Ready in 30 minutes, this red Thai chicken curry is perfect for a quick weeknight meal. It turns humble ingredients into a dish filled with tender chicken and creamy red curry sauce that is high in protein and full of flavor.
If you’ve never bought or used curry paste, allow me to introduce you to your new favorite pantry staple. Curry paste, be it Thai or Indian, is a pre-made wet mixture of fresh ingredients, herbs, and spices used to make curries, but can also be used in soups, stir-fries, or as a marinade for meats and tofu.
Thai curry paste can be found in most major grocery stores in a variety of colors, including red, yellow, and green, which represent a mixture of different ingredients and flavors. Red curry paste is the most popular and easiest to find, and is typically made from chilies, spices, lemongrass paste, galangal, and/or kaffir lime leaves.
And, the best part is, it’s incredibly easy to use and stores well in the fridge, so you can buy a jar and use it for weeks to come. It’s perfect for nights when you want a flavorful meal without much effort, as you can skip the Thai food takeout and replicate its flavors with this Thai red chicken curry recipe at home.
Why You’ll Love It
- Ready in 30 Minutes – This red chicken curry is quick and easy to make, perfect for a weeknight meal.
- Made in One Pot – This one-pot recipe keeps cleanup to a minimum.
- High in Protein – With over 29 grams of protein per serving, this is a hearty and filling meal.
Ingredients + Substitutions
- Chicken – To add some protein. The recipe calls for chicken breasts, but chicken thighs will also work well.
- Curry Paste – To flavor the curry. The recipe calls for Thai red curry paste, but green curry paste will also work well. My preferred Thai curry paste is Thai Kitchen, but any brand of store-bought curry paste will work.
- Coconut Milk – To add some healthy fats and make the curry rich and creamy. You can use full-fat or light coconut milk.
- Onion + Garlic + Ginger – To flavor the curry. The recipe calls for a whole onion, garlic cloves, and fresh ginger, but you can use onion, garlic, and ginger powder if needed. See the notes section of the recipe card for details.
- Vegetables – To add some color, fiber, and micronutrients. The recipe calls for red bell pepper and green onions, but frozen stir-fry vegetables, snow peas, sliced carrots, and/or bamboo shoots would also work well.
- Broth – To make the flavorful sauce. The recipe calls for chicken broth, but vegetable broth or water will also work.
- Brown Sugar – To balance the flavor and add a hint of sweetness, although optional.
- Fish Sauce – To flavor the sauce, although optional.
- Coconut Oil – To cook, olive oil will also work.
- Rice – To add some complex carbohydrates. I used jasmine rice, but any white or brown rice will work. See the notes section of the recipe card for details.
Dietary Adaptions
To Make it Gluten-Free: Use certified gluten-free curry paste and chicken broth.
To Make it Dairy-Free: No adaptations are needed; this recipe is dairy-free.
Red’s Nutrition Tip
The recipe calls for coconut oil, because it’s one of the best coooking oils, but you can use olive oil, avocado oil, or canola oil if needed.
Serving Suggestions
When served with rice, this red Thai chicken curry is a balanced meal with protein, carbohydrates, fiber, and fat. You can enjoy it as is, or adapt it to suit your personal calorie or macro needs. For example:
- To make it higher in protein, add an additional 1/2 pound of chicken to the recipe.
- To make it higher in fiber, add a can of chickpeas to the curry, and/or serve it with brown rice instead of white rice.
- To make it lower in fat, swap light coconut milk.
- To make it low-carb, enjoy the curry on its own or serve it with cauliflower rice instead of white rice.
Storage + Reheating
To Refrigerate: Allow the curry to cool completely, transfer to an airtight container, and store in the refrigerator for up to 4 days.
To Freeze: Once cooled, any leftover red curry can be stored in a freezer-safe container for up to 3 months.
To Reheat: Once thawed, place the curry in a pot on the stovetop on medium heat for 5-10 minutes or in the microwave for 2-3 minutes.
More Chicken Curry Recipes:
Print
Red Thai Chicken Curry
This 30-minute red Thai chicken curry is easy to make, high in protein, and full of flavor. Enjoy it as a quick weeknight dinner or meal prep for healthy weekday lunches.
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Prep Time: 10 minutes -
Cook Time: 20 minutes
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Total Time: 30 minutes
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Yield: 4 servings 1x
Prep Time:
Yield:Ingredients
- 1 tablespoon coconut oil, or olive oil
- 1 onion, diced
- 1 pound chicken breasts, boneless, skinless, cut into 1/2-inch slices
- 2 garlic cloves, minced or grated
- 1-inch ginger root, minced or grated
- 3 tablespoons Thai red curry paste
- 1/2 cup chicken broth
- 1 (14 ounce) can coconut milk
- 2 teaspoons brown sugar (optional)
- 2 teaspoons fish sauce (optional)
- 1 red bell pepper, seeded and thinly sliced
- 1 cup green beans, ends trimmed
To Serve:
- 1 1/2 cups white rice, uncooked
- Fresh cilantro, finely chopped
- Lime, cut into wedges
Instructions
- In a pot, combine the rice with 3 cups of water and a pinch of salt. Bring to a boil, then reduce to a simmer, and allow to cook covered for 15 minutes, or as per package directions, until it can be fluffed with a fork.
- In a large pan or skillet on medium-high heat, warm the olive oil, then add the diced onion and cook for 2-3 minutes until tender.
- Add the sliced chicken to the pan and cook for 2-3 minutes per side, or until it’s mostly cooked through.
- Add the minced garlic, ginger, and curry paste, stir to coat the chicken, and cook for an additional minute until fragrant.
- Add the chicken broth to the pan, scraping up any tasty bits off the bottom of the pan, then pour in the coconut and add the sugar and fish sauce, and stir until well combined.
- Add the sliced bell peppers and green beans, gently stir to combine, bring the mixture to a simmer, and cook for 8-10 minutes or until the vegetables are tender.
- Once cooked, serve the chicken curry over cooked rice with a sprinkle of chopped fresh cilantro and lime juice on top. Any leftovers can be cooled and stored in airtight containers in the fridge for up to 4 days or in the freezer for up to 3 months.
Notes
To Use Chicken Thighs: Swap the chicken breasts for 1 pound of boneless, skinless chicken thighs in step #3.
To Use Onion Powder: Swap the onion for 1 teaspoon of onion powder. Skip step #2 and add it in step #4 instead.
To Use Garlic Powder: Swap the garlic cloves for 1/2 teaspoon of garlic powder in step #4.
To Use Ground Ginger: Swap the ginger root for 1 teaspoon of ground ginger in step #4.
To Use Green Curry Paste: Swap the red curry paste for 3 tablespoons green curry paste.
To Use Brown Rice: Swap the white rice for 1 1/2 cups of brown rice and increase the cooking time to 40 minutes, or as per package directions, in step #1.
Nutrition
- Serving Size: 1 serving (without rice)
- Calories: 395 calories
- Sugar: 5 grams
- Fat: 27 grams
- Carbohydrates: 12 grams
- Fiber: 2 grams
- Protein: 29 grams
Quick and tasty meal! The amount of sauce can certainly accommodate more ingredients. I had a chicken breast that was larger than a pound and would increase even more. Also added extra veg (swapping out the green beans, which I don’t care for). Added carrots and bok choy, very delicious! I found the spice level a bit mild so would try using more curry paste next time. Admittedly I didn’t measure carefully so that could be on me. Will make again!
Very good!! I would suggest to let the chicken marinate/coat with the red curry paste for a bit before I added the chicken. I found the chicken a bit bland.
Hi Stephanie, I’m just wondering how could your beautiful recipe be converted so it could be made in a slow cooker? Would you just place everything in the slow cooker on the low setting for approximately four hours? Thank you so much I look forward to your response.
I’ve not tested it, but most likely. Probably 3-4 hours on high.
Great flavor
This recipe was absolutely delicious!!