Thai-Style Red Chicken Curry
This post may contain affiliate links. Read my full disclosure policy.
This fragrant Thai chicken curry is a one-pan dish that comes together in just 30 minutes.
I love cooking Thai-style food at home because there are so many recipes that you can create with just a few staples from the Asian food aisle of your neighborhood supermarket. This red chicken curry is case in point: a one-pan dish of tender chicken simmered in a rich, red curry-infused coconut milk sauce, it comes together in just 30 minutes with minimal prep work.
In developing the recipe, the biggest challenge was determining the best way to cook the chicken. Most recipes call for sautéing the chicken first and then warming it in the finished sauce. But the problem with that method, if you’re using white meat, is that the chicken tends to dry out quickly. I found that gently poaching the chicken in the coconut sauce is not only easier but also foolproof. You’ll be so pleased with how tender the chicken turns out when cooked this way!
Table of Contents
What You’ll Need To Make Thai-Style Red Chicken Curry
Before we get to the step-by-step instructions, a few words about the ingredients:
- Red curry paste is a blend of lemongrass, galangal (Thai ginger), fresh red chilis, and fragrant spices. The spice level will vary depending on the brand of curry paste you use. The brand I use above (Thai Kitchen) makes for a mild, family-friendly dish. For more heat, you can always add a drizzle of Sriracha, some of the seeds of the jalapeño, or some crushed red pepper flakes.
- Be sure to use full-fat coconut milk. The sauce won’t have the same smooth, thick consistency with the reduced-fat variety.
- Fish sauce is a salty, savory condiment often used in East Asian cuisine. It adds a rich umami flavor to sauces, marinades, and salad dressings.
Step-by-Step Instructions
Heat the oil over medium-low heat in a large nonstick pan. Add the light scallions, garlic, and jalapeño. (The dark green scallions are used as a garnish at the end, as they are mild in flavor and pretty, too.)
Cook, stirring frequently, until softened, 3 to 4 minutes. Do not brown.
Add the coconut milk, red curry paste, fish sauce, and brown sugar.
Bring to a gentle boil and simmer until thickened, a few minutes.
Add the chicken pieces.
Simmer, stirring occasionally to promote even cooking, until the chicken is cooked through, 5 to 6 minutes.
Stir in the lime juice, dark scallion greens, and cilantro. Taste and adjust seasoning with more lime, if necessary.
Serve with jasmine rice.
You May Also Like
Thai Red Curry Chicken
This fragrant Thai chicken curry is a one-pan dish that comes together in just 30 minutes.
Ingredients
- 1 tablespoon vegetable oil
- 1 small bunch scallions, thinly sliced, light and dark green parts divided
- 3 cloves garlic, chopped
- 1 jalapeño pepper, seeded and diced (see note)
- 1 (14-oz) can coconut milk (unsweetened)
- 2 tablespoons Thai red curry paste
- 2 tablespoons fish sauce
- 2½ tablespoons packed dark brown sugar
- 1½ pounds chicken tenderloins, cut into 1-inch cubes
- 1 tablespoon lime juice, from 1 lime
- ¼ cup chopped fresh cilantro
Instructions
- Heat the oil over medium-low heat in a large nonstick pan. Add the light scallions, garlic, and jalapeño and cook, stirring frequently, until softened, 3 to 4 minutes. Do not brown.
- Add the coconut milk, red curry paste, fish sauce, and brown sugar and whisk together. Bring to a gentle boil, then reduce heat and simmer until thickened, a few minutes. Add the chicken and simmer, uncovered, stirring occasionally to promote even cooking, until the chicken is cooked through, 5 to 6 minutes. (Do not let the sauce boil; the idea is to cook the chicken gently so that it's tender.) Stir in the lime juice, dark scallion greens, and cilantro. Taste and adjust seasoning with more lime, if necessary. Serve with jasmine rice.
- Note: As always, take care when working with jalapeño peppers. If you touch the seeds or ribs, be sure to wash your hands well and avoid touching your eyes.
- Note: It's important to wait until you're ready to eat to cook the chicken. If you want to get a head start, prepare the sauce up until the point when the chicken is added. Take it off the heat and then poach the chicken right before serving. If the chicken sits in the hot curry sauce for too long before serving, it will overcook.
Pair with
Nutrition Information
Powered by 
- Per serving (4 servings)
- Calories: 649
- Fat: 51 g
- Saturated fat: 26 g
- Carbohydrates: 16 g
- Sugar: 10 g
- Fiber: 1 g
- Protein: 35 g
- Sodium: 886 mg
- Cholesterol: 128 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Can I use coconut sugar instead of brown sugar?
Hi Mya, I’ve never used coconut sugar, but I suspect it should work here. I’d love to hear how it turns out!
Next time I’ll double the recipe. Made this dish in the slow cooker. Incredible. Super flavourful. Thank you @onceupachef
Sandy, Would love to know how you did it in the slow cooker. Sounds like a perfect way.
Thanks.
This is a keeper in our dinner rotation! So fresh tasting and delicious! We ate it with riced cauliflower to keep it all low carb. Will make with shrimp next time!
Jen, my daughter and I have made so many of your recipes! I go to your site every week to plan the meals and shopping for the week ahead. I never worry if a recipe is going to turn out, because they all do! Thank you!
Can I use the low fat coconut milk? Thanks for all your amazing recipes!
I don’t recommend it, Tracy. I’m sorry!
I love the recipe but used the low fat coconut milk and though it was good, it was more runny.
Can i use coconut cream ?
Hi Olivia, It will thick, but it should work. Enjoy!
100% would make again
Felt the fish sauce Was too overpowering for the dish. Tried to use more lime juice to get rid of that fishy taste however it didn’t help.
Use good quality fish sauce and it won’t be “fishy”. I recommend Red Boat. It’s the only brand that I use.
I’ve made this twice now and so delicious. Cooking the chicken in the curry sauce is what makes this so good. Both times I added some veggies. Once cooked in pan with garlic, etc and once cooked separately and then added to the bowl of jasmine rice and chicken curry. I used Thai basil since I’ve got a nice pot of it.
My kids are picky eaters, but I was craving some Thai food. I found this recipe and added a red bell pepper and only used half of the jalapeño. My kids ate it up and loved it! I will definitely make again! Thank you!
Fabulous and easy to make! I did not have the red Thai paste so we used the green paste (from the same brand). The flavors were excellent as well. I did find adding an additional tablespoon of green paste gave us the best flavor profile. We enjoyed the stronger green curry taste.
Kids spooned up everything and thought it was better than our local Thai restaurant. Next time, I will double the recipe since everyone wanted more.
Thank you Jenn! Another wonderful recipe