Thai Red Curry Chicken

A creamy Thai red curry chicken is my go-to recipe when I crave something both bold and comforting. Inspired by an unforgettable meal tucked along the jungle edge on Koh Phi Phi, this recipe brings together tender chicken, vibrant vegetables, and coconut milk in a dish packed with layers of flavor. Ready in only thirty minutes, it is just the thing when I want to travel with my taste buds but still get dinner on the table fast.

I will never forget the first time I made this after returning from Thailand. Just the aroma took me right back to the night markets I wandered with friends. Now it is one of those recipes my family expects when we want a little dinner adventure.

Ingredients

• Vegetable oil: helps ingredients sauté evenly
• Onion: sliced thin for sweetness and soft texture
• Fresh ginger: grated for brightness and subtle heat always choose a firm plump piece
• Garlic cloves: minced for classic aroma and depth look for firm heavy bulbs
• Thai red curry paste: brings spicy aromatic flavor seek out a reputable Thai brand for best results
• Boneless chicken thighs: give juicy results use breasts if you prefer leaner meat
• Red bell pepper: adds crunch and sweetness pick one that feels heavy and glossy
• Zucchini: gives fresh color and gentle bite firm and unblemished is best
• Coconut milk: full-fat variety for maximum creaminess choose a can with minimal gums or additives
• Fish sauce: for savory depth find a clear amber variety without added sugar
• Brown sugar: balances the savory and spicy try for fresh soft sugar
• Juice of lime: gives a bright finish always use a fresh lime for maximum aroma
• Fresh Thai basil or cilantro for garnish: adds fresh herbal lift
• Jasmine rice: serves as the perfect base use true Thai jasmine for the most fragrant result
• Lime wedges: for squeezing just before serving keeps flavors zesty

Step-by-Step Instructions

Sauté Aromatics:

Warm your oil in a large skillet or wok on medium heat. Add your onion, ginger, and garlic. Slow-cook them until very soft and fragrant for about three minutes. This gentle start brings out the underlying sweetness and sets a deep flavor foundation for your entire curry.

Stir in Curry Paste:

Add your Thai red curry paste right into the softened aromatics. Stir it without stopping for a full minute. The heat opens up its layers of spice and develops that iconic curry aroma you want.

Add Chicken:

Drop in your chicken pieces. Toss them constantly in the curry paste so every piece gets well coated. Cook for five minutes until just browned. Thighs add juiciness while breasts will stay leaner so pick the cut you enjoy most.

Pour in Coconut Milk:

Shake your can of coconut milk well then pour it in. Add the fish sauce and brown sugar too. Stir gently and bring everything to a soft simmer. You want a silky creamy sauce to wrap around every bite.

Simmer With Vegetables:

Add your bell pepper and zucchini. Simmer uncovered for eight to ten minutes. This time lets the vegetables soften and soak up all the curry flavor while the chicken finishes cooking.

Finish and Serve:

Cut your lime and squeeze the juice into the curry off the heat. Ladle over jasmine rice and garnish generously with torn basil or cilantro and fresh lime wedges. The herbs go in last so their scent and flavor stay bright.

Save

Thai red curry paste is always my favorite ingredient here. Each brand has its secrets so experiment and find one that reminds you of real Thai takeaway. Every time I dish this out over a bowl of steaming rice it takes me back to sharing stories with my travel buddies late at night under the lanterns.

Storage Tips

This curry develops even more flavor overnight. Chill leftovers in an airtight container. When you reheat use low heat so the coconut milk stays silky and does not split. I sometimes portion out single servings for quick work lunches and the flavors only deepen over time.

Ingredient Substitutions

If you want a vegetarian version swap the chicken for tofu or drained chickpeas. Add sliced mushrooms or carrots for extra substance. If you cannot find Thai basil regular Italian basil or more cilantro works well.

Serving Suggestions

Serve Thai red curry chicken with fluffy jasmine rice to soak up the sauce. For contrast add a side of cooling cucumber salad. A light Thai beer or iced tea provides a refreshing finish to the meal.

Cultural Context

This curry is known as gaeng phet in Thailand and each region has its own way of balancing the coconut, heat, and fresh herbs. My version aims for an approachable but authentic taste you might find at a beachside cafe on a southern Thai island.

Recipe FAQs

→ Can I substitute chicken with another protein?

Absolutely! Try tofu, shrimp, or chickpeas for a vegetarian or pescatarian version. Adjust cooking times accordingly.

→ What kind of coconut milk should I use?

Full-fat coconut milk offers the richest flavor and creaminess, but light coconut milk works for a lighter dish.

→ How can I make it spicier or milder?

Use more curry paste for extra heat or reduce the amount for a milder taste. Start small and build up as you cook.

→ Which herbs taste best as garnish?

Fresh Thai basil or cilantro add aromatic freshness and complement the curry’s rich flavors beautifully.

→ What sides go well with this dish?

Steamed jasmine rice is classic, but try brown rice or cauliflower rice for a different twist.

→ Can leftovers be stored and reheated?

Yes, store in an airtight container in the refrigerator for up to 2 days. Reheat gently for best results.