Red Thai Curry Recipe

I just whipped up a 30-minute Thai Red Curry Chicken Recipe that’s coconut-creamy, outrageously flavorful, and honestly better than anything I’ve eaten in a restaurant.

I’m obsessed with this Thai Red Curry Chicken Recipe because it tastes like every bold flavor hit at once. I love how the full fat coconut milk makes things creamy without being cloying and the Thai red curry paste actually sings, not just sits there.

But the veg give it crunch and color so it never feels flat. I make it when I want something fast that still feels special.

And yeah, it beats takeout more often than not. If you like Vegetable Red Thai Curry or Thai Red Curry With Vegetables, this one will disappear fast every single time.

Ingredients

• Chicken thighs: hearty, juicy protein that soaks up the curry and stays tender.
• Thai red curry paste: spicy, aromatic kick that drives the whole dish.
• Coconut milk: rich, creamy base that softens heat and makes it silky.
• Chicken broth: light savory backbone that thins and balances the richness.
• Fish sauce: salty umami punch, gives that authentic savory depth.
• Brown or palm sugar: sweet counterpoint that calms the chili heat.
• Vegetable oil: basic cooking oil, helps flavors bloom without adding taste.
• Garlic: sharp, toasty aroma that wakes up the curry.
• Ginger: warm, zesty lift that cuts through the creaminess.
• Yellow onion: sweet foundation, softens and adds mild savory notes.
• Bell peppers: colorful crunch and fresh sweetness in every bite.
• Carrots: earthy sweetness and nice texture contrast, especially sliced diagonally.
• Snap peas or green beans: bright green snap for freshness and crunch.
• Kaffir lime leaves: citrusy aroma, subtle but makes it smell like Thailand.
• Lime juice: bright tart finish that wakes up all the flavors.
• Thai basil: peppery, slightly minty herb that’s basically essential for aroma.
• Cilantro: fresh, herby pop, optional if you like that leafy zing.
• Cornstarch slurry: optional thickener, makes the sauce cling to everything better.
• Salt and pepper: small tweaks that bring balance; taste as you go.

Ingredient Quantities

• 1 1/2 lb boneless skinless chicken thighs, cut into bite sized pieces
• 3 tbsp Thai red curry paste
• 1 (14 oz / 400 ml) can full fat coconut milk
• 1/2 cup (120 ml) low sodium chicken broth
• 2 tbsp fish sauce
• 1 tbsp brown sugar or palm sugar
• 1 tbsp vegetable oil or neutral oil
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, minced
• 1 medium yellow onion, thinly sliced
• 2 bell peppers, assorted colors, sliced
• 2 medium carrots, thinly sliced on the diagonal
• 1 cup snap peas or green beans
• 3 to 4 kaffir lime leaves, torn (optional but recommended)
• 1 tbsp fresh lime juice
• 1 cup fresh Thai basil leaves, packed
• Fresh cilantro handful, roughly chopped (optional)
• 1 tsp cornstarch mixed with 1 tbsp water for slurry (optional, to thicken)
• Salt and black pepper to taste

How to Make this

1. Pat the chicken pieces dry, season lightly with salt and pepper. Heat the vegetable oil in a large deep skillet or wok over medium high heat, then brown the chicken in batches until just cooked through, about 3 to 4 minutes per side; remove and set aside (it will finish cooking later).

2. Reduce heat to medium, add a touch more oil if needed and sauté the sliced onion until softened, about 3 minutes. Add the minced garlic and ginger and cook 30 to 45 seconds until fragrant but not burned.

3. Stir in the Thai red curry paste and cook for about 1 minute to bloom the flavors, scraping up any browned bits from the pan.

4. Pour in the coconut milk and chicken broth, whisking to combine with the curry paste. Add the fish sauce and brown sugar, then toss in the torn kaffir lime leaves if you have them. Bring to a gentle simmer.

5. Return the browned chicken to the sauce, add the sliced carrots and bell peppers, and simmer uncovered for 6 to 8 minutes until the vegetables are tender crisp and the chicken is fully cooked.

6. Add the snap peas or green beans and simmer another 2 minutes so they stay bright and crisp.

7. If you want a thicker sauce, stir the cornstarch slurry again then slowly drizzle it into the simmering curry while stirring; cook 1 to 2 minutes until sauce thickens. Taste and adjust salt, pepper, or fish sauce as needed.

8. Remove from heat, stir in the fresh lime juice and most of the Thai basil leaves so they wilt in the hot curry. Sprinkle chopped cilantro on top if using. Reserve a few basil leaves for garnish.

9. Serve hot over steamed jasmine rice or noodles, garnish with remaining basil and extra lime wedges if you like. Leftovers keep well and actually taste better the next day.

10. Tips: use full fat coconut milk for a creamy texture, brown the curry paste briefly to deepen flavor, and don’t overcook the snap peas so they keep a nice snap.

Equipment Needed

1. Large deep skillet or wok — or a big frying pan that has high sides
2. Cutting board (for chopping chicken and veg)
3. Chef’s knife (sharp please)
4. Measuring cups and spoons (for coconut milk, broth, curry paste etc)
5. Wooden spoon or heatproof spatula for stirring
6. Tongs or slotted spoon to brown and move the chicken
7. Small bowl and whisk or fork (for the cornstarch slurry and mixing liquids)
8. Can opener for the coconut milk
9. Medium pot or rice cooker for steaming jasmine rice

FAQ

Red Thai Curry Recipe Substitutions and Variations

• Boneless skinless chicken thighs:
  • Chicken breast, cut into bite sized pieces (cooks a bit faster, so watch the time)
  • Firm tofu, pressed and cubed (good vegetarian swap; pan-fry first so it holds up)
  • Tempeh, sliced thinly (adds nuttier flavor and stays firm)
• Thai red curry paste:
  • Store-bought green or Panang curry paste (different flavor but same heat and convenience)
  • Homemade quick mix: 2 tbsp red curry powder + 1 tbsp tomato paste + 1 tsp minced garlic + 1 tsp grated ginger (not exact, but gets you close)
  • Gochujang blended with a splash of fish sauce and lime juice (Korean pepper paste gives heat and depth)
• Full fat coconut milk:
  • Light coconut milk (lower fat, a bit thinner texture)
  • Coconut cream diluted with water (use 3 parts cream to 1 part water for similar richness)
  • Unsweetened cashew cream (creamy and neutral, good if you want less coconut flavor)
• Fish sauce:
  • Light soy sauce or tamari (salty umami, use slightly less than the fish sauce called for)
  • Oyster sauce (richer and a touch sweeter, cut back on the brown sugar if using)
  • For vegans: 1 tbsp soy sauce + 1 tsp seaweed powder or a little kelp granules (adds that ocean-y umami)

Pro Tips

– Brown the chicken in batches and don’t crowd the pan. Getting good browning adds deep flavor, and if pieces are too close they steam instead. Let browned pieces rest while you make the sauce so they finish cooking in the simmer without drying out.

– Bloom the curry paste properly. Fry it with the aromatics for a full minute before adding coconut milk so the oil releases those flavors. This step makes the curry taste much richer and less “factory pastey”.

– Keep the vegetables bright by adding them in stages. Harder veg like carrots go in earlier, snap peas and basil go in at the end. A quick high simmer keeps them crisp and colorful instead of mushy.

– Balance the sauce at the end, not the start. Taste after the lime and basil are added, then tweak with fish sauce, a pinch more sugar, or salt. If the sauce needs body, stir in the cornstarch slurry slowly and cook a minute more.