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Thai Red Chicken Curry
Flavorful, red curry-spiced chicken curry is way better than any restaurant and you save so much by making it at home!
We eat A LOT of curry in our home! I went through a time in my life that I was on a dairy-free and gluten-free diet and had to be creative in the kitchen. I discovered such a love for Thai food and it became one of our favorite types of food.
I have been making a Red Chicken Curry for years and my son couldn’t believe I haven’t posted it yet on Modern Honey. It is about time! This Chicken Curry is all about layers of flavor. It has a touch of spice from red chilies with a rich creaminess from coconut milk and a slight tang from fresh lime. The base of this red chicken curry is onion, garlic, jalapeno, and red curry paste.
What ingredients are in Red Curry Paste?
The ingredients in red curry paste are usually a combination of spices such as red chili pepper, garlic, lemongrass, salt, shallot, coriander, and kaffir lime peel.
To add creaminess to this chicken curry, I suggest using full-fat canned coconut milk. This is what adds a decadent creaminess to the curry.
This homemade chicken curry can be made in less than 20 minutes and can be served with white rice or buttery naan bread. I usually top it with thai basil or cilantro to add some freshness. It is such a warm, comforting comfort food and perfect for this time of year!
How to make the Best Thai Red Chicken Curry:
- Start by sauteeing onion and jalapeno in oil until they begin to soften — about 5 minutes. Add the garlic and cook for 1 minute. You want to keep from cooking the garlic too long or it can become bitter.
- Add FULL-FAT canned coconut milk. You can find this in the Asian aisle of your grocery store. Stir in red curry paste, chicken broth, fish sauce (can be omitted), brown sugar, and fresh lime zest. Reduce heat and add-in boneless, skinless chicken breast, cut into bite-size pieces. Let the chicken begin to cook in the simmering sauce. If you want a thinner sauce, feel free to add 1/4 cup more of chicken broth.
- Add either Thai basil or chopped cilantro to the sauce as it finishes cooking and thickening up. This adds so much freshness!
- Serve with white rice or buttery naan bread.
If you love Thai food, check out these popular Thai recipes:
Coconut Curry Noodle Bowls
Coconut Chickpea Curry
Coconut Cauliflower Curry
Thai Chicken Noodles
Thai Chicken Noodle Soup
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Thai Red Chicken Curry
Equipment
Ingredients
- 1 Tablespoon Oil
- 1/2 large Onion (diced)
- 1 Jalapeno (diced)
- 4 Garlic Cloves (finely diced)
- (1) 14-ounce can Full-Fat Canned Coconut Milk
- 1/4 cup Red Curry Paste (may add 1 Tablespoon more for extra flavor)
- 1/2 cup Chicken Broth*
- 1 1/2 lbs. Chicken Breast (cut into bite-size pieces)
- 2 Tablespoons Brown Sugar
- 1 teaspoon Fresh Lime Zest (from one lime)
- 1 1/2 teaspoons Salt (or more to taste)
- 1/2 teaspoon Pepper
- 1 teaspoon Fish Sauce (optional)
- 1 teaspoon Chili Garlic Sauce (optional but adds flavor)
- 1/4 cup Thai Basil or Cilantro (chopped)
- Jasmine Rice
Instructions
- In a large skillet or pot, heat oil over medium-high heat. Add onion and jalapeno and cook for about 5 minutes, stirring often. Add garlic and cook for 1 minute longer.
- Add coconut milk, red curry paste, chicken broth, chicken breast, and brown sugar. Reduce heat to medium-low and let it simmer for about 15 minutes, or until chicken is no longer pink.
- Stir in lime zest, salt, pepper, fish sauce, chili garlic sauce (if adding) and basil or cilantro. Taste for seasonings. If you desired a thinner sauce, add 1/4 cup more chicken broth.
- Serve over white rice and top with more Thai basil or cilantro, if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Easy to make and taste great. Added a bit more red curry paste and Chilli Garlic Sauce. Hit with my daughter. Single dads can cook Thanks 😊
Curry to me is hit or miss, very few hit it right in my opinion. You hit a home run! The flavor of your sauce was amazing. I took the extra rice and soaked it in the sauce and I was in heaven. My family loved it as well, thanks for making me look good in the kitchen. I tell them it isn’t me, it is Modern Honey! 🙂
Super yummy! My husband and I loved it and 3 of my 5 kids liked it, so I call that a win!
This Thai Red Curry is so good! I used Mae Ploy Red Curry Paste that I bought from Karman Foods for a real Asian flavor. It’s perfect!
Red curry is basically my favorite food ever! Take out is so costly +barely any leftovers. This is AMAZING! Leftovers for days (If I don’t share with friends and family;) ). I’ve made many times and made for guests and it’s always a hit. Make it, you won’t regret! I add way more extra paste and veggies too!
Made this tonight. It was fabulous! Really enjoyed. Served with vermicelli noodles. Also will try adding some veggies to leftovers like carrots, bok choy, etc
Can you make this ahead of time and reheat it.
Yes you can I often take it to work for lunch with some naan bread.
The jalapeño gave it a serious kick! But this was delicious and very easy to make!
Seriously the best curry recipe I’ve tried! It’s delicious every time. I don’t even add the jalapenos or the fish sauce but it’s so good. Highly recommend!
Hello!
I’m planning on making this tonight, but I can’t find anything on the recipe that tells me how many people it serves?
Thanks!
I’m Paleo, or semi-Paleo, I love rice. It took me an hour to prep not 5 minutes. I added some broccoli florets together with the chicken. I had cilantro on hand. Substituted coconut sugar for the brown sugar. Served with cauliflower rice for my husband portion.
Very good. Served with additional fish sauce. I liked this recipe using pantry staples and I didn’t have to make the red curry paste from scratch.