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    Home > Asian

    Thai Red Chicken Curry

    Published: Apr 30, 2020 · Modified: May 22, 2020 by Nicky Corbishley

    Go to Recipe Go to Video Print Recipe

    An easy Thai curry made with shop-bought red curry paste, chicken and coconut milk. So fresh and aromatic! A great option when you're short on time but don't want to miss out on taste.

    Thai red chicken curry with rice in a bowl with lime and coriander

    I've just done a quick count and I've found that we've got more than 20 curry recipes on Kitchen Sanctuary! I guess I just really like curry.

    We make curry at home at least once, and usually twice, a week.

    Quite often we'll make our own curry paste, but sometimes we'll use store-bought paste if we're in a hurry (or just too hungry to wait!).

    What do we need?

    Ingredients for making Thai red chicken curry on a wooden table

    Notes on Curry Paste:

    Red curry paste can be very strong in flavour and heat level depending on the variety you buy. Here are the 2 that i use most often:

    • Mae Ploy and Thai Taste (<--affiliate links) are both relatively hot but nicely authentic in flavour.
    • If I want a milder red Thai curry that the kids will enjoy, I use Morrison's own brand Thai red curry paste. It's still got a great authentic flavour (very fragrant with lots of lemongrass in it), but is actually quite mild.

    Notes on the other ingredients:

    • Coconut milk: Go for full fat coconut milk for the best creamy flavour, without worrying that your sauce might split (as can happen with low-fat coconut milk). See my notes in the recipe below for swaps of coconut milk if you want to make this without coconut milk.
    • Chicken: Chicken breast is great for this recipe as it cooks pretty quickly, so you don't have to worry about the chicken being tough. However, you can use trimmed chicken thighs if you prefer.
    • Thai Basil: I love to add a little fresh Thai basil to the sauce and for garnish, but if you can't get hold of any, leave it out (you'll still have a lovely curry!) or add more fresh coriander (cilantro).

    How to make this Thai red curry

    Full recipe with detailed steps in the recipe card at the end of this post.

    • Soften onion in a little oil over a medium heat, then add the chicken and cook until sealed.
    • Add garlic, ginger, lemongrass paste and a crumbled stock cube and stir together to coat the chicken.
    • Add the curry paste and stir together.
    6 image collage showing the initial stages of making Thai red chicken curry
    • Add coconut milk, fish sauce, sugar, bamboo shoots and curry leaves. Bring to the boil, then simmer for 10 minutes.
    4 image collage showing the end stages of making Thai red chicken curry
    • Stir in lime juice, then serve the curry with boiled rice.
    • I love to top the curry with fresh curry leaves, coriander (cilantro), chilli slices and slices of lime.
    Thai red chicken curry in a pan

    More better-than-takeout curry recipes

    • Beef Massaman Curry
    • Crispy Pork Katsu Curry
    • Chicken Madras
    • Persian Chicken Curry With Walnuts and Pomegranate
    • Healthier Slow-Cooked Spicy Chicken Rogan Josh
    • Prawn and Mango Curry Noodle Bowl
    • Chinese Style Curry with Juicy Meatballs
    • Chicken Jalfrezi with Homemade Pilau Rice

    Thai red chicken curry with rice in a bowl

    Can I make a vegetarian version instead?

    Yes! Ensure the curry paste is vegetarian. Replace the chicken with mushrooms, roasted sweet potato or quorn. Replace the fish sauce with a vegetarian fish sauce replacement (Thai Taste do one). You'll also need to replace the stock cube with a vegetarian stock cube.

    Can I make a lower fat/calorie Thai red curry?

    Yes, here's my low fat Thai red chicken curry that uses a homemade paste and half-fat coconut milk. It's really delicious for a lighter option (267 cals per portion without the rice). 

    Which Thai curry is the spiciest?

    🌶️🌶️🌶️Green Thai curry is considered to be the spiciest - as green chillies (of the same variety) are usually hotter and sharper than red chillies.
    🌶️🌶️Red Thai Curry comes next, and 🌶️ Yellow Thai curry is the least spicy.

    More Thai Recipes

    Love those Thai flavours? Why not try one of these recipes next:

    • Thai Style Peanut Pork with Broccoli
    • Pad Thai with Prawns
    • Thai Fish Cakes with Vegetable Ribbons
    • Thai Sweet Potato Skins
    • Thai Style Fish Burgers
    • Thai Prawns with Cauliflower Rice (only 246 calories)
    • Thai Chicken Salad with Easy Peanut Dressing

    Watch how to make it

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    ***Subscribe to the newsletter to hear when I post a new recipe. I’m also on YouTube (new videos every Monday and Thursday) and Instagram (behind the scenes stories).***

    Overhead image of Thai red chicken curry with rice in a bowl

    Thai Red Chicken Curry

    By: Nicky Corbishley
    An easy Thai curry made with shop-bought red curry paste, chicken and coconut milk. So fresh and aromatic!
    5 from 9 votes
    Rate this Recipe Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 25 mins
    Total Time 35 mins
    Course Dinner
    Cuisine Thai
    Servings 4
    Calories 509 kcal

    Ingredients
     

    • 1 tbsp vegetable oil
    • 1 onion - peeled and chopped
    • 3 chicken breasts - about 720g chopped into bitesize pieces
    • 2 cloves minced garlic
    • 1 tsp minced ginger
    • 1 tsp lemongrass paste
    • 1 chicken stock cube - crumbled
    • 1 red pepper - sliced
    • 4 tbsp red Thai curry paste
    • 14 oz (400g) tin coconut milk
    • 2 tsp fish sauce
    • 1 tbsp palm sugar or light brown muscovado sugar
    • 8 oz (225g) tin of bamboo shoots, drained
    • 10 fresh Thai basil leaves
    • 1 tbsp fresh lime juice - about half a lime

    To serve:

    • Boiled rice
    • 5-6 Fresh Thai basil leaves
    • 4 sprigs fresh coriander - cilantro
    • 2 Thai chillies - thinly sliced
    • 1 lime - sliced into wedges

    INSTRUCTIONS
     

    • Heat the oil in a large frying pan over a medium-high heat.
    • Add the onion and cook for 3-4 minutes, stirring occasionally until softened.
    • Add the chicken and cook for 2-3 minutes until sealed.
    • Add the garlic, ginger, lemongrass paste and crumbled stock cube and stir together to coat the chicken.
    • Add the curry paste and stir together. Cook for 3 minutes, stirring occasionally.
    • Add the sliced red pepper, stir together and cook for a minute.
    • Add the coconut milk, fish sauce, palm sugar, bamboo shoots and curry leaves. Bring to the boil, then gently simmer for 10 minutes until thickened.
    • Stir in the lime juice, then serve the curry with boiled rice.
    • Top with fresh curry leaves, coriander, chilli slices and lime wedges before serving.

    Video

    ✎ Notes

    Can I make this curry ahead?

    Yes! you can make this curry, then cool, cover and refrigerate for up to two days. Reheat in a pan until piping hot throughout.

    Can I freeze this curry?

    Yes, any leftovers of this curry can be cooled, covered and frozen. Then defrost overnight in the refrigerator and reheat in a pan (stirring often) or microwave until piping hot throughout.

    Can I replace the coconut milk?

    The coconut milk is quite important for a more authentic Thai flavour, but you can replace the coconut milk with 250ml (about 1 cup) of stock and 150ml (about ½ cup plus 2 tbsp) of double/heavy cream. You may need to thicken the sauce slightly with a cornstarch slurry made of 2 tbsp cornflour/cornstarch, mixed with 5 tbsp of cold water. Stir it in slowly to the hot curry before serving - until you achieve the desired thickness.
    Nutritional information is per serving NOT including rice.

    Nutrition

    Calories: 509kcalCarbohydrates: 17gProtein: 43gFat: 31gSaturated Fat: 23gCholesterol: 115mgSodium: 706mgPotassium: 1096mgFiber: 3gSugar: 9gVitamin A: 3643IUVitamin C: 68mgCalcium: 67mgIron: 5mg
    Keywords Best Thai Red Curry Recipe, better than takeout, chicken curry, curry, Fakeaway
    Tried this recipe?Mention @KitchenSanctuary or tag #KitchenSanctuary on Instagram!

    Some of the links in this post are affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.

    Hi I’m Nicky

    I love to cook and I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

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    Reader Interactions

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    1. Andrew Wills says

      April 20, 2022 at 6:59 pm

      5 stars
      I made this Thai curry this evening (20th April 2022). I used red curry Penang paste bought from Fareham Thai Spice. It was brilliant, so very tasty. I will definitely be making it again in the near future

      Reply
    2. Gypsy says

      April 19, 2022 at 4:03 pm

      Loved this recipe, thank you. Made to recipe stated but halved the fish sauce as personal preference which I usually do as I am not a fan and also didn't have bamboo shoots but it turned out sensational. For me, glad I halved the fish sauce as for me it would have been too much Asian type flavour on the end product and may even use a little less maybe next time - again my preference but I still ate it all up Lol!! My partner loved it and didn't seem to mind that type of taste so for those reading its up to your palette. Noted it states Thai basil leaves in the ingredients list but states curry leaves in the method section which should be corrected. Might add more basil leaves next time during cooking and more fresh ones on top. All in all a really great and easy recipe to make and thank you for posting it. I used the Ayam Thai Red Curry Paste as it does not have shrimp paste in it, again a personal preference as I don't eat seafood.

      Reply
    3. aneesa says

      April 09, 2022 at 7:07 pm

      can i ask where you get fresh curry leaves or is it the same as basil leaves? and how many do you need as I don't see it on the recipe ingredients list. Also do you need to add water to the stock cube at the beginning stages?

      thank you

      Reply
    4. Mrs S says

      March 17, 2022 at 9:27 am

      5 stars
      I love this recipe so much. Me and my husband have it every week as a healthy dish, we use wholegrain rice and quinoa, and we change the coconut milk for low fat. Absolute winner!

      Reply
    5. Mrs Stacey says

      January 27, 2022 at 7:32 am

      5 stars
      Not often I rate a recipe, but this was easy, and the result was delicious, it didn't have any heat personally but it didn't need it with that flavour! Texture was silky and the chicken was tender. Great recipe.

      Reply
    6. Marie says

      October 22, 2021 at 10:09 am

      5 stars
      Hubby made this recipe last week and it was fantastic. Easy and incredibly tasty%

      Reply
    7. Caron Lyons says

      April 23, 2021 at 7:16 pm

      5 stars
      Absolutely delicious and so easy to make. This recipe is going to be yet another of my go to recipes from Nick

      Reply
    8. Janice says

      April 21, 2021 at 7:40 pm

      5 stars
      Absolutely fantastic, thank you .
      Easy to follow instructions, with plenty of alternative ingredients if some are not easily available.
      Will try more recipes from your site.

      Reply
    9. Chanique says

      September 20, 2020 at 5:15 pm

      5 stars
      I made this today, after longing for a bowl of red thai curry from the time I was in the States. After finding this recipe I decided to try it. It completely satisfied my tastebuds and exceeded my expectations. This is what I've been looking for! Thank you so much!

      Reply
    10. Lizzy says

      August 04, 2020 at 9:08 am

      Could you halve the amount of curry paste so it wasn't as spicy?

      Reply
      • Nicky Corbishley says

        October 01, 2020 at 3:52 pm

        Hi Lizzy, you can, but it will make it taste a little less flavourful. You could replace half of the curry paste with a different mild paste - such as tikka masala or korma paste. Or if you're in the UK, Morrisons own Red Thai paste is mild and very tasty.

        Reply
    11. gary says

      May 22, 2020 at 12:42 pm

      I assume the red pepper goes in with onion?

      Reply
      • Chris Corbishley says

        May 22, 2020 at 1:19 pm

        Hi Gary,

        Good catch we forgot to add the step in the recipe card. I have updated the recipe with the right instruction. You add it in just before the curry paste.

        If it helps Nicky takes you through the recipe step by step in this video https://youtu.be/nyF8rwMIMM0

        Thanks

        Chris & Nicky

        Reply
    12. Christine says

      May 08, 2020 at 9:23 am

      5 stars
      Love this quick curry recipe. Yes I have more time at the moment, but sometimes you just want a quick easy tasty curry. Definitely one to keep.

      Reply
    13. mohan kumar says

      May 04, 2020 at 5:00 am

      This look so fresh and delicious.Thank you so much for the recipe!

      Reply
    14. Chloe Edges | Feast Glorious Feast says

      April 30, 2020 at 11:25 pm

      5 stars
      Looks lush. I bought a pot of Mae Ploy recently and its become a challenge meal rather than tasty and enjoyable. I'll def have to check out your Morrisons recommendation instead. I don't mind a decent hit of spice but it's become a bit overpowering.

      Reply
      • Nicky Corbishley says

        May 11, 2020 at 6:26 am

        Totally agree - there seems to be a lot of variation between different pastes. The Morrison's one is more of a thick sauce than a paste, it's really good though.

        Reply

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