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–+ servings
red thai chicken curry in a bowl with cilantro and lime

Red Thai Chicken Curry Recipe

This one-pot red Thai chicken curry recipe is cozy, flavorful, and perfect for busy weeknights. Made with tender chicken, colorful veggies, and creamy coconut curry sauce.
5 from 2 votes
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dinner, Main Course
Cuisine Thai
Servings 6 servings
Calories 180 kcal

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!

Nutrition

Calories: 180kcalCarbohydrates: 10gProtein: 18gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 49mgSodium: 306mgPotassium: 476mgFiber: 2gSugar: 6gVitamin A: 5796IUVitamin C: 33mgCalcium: 47mgIron: 1mg
Tried this recipe?Let us know how it was!