Thai Chicken Curry

Tested & Perfected Recipes

This fragrant Thai chicken curry is a one-pan dish that comes together in just 30 minutes.

Thai Red Curry Chicken

I love cooking Thai food at home because there are so many intrinsically easy recipes that you can create with just a few staples from the Asian aisle of your neighborhood supermarket. This Thai chicken curry is case in point. A one-pan dish of tender chicken simmered in a rich, red curry-infused coconut milk sauce, it comes together in just 30 minutes with minimal prep work.

In developing the recipe, the biggest challenge was figuring out the best way to cook the chicken. Most recipes call for sautéing the chicken first and then warming it in the finished sauce. But the problem with that method, if you’re using white meat, is that the chicken tends to dry out quickly. I found that gently poaching the chicken in the coconut sauce is not only easier, but also foolproof. You’ll be so pleased with how tender the chicken turns out when cooked this way.

This is a great base recipe to add vegetables to, however, I suggest steaming them separately and adding them at the very end, so they don’t soak up all the delicious curry sauce.

What you’ll need to make Thai Chicken Curry

how to make thai red curry chicken

Before we get to the step-by-step instructions, a few words about the ingredients:

  • Red Curry Paste is a blend of lemongrass, galangal (Thai ginger), fresh red chilis, and fragrant spices.The spice level will vary depending on the brand of curry paste you use. The brand I use above (Thai Kitchen) makes for a mild, family-friendly dish. For more heat, you can always add a drizzle of Sriracha, some of the seeds of the jalapeño, or some crushed red pepper flakes.
  • Be sure to use full-fat coconut milk. The sauce won’t have the same smooth, thick consistency with the reduced-fat variety.
  • Fish sauce is a salty, savory condiment often used in East Asian cuisine. It adds a rich umami flavor to sauces, marinades, and salad dressings. Try not to be put off by the name or the very pungent smell — when used in moderation, it will not make your dish taste fishy!

How To Make Thai Chicken Curry

how to make thai red curry chicken

Heat the oil over medium-low heat in a large nonstick pan. Add the light scallions, garlic, and jalapeño. (The dark green scallions are used as a garnish at the end, as they are mild in flavor and pretty, too.)

how to make thai red curry chicken

Cook, stirring frequently, until softened, 3 to 4 minutes. Do not brown.

how to make thai red curry chicken

Add the coconut milk, red curry paste, fish sauce, and brown sugar.

how to make thai red curry chicken

Bring to a gentle boil and simmer until thickened, a few minutes.

how to make thai red curry chicken

Add the chicken pieces.

how to make thai red curry chicken

Simmer, stirring occasionally to promote even cooking, until the chicken is cooked through, 5 to 6 minutes.

how to make thai red curry chicken

Stir in the lime juice, dark scallion greens, and cilantro. Taste and adjust seasoning with more lime, if necessary.

how to make thai red curry chicken

Serve with jasmine rice.

thai red curry chicken

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Thai Red Curry Chicken

This fragrant Thai chicken curry is a one-pan dish that comes together in just 30 minutes.

Servings: 4
Prep Time: 15 Minutes
Cook Time: 15 Minutes
Total Time: 30 Minutes


  • 1 tablespoon vegetable oil
  • 1 small bunch scallions, thinly sliced, light and dark green parts divided
  • 3 cloves garlic, chopped
  • 1 jalapeño pepper, seeded and diced (see note)
  • 1 (14-oz) can coconut milk (unsweetened)
  • 2 tablespoons Thai red curry paste
  • 2 tablespoons fish sauce
  • 2-1/2 tablespoons packed dark brown sugar
  • 1-1/2 pounds chicken tenderloins, cut into 1-inch cubes
  • 1 tablespoon lime juice, from 1 lime
  • 1/4 cup chopped fresh cilantro


  1. Heat the oil over medium-low heat in a large nonstick pan. Add the light scallions, garlic, and jalapeño and cook, stirring frequently, until softened, 3 to 4 minutes. Do not brown.
  2. Add the coconut milk, red curry paste, fish sauce, and brown sugar and whisk together. Bring to a gentle boil, then reduce heat and simmer until thickened, a few minutes. Add the chicken and simmer, uncovered, stirring occasionally to promote even cooking, until the chicken is cooked through, 5 to 6 minutes. (Do not let the sauce boil; the idea is to cook the chicken gently so that it's tender.) Stir in the lime juice, dark scallion greens, and cilantro. Taste and adjust seasoning with more lime, if necessary. Serve with jasmine rice.
  3. Note: As always, take care when working with jalapeño peppers. If you touch the seeds or ribs, be sure to wash your hands well and avoid touching your eyes.
  4. Note: It's important to wait until you're ready to eat to cook the chicken. If you want to get a head start, prepare the sauce up until the point when the chicken is added. Take it off the heat and then poach the chicken right before serving. If the chicken sits in the hot curry sauce for too long before serving, it will overcook.

Nutrition Information

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  • Per serving (4 servings)
  • Calories: 649
  • Fat: 51 g
  • Saturated fat: 26 g
  • Carbohydrates: 16 g
  • Sugar: 10 g
  • Fiber: 1 g
  • Protein: 35 g
  • Sodium: 886 mg
  • Cholesterol: 128 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

Gluten-Free Adaptable Note

To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.

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Reviews & Comments

  • Excellent! “Perfectly Tasty” was how one of my social distancing walking friends described it as we sat outside enjoying a nice warm bowl of it after an outing. Well balanced and hits all the flavor notes. People loved the sauce and kept commenting on it. Fresh and delicious. I used low fat coconut milk and boneless skinless chicken breasts cut into 1/4 strips on the diagonal per your Chicken Curry recipe. Another hit which always shines. Thank you, Jenn!

    • — Diane on October 18, 2020
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  • Delicious!! I had to make it about an hour ahead so I just cooked the chicken for a minute or two on the stove top and then put in the oven at 180 and it didn’t get overcooked! I added the green onions and basil (instead of cilantro) to the serving dish when I took it out of the oven.
    My whole family loved it! It’s such a nice change of flavours from our usual fare.

    • — T on October 11, 2020
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  • We loved it. Toddler was licking his spoon. We couldn’t find tenderloin so had to use chicken breast but it still turned out great.

    • — MP on October 7, 2020
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  • Best red curry recipe out there. Delicious

    • — Nj on September 20, 2020
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  • This is restaurant quality thai chicken curry! Flavorful and delicious, I will be making this again!

    • — Mary Ann on September 19, 2020
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  • I accidentally bought canned coconut cream, but I made it into coconut milk with water and a blender after searching for the ratios on line. It always takes me longer to prep, but when I love all the ingredients, it usually works in the end. It was delicious! The instructions were spot on, and the flavors amazing! I was afraid it might be too spicy for me, but it was perfect. Everyone including my finicky 14 year old daughter actually went for seconds. I served with peas and jasmine rice. It was full of flavor, healthy, and satisfying. This one is a keeper! Thank you Jenn for all the quality dishes! You are making my life easier! I am so glad I found your site!

    • — Donna on September 16, 2020
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  • This curry recipe sounds great, but please – never, ever use vegetable oil! It’s a very toxic oil. Use a good oil, such as avocado.

    • — Melanie Riley on September 16, 2020
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  • I would like to make this for my family, but with shrimp (one is a vegetarian, but sometimes eats fish). Would I basically do the same thing… add the shrimp to the sauce and be careful to not overcook them? Thanks!

    • — Julie on September 11, 2020
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    • Exactly – I’d love to hear how it turns out!

      • — Jenn on September 11, 2020
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  • This recipe made the best red curry chicken I’ve ever had! I reduced the fish sauce by half and added 1 C of diced carrots (pre-cooked). So delicious! Thanks!

    • — Ray T on September 2, 2020
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  • Can I use coconut sugar instead of brown sugar?

    • — Mya crespo on August 13, 2020
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    • Hi Mya, I’ve never used coconut sugar, but I suspect it should work here. I’d love to hear how it turns out!

      • — Jenn on August 14, 2020
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  • Next time I’ll double the recipe. Made this dish in the slow cooker. Incredible. Super flavourful. Thank you @onceupachef

    • — sandy perlman on August 8, 2020
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    • Sandy, Would love to know how you did it in the slow cooker. Sounds like a perfect way.

      • — Sunny Drohan on September 16, 2020
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  • This is a keeper in our dinner rotation! So fresh tasting and delicious! We ate it with riced cauliflower to keep it all low carb. Will make with shrimp next time!
    Jen, my daughter and I have made so many of your recipes! I go to your site every week to plan the meals and shopping for the week ahead. I never worry if a recipe is going to turn out, because they all do! Thank you!

    • — Lynn on August 6, 2020
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  • Can I use the low fat coconut milk? Thanks for all your amazing recipes!

    • — Tracy on August 6, 2020
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    • I don’t recommend it, Tracy. I’m sorry!

      • — Jenn on August 6, 2020
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  • Can i use coconut cream ?

    • — Olivia on August 1, 2020
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    • Hi Olivia, It will thick, but it should work. Enjoy!

      • — Jenn on August 2, 2020
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  • 100% would make again

    • — Emily on July 29, 2020
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  • Felt the fish sauce Was too overpowering for the dish. Tried to use more lime juice to get rid of that fishy taste however it didn’t help.

    • — Camille on July 20, 2020
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  • I’ve made this twice now and so delicious. Cooking the chicken in the curry sauce is what makes this so good. Both times I added some veggies. Once cooked in pan with garlic, etc and once cooked separately and then added to the bowl of jasmine rice and chicken curry. I used Thai basil since I’ve got a nice pot of it.

    • — Patti on July 16, 2020
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  • My kids are picky eaters, but I was craving some Thai food. I found this recipe and added a red bell pepper and only used half of the jalapeño. My kids ate it up and loved it! I will definitely make again! Thank you!

    • — Kelly Lichter on July 15, 2020
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  • Fabulous and easy to make! I did not have the red Thai paste so we used the green paste (from the same brand). The flavors were excellent as well. I did find adding an additional tablespoon of green paste gave us the best flavor profile. We enjoyed the stronger green curry taste.

    Kids spooned up everything and thought it was better than our local Thai restaurant. Next time, I will double the recipe since everyone wanted more.

    Thank you Jenn! Another wonderful recipe

    • — Joy on July 11, 2020
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  • Made this tonight. Super easy and SO DELICIOUS!! I omitted the jalapeño and added red bell pepper to keep It mild for my 4 year old granddaughter. She loved it and so did her parents.

    • — MJ on July 8, 2020
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  • I made this last week and it was totally delicious, I’m making it again tonight. So full of flavour and very tender chicken. Well done a super recipe, I will be trying more of yours👏👏👏

    • — Ann Fagan on July 6, 2020
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  • Thanks for the great recipe! I substituted sugar for honey and also added chopped coriander stalks to scallions and jalapeno in the beginning (from another recipe). Excellent!
    However, your advice about steaming the veggies separately is spot on! I sort of missed it and added zucchini and champignons raw towards the end of the process. That was a mistake – everything turned out very tasty, but taste and creaminess of coconut milk were gone for all the extra liquid that came from veggies and mushrooms. So I will follow your advice next time and I’m sure it will be even better!

    • — Aadi on June 30, 2020
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  • Outstanding recipe. Our family is knowledgeable and experienced with Thai foods. I added thin stripes of red and yellow bell pepper and Thai peppers for heat. Thank you for this wonderful and easy recipe. ALL OF YOUR RECIPES ARE 5 STARS.

    • — Marilyn Metcalf on June 21, 2020
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  • Hi Jen – I couldn’t get any Jalapeño peppers- would red pepper flakes substitute Thank you!

    • — Soogan Lalla on June 15, 2020
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    • Sure – they’ll add a slightly different flavor, but they will definitely work to add a bit of heat. Enjoy!

      • — Jenn on June 16, 2020
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  • Our 6 year old wanted to give you 10 stars for this dish! I have yet to make one of your recipes that our family hasn’t devoured. This was my 1st attempt at curry, and the chicken was so soft. Tossed in sauteed mushrooms, onions, and haricot verts. Fantastic!!!

    • — Amy on June 4, 2020
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    • Forgot to add a few items, since I so appreciate other reviewers comments… I omitted the jalapeno for our son, so if you need to but find you are missing a little kick, adding a little sambal oleak wound up being a perfect tableside addition. Based on other reviews, I reduced the brown sugar by half a TBSP (could reduce more), increased the lime by about about a TBSP just to use it up (plus I love lime). I seasoned the cut up chicken with salt & pepper, plus a little of the red curry paste, and let it marinate while I cooked the rice & chopped up the aromatics. I was nervous about making this because my hubby isn’t a huge fan of dishes that are heavy on fish sauce or coconut milk flavor, but don’t shy away from this recipe. Jenn has balanced everything so beautifully in this sauce! It is insanely delicious! I would gladly have made a bowlful of the sauce as soup. Next time, trying it with peas & potatoes, possibly eggplant. What a phenomenal dinner with leftovers for tomorrow! Thanks again!!

      • — Amy on June 4, 2020
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  • Thank you, Jenn! I’ve been cooking more at home and followed some of your recipes which were all resulted in success. This one though, absolutely outstanding! We love Thai food and I can tell this is the BEST EVER red curry chicken we’ve had. We have three picky eaters and we can never find a recipe that satisfies all but this one did it. Shocking!!!
    I doubled the recipe with increasing the cooking time and substituted the jalapeño with yellow bell pepper (kid-friendly version) and added boiled and rinsed peas at the end based on your instructions in your comments. Served with Jasmine rice and viola!
    P.S. I was intimidated by the dish/cuisine but after reading your recipe, I’m glad I gave it a go! Now I have more confidence in getting out of my comfort zone, I’ll try your chicken tikka masala tomorrow and this one again with green curry. Can’t wait!

    • — Oya on June 2, 2020
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  • All of the recipes I’ve made from this site have been outstanding, but this one….the word outstanding doesn’t do it justice. This is BETTER than any Thai restaurant version I’ve ever had. “Absolutely amazing” were the words my husband used. Jenn, you have outdone yourself with this. It deserved 10 star. I served with your Thai Cucumber Salad (another incredible dish) and Jasmine rice.

    • — Elizabeth on May 31, 2020
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    • So glad you enjoyed!!

      • — Jenn on June 1, 2020
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  • Made this recipe with a few additions and tweaking to the method the second time around.

    Sautéd the red curry paste with a 2tsp of chopped ginger and the chopped garlic, addional red chilli (morter and pestal) with about a tbsp of canola oil

    Then added the cubed chicken thigh meat ant sautéed that for a few min.

    Once I can see a bit of the paste stick to the bottom of the pot, I added the coconut milk, fish sauce, lime juice and lemon grass then reduced the heat to a medium low simmer covered. 20 mins.

    Added broccoli florets, thinly sliced bell pepper, and bamboo shoots. Simmer 10 mins.

    This method seemed to release more of the red curry flavour for our liking. We found the store bought paste on its own a bit too mild for us, and decided to amp up the flavour by lightly sautéing the paste with the chicken first.

    The recipe overall is a great intro to Thai cooking. Thank you Once upon Chef.

    • — Michelle on May 31, 2020
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  • Winner, winner, chicken dinner!

    • — Kari P. on May 30, 2020
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  • I Made this last night and it was INSANELY GOOD – comparable to what you’d find in Thailand!! (I’ve spent a month there so have eaten a fair amount of authentic Thai curry). An added bonus is how quick and easy it is to make. I found the Thai Kitchen brand red curry paste a bit mild for my taste, so I added some cayenne pepper for extra heat and it was perfect. I will definitely be making this again soon! Thank you Jenn!!

    • — Pam on May 24, 2020
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  • I made this tonight and it turned out great! I appreciated you focusing on technique informing us non-savvy cooks to avoid boiling the sauce. It made all the difference in the world. My husband is a very picky eater and cleaned his plate! I did listen to other reviews and added salt and pepper to the chicken prior to cooking and added some veggies to the dish as well. I may add a touch more spice next time but will definitely be making it again! Thank you!

    • — Andrea on May 23, 2020
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  • I’ve been making Thai red curry chicken for some years now and the recipe I have always used (no idea where I found it) is almost identical to this one, except I use a shallot instead of scallions. It is a great recipe and very simple. I make my own Thai green curry paste but find buying ready-made red curry paste makes sense. A couple of things I would say; I use about half the sugar, maybe less but keep adding a bit until I just get that hint of sweetness the dish needs. Not sweet, just a hint to balance the saltiness, sourness and creaminess of the other ingredients. To the reader who said they find the chicken needs more seasoning, try mixing a bit of the curry paste really well into the raw chicken and refrigerate for an hour or so to marinate before adding to the sauce. I use chicken breast but slice it quite thin (rather than chunks). It seems to stay moist during the cooking process better. I know you use tenders Jenn. One other ingredient I sometimes add is peanut butter. Sounds a little weird I know but it adds some richness which I like.
    Thanks for your great recipes Jenn. All I have made have been a resounding success, especially the beef stew with carrots and potatoes.

    • — Andrew Matheson on May 23, 2020
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  • Can I try to make this with country pork boneless ribs? How do you suggest cooking it…the same way as I would for the chicken? Love this recipe and have made it many times! Hubby accidentally bought lite coconut milk this week though…hope it’s not too watery.

    • — meg on May 20, 2020
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    • Glad you like it! Unfortunatley, I don’t think it would translate well to ribs — sorry!

      • — Jenn on May 21, 2020
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  • Excellent recipe

    • — SANDEEP MENON on May 8, 2020
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  • What do you do if you want to add vegetables to this dish? Like slices of onion, pepper, squash, potato?

    • — Michele on May 5, 2020
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    • Hi Michele, this is a dish that lends itself well to adding veggies; I’d suggest steaming them separately and adding them at the very end, so they don’t soak up all the curry sauce. Enjoy! 🙂

      • — Jenn on May 5, 2020
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  • This is a really good recipe for Thai Curry. Great flavor, but it could be a bit hot for some folks, especially with the jalapeno. I used Panang curry in place of red curry, big mistake- it is MUCH hotter than red. Husband was sweating, both of us had tears, my nose was running – and we like hot & spicy foods (used to have a salsa business!) Next time I’ll either halve the amount of curry or use a combo of Panang & red. I did not use jalapeno and won’t next time. I added diced red bell pepper to the onions & garlic, and at the end added halved snow peas which I had blanched. It was great, even though I made it too hot!

    • — Ellen on May 4, 2020
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  • This is a big hit with my family. It tastes similar to our favorite Thai restaurant’s curry. I will often substitute green curry for the red. It’s a bit spicier but that’s how we like it. Thank you so much for all your recipes including the cookbook. It’s been a blessing in our lives especially during this stressful time.

    • — Jennifer on April 30, 2020
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    • This is delish! Spicier than I expected but it was well received!

      I added some veggies to it but just because I had them to use up! Great either way!

      • — Krista MI on May 2, 2020
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  • Spectacular, recipe is spot on! Can’t wait to make it again! Thank you!

    • — Dave on April 29, 2020
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  • Delicious, easy to follow, and ready in under 30 minutes. This is the first recipe I have made from your blog, but I have already purchased your cookbook! I’m can’t wait to explore more of your creations. Thank you, Jenn!

    • — Tricia on April 19, 2020
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  • Hi Jenn. I’ve made many wonderful recipes from your site. Thank you! This one, however, didn’t quite work. I used the exact ingredients, including full-fat coconut milk, followed the instructions to a T, and my sauce didn’t thicken. The flavours were delicious and the chicken was cooked perfectly but the sauce was a disappointment.

    • — Deborah on April 18, 2020
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    • Sorry this was a bit of a miss for you! If you try it again, let it simmer a bit longer before adding the chicken – it will eventually thicken up.

      • — Jenn on April 19, 2020
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  • SO MUCH BETTER THAN take out! Perfect amount for family of 4 and added steamed broccoli to the finished pan at the end. The sauce was tastier than what I get from our local thai place. I have kids so the jalapenos were sliced and reserved for topping my husband’s plate at the end. Thank you for a real winner that I will make again and again.

    • — Kristina McGonnigal on April 15, 2020
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  • Hi Jenn, I’m constantly raving about your site to everyone, and this recipe is one of the reasons why. Our daughter lives in Thailand and we had Khao Soi on a visit. This tastes so much like it. I didn’t have red curry paste so I substituted Sambal Oelek and added extras that I found as ingredients in the red curry paste (tumeric, cumin, ginger, lemon zest – I didn’t have coriander or cardamom) and it was delicious. I also had pad Thai noodles which I used instead of rice. Thanks for making cooking fun again. 😊

    • — Mary Ward on April 2, 2020
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    • Thank you for spreading the word about the blog (and so glad you like this chicken)! 🙂

      • — Jenn on April 3, 2020
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    • — MAGGIE SCHMITT on March 19, 2020
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  • This was delicious! I will definitely make it again!

    • — Pam on March 6, 2020
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  • My first curry dish ever and it was a success! I was very cautious about the amount of jalapeno to add in, so I was adding it little by little throughout the cooking. In the end, I eventually used up 1 whole red piece, just like what’s in the recipe (looks like I might have to increase the amount of jalapeno on my next attempt as we like it more spicy.) Then I lightly fried some red bell peppers and carrots in butter separately, and added them towards the end of the curry cooking. Fortunately, I found some Thai Kitchen ingredients from a nearby grocery, so I was able to use the same brand of red curry paste and fish sauce, as shown in this recipe. I’m happy I have chosen to follow your recipe against the many others available in the internet, as I found yours quite straightforward and non-intimidating, especially to beginners like me. Thank you so much for doing what you do, and helping cooking newbies like me whip up some great-tasting dishes without the complexities.
    Just a question, in your experience, how long do you think this dish would last when stored in a sealed container, inside the refrigerator or freezer? Thank you in advance for your answer.

    • — Agatha on March 4, 2020
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    • So glad you enjoyed the recipe and found it easy to follow! This should last in the fridge for up to 3 days and in the freezer for up to 3 months. 🙂

      • — Jenn on March 5, 2020
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  • Really tasty recipe! I used thighs and followed the instructions provided in one of the other postings where someone asked how to cook them (which is before you add the garlic and jalapeño). I cooked them along with some yellow pepper and mushrooms and placed them on a platter and then made the curry sauce. After I had the chicken and veggies back to the pan along with some broccoli I steamed the day before. Lastly, my family prefers basil so I used it instead of coriander (although I would have a liked a combo of each).

    • — Stephanie on March 1, 2020
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  • I was definitely missing some veggies on my first attempt, so I took the advice of adding steamed veggies the second time around. I reduced the amount of chicken to 300g and completed the remaining 400g with a mix of baby corn, long beans, red bell pepper, and Japanese eggplant. Jackpot!!!

    Next time, I’ll be doubling the whole recipe cause we just couldn’t get enough! Oh, and please consider serving some roti alongside to mop up the curry sauce 😀

    • — Helen de Terry on February 29, 2020
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  • Do you think you could use honey instead of brown sugar (I can tolerate honey, but not sugar)?

    • — Tiffany on February 28, 2020
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    • Sure, Tiffany — you may need just a touch less than the 2.5 T as honey is a little sweeter than sugar. Hope you enjoy!

      • — Jenn on February 28, 2020
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  • Hi Jen. I accidentally bought green curry paste instead of the red curry paste. Do you think the recipe will still work? If not, do you by any chance have any other recipes that use green curry paste?!

    • — Heather on February 26, 2020
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    • Hi Heather, it’s perfectly fine to use green curry paste as the red and green varieties are pretty interchangeable in recipes. Keep in mind that green curry paste can be a little spicier than red (but the spice level varies depending on the brand). And a recipe of mine that uses green curry paste is this one for Thai Chicken Noodle Soup. Hope that helps! 🙂

      • — Jenn on February 27, 2020
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  • My son went to Thailand two years ago as a new high school grad who enjoyed cooking and stayed with relatives who are definite foodies. He traveled with them and sampled all kinds of Thai food as well as had cooking lessons from professional chefs in their gourmet kitchen. I made this tonight and he looked up from his bowl to ask if it was difficult to make (to which I responded no) and said it was his new favorite, that I should make it a lot. I had made it with shrimp so I commented that I would likely make it with chicken next time as it would be more cost effective, ‘I’ll pay you $10 to not do that’ he said. That speaks volumes coming from a broke college student.

    • — Lesley Billings on February 13, 2020
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    • 🙂
      Glad he enjoyed it!

      • — Jenn on February 13, 2020
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  • Loved this. Wonderful sauce. Has anyone substituted shrimp for the chicken? Anne

    • — Anne on January 30, 2020
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    • Hi Anne, I have a shrimp version here if you want to check it out. 🙂

      • — Jenn on January 31, 2020
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  • We really enjoyed this, so easy, however I have to give this recipe 4 stars because there was no salt nor pepper. The chicken should have been seasoned. I also sprinkled some red chili flakes on my serving.

    Thanks Jenn.

    • — Pamela Harriman on January 29, 2020
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    • I loved it! I added some sweet/ white potatoes and added the whole small jar of curry paste. Delicious!!

      • — Lisa Tomlinson on February 12, 2020
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  • We loved it! I added chopped peanuts and some steamed veggies and it was perfect!

    • — Donna Kiely on January 25, 2020
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  • This is addictive. Probably my favorite dinner at the moment!

    • — Lesley on January 18, 2020
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  • LOVE! This Thai red curry sauce is so delicious. This recipe is now a family favorite. I have this one memorized.

    • — Becky Hayes on December 29, 2019
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  • I’m a pretty good cook, so we eat some tasty meals. But still, my husband raved about this! He gave it a 10 and told me to make sure not to lose the recipe! I followed the recipe pretty closely, but I did cook the chili paste a minute with the oil before adding the jalapeño, onion and garlic. And I added one sliced green pepper along with the chicken because I love it in a curry sauce. The chicken was super tender, and in fact I’m going to stop trying to brown the chicken pieces in all my recipes that use boneless white meat. Great tip!

    • — Jill O on December 4, 2019
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  • Super delicious and easy curry! We both loved it. Thanks again, Jenn, for another keeper!

    • — Corinne on November 21, 2019
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  • I have made your recipe many times to family accolades (my adult son just made it last week and sent mouth watering pictures as well). I recently came across another curry chicken recipe from another major blogger and decided to try that as well as it had ingredients I happened to have on hand that differs from yours. And the results are in – your recipe was the clear winner! The aromatics blend in, the coconut milk adds smoothness and sweetness, and the fish sauce adds tang – wonderful!

    • — Laura L on November 1, 2019
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    • I made this with chicken, red pepper, and zucchini, and it is delicious! Comes together pretty quickly too. I use mae anong red curry paste off of amazon because I don’t mind a little spice and find it to be amazingly flavorful compared to thai kitchen. I followed most of the instructions, except I do put the raw vegetables in with the chicken because I don’t want to precook them. I haven’t found it to have a noticeably bad effect, but the paste I use is stronger so that may help. I also typically add extra cilantro just to use it all up. One of my go-to dishes for college cooking. 🙂

      • — Hadley on November 3, 2019
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  • Outstanding!! First time I made this I followed the recipe exactly. This time I made tiny, minor changes: Used a combo of red and panang curry paste, but same amount. Added a few mushrooms, red bell pepper and frozen carrots & peas (our favorite Thai restaurant’ s red curry always had mushrooms, peas & carrots – not many, just a few). None of the vegs affected the flavor. As far as the flavor profile goes, I wouldn’t change a thing!!

    • — Ellen in Charlotte on October 15, 2019
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  • This is excellent! I think I have a new favorite. The next time I make it will leave more of the jalapeno in for a little more heat! Thank you again for another five star recipe!

    • — Darlene on October 1, 2019
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  • This was so easy and so delicious! Listen to Jenn and add the jalapeno. It adds flavor, not heat, as long as you don’t use the seeds. This was confirmed by my picky 10 year old who gobbled it down and said it wasn’t spicy at all. All the flavors came together so well and the chicken came out perfectly.
    I must confess I love every recipe I’ve made on this site. I am inspired to cook again and love that I can keep trying new things knowing that each recipe will work. Thanks, Jenn!

    • — Lesley K. on September 8, 2019
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  • I love this dish, I am so greatful for this recipie ! Thank you Jennifer for all the wounderful dishes I have made for me and my family thanks to you! Linda

    • — Linda on September 4, 2019
    • Reply
    • 😊

      • — Jenn on September 4, 2019
      • Reply
  • I think this was the best thing my husband and & I ever ate. We can’t stop saying how delicious it was. Can’t wait to make it again which will be real soon. Thank You for such an Amazing Recipe!!!

    • — Donna Gracy on August 28, 2019
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  • I made this tonight and it was amazing!!!!!!! I left out the jalapeño and it was not spicy at all. I used the same ingredients/brands pictured. I used shiritaki noodles that are gluten free, zero sugar and zero fat. You don’t even miss the rice. Thank you for sharing!!! You must use the cilantro and lime for a flavor explosion in your mouth. I also cut up four skinless boneless chicken thighs that came out super tender. I highly recommend this recipe. I will definitely make this over and over again!

    • — Florida Mom on July 23, 2019
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  • This is an outstanding recipe and I wasn’t even able to get fresh cilantro the first time I made it! The red curry paste I use was spicy enough for us without the jalapeño. The chicken came out very tender and once I added braised skinny fresh red pepper strips which were great. Next I’m going to try in on top of fresh mahi mahi with rice. Jen’s recipes are always the best and they never fail!

    • — Suzanne on July 22, 2019
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  • I made this today and before I added the chicken the sauce curdled, I followed instructions and I am puzzled what I did wrong to cause the sauce to curd. Please help. Otherwise the flavor was great. Thank you for your great recipes.

    • — Beatriz Cadena on June 13, 2019
    • Reply
    • Hi Beatriz, You may have simmered it for too long. Just make sure that after you bring the sauce to a boil that you reduce the heat to a gentle simmer and just let it simmer until slightly thickened. Hope that helps!

      • — Jenn on June 14, 2019
      • Reply
  • I made the Thai Red Curry Chicken about a month ago and it was a big hit with my family. I made the recipe as directed except I left out the jalapeño pepper. I learned a big lesson about chopping Jalapeños years ago – I didn’t use gloves and my hands were “on fire” for several hours. I could have used gloves but I felt the dish would be spicy enough without the jalapeños. It turned out fabulously. This is a quick and easy dish and I will definitely make it again soon.

    • — Sue on April 19, 2019
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  • As with all of Jen’s recipes this is amazing. i often use rotisserie chicken to speed this up and have dinner on the table in less than 30 minutes.

    • — Carolyn Briestensky on April 16, 2019
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  • This is a terrific recipe for a quick Friday meal. I usually have all ingredients on hand and tastes just as good as take out-except I don’t have to leave the house! Thanks for a keeper!

    • — Alexis on April 11, 2019
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  • OMG! This was so easy, delicious and definitely a keeper. Only change for us was on he heat. I used half of the pepper, everything else the same. I now keep coconut milk in my pantry. Thanks Jen for another winner.

    • — Laura Osborne on April 11, 2019
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  • This is one of my favorite recipes! You can make this so quickly and it tastes like restaurant quality! Don’t be afraid to make something a little off the beaten path!

    • — Tricia on April 11, 2019
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  • To be honest, I’ve become a bit obsessed with Jenn’s recipes. One of my passions is cooking and discovering new recipes and flavors. Since I found Jenn’s blog, I feel bad for all the other great cooks out there with their own blogs, because unless Jenn doesn’t have a particular recipe on her blog or in her cookbook, I don’t even give them a second glance. I haven’t left reviews on the many recipes I’ve tried and loved, but thought it was time I corrected that. Thai food in general is my favorite type of food to eat. This particular Red Curry Thai Chicken is amazing. The chicken comes out very tender every time and the flavors are outstanding. The first time I made it my husband commented it needed to go on our regular rotation…and it has! Thanks Jenn!

    • — Nicole Schneider on April 9, 2019
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    • I agree Nicole. I too find Jenn’s Recipes are my “go to” ones. I can’t count how many times I’ve talked to friends about her recipes and don’t bother with any others unless it’s absolutely necessary. I can count on Jenn’s to be good

      • — Colleen on June 28, 2019
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      • 🙂

        • — Jenn on June 28, 2019
        • Reply
    • I agree! I don’t think I’ve found another site that has as many great recipes! I also really like that many of Jenn’s recipes are 4 servings. I live alone and 4 servings are just about right for dinner and leftovers.

      • — Vicky on August 29, 2019
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  • Just made this for dinner. My husband said it’s the best curry I’ve ever made! Thank you!!

    • — Elisia on April 9, 2019
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  • So good

    • — Esther Zhou on April 6, 2019
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  • So good and so easy! Made exactly as written:)

    • — Deb on April 2, 2019
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  • Easy and quick recipe, perfect for weeknight cooking. Delicious and flavourful!

    • — Catherine V. on March 23, 2019
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  • Incredibly good! Better than Thai takeout, that’s for sure 🙂 Thanks for another winning dinner. The whole family ate this and quickly!!

    • — Bobby-Jo on March 21, 2019
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  • This is an absolutely delicious dish that I’ve made several times and it always tastes magnificent. Gently poaching ensures the most tender chicken imaginable. The only change I’ve recently made is leaving the jalapeño out. The red curry still gives you enough heat but either way you can’t go wrong. Enjoy!

    • — Dan on March 19, 2019
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  • Fabulous easy recipe and the sauce is delicious!! Used shrimp instead of chicken and added tofu and some steamed green beans. A keeper!!

    • — Teri Ann Peri on March 18, 2019
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    • This recipe was amazing! I added red pepper and zucchini raw after I cooked the chicken for a couple minutes and that didn’t seem to have any negative effects. I also used a different brand of red curry paste, mae anong, and found it a lot more flavorful than the thai kitchen. Overall, great, easy recipe.

      • — Hadley on April 9, 2019
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    • Hi Jen,

      What veggies would you use to make it a vegetarian plate? Broccoli, carrots, red pepper, zucchini, etc…? They should all work right?

      • — Janelle Kovač on June 18, 2019
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      • Hi Janelle, Yes, I think all those veggies should work (and if you like mushrooms, they would be a good addition too). I’d love to hear how it turns out! 🙂

        • — Jenn on June 18, 2019
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        • Second time I have made this. The sauce (even without jalapeños and fish sauce to make it kid friendly) is delicious. The chicken itself is pretty bland. Any suggestion for how to marinade for more flavor?

          • — JoAnn on August 11, 2019
          • Reply
          • Hi JoAnn, while the sauce has plenty of salty flavor due to the fish sauce, you could amp up the flavor of the chicken by sprinkling it with some salt and freshly ground pepper before adding it to the pan to cook. 🙂

            • — Jenn on August 12, 2019
  • Yummy…yet another fabulous recipe from Jenn! Simple, tasty, and highly recommended.

    • — Kathy M on March 11, 2019
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  • Made it a few days ago and it was delicious. My curry paste was really spicy so next time I’m going to reduce the amount. Loved the taste of the coconut milk! First time I tried cooking Thai but definitely not the last one!

    • — Vivi on March 11, 2019
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  • This was a friday night dish. The prep was quicker than I thought it would be and will easily be a regular on our menu. Every recipe I’ve tried from Jenn is always a hit!

    • — Venus on March 11, 2019
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  • So good! It comes together in a flash with ingredients I usually have in hand. It is a nice mild almost sweet curry that even my toddler eats! I like to serve with some fresh stir fried garlic green beans!

    • — Amanda T on March 10, 2019
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  • Tasty. Easy. Not too much prep. I am squeamish about fish sauce but all was well. Mate had seconds! Thanks.

    • — Linda Youens on March 5, 2019
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  • This recipe was delicious. I decided to use the full amount of fish sauce, despite a couple reviews that they reduced it. When I first put in the two tbsp, I was worried because it smelled very strong. Thankfully, after cooking down a bit and adding the last set of ingredients, the smell was totally gone. It ended up blending really well with the other ingredients and gave a great, complex flavor!
    The chicken was very tender and it was a perfect meal for a snowy day. I added ~1 cup of bell pepper strips as well.

    • — Kelly on February 19, 2019
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  • Made this last night and my husband couldn’t get enough. Very flavorful. Easy to make. Perfect for weekday dinner. We like it a little spicy so I added siracha. Delicious.

    • — Jeana on February 5, 2019
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  • Hi Jen! I made this the other night and followed recipe. It was very easy to make and we liked it but thought the 2 tablespoons of fish sauce was over powering. It made the chicken taste too fishy. I’ll make it again with less or maybe soy sauce. Thanks for all your good recipes!

    • — Cindy on January 30, 2019
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  • I’ve tried so many variations of a Thai Chicken curry available on Pinterest and Yummly…yours was so easy and delicious. Cut back a bit on the brown sugar and added some diced red pepper with the scallions and jalapeño. Gently poaching the chicken in the sauce was wonderful.

    • — Jill on January 28, 2019
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  • The chicken turns out perfectly using this poaching method – might be the most tender chicken I’ve ever had! This recipe came together quickly and tasted great, as good or even better than a restaurant and I can control what goes in the pan! You could even speed this up by prepping stuff the day before as the cooking doesn’t take long. My husband and 3 year old ate this up!

    • — Elizabeth on January 27, 2019
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  • Is there an alternate ingredient list to reduce the sodium content?

    • — Mike the bike guy on January 27, 2019
    • Reply
    • Hi Mike, almost all the sodium comes from the fish sauce. While you could replace the fish sauce with reduced-sodium soy sauce, the fish sauce is really what gives the dish that authentic Thai taste so I’d recommend sticking with it if possible.

      • — Jenn on January 29, 2019
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  • Just made this tonight and it was fantastic. I was very skeptical, as the poaching method is not traditional for this dish (as you mentioned). It was absolutely perfect! Added steamed green beans at the end. Thanks for a great recipe!

    • — Diane on January 26, 2019
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    • This is our favorite dish ever. We make it so often and it NEVER gets old!! The perfect amount of everything.. Love it

      • — Katie on March 25, 2020
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  • Is there anything you can substitute well for the fish sauce?

    • — Misty on January 24, 2019
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    • The fish sauce adds a wonderfully authentic Thai flavor to the dish so I would recommend it. You can use soy sauce instead — it will still be good, but it will lack that traditional Thai flavor. Hope you enjoy!

      • — Jenn on January 24, 2019
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  • What is a good substitute for fish sauce? My son has a fish allergy so I do not make many Asian recipes, but would like to!

    • — Staci Libowsky on January 24, 2019
    • Reply
    • Hi Staci, You can use soy sauce in place of the fish sauce — the dish will still be good, it will just lack that traditional Thai flavor. Hope you enjoy!

      • — Jenn on January 24, 2019
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  • This recipe is as good or better than any I’ve had in any restaurant. I made a few changes – I omitted the Scallions, Jalapeno, and Lime Juice. I added Red and Orange Bell Peppers with the Chicken – though I could see why you would steam them separately – its just more work and it didn’t seem to take anything away from the sauce.

    I’ve been looking for this recipe for years and I am excited by it. Thanks so much.

    • — Daniel on January 24, 2019
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  • First curry I’ve made and it was phenomenal

    • — Wade on January 20, 2019
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  • This was one of the easiest and tastiest recipes on your blog Jenn! My husband loved it and drank the sauce that the chicken was cooked in like soup.

    I didn’t have any jalepeno, or cilantro, so I used red pepper flakes and chopped parsley.

    • — Mary on January 18, 2019
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    • Hubby and I love Thai food, but takeout can get pricey! Made this recipe a few months ago and going back to old faithful tonight. Going to mix it up with beef this time though, and with a bell pepper and onion for veggies! Always love your recipes, Jenn!

      • — Megan D. on January 25, 2020
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  • I made this for the first time for a dinner party (which included people who have told me over the years they “don’t like curry”). Everyone raved. I kept hearing: “Oh, I love the sauce! The sauce is so good! Oh, I love this! This is so delicious!” And when I asked how the chicken was cooked they said it was super moist, tender and flavorful. I got an email from one of the guests a week later saying they were still thinking about how delicious the food was. I’m grateful for the make-ahead tips and the details on how to cook the chicken–masterful, as always! Thank you for another winner, Jenn!

    • — Diane on January 15, 2019
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  • Amazing. So many Thai recipes are complicated. This was super easy and delicious. I only used one Tbsp of Fish Sauce and used more lime. Used avocado, cilantro and green onion as the garnish. My husband is eating the leftovers for breakfast.

    • — Avery on January 13, 2019
    • Reply
    • 🙂 Glad you enjoyed!

      • — Jenn on January 13, 2019
      • Reply
  • Hi Jenn, loved this dish! Just wondering if the calorie count includes the jasmine rice, or if that stands alone. Thanks!

    • — Shelby on January 1, 2019
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    • Hi Shelby, Glad you enjoyed! The calorie count does not include the rice. 🙂

      • — Jenn on January 2, 2019
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  • Simple and easy to make. Thank you. Love the tip on poaching the tenderloin. I tend to prefer chicken thighs for their moistness and fat content, so I might try this with boneless chicken thighs sometime. I’ve really enjoyed your recipes–thanks so much for sharing them! Just made the spicy maple candied bacon for a holiday gathering–people were totally taken with it. Me, too!

    • — Tom Forsthoefel on December 20, 2018
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  • Do you think this would work with salmon?

    • — Stephanie on December 17, 2018
    • Reply
    • I haven’t tried this with fish, but I think it would work. Please LMK how it turns out!

      • — Jenn on December 18, 2018
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  • This turned out just perfect! Specially the tip that you gave about cooking chicken at low heat. Thanks Jen! I am biggest fan of your recipes.

    • — Sheetal Ghag on December 8, 2018
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  • Dish was very tasty! Made exactly as recipe called for. I definitely Will make this again. 😋

    • — Brenda on November 25, 2018
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  • Delicious recipe! The best part is that it is fairly quick to make and requires ingredients I usually have on hand. I follow the recipe exactly, although sometimes I don’t have cilantro. It still tastes great. This recipe is on regular rotation on the dinner menu at my house.

    • — Ruchita on November 15, 2018
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  • Hi Jenn,

    Can I replace the chicken with turkey breast?



    • — Anne on November 8, 2018
    • Reply
    • Hi Anne, I am not a big fan of turkey breast – it tends to be so dry – but yes, it should work. Hope that helps!

      • — Jenn on November 12, 2018
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  • Awesome!
    Kids and friends loved it.

    • — Tanesha on November 3, 2018
    • Reply
  • Fabulous recipe! Easy, quick and delicious, what more do you need 🙂
    I’m making it again tonight

  • This dish has great flavors and was easy to prepare and cook. I should have paid closer attention to the note about adding red pepper flakes or sriracha to spice it up, because even though I used four (small) jalapeños it didn’t have any kick. Next time I’ll add a big dollop of sambal. Two other notes: With all the liquid you don’t need a non-stick pan. I used a stainless-steel skillet and clean-up was a breeze. I also used boneless chicken thighs because that’s what I had. They took closer to 10 minutes to cook through. Thanks for a great recipe that we will definitely make again.

  • I just tried this recipe, and it tastes amazing. Thank you for your contribution!

    Greetings from the Netherlands.

  • SO delicious. I added steamed broccoli and peppers at the end. My husband can’t stand fish sauce and can detect tiny amounts, so I subbed a tablespoon of soy sauce for umami, plus some extra salt. Red curry is my favorite Thai dish and this was awesome, even without the fish sauce–and better than takeout in some ways because the chicken wasn’t dry. My almost 2-year-old loved the sauce–she used the broccoli to sop it up, sucked it all off, and re-dipped it. Repeat x20. I have convinced myself that maybe she got a few molecules of broccoli in there 🙂

    • Wow!!! Made sauce following recipe exactly and so delicious.

      I did go crazy with extra vegetables though. Handful of mushrooms, some green beans a red bell pepper and one zucchini!! I sauteed these ahead of time and then added to the sauce when chicken was about done!!! There was still lots of sauce to add to rice when we ate it for dinner. This was my first time making any type of curry and so happy to have found this recipe!!!

      • — DAVE on November 19, 2019
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  • I made this red Thai curry chicken for my husband the other night and he loved it! I added chopped red peppers with the onions and steamed broccoli at the end, and it was amazing. Such an easy recipe and it gave us leftovers for the next day that tasted just as good. Poaching the chicken in the sauce made it super tender. Definitely a repeat recipe!

  • Hello Jenn,

    Thank you so much for writing such easy-making but delicious recipe! I love this recipe so much. I cooked for myself for the first time and cooked it for a group of 20 people today. I used 2 cans of coconut milk, almost 5 pounds of chicken breast and almost 1/2 cup red curry paste (this is a really flexible amount). They tasted so nice and I served it with fried rice in place of white rice. Everyone in my group loved it!

    Thank you again!

    Hope you have a good day

    Xia from Columbus, OH

  • I’m not normally a curry fan, but it’s recipe looked so tantalizing that I had to make it. Everything turned out perfectly. It’s a perfect blend of umami, tangy and slightly peppery flavor that makes it really hard to stop at just one serving. Though I am a huge fan of fish and seafood flavors, I will say the fish-sauce taste was quite prominent and if you’re sensitive to that, perhaps use slightly less of it to start, and adjust to taste. Also, I do like more heat and added more got peppers, and the other flavors still came through beautifully. A truly simple and delicious recipe.

  • Can you add vegetables to this curry dish?

    • Definitely, but I suggest steaming them separately and adding them at the very end, so they don’t soak up all the delicious curry sauce. Hope you enjoy!

  • Fantastic!!

  • I liked the suggestion to simmer the chicken in the coconut milk, but this recipe was waaaaaaaaaay too sweet for my taste, even after I added tons more lime juice and fish sauce 🙁

    • Same for me! Wayyyy too sweet. All I tasted was the brown sugar! I tried to counter with lime juice, but couldn’t get it right. Next time less than half the recommended amount!

      • — Anthony on December 25, 2019
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  • Made this with extra firm tofu and it was fantastic!

  • A-MAAAA-ZING flavor. Made as directed. Per the directions on the bottom, … made the sauce in advance…when ready to eat, I just reheated it and cooked the chicken for 5-6 minutes.

  • Hi Jenn, Greetings from Canada !
    Great recipe. What is the difference between red and green Thai curry paste?
    Thank You.

    • Hi Yvonne, I’ve provided a link that outlines the differences. One thing to keep in mind is that often times green curry paste is a bit spicier than the red variety. Hope you enjoy the chicken if you make it!

  • WOW! This was DELISH! We are a ‘saucy’ family and like juicy dishes so we doubled the sauce and it was PERFECT. I would give this 10 stars, company-worthy, easy, and so satisfying! I used a little less curry to accommodate my elderly Mom, and gluten-free fish sauce (by Red Boat) and it’s now in my ‘regular’ menu rotation. Thank you so, so much for sharing yet another winner recipe! I really appreciate any recipe I can convert to gluten and milk free. And I love your cookbook! It’s inspiring and getting spattered by use as all great cookbooks should!

    • So glad you enjoyed! 🙂

  • This is amazing! I love this recipe. I would like to add potatoes to it. Do you think that would work? Or would it simmer too long and reduce too much?

    • Hi Penelope, glad you like this! If you wanted to add potatoes to this, I would cook them almost all the way through in a separate pot and then add them to the curry for just the last few minutes of cooking so they are hot.

  • Made it tonight…just excellent!

  • Perfect! Delicious! Amazing! Thanks, Jenn!

  • Love this recipe! So easy yet so flavorful!!! Thanks for the great recipes!!!!

  • I used green curry paste and added cauliflower. Delicious and easy!

  • Great flavor. Added julienned onions, zucchini and carrots. Served over brown rice with a bit of Sriacha for heat.

  • I used green curry paste and added snap peas during the last two minutes. Delicious. This is a keeper.

  • This is seriously one of the best dishes I have ever made. It is so good. Like restaurant quality. Definitely making again and again. We like heat so I used 5 small red chilis and it was perfect for us. Think next time I will add some veggies. Thank you for sharing this amazing recipe

  • Delicious! Even my 16 year old who thinks he doesn’t like curry liked it. And the chicken was so tender! My only complaint is it took me longer than written to poach the chicken but it was worth it. Oh and I did end up adding steamed broccoli to it at the end because I wanted a one dish meal but that worked out great.

  • This dish was very good and it came together easily once everything was prepped. We like a little more heat, so I’ll experiment with the jalapeño seeds next time. My husband added sriracha to his plate and was happy. Very satisfying over rice. Keeper.
    BTW, for those who don’t do fish sauce for whatever reason, you can make a substitute with water, salt, soy sauce, and dried shiitake mushrooms. America’s Test Kitchen was my source although I prefer actual fish sauce.

  • Sounds delicious. Is there an alternative to cilantro?

    • I sometimes use basil as a substitute

    • Vietnamese Basil ( it’s purple and spicey, different than regular basil) is a good sub

      • — Kathy on January 25, 2019
      • Reply
  • Jenn:

    I always know I can count on your recipes. I have never made one that wasn’t amazingly good and the Thai Red Curry Chicken recipe is amazing. I loved that I could prep everything ahead of time and cook in just a few minutes. I followed your recipe exactly, but served over cauliflower rice. LOVED IT!

  • This is lovely, very easy and great flavour. Used coconut oil, coconut palm sugar (instead of brown) and added 1/2 cup fresh pineapple. Served with cauliflower rice. I love your recipes!

  • Hi Jenn, I made this recipe tonight just as written and my husband and I thought it was great, warm but not too hot (I didn’t use the jalapeno seeds) and very tasty. We will definitely make it again! I might add chopped baby bok choy next time to give it more veggies. Your website is my first go to when looking for a new recipe. Thanks and keep up the good cooking

  • I cannot do fish sauce! I’ve tried, I really have. Anything you can use to substitute or just do without? How much will it impact the flavor?

    • Hi Diane, I really recommend the fish sauce; it adds a lot of flavor and all of the salt. You could try adding half as much and then salt to taste. Hope that helps!

  • Jenn – forgot to ask, if adding vegetables, what would you recommend?

    • Hi Mark, I’ve added steamed broccoli to this. You can also add a finely diced red bell pepper along with the jalapeño.

  • Jenn

    Just made the recipe, tastes amazing and was so simple to cook. Looking forward to packaging this up for some nice lunches this week. Love your site, bought your cookbook – Thanks for making us all happier and healthier!

  • Lol. I thought I bought coconut milk but bought coconut cream. I did know there was such a product. It was a little too watery so I thickened at the end. The flavor is sweet, tart, spices. Can’t wait to have my kids try it (grown kids). .

    • — Teresa Norberg-King
    • Reply
  • Hi Jen, would it be ok to substitute thai yellow curry paste? Thanks!

    • Hi Jane, Yes, I think you could use yellow or green curry paste here in place of the red. Please LMK how it turns out!

  • Hi Jenn, Luisa again. I didn’t find the Asian coconut milk. Can I use regular canned coconut milk?

    • Sure, Luisa — enjoy!

  • Excellent flavor, although my husband and I thought it was a bit too hot. The sauce was runny so I’m wondering if I did not allow it to gently boil long enough prior to adding the chicken.

    • Hi Kathy, Yes, next time let it simmer a bit longer before adding the chicken – it will thicken up.

  • Hi! I love your recipes and this looks delicious. I have a question – we have some shrimp in the fridge that we need to use soon. Could the chicken in this recipe be subbed with shrimp?

    Thank you!

    • Hi Kim, You could, but I also have shrimp version here. Either way. 🙂

      • Thank you! We made this recipe with shrimp and green curry paste and it came out wonderfully. My bf was iffy on curry but he admitted it was the best meal he’d had in a very long time. Thank you!!

  • Good-bye, stir-fry! Poaching the chicken at the end is genius. It turned out succulent and loaded with flavor. And what flavor! With a blend of sweet, hot, salt, spice, citrus, and pure magic, this may be the perfect recipe.

  • Made this last night for dinner and my family loved it. My teenage son even said, “Mom this sauce is the boss!” And the best part is that is was SO easy. Will definitely make again and add some veggies.

  • Can you omit the fish sauce?

    • I don’t recommend it, Rose – it really adds a lot of flavor and all of the salt. Sorry!

  • Hi Jenn, My husband dislikes eating anything with a hint of coconut. Is the coconut flavor from the coconut milk masked by all the other ingredients? Thanks for all your great recipes!

    • Hi Rhonda, I would say that the coconut flavor is pretty prominent here (in a good way 😊). Sorry!

  • Delicious! Whole family loved it and it will be added to the regular rotation for how delicious and quick it came together! It was easy to pull the chicken out for my sauce-adverse 4 year old, mild enough for the 20 month old, and plenty of flavor for the rest of us!

  • This is seriously delicious. I made it exactly as directed…I would consider adding a bit of the jalapeno seeds next time for a little more heat. So, so good.

  • Is there anything I can use in place of fish sauce? I do not like the taste and I can usually taste it in foods.

    • Hi Jen, Fish sauce is important here — it adds a lot of flavor and all of the salt. You could try adding half as much and then salt to taste. Hope that helps!

  • Hi Jenn,
    Look forward to making this one soon! Regarding the coconut milk. Thoughts on Sweetened or Unsweetened?

    • Hi Lisa, Definitely unsweetened. Enjoy!

  • I was watching some recipe videos on YouTube (Hot Thai Kitchen) and she made the comment that boxed coconut milk is what they have in Thailand and that it tastes much better than canned due to the temperature ranges and processing time for each method. I managed to find a box of coconut milk at an Asian market and tried it for myself. I was FLOORED… it is so much more flavorful coming from the box! I highly recommend trying it if you have access to an Asian market.

    • It’s also cheaper than using canned, at least where I shop. I’ve found it at Bulk Barn and Walmart.
      I use it all the time to make Jenn’s Thai Chicken & Rice Noodle soup. That soup is delicious BTW.

  • Jenn,
    Is there a substitute for the fish sauce? I tried another Thai recipe that called for Fish sauce and the odor was almost more than I could handle. Maybe if I hadn’t smelled the fish sauce first and just used it – but after smelling it, it was the only thing I could smell/taste after that.

    • Hi Stephanie, I understand that fish sauce does NOT smell appealing! 🙂 That said, it really is important here — it adds a lot of flavor and all of the salt. You could try adding half as much and then salt to taste. Hope that helps!

  • Hi Jennifer,
    I love your blog of recipes each week and recently purchased your new cookbook.
    Thank you for making cooking fun!

    Question: On the Curry Chicken recipe many of the ingredients are not included.

    • Thank you, Jill! Looks like there was a glitch with the recipe – it has been fixed. Sorry about that!

  • Hi, love you recipes! Just a quick question, what part of the chicken is the tenderloin?
    Thank you
    Giselle in NB, Canada

    • Hi Giselle, Chicken tenderloins are the little strips of meat that are attached to the underside of each breast (they are about 1-1/2 inches wide and 5 inches long). They are usually sold separately from the breasts. They are tender and easy to work with but if you can’t find them, it’s perfectly fine to use boneless skinless chicken breasts.

  • Why do some recipes have conversions into metric and not others.
    Being on the other side of the world (Australia) we are metric and it’s annoying to have to stop and go look up the change over.
    Is it possible to have metric and the other on all recipes.
    Thanks for listening to my whining and love the book.
    Look forward to next one.
    Lake Macquarie. Australia.

    • So sorry, Dianne! All of my newer recipes have metric; I just forgot to add them on this one. It’s fixed now. 🙂

  • Hello Jenn, I would like to make this recipe this weekend. Sounds delicious. Not able to but the tenderloins separately from the breasts, I will have to use breasts instead. Should I cut them in strips or chicks ?
    Thank you so much.
    Yvonne Adams

    • Hi Yvonne, Either is perfectly fine – whichever you prefer.

  • I think I would prefer to use boneless chicken thighs. If I did would the cooking method be the same.

    • Hi Marjory, I’ve made this with chicken thighs and it’s wonderful. Since they take longer to cook, you’d go about it a bit differently: Sauté the chicken pieces in 1 tablespoon of oil over medium-high heat first for 6 to 8 minutes (they will be almost cooked but not fully), then transfer them to a plate while you make the sauce. Add the chicken pieces to the sauce once it’s thickened, and then simmer until cooked through, a few minutes more. Please let me know how it turns out. 🙂

  • Could I substitute basil for the cilantro? My basil is plentiful right now!

    • Sure, Tonya – I’d love to know how it turns out.

  • Hi Jen, will it be alright to not put in the jalapeno? I have a 2.5 year old so I’d like to make it kid-friendly.
    Thanks so much for your recipes!!

    • — Beatrice Gonzales
    • Reply
    • Sure Beatrice – then if you’d like a little heat, you can add some crushed red pepper flakes or sriracha to individual servings. Hope you enjoy!

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