Thai Red Curry Chicken – Easy 30-Minute Dinner

Thai Red Curry Chicken is a rich, creamy, and fragrant Thai dinner recipe that balances the heat of red curry paste with the sweetness of coconut milk and the savoriness of tender chicken. This classic Thai dish is loved for its vibrant red color, layered flavors, and perfect harmony of spicy, sweet, salty, and tangy.

Originating from Central Thailand, Thai Red Curry gets its distinctive color from dried red chilies blended into the curry paste. Traditionally, it’s cooked with coconut milk, bamboo shoots, chicken, and Thai basil. Unlike Indian curries, Thai curries use no dairy and rely on coconut milk for creaminess. Served with steamed jasmine rice, this dish is an everyday family meal in Thailand and a staple on Thai restaurant menus worldwide.

Why This Thai Red Curry Chicken Is So Good

This dish is a restaurant-quality curry you can easily make at home in under 30 minutes. The secret lies in using authentic Thai curry paste, creamy coconut milk, and fresh herbs like kaffir lime leaves and Thai basil. The result is a deep, flavorful curry that warms you up without overwhelming heat. It’s also highly versatile — you can adjust the spice level, swap the protein, or add seasonal vegetables.

INGREDIENTS FOR THAI RED CURRY CHICKEN

• Chicken: Tender, boneless, skinless chicken breast or thigh, sliced thin.
• Thai red curry paste: Authentic paste for bold, aromatic flavor.
• Coconut milk: Full-fat for creaminess and rich texture.
• Fish sauce: Adds umami depth.
• Palm sugar: Balances out the spiciness with natural sweetness.
• Vegetables: Bell peppers, bamboo shoots, and zucchini for color and crunch.
• Kaffir lime leaves: Fragrant citrus aroma (optional but recommended).
• Thai basil leaves: Fresh and slightly peppery.
• Cooking oil: Neutral oil for sautéing the curry paste.
• Jasmine rice: Steamed, to serve with curry.

HOW TO MAKE THAI RED CURRY CHICKEN

1. Prepare the ingredients – Slice chicken into thin strips and cut vegetables into bite-sized pieces.
2. Heat oil – In a large wok or saucepan, heat oil over medium heat.
3. Fry the curry paste – Add red curry paste and stir for 1–2 minutes until fragrant.
4. Add coconut milk – Pour in half of the coconut milk and stir to combine with the curry paste until smooth.
5. Add chicken – Stir in chicken slices and cook until no longer pink.
6. Add vegetables – Mix in bell peppers, bamboo shoots, and zucchini.
7. Season – Add fish sauce, palm sugar, and kaffir lime leaves; stir well.
8. Simmer – Pour in the remaining coconut milk and simmer for 5–7 minutes until vegetables are tender.
9. Finish with herbs – Add Thai basil leaves and stir through just before serving.
10. Serve – Spoon curry over steamed jasmine rice.

DIETARY INFORMATION

• Naturally gluten-free (ensure curry paste brand is gluten-free)
• Can be made dairy-free (traditional recipe already is)
• Low-carb friendly when served with cauliflower rice
• Vegan option: Replace chicken with tofu or mixed vegetables like eggplant, zucchini, or bamboo shoots and use vegan fish sauce or soy sauce.

Thai Red Curry Chicken – Gaeng Phed Gai

A fragrant, creamy Thai red curry with tender chicken, fresh vegetables, and aromatic herbs, ready in under 30 minutes.

Servings 4

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

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Ingredients

  

• 1 lb 450g chicken breast or thigh, thinly sliced
• 2 tbsp Thai red curry paste
• 1 can 13.5 oz / 400ml full-fat coconut milk
• 1 tbsp neutral cooking oil
• 1 tbsp fish sauce or soy sauce for vegan
• 1 tbsp palm sugar or brown sugar
• 1 cup sliced bell peppers
• 1 cup bamboo shoots drained
• 1 cup zucchini sliced
• 3-4 kaffir lime leaves torn in half (optional)
• 1/2 cup Thai basil leaves
• Steamed jasmine rice to serve

Instructions

 

• Heat oil in a wok or large pan over medium heat. Add curry paste and stir until fragrant (1–2 minutes).
• Add half the coconut milk and mix until the curry paste is fully incorporated.
• Add chicken and cook until no longer pink.
• Stir in bell peppers, bamboo shoots, zucchini, fish sauce, palm sugar, and kaffir lime leaves.
• Pour in the remaining coconut milk and simmer for 5–7 minutes until vegetables are tender.
• Add Thai basil, stir, and remove from heat.
• Serve hot over steamed jasmine rice.

Notes

Nutrition Facts

Serving Size: 1 cup curry with rice Calories: 380 Carbohydrates: 22g (8% DV) Protein: 27g (54% DV) Fat: 20g (31% DV) Saturated Fat: 14g (70% DV) Cholesterol: 70mg (23% DV) Sodium: 750mg (33% DV) Fiber: 3g (12% DV) Sugar: 7g (14% DV) Vitamin A: 25% DV Vitamin C: 40% DV Calcium: 6% DV Iron: 15% DV

*Note: Nutrition values are estimates and may vary depending on ingredient brands and measurements used.*

Course: dinner, main dish

Cuisine: thai

Keyword: authentic Thai red curry, coconut milk chicken curry, easy Thai curry, Gaeng Phed Gai recipe, Thai red curry chicken

Recipe Tips

• For a milder curry, use less red curry paste or add more coconut milk.
• To make it vegan, replace chicken with tofu or mixed vegetables and use vegan fish sauce or soy sauce.
• To make it lower calorie, use light coconut milk, though the curry will be slightly less creamy.
• The curry tastes even better the next day — store refrigerated for up to 3 days.
• You can freeze the curry without basil for up to 2 months; add fresh basil after reheating.

Serving Ideas

• Steamed jasmine or coconut rice
• Thai cucumber salad for a refreshing side
• Fresh spring rolls with peanut sauce
• Crispy Thai fish cakes
• A light papaya salad (som tam) to balance the richness

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @wokwithsam on Instagram and hashtag it #wokwithsam.