Thai Red Curry Chicken
This quick and flavorful Thai red curry chicken delivers restaurant-quality results in just 25 minutes. Creamy coconut milk, fragrant spices, and tender chicken come together for a dish that's exotic, comforting, and endlessly customizable.
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Course Dinner, Main Course
Cuisine Asian, Thai
Servings 4
Calories 420 kcal
- 1 tablespoon vegetable oil neutral oil like canola works best
- 1 pound 450g chicken breasts, cut into bite-sized pieces
- 1 medium onion diced
- 1 medium red bell pepper sliced into strips
- 2 cloves garlic minced
- 1 tablespoon fresh ginger grated or finely minced
- 1 tablespoon fresh lemongrass finely chopped (tender parts only)
- 3 tablespoons Thai red curry paste adjust to taste
- 1 medium zucchini cut into 1-inch cubes
- 1 can 14 fl oz / 400 ml full-fat coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- Juice of 1 fresh lime
- Fresh cilantro chopped (for garnish, optional)
Prepare Chicken (3–4 minutes): Heat oil in a large pan or wok over medium-high heat. Sauté chicken pieces for 5–7 minutes until lightly golden. Remove and set aside.
Cook Onion and Pepper (4–5 minutes): In the same pan, add onion and red bell pepper. Sauté until onion is translucent and peppers begin to soften.
Add Aromatics (1–2 minutes): Stir in garlic, ginger, and lemongrass. Cook for 1 minute, stirring constantly.
Bloom Curry Paste (2 minutes): Add curry paste and cook, stirring, for about 1 minute until fragrant. Add zucchini and coat with the paste.
Simmer with Coconut Milk (5–6 minutes): Pour in coconut milk. Stir and bring to a gentle simmer. Reduce heat and cook until zucchini is tender.
Season and Return Chicken (3–4 minutes): Stir in fish sauce and brown sugar. Return chicken to the pan and simmer until heated through.
Finish with Lime Juice: Remove from heat and stir in lime juice. Adjust seasoning as needed. Garnish with chopped cilantro and serve.
Use full-fat coconut milk for the best creamy texture. Taste your curry paste beforehand; spice levels vary by brand. Substitute chicken with tofu and fish sauce with soy sauce for a vegan version. This curry pairs perfectly with jasmine rice, but works well with brown rice, rice noodles, or cauliflower rice. Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months. Keyword spicy Thai curry, Thai red curry
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