This red Thai chicken curry recipe is one of my weeknight lifesavers. It’s rich, creamy, just the right amount of spicy, and all comes together in one pot with minimal cleanup. When I’ve had a long day and need something hearty, flavorful, and low-effort, this is the kind of recipe I love to make. Plus, my husband gave it a huge thumbs up, which always feels like a win!
Why You’ll Love This Red Thai Chicken Curry Recipe
This Thai red curry chicken is quick to prep, full of warm, bold flavor, and endlessly adaptable. It has that perfect balance of creamy coconut, savory chicken, and spicy curry paste that makes each bite so satisfying. Best of all, it only takes about 50 minutes from start to finish and cooks entirely in one pot. That means less mess and more time to relax (or catch up on laundry… let’s be real).
If you love this recipe, you might also enjoy these other easy recipes from the blog: Slow Cooker Yellow Chicken Curry, Thai Red Chicken Curry (Slow Cooker Version), and Best Slow Cooker Chicken Tikka Masala.
What You’ll Need
Here’s what goes into making this cozy Thai chicken red curry recipe:
Oil: I usually use avocado oil, but coconut or vegetable oil also work well. You just need something neutral to start your sauté.
Vegetables: Onion, bell pepper, green beans, and carrots add great texture, color, and a little sweetness. You can totally swap in what you have on hand—zucchini or snap peas would be great too.
Garlic: Don’t skip this. It adds depth and a delicious aroma that really sets the base.
Thai Red Curry Paste: This is the heart of the dish! I use about 4 tablespoons of Aroy-D red curry paste (my favorite), which gives it a good heat and bold flavor. If you like it spicier, feel free to add more.
Brown Sugar: Just a touch helps balance the spice and gives the curry a subtle sweetness.
Soy Sauce: Adds umami and a salty layer of flavor.
Chicken: Thinly sliced chicken breasts work great, but chicken thighs stay extra juicy and tender.
Coconut Cream: This gives the curry its creamy texture and richness. If you don’t have coconut cream, full-fat coconut milk will work in a pinch.
Chicken Broth: Helps thin out the curry and blend everything together.
Salt & Pepper: Season to taste.
Thai Basil (Optional): Adds a lovely herbal note right at the end. Regular basil works if you can’t find Thai basil.
For Serving (Optional but recommended): Jasmine rice or basmati rice, lime wedges, and a sprinkle of fresh cilantro.
Helpful Kitchen Tools
I make this Thai red curry in my trusty Dutch oven—we’ve had it since 2019 and it’s still going strong. It distributes heat evenly and is perfect for one-pot meals like this one.
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Variations for Thai Red Curry Chicken
This Thai red curry chicken recipe is super flexible. Here are a few ways to change it up:
- Use chicken thighs instead of breasts for a juicier result.
- Add in sweet potatoes or zucchini instead of carrots or green beans.
- Try tofu for a vegetarian version (just skip the chicken broth or swap it for veggie broth).
- Like it extra spicy? Add another tablespoon of curry paste or a pinch of red pepper flakes.
How to Make Thai Red Curry Chicken (Step-by-Step)
Step 1: Heat your oil in a large Dutch oven over medium heat. Add the chopped onion, sliced bell pepper, green beans, carrots, and minced garlic. Cook for about 8–10 minutes until the vegetables are softened.
Step 2: Stir in the Thai red curry paste, brown sugar, and soy sauce. Cook for 1–2 minutes, stirring constantly to toast the paste. This helps build even more flavor.
Step 3: Add the sliced chicken and season lightly with salt and pepper. Stir to coat the chicken in all that fragrant curry mixture.
Step 4: Pour in the coconut cream and chicken broth. Stir everything together, scraping up any tasty browned bits from the bottom of the pot.
Step 5: Bring the curry to a gentle simmer. Then reduce the heat to low, cover, and cook for 20–25 minutes until the chicken is cooked through and the veggies are tender.
Step 6: Stir in chopped Thai basil (if using), then taste and adjust seasoning. Add more salt, pepper, or soy sauce as needed.
Storage & Make Ahead
This curry keeps well in the fridge for up to 4 days. Store it in an airtight container and reheat gently on the stovetop or in the microwave. It actually tastes even better the next day as the flavors meld!
To freeze: Let it cool completely, then transfer to freezer-safe containers. Freeze for up to 2 months. Thaw overnight in the fridge and reheat before serving.
Expert Tips & Tricks
- Simmer uncovered during the last 5–10 minutes for a thicker curry.
- No coconut cream? Use full-fat coconut milk instead.
- Spice lover? Go for 5–6 tablespoons of red curry paste.
- Don’t overcook the chicken: Thin slices will cook quickly and stay tender.
Related Recipes
- Easy Slow Cooker Yellow Chicken Curry
- Thai Red Chicken Curry Slow Cooker Recipe
- Easy Slow Cooker Chicken Curry
- All Curry Recipes
FAQs
Thai red curry uses red chili peppers and has a spicier, more robust flavor than yellow or green curry. It’s also creamier thanks to coconut milk or cream.
Yes! It tastes even better the next day. Just reheat gently on the stove or in the microwave.
It has a moderate heat level, but you can control it by adjusting the amount of curry paste.
Absolutely. Just make sure it’s full-fat for the creamiest texture.
Yes, this recipe freezes beautifully. Just cool completely, freeze in airtight containers, and reheat when ready.
Red Thai Chicken Curry Recipe
Equipment
Ingredients
- 2 tbsp oil avocado, vegetable, or coconut oil
- 1 onion chopped
- 1 bell pepper sliced
- 1 cup green beans chopped
- 2 carrots chopped
- 5 cloves garlic minced
- 4 tbsp Thai red curry paste or more to taste
- 1 tbsp brown sugar
- 1 tsp soy sauce
- 2 chicken breasts thinly sliced (or thighs)
- 1 14 oz can full-fat coconut cream
- 1 cup chicken broth
- Salt and pepper to taste
- 1/4 cup Thai basil chopped (optional)
- Cooked jasmine or basmati rice for serving
- Lime wedges and fresh cilantro optional
Instructions
- Heat oil in a large Dutch oven over medium heat. Add onion, bell pepper, green beans, carrots, and garlic. Cook for 8–10 minutes until softened.2 tbsp oil, 1 onion, 1 bell pepper, 1 cup green beans, 2 carrots, 5 cloves garlic
- Stir in curry paste, brown sugar, and soy sauce. Cook 1–2 minutes, stirring constantly.4 tbsp Thai red curry paste, 1 tbsp brown sugar, 1 tsp soy sauce
- Add chicken, season lightly, and stir to coat.2 chicken breasts, Salt and pepper
- Pour in coconut cream and chicken broth. Stir well.1 14 oz can full-fat coconut cream, 1 cup chicken broth
- Bring to a simmer. Reduce heat, cover, and cook for 20–25 minutes.
- Stir in Thai basil, if using. Adjust seasoning to taste.1/4 cup Thai basil
- Serve over long-grained rice and garnish with lime and cilantro (if desired).Cooked jasmine or basmati rice, Lime wedges and fresh cilantro
Video
Notes
- Use coconut milk if you don’t have coconut cream.
- Chicken thighs stay extra juicy and are a great substitute.
- Add more curry paste or red pepper flakes if you like heat.
- For a thicker curry, simmer uncovered the last 5–10 minutes.
- Great for meal prep and even better the next day!
I absolutely love this recipe. It tastes amazing, is so nourishing, and easy to make!
This dish is awesome! One of my favorites, especially for leftovers!
I love how adaptable this recipe is! It’s great to have a solid base but still be able to change things up based on what’s in the fridge. How spicy do you recommend going with the curry paste for those of us who like a little less heat?
Totally! Any vegetables you have in the fridge that need eaten would be perfect for this recipe. I love red curry but it can be very spicy, so a great alternative would be to (1) use less of the paste, about half the amount in the recipe, or (2) try yellow curry, which has a slightly different yet similar flavor, and less heat!