Thai-Style Red 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-style food at home because there are so many recipes that you can create with just a few staples from the Asian food aisle of your neighborhood supermarket. This red 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 determining 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!

What you’ll need to make Thai-Style red 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.

Step-by-Step Instructions

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

Ingredients

  • 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

Instructions

  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

Powered by Edamam

  • 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, Edamam.com. 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

  • Nice

    • — Ssp on April 6, 2021
    • Reply
  • Great flavor! (I’m a wimp with heat so left out the jalapeno).
    Didn’t have fish sauce so I used half and half mix of soy sauce and rice vinegar.
    Such an easy dish! Added snow peas with the chicken so they wouldn’t cook long and stay crispy. Served this with jasmine rice with the zest from the lime added during cooking, when ‘resting’ 10 min added cashews. Yummm. Entire dish was great, thanks again Jenn for all the great recipes!

    • — Laurie on April 3, 2021
    • Reply
  • Just made tonight! It was absolutely delicious 🤤. As good as our local Thai restaurant if not better lol.

    • — Jamela Cahill on April 1, 2021
    • Reply
  • It turned out amazing. I like my stuff Spicy, SPICY so I’ve added 5 thai chilli peppers instead of one jalapeno.

    • — Snehal Patel on March 22, 2021
    • Reply
  • For a family with fish allergies, can I leave out the fish sauce and still achieve the right flavor?

    • — Jennifer Poretsky on March 18, 2021
    • Reply
    • Hi Jennifer, you can replace the fish sauce with soy sauce. The dish won’t have that authentic Thai flavor, but will still be delicious. Hope you enjoy!

      • — Jenn on March 18, 2021
      • Reply
  • I would add 1 to 2 more tablespoons of the red curry paste and more veggies. Otherwise, this is so good! We put carrots and zucchini in ours. It tasted exactly like our local Thai restaurant!

    • — Kelsey on March 6, 2021
    • Reply
  • Hi Jen,
    Can I use chicken breasts instead of chicken tenders?
    Thank you,
    Olivera

    • — Olivera on March 2, 2021
    • Reply
    • Sure – hope you enjoy!

      • — Jenn on March 2, 2021
      • Reply
  • Hi Jen, would green curry paste be a good substitute for red curry paste in this recipe?

    • — Katie on February 17, 2021
    • Reply
    • Sure — it may have a different level of heat, but it will work. Hope you enjoy!

      • — Jenn on February 17, 2021
      • Reply
  • I have been experimenting with several coconut curry recipes (all with easy ingredients like this one) and this has been my favorite so far. So creamy with such good flavor! I didn’t have a jalapeno so I used a little bit of crushed red pepper and then siracha to taste. I used boneless skinless chicken thighs and did brown them first and then I served with ramen noodles. This is a keeper. Thank you!

    • — Karen - RVA on February 16, 2021
    • Reply
  • This is my all-time FAVORITE recipe for 2 reasons. The first reason is due to the simplicity of the recipe. I have never attempted to make a curry before because I was always intimidated by what it would entail, but this recipe completed changed my mind. The second reason is due to the incredible flavor and taste of the dish. I typically add a little extra sriracha when I’m ready to serve it because I love the spice of this dish 🙂

    • — Dan Scofield on February 3, 2021
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  • Made this last week, so tasty. The chicken was tender & just the right amount of spice. Will definitely make again

    • — Nancy Soltis on February 2, 2021
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  • This is a quick and easy way to make a comforting weeknight meal. I think the sweet, savory, and sour flavors are well balanced in this dish. If you have lemongrass and kaffir lime leaves available to you, they are a great addition. Just add finely minced white and light-green parts of the lemongrass stock with the addition of ginger. Kaffir lime leaves can be added whole or thinly sliced within the last 10-15 minutes of cooking.

    • — ContagiousCooking on February 2, 2021
    • Reply
  • Butternut squash soup is one of my favorites and this recipe is amazing!! Just the right amount of spices. I am enjoying so many of your recipes..always look forward to getting them. Thank you!!

    • — Marcie Lomeli on February 2, 2021
    • Reply
  • Made this tonight and it’s another winner! The garlic and scallions added just the right amount of flavor that was missing from the old recipe I used to follow. The only thing I altered was subbing dried basil for cilantro. So so good!

    • — Fariha on February 1, 2021
    • Reply

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