Name: Thai Red Chicken Curry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 15 ounce can coconut milk; 2-3 tablespoons red curry paste; 1 tablespoon brown sugar; 1 pound boneless skinless chicken breast (cut into 1-inch chunks); 8 ounce can bamboo shoots (drained); 15 ounce can baby corn (drained); 1/2 small bell pepper (cut into bite-sized slices)

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This Thai red chicken curry recipe is a luxurious weeknight dinner. The sauce is rich, fragrant, and layered with delicate flavors – but it’s also incredibly easy to make and it cooks in 15 minutes. When you’re craving something different, make this simple meal.

Effortless dinner recipes are the best kinds to make. If you’re looking for more tasty chicken recipes to make for dinner, try these Chicken Piccata Meatballs or White Chicken Chili. And our Air Fryer BBQ Chicken is perfect for feeding a crowd.

A bowl of Thai red curry served with rice, a sprig of of basil and a wedge of lime.

Easy Red Curry Chicken

I know exactly what’s for dinner tonight: creamy red curry chicken. This recipe takes chicken and veggies to a whole new level.

Crisp-tender veggies soak up the sauce, fragrant jasmine rice catches every last drop, and a shower of fresh basil or cilantro makes the whole bowl feel like you’re celebrating something special. Keep scrolling to learn how to bring this simple, Thai-inspired favorite to your table in under 30 minutes.

It’s the perfect family dinner in one dish. Serve it with hot, fresh rice. You’ll definitely want to eat every last drop of this incredible sauce.

What is Red Curry?

Red curry sauce is a coconut milk–based sauce infused with Thai red curry paste, which is made from red chilies, lemongrass, garlic, shallots, galangal, and aromatics like kaffir lime.

It’s a rich, slightly spicy, sweet-savory sauce that clings beautifully to chicken and vegetables. In fact, you can use this sauce on top of shrimp or make a veggie stir fry with it.

Red Curry Ingredients

Coconut Milk: This is what makes it creamy without any dairy. Use unsweetened coconut milk for the best flavor.
Red Curry Paste: The curry paste is packed with authentic spices and flavors.
Brown Sugar: For a deeper flavor, use dark brown sugar.
Chicken: Chicken breasts are easier to cooker, but chicken thighs are juicier. Use your favorite.
Bamboo Shoots: Make sure to drain them before adding.
Baby Corn: Canned baby corn is sweeter than other types.
Bell Pepper: Feel free to use any color of bell pepper – I used red.
Sugar Snap Peas: They add natural sweetness to the dish.
Fish Sauce: The fish sauce gives essential saltiness to the sauce.
Fresh Basil: Use fresh basil, not dried, for the most aromatic results.

All of the ingredients to make this red curry recipe.

How to Make Red Curry Chicken

Here are the basic instructions to make red curry chicken. Check out the recipe card at the bottom of this blog post with full ingredients and instructions to make it.

Step one is the coconut milk in the pan. — **STEP 1:** In a large skillet, add in coconut milk and bring to a simmer over medium heat.

Step two is the red curry paste added to the hot coconut milk in the pan. — **STEP 2:** Stir in red curry paste and sugar. Bring up to a boil, then reduce heat to low and simmer for 5 minutes.

Step three is all of the vegetables and chicken added to the curry. — **STEP 3:** Add the chicken and the vegetables, cook for 5 more minutes until chicken is cooked through.

Step four is the basil added in to the cooked veggies and chicken. — **STEP 4:** Stir in the fish sauce and basil. Serve with rice.

Cooking Tips and Tricks

Let the curry paste bloom. Sauté red curry paste in a little oil (and the thick top layer of coconut milk, if using canned) until it smells fragrant and deepens slightly in color.
Layer flavor with fish sauce, sugar, and lime. Season the curry with small amounts of fish sauce (saltiness/umami) and sugar (balance) as it simmers, tasting as you go. Right before serving, add fresh lime juice to brighten everything and keep the sauce from tasting heavy.
Don’t boil the coconut milk hard. Keep the curry at a gentle simmer rather than a rolling boil so the coconut milk stays smooth and velvety.

Recipe Variations

Pack it with veggies. Swap some of the chicken for extra vegetables like cauliflower, green beans, carrots, zucchini, or broccoli.
Make peanut red curry chicken. Whisk a spoonful or two of peanut butter into the simmering curry sauce.It adds a nutty richness, extra body, and a satay-style flavor that’s amazing with jasmine rice or rice noodles.
Add some pineapple for even more syrupy sweetness. Stir canned pineapple chunks (in juice, drained) into the curry near the end of cooking. The sweet-tart fruit balances the heat of the curry and gives the dish a fun, tropical twist.

Up close above view of a bowl of Thai red curry served with rice, a sprig of of basil and a wedge of lime. A striped towel and another bowl of curry next to the bowl.

Frequently Asked Questions

What kind of chicken is best for red curry? Boneless, skinless chicken breasts are ideal because they stay are easier to cut up and soak up all the sauce beautifully.

How can I make it spicier or milder? To make the curry milder, use less red curry paste and add more coconut milk to soften the heat. For extra spice, stir in additional curry paste, sliced fresh chilies, or a drizzle of chili oil at the end so you can control the heat level in each bowl.

How to Store & Reheat

How to store it? Store cooked Thai red curry chicken in an airtight food storage container. Keep it in the refrigerator for up to three days.

How to reheat it? Reheat the chicken curry on the stove for the best results. It will also reheat easily in the microwave, too. If you microwave it, keep it covered so you don’t make a mess.

How to freeze it? Freeze the chicken curry in a freezer-safe food storage bag and lay it flat in your freezer. Keep it frozen for up to six months.

Above view of a bowl of Thai red curry served with rice, a sprig of of basil and a wedge of lime. A striped towel, basil leaves, and a small bowl of lime slices are around the bowl.

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