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thai red chicken curry.

 

🍛 Authentic Thai Red Chicken Curry Recipe | Quick & Easy Weeknight Dinner

This Thai Red Chicken Curry is rich, creamy, and loaded with tender chicken, vegetables, and aromatic spices. Ready in 30 minutes and better than takeout — perfect for an easy Thai-inspired dinner!

📌 Why You’ll Love This Thai Red Curry

  • Authentic Thai flavors in under 30 minutes
  • Made with Thai red curry paste and creamy coconut milk
  • Customizable with your favorite vegetables
  • Naturally gluten-free, dairy-free, and can be made low-carb
  • Restaurant-style taste — made right in your kitchen!

🛒 Ingredients

Main Ingredients:

  • 1 tbsp vegetable oil or coconut oil
  • 2–3 tbsp Thai red curry paste
  • 1 lb (450g) boneless chicken breast or thighs, sliced thin
  • 1 can (13.5 oz) coconut milk (full fat for creaminess)
  • 1 tbsp fish sauce (or soy sauce for a milder flavor)
  • 1 tsp brown sugar or coconut sugar
  • 1 cup bell peppers, sliced (red and yellow for color)
  • ½ cup zucchini or bamboo shoots (optional)
  • 1–2 Kaffir lime leaves or 1 tsp lime zest (optional)
  • Fresh Thai basil or cilantro for garnish
  • Cooked jasmine rice or cauliflower rice to serve

🍳 Instructions

1. Sauté the Curry Paste

  • Heat oil in a large skillet or wok over medium heat.
  • Add red curry paste and sauté for 1–2 minutes to release the aroma.

2. Add Chicken

  • Add sliced chicken and cook until no longer pink (about 4–5 minutes), coating the chicken well with the curry paste.

3. Add Coconut Milk & Simmer

  • Pour in coconut milk and stir to combine.
  • Add fish sauce, brown sugar, and lime leaves or zest.
  • Simmer for 10–12 minutes until chicken is fully cooked and sauce thickens slightly.

4. Add Vegetables

  • Stir in bell peppers and other optional vegetables.
  • Simmer for another 5 minutes until veggies are tender-crisp.

5. Finish & Serve

  • Taste and adjust seasoning — add more curry paste for heat or sugar for sweetness.
  • Garnish with fresh Thai basil or cilantro.
  • Serve hot over steamed jasmine rice or low-carb cauliflower rice.

🧊 Storage & Meal Prep

  • Refrigerate leftovers for up to 4 days in an airtight container
  • Freeze for up to 2 months (freeze sauce and chicken separately if meal prepping)
  • Reheat gently on the stove or microwave, adding a splash of water if too thick

🧠 Pro Tips for Perfect Thai Red Curry

  • Use full-fat coconut milk for the richest flavor
  • Don’t skip fish sauce — it adds umami depth (use soy sauce if needed)
  • Red curry paste varies in spice level by brand — taste before adding more
  • Add a squeeze of lime juice just before serving for extra freshness

🔄 Variations

  • Vegetarian Thai Curry – Swap chicken for tofu and double the veggies
  • Seafood Red Curry – Add shrimp or scallops in the last 3–5 minutes of cooking
  • Spicy Red Curry – Add chopped Thai chilies or extra curry paste
  • Low-Carb Option – Serve with cauliflower rice or zoodles

🙋 Frequently Asked Questions

What’s the best red curry paste to use?
Mae Ploy and Thai Kitchen are popular options. Mae Ploy is spicier and more traditional, while Thai Kitchen is milder and widely available.

Can I use light coconut milk?
Yes, but the curry will be less creamy. For best results, use full-fat coconut milk.

Is Thai red curry spicy?
It has a medium level of heat, but spice can be adjusted by the amount of curry paste used.

⭐ Reader Review

💬 “This red curry was absolutely delicious! Better than my favorite Thai restaurant. The sauce was so creamy and flavorful. Will definitely make again!” – @weeknightfoodie

📌 Final Thoughts

This Thai Red Chicken Curry brings bold, aromatic Thai flavors to your home kitchen in a way that’s easy, quick, and incredibly satisfying. Whether it’s a weeknight dinner or a weekend treat, it’s a must-try for any curry lover!

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