Spicy Thai Red Curry Chicken (Printable)
A vibrant Thai red curry with tender chicken and fresh vegetables in a rich coconut sauce.
# What You'll Need:
→ Protein
01 - 1.1 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
→ Vegetables
02 - 1 medium red bell pepper, sliced
03 - 1 medium zucchini, sliced
04 - 3.5 oz snap peas, trimmed
05 - 1 medium carrot, julienned
06 - 1 small onion, sliced
→ Curry Base
07 - 2 tbsp vegetable oil
08 - 3 tbsp Thai red curry paste (adjust to taste)
09 - 13.5 fl oz coconut milk (full-fat recommended)
10 - 6.8 fl oz chicken stock
11 - 2 tbsp fish sauce
12 - 1 tbsp brown sugar
13 - 1 tsp lime zest
→ Garnish & Finishing
14 - Fresh Thai basil leaves or cilantro, for garnish
15 - 1 red chili, sliced (optional, for extra heat)
16 - Lime wedges, to serve
17 - Steamed jasmine rice, to serve
# How to Make It:
01 - Heat vegetable oil in a large skillet or wok over medium heat. Add sliced onion and sauté for 2 minutes until softened.
02 - Stir in Thai red curry paste and cook for 1 minute until fragrant.
03 - Add chicken pieces and cook for 3 to 4 minutes, stirring frequently, until lightly golden but not fully cooked.
04 - Pour in coconut milk and chicken stock, stir to combine, and bring to a gentle simmer.
05 - Incorporate fish sauce, brown sugar, and lime zest; mix thoroughly.
06 - Add bell pepper, zucchini, snap peas, and carrot. Simmer for 10 to 12 minutes until chicken is cooked through and vegetables are tender-crisp.
07 - Taste and adjust seasoning with additional fish sauce or sugar if necessary.
08 - Serve hot garnished with Thai basil or cilantro, sliced red chili, and lime wedges. Accompany with steamed jasmine rice.
# Expert Hacks:
01 -
- It comes together in under 40 minutes, which means you can have restaurant-quality curry on a weeknight without the delivery fee.
- The coconut base is naturally creamy without any dairy, and the spices do all the heavy lifting so you feel like you actually cooked something impressive.
- It adapts to whatever's in your fridge, so it becomes less of a strict recipe and more of a reliable friend.
02 -
- Don't skip blooming the curry paste in oil—it's the difference between a one-dimensional heat and a complex, layered spice flavor that makes people wonder what your secret is.
- Coconut milk separates when it sits; shake the can or tin before opening so you get that rich, creamy consistency throughout instead of thin liquid with a block of cream.
- Adding the vegetables at the end keeps them from turning to mush; they should have texture when they hit the bowl, not be a soft mess that disappears into the sauce.
03 -
- If your curry tastes flat or one-dimensional, it's usually missing either salt, acid, or a pinch more sugar—don't assume you need more spice.
- Make this in bigger batches than you think you need; it reheats beautifully and actually tastes better the next day when flavors have had time to get to know each other.