 4cm pieces
  • 1 1/2 tbsp vegetable oil
  • 400ml can Trident coconut milk
  • 2 tbsp fish sauce
  • 3 tsp brown sugar
  • 2 large dried chilies, roughly chopped (see tip)
  • 250g baby green beans, trimmed, sliced diagonally
  • Steamed jasmine rice, to serve
  • Fresh Thai basil leaves, to serve
  • Select all ingredients


  • Step 1 Place curry pasteUnsure of the quantity needed? Click on the underlined ingredient to reveal the quantity. No need to flip back and forth!OK, GOT IT and chicken in a ceramic bowl. Toss to coat. Cover. Refrigerate for 1 hour, if time permits.
  • Step 2 Heat oil in a wok over medium heat. Stir-fry chicken for 2 to 3 minutes or until lightly browned. Add coconut milk. Reduce heat to low. Cook, stirring occasionally, for 5 to 6 minutes or until chicken is cooked through. How to coconut cream how to make coconut cream from coconut milk, make sweetened coconut cream or coconut milk ice cubes.
  • Step 3 Stir in fish sauce and sugar. Cook for 1 minute. Add chili and beans. Cook for 3 to 4 minutes or until beans are tender.
  • Step 4 Spoon rice into bowls. Spoon over the curry. Top with basil. Serve.


Tip: Wear disposable gloves while chopping dried chilies.



You guys HAVE to make this Thai Red Curry Chicken Recipe!  I don’t beg often, so I hope you know I never cry wolf.  If you are a lover of Thai Food, you will be a LOVER of this warm, comforting, multi-dimensional Thai Red Curry Chicken with Vegetables!  It’s a one-pot wonder worthy of any weeknight or weekend and you should be able to find all the ingredients at your local grocery store!



Thai Red Curry

Thai Red Curry Chicken in a black sauce pan with wood serving spoon.

Thai food is one of my favorite cuisines with its depth of layered flavors that create a savory symphony in every bite.    I’ve created several of my restaurant favorites into takeout fakeout versions from Chicken Pad Thai, Panang Curry, Coconut Curry Chicken, Yellow Curry, Tom Kha Gai.  and now this INSANELY delicious Thai Red Curry Chicken Recipe!!!   (update, this Red Curry Chicken Recipe made my Most Popular Recipes of 2017!  AKA it’s a winner!)

Thai Red Curry Chicken with rice on a plate.

As I was looking at my other “Thai” or “curry” recipes,  many of them boast how quickly they come together in the title, “30 Minute Pantry Friendly Panang Curry,” “30 Minute Pineapple Red Curry Chicken Stir Fry,” “20 Minute Thai Red Curry Beef  Tacos” – so apparently Thai food is quick and easy?

  YES, IT IS!!!  Thanks to the magical store-bought Thai red curry paste that packs a huge flavor punch.  The premade red curry paste is comprised of finely ground coriander, peppercorns, Kaffir lime leaves, lemongrass, galangal, lime leaves, cilantro, shallot, garlic, and fresh chiles – all combined for you.  No wonder it adds tons of flavor with minimal effort.

Thai Red Curry Chicken in a black sauce pan.

The key to bringing the red curry paste alive and for its flavors to permeate the entire dish is to saute it with plenty of onion, garlic, and ginger.  We also stir fry our chicken, bell peppers, and zucchini directly in the simmering red curry paste to infuse it with the dynamic flavors all before we add the coconut milk.  

Related Post: Slow Cooker Chicken With Gravy


Feel free to change up the vegetables to whatever suits your mood or make Thai Red Curry Chicken – cleaning-out-the-fridge-style with whatever you need to use up. It will be the best use of miscellaneous veggies Ever.

Showing how to make Thai Red Curry Chicken sauteing in a pan.

To further the complexity of flavors, we also add Thai sweet chili sauce, and the classic cast of Thai food characters: soy sauce, fish sauce, lime juice, brown sugar, dried basil, and a bay leaf.  It’s a somewhat long list of ingredients, but most of them you are just dumping into the sauce. You might notice we are not using Kaffir lime leaves which are responsible for the distinctive earthy lime-lemon flavor in many traditional Thai Red Curry recipes,

but this exotic ingredient can be very difficult to find, and I want you to be able to make this Thai Red Curry Chicken recipe AT ALL TIMES.  While there is no direct substitute for Kaffir lime leaves, it doesn’t mean other ingredients can’t be used to produce otherworldly flavors.  This Thai Red Curry Chicken achieves a wonderfully fresh citrus zing by playing up the fresh lime juice, and bright lime zest, and simmering the sauce with a bay leaf.  Done.

Close up of a Thai Red Curry Chicken in a black sauce pan.

Finally, my authentically blasphemous key to gorgeously, thick, silky red curry coconut sauce is to whisk our quality coconut milk (I like Chakoah)  with a little cornstarch.  The result is a rich, luscious red curry coconut sauce that is so creamy, so infused with a flavor all cradling your tender chicken and crisp-tender vegetables. All in 30 minutes.  And your house will smell incredible.  This Thai Red Curry Chicken might be as good as it gets.

Thai Red Curry Chicken on a white plate with bread and herb garnish.

Thai Red Curry with Chicken

Thai Red Curry – everything we know and love about Thai food! Big, bold Thai flavors, beautifully fragrant, the creamy red curry sauce is so good you can put anything in it and it will be amazing!

Make the easy 30-minute read curry recipe using my trick to pimp up store-bought curry paste. Or go all out and make a Thai Red Curry Paste from scratch!

Thai Red Curry with Chicken in a skillet, fresh off the stove.

Thai Red Curry recipe

We’d all love to be able to have a Thai Red Curry any night of the week made with homemade red curry paste. Freshly made, like the best Thai restaurants do every day. But it’s simply not viable.

So today, I’m sharing a recipe for how to make Thai Red Curry in two ways:

  1. 30 Minute quick version using curry paste in a jar – sharing my secret for how to make an AMAZING curry using curry paste in a jar!
  2. From scratch, using a homemade red curry paste

The BEST Thai Red Curry Paste – Maesri

The best Thai Red Curry Paste by a long shot is a brand called Maesri. This is also the brand I use for Thai Green Curry. Other brands tend to have less authentic flavor and are (usually) too sweet.

Sold in small cans for around $1.30 (it’s the cheapest!), it’s available in large grocery stores (Coles, Woolies, Harris), and Asian grocery stores, and here is the cheapest one on Amazon US.

Don’t worry if you can’t find it. This recipe is still great even with mainstream curry pastes.

Best Thai red curry paste Maesri

How to Make Jar Curry Paste Better

Store-bought curry paste in a jar lacks the freshness of freshly made curry paste. So if you just dump it into coconut milk, you’re going to be sorely disappointing.

So here is how to make curry paste in a jar taste way (way, way!) better:

Sauté the paste in oil with garlic, ginger, and fresh lemongrass or lemongrass paste

Adding the fresh aromatics does wonders for improving the flavor!

Thai Red Curry with Chicken served over rice, in a black rustic bowl, ready to be served.

Related Post: Roast Chicken With Stuffing Recipe

What does a Thai Red Curry Taste like??

Thai Red Curry, like most Asian curries, has a great depth of flavor. The sauce flavor is complex, it has many layers from all the ingredients in the paste that is then simmered with broth and coconut milk. It’s sweet and savory, and it is quite rich.

The use of shrimp paste and fish sauce in the curry paste (jar or homemade) provides the saltiness as well as the umami *. However, this red curry recipe does not have a strong fishy or fermented shrimp flavor like some “hardcore” Thai restaurants. Most non-Thai nationals find those versions too fishy for their palette.

While one may assume Thai Red Curry is fiery hot from the color alone it is not! It is quite mild, and generally, most restaurants tend to stick with the mild level of spiciness though you will find some restaurants that dial up the heat considerably.

* Food-nerd word for savouriness, now officially considered to be the 5th taste in food along with sweet, salt, bitter and sour.

Overhead photo of Thai Red Curry with Chicken in a black skillet, fresh off the stove.

We love Thai Red Curry for the flavor, the creamy sauce, and how can one not love the color!!

Complete your Thai meal with a starter of Thai Fish Cakes or Satay Skewers with Peanut Sauce and fresh Asian slaw on the side. And while you can serve the red curry with plain steamed Jasmine rice, you could take it to the next level with Thai Fried Rice or Coconut Rice!  

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