Thai-Style Red Chicken Curry
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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.
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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
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- 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.
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Pretty much followed the recipe as written and it turned out so incredibly flavorful with tender pieces of chicken (which is what I was most worried about)! Have tried many of Once Upon a Chef recipes but felt especially inspired to rate this one! My husband said it was a tad too sweet so he did add hot sauce. Perhaps next time I may cut a bit of the sugar out or add more paste. Can’t wait to try again!
I have tried many Thai recipes and this one is the very best! It is so fast and full proof. I added sweet potato instead of peppers and it was fabulous.
I was really excited to make this but honestly felt like it didn’t give much flavor, and it was a little sickly sweet after adding the brown sugar. I was definitely hoping for something with a little more depth of flavor, and I’ve seen a few other recipes recommend adding chicken broth or stock. May try that next time. Thanks!
The brands and even some of the produce used are not what Thais use, and there is a technique to getting it right. Sure, this probably works as an at home Thai dish that’s good enough for most. The way Thais do it, is just as easy…just different. Happy to share some Thai techniques if you’re interested in trying the Thai way (there’s a long history of chefs in my family). Thanks for all your recipes. I love your site! I’ve tried one of your breads so far and can’t wait to try others.
Hi Patty I would love to try your family’s and any other (Thai) recipes you would like to share. We eat tons of Thai food at our house.
Thanks, Barbara
oakbarb@lmi.net
OMG – hadn’t tried this despite the great reviews since I’m not a huge curry fan and BF doesn’t particularly like cilantro – what a mistake! It was fantastic and so flavorful! We both agreed it was a new favorite! Our local Thai restaurant is almost inedible (IMO) so this is such a great option! Thanks Jen – you are always spot on!
Once again, you’ve nailed it!!! We love Thai food & I have been trying various recipes to enjoy eating it at home. This truly was delicious! And very easy. I was a little nervous about the jalapeno pepper, but I trusted Jennifer. It was not spicy at all. Just the right amount of flavor. I will be making this again & again!!
I do think for a variation, I might try adding some veggies. (peas, water chestnuts, carrots???)
I think I could drink the sauce straight up!!
Seriously the best thing I’ve ever made from a recipe. So easy, so fast, and so good!
This is delicious! Really quick and from ingredients I have on hand.
I am having surgery soon and want to make ahead some dishes. Could I freeze this once it is cooked? I would then defrost and warm up in the microwave. Thoughts?
Hi Anne, I’ve never frozen this before, but I think it should work. For some other options, check out my Freezer-Friendly section of recipes. Good luck with the surgery!
This was my first effort at Thai food and it was fabulous. I added a few steamed vegetables (celery, yellow bell pepper, and broccoli) at the end of the cooking process and they were a good addition. My wife said “it was restaurant quality.” The instructions were clear and easy to follow and the ingredients were easy to find at my local supermarket. I will definitely make this again.
I’m at my desk eating leftover Thai Red Curry Chicken and had to stop to thank you for all of the amazing recipes. It started with a google search for apple cake (I made your French Apple Cake 3 times during apple season!), and continued with Moroccan Chicken (thank you for making me LOVE boneless skinless chicken breasts!), then my entire Thanksgiving meal (rolled turkey breast – amazing!). And now, the final compliment. I’m buying your cookbook, and an extra as a gift! Thanks so much for the kitchen inspiration!
❤️