This Easy Thai Red Curry Chicken has been a weeknight lifesaver in my kitchen ever since I first adapted it from a market counter curry while traveling. I discovered this combination during a hectic week when I needed something fast, flavorful, and forgiving with pantry staples. The dish delivers a silky coconut sauce, punchy red curry heat, and tender strips of chicken that soak up the sauce, making every bite balanced and comforting. Friends often ask for the recipe after one dinner; my partner calls it 'the curry that makes leftovers disappear'.

What makes this version special is how it layers flavor using simple techniques: sweating the onion builds sweetness, blooming the curry paste releases aromatics, and simmering gently lets the coconut and fish sauce meld into a glossy, savory base. I usually reach for Maesri red curry paste and Thai Kitchen full-fat coconut milk for the most authentic, rich result. With a quick mise en place and one large skillet, this comes together in about 30 minutes — ideal for busy evenings when you want something impressive without a long cleanup.

Ingredients

• Coconut oil (or neutral oil): 2 tablespoons. I use coconut oil for a subtle coconut aroma, but grapeseed or vegetable oil works fine; oil helps bloom the curry paste.
• Onion: 1 cup finely diced (about 1 medium white or yellow onion). Sweating the onion develops sweetness and builds the sauce base.
• Salt: 1/2 teaspoon to start, plus adjustments to taste; salt brings out the curry paste and balances the coconut milk.
• Garlic: 4 large cloves, minced (about 2 tablespoons). Fresh garlic gives aromatic depth that canned substitutes can't match.
• Ginger: 1 teaspoon ground or 1 tablespoon fresh grated. Fresh ginger brightens the sauce; ground is convenient in a pinch.
• Ground coriander: 1 teaspoon for warm, citrusy notes that complement the curry paste.
• Thai red curry paste: 4-6 tablespoons, to taste. I use Maesri brand; 4 tbsp yields medium heat, 6 tbsp is hot — adjust for kids or spice lovers.
• Coconut milk: 1 (14-ounce) can full-fat unsweetened (I use Thai Kitchen). Full-fat gives a silky mouthfeel and carries the spices well.
• Brown sugar: 1 tablespoon, or to taste — balances the heat and acidity.
• Chicken: 1 1/2 pounds boneless skinless chicken breast, cut into thin strips about 3" long and 1/2" wide (or thighs if preferred).
• Fish sauce or soy sauce: 1 tablespoon. Fish sauce gives authentic umami; use soy for a vegetarian adaptation (note: soy may contain gluten).
• Carrots: 1 cup shredded or julienned for texture and sweetness.
• Red bell pepper: 1 cup sliced or diced (about half a large pepper) for color and fresh crunch.
• Lime: Zest and juice of 1 lime. Lime brightens and balances the curry at the end.
• Cilantro or Thai basil: 1/4 cup chopped, divided. Add half into the sauce and reserve the rest for garnish.

Instructions

Heat the fat and sweat the onion: Warm 2 tablespoons coconut oil in a large skillet over medium-high heat until shimmering. Add the diced onion and 1/2 teaspoon salt, then cook for about 3 minutes, stirring frequently, until softened and translucent but not browned — the gentle sweat releases sugars that provide a sweet base for the sauce. Bloom the curry aromatics: Reduce heat slightly and add 4-6 tablespoons red curry paste, 4 minced garlic cloves, 1 teaspoon ground ginger (or 1 tbsp fresh), and 1 teaspoon ground coriander. Stir constantly for about 1 minute until fragrant; this step unlocks the essential oils in the paste and spices, making the final sauce more vibrant. Add coconut milk and seasonings: Pour in a 14-ounce can of full-fat coconut milk, add 1 tablespoon brown sugar and 1 tablespoon fish sauce (or soy sauce), and stir to combine. Scrape any browned bits from the pan to incorporate flavor. Bring the mixture to a gentle simmer. Simmer the chicken: Add the 1 1/2 pounds of thinly sliced chicken to the skillet, stir to submerge, then reduce heat to medium and simmer uncovered for 7 minutes, stirring occasionally. The thin strips will poach in the coconut liquid — look for opaque, firm edges and an internal temperature of 165°F (74°C). Add vegetables and finish cooking: Stir in 1 cup shredded carrots and 1 cup sliced red bell pepper, then simmer 5–7 more minutes until the sauce slightly thickens and the chicken is cooked through. The sauce should cling lightly to the chicken — if it seems too thin, simmer a couple more minutes; if too thick, loosen with a splash of water. Brighten and taste: Remove the pan from heat and stir in the lime zest, half of the lime juice, and half the chopped cilantro. Taste and adjust: add more lime juice, up to the remaining half, and season with additional salt, sugar, or curry paste if desired. I often add 1/4 teaspoon more salt and an extra tablespoon of paste for more heat. Serve: Garnish with the remaining cilantro and serve immediately over steamed jasmine rice or cauliflower rice for a lighter option.

Storage Tips

Cool the curry to room temperature within two hours, then transfer to an airtight container. Refrigerate for up to 4 days — flavors actually meld and deepen after a day. For longer storage, freeze in portion-sized freezer-safe containers for up to 3 months; thaw overnight in the refrigerator and reheat gently on the stovetop over low heat to avoid separating the coconut milk. When reheating, add a splash of water or coconut milk if the sauce has thickened. Use glass or BPA-free plastic containers and label with date and contents for best practice.

Ingredient Substitutions

If you don’t have Maesri paste, look for other authentic Thai red curry pastes at international markets or larger supermarkets; homemade paste works too if you have dried chilies and shrimp paste. Replace chicken with firm tofu (press and sear first), shrimp (add during the final 3 minutes of simmering), or thinly sliced pork. Swap fish sauce for tamari or coconut aminos for a soy-free option. If you need a lower-fat version, use light coconut milk but reduce simmering time to avoid an overly thin sauce and finish with a touch of full-fat coconut cream for richness.

Serving Suggestions

Serve over steamed jasmine rice for a classic pairing, or choose brown rice or coconut rice for extra depth. For a low-carb plate, spoon over cauliflower rice and finish with additional cilantro and sliced red chiles. Complement the curry with a simple cucumber salad dressed in rice vinegar and a pinch of sugar to cut the richness. Add crushed peanuts or fried shallots on top for texture contrast and visual appeal. This dish is also beautiful shared family-style from the skillet with lime wedges on the side.

Cultural Background

Red curry is a staple in Thai cuisine and is traditionally made by pounding red chilies with aromatics like lemongrass, galangal, shrimp paste, and kaffir lime. Regional variations exist across Thailand, with southern curries often richer and spicier due to coconut and chili cultivation. While this one-pot adaptation simplifies traditional techniques, it preserves the essential balance of heat, sweetness, and acidity that characterizes Thai curries. Using fish sauce and fresh lime honors that umami-tang interplay at the heart of Thai cooking.

Seasonal Adaptations

In summer, bulk up the curry with seasonal vegetables like zucchini, green beans, or cherry tomatoes added at the end for freshness. In winter, swap carrots for sweet potatoes or butternut squash and simmer slightly longer for a heartier meal. Holiday variations can include adding roasted cauliflower or finishing with toasted coconut flakes and a squeeze of orange for festive brightness.

Meal Prep Tips

Portion into microwave-safe containers for grab-and-go lunches. Store rice separately to prevent sogginess; combine and reheat together when ready to eat. For weekly meal prep, double the sauce and chicken, then freeze in single portions. When reheating frozen portions, thaw overnight and reheat gently on the stovetop, adding a splash of water or coconut milk to refresh the sauce’s consistency.

Final thought: this curry is proof that big flavor doesn’t require hours in the kitchen. With simple techniques and a few authentic ingredients, you can create a comforting, restaurant-worthy meal that becomes part of your regular rotation. Make it your own, invite friends, and enjoy the ease of a one-pot dinner that always brings people to the table.