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Home » Recipes » Chicken Main Dishes

Posted by Mariam Sodawater on Feb 3, 2023 (Updated Feb 3, 2023)

Thai Red Curry Chicken

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5 from 1 vote

This post may contain affiliate links.

Thai curry in a pot with overlay text say the same.

How about restaurant-style Thai Red Curry Chicken at home in 30 minutes? It is made with coconut milk and is simply addictive, I mean it. 

A pan with Thai red chicken curry with a serving bowl and rice plate in the background.

I’m so so excited to post this Thai red curry chicken recipe. This curry has unique Thai flavors and the lime aroma with coconut sweetness provides umami notes. This recipe makes such a satisfying curry with plain rice. 

The use of kefir lime makes the curry have tangy notes with a peculiar Thai food aroma. I Love it and so do many but some people find lemon grass and kefir lime annoying as I came to know from a poll on my Instagram. So add it with caution.

Jump to:
  • Why does this recipe work? 
  • Ingredients
  • How to make it? 
  • Tips
  • FAQ
  • 📖 Recipe

Why does this recipe work? 

  • This is a very easy and versatile recipe of Thai red curry. 
  • The recipe uses Thai red curry paste that provides an authentic taste that is further enhanced by kefir lime leaves and the combo is just mind-blowing, and not to be missed. 
  • This Thai curry is made without fish sauce and with coconut milk.

Other delicious Thai recipes to try are Tom Kha Gai Soup and Peanut salad dressing. By the way, this coconut ice cream also makes an amazing match to serve as dessert after this curry.

Ingredients

The ingredients of Thai red curry chicken are simple except for two which are the real game changer. (Keffir lime and Thai red curry are not available in most pantries but are freezer friendly and so you can buy those and use them gradually in this recipe or another.)

Although, I’ll be discussing alternatives for the second ingredient. But Thai red curry paste is inevitable and you can order it online. 

Ingredients of Thai red curry on white background.

As you can see most ingredients in the pic above like onion, chicken cubes, ginger, garlic, lemon juice, and coconut powder. We’ll discuss only those for which I need to share some details. 

Thai red curry paste: This is a paste made of Thai chili, galangal, lemon grass, garlic, turmeric, and some other ingredients. I used Suree Thai red curry paste. If you can’t find it look for a vegan red curry paste, that should be without shrimp paste. 

Keffir lime leaves: These are leaves of the kefir lime tree. They have a tangy aroma with distinctive flavors. Fresh is best but frozen or dried would do. You can order dried leaves online or fresh from an Asian store. 

If you can’t get it sub with fresh or dried lemon grass. If that is also not possible, use it regularly like leaves and lemon zest. But, I highly recommend getting it. 

Coconut Milk: I used a can of coconut milk to make this recipe simple. You can also mix coconut milk powder with little water for this recipe. If you can get your hands on rich and creamy coconut cream that will be best for a rich creamy curry texture.

I also added cornflour slurry to help with a thicker texture, but it is optional.

Coconut oil: Coconut oil provides a deep coconut flavor but any neutral oil is good too.

Coriander powder: This is optional. 

Chicken stock: Just use rich and flavorful chicken stock that can be homemade or store-bought. I simply mixed ½ of a chicken cube with 1 cup boiling hot to make a quick broth. 

Light Soy sauce: This is light-colored soy sauce that provides umami flavors. For deeper umami flavors Thai people would add fish sauce. 

Chili flakes: This ingredient is only to increase the heat in the curry. You can cayenne or red chili powder as well. 

How to make it? 

This will be probably the easiest curry you'd make and that tastes so delicious.

Steps for cook chicken.
  1. Begin by frying ginger and garlic in oil on low heat, coconut oil smokes very quickly.
  2. Let it sizzle for a few seconds then add onion and all the spices like red curry paste, chili flakes (if using), and coriander powder.
  3. Fry the onion for a few minutes until soft then add chicken cubes.
  4. Stir fry until chicken cubes change their color and are completely coated in the masala.
Steps to make red curry.
  1. Add the chicken stock.
  2. Also add lemon juice, soy sauce, and veggies. Cover the pot and let the curry cook for 7 minutes on medium until the chicken is tender.
  3. Add kefir lime leaves and coconut milk.
  4. Simmer curry until you see some oil floating on the top. At this stage, if you feel the curry isn't thick enough, you can add cornflour dissolved in water. Simmer for another 2-3 minutes. Now, garnish Thai red curry chicken with cilantro and serve with rice.

Tips

Veggies options: I used only shredded carrots as veggies because they add color and fairly camouflage in the curry. Other veggie options that go well with this curry are broccoli, asparagus, baby corn, mushroom, and bamboo shoots.

Protein: You can substitute chicken with other proteins like tofu, beef, fish, and shrimp.

Serving suggestion: Thai curry is best served with jasmine rice are basmati rice. Serve curry garnish with cilantro or green onion. You can also serve chopped roasted peanuts and a Thai salad along with it.

Thai curry served in a bowl over the plate of white rice.

FAQ

How can I thicken Thai curry?

If you can use full-fat coconut cream is best for a creamy texture. And add cornflour slurry only if you wish to make it even thicker.

Can I use coconut milk powder?

I've tried coconut milk powder mixed in water. Mix ½ cup of good quality coconut milk powder with warm water to make 1 cup of coconut milk. You'll need to add cornflour slurry to thicken further.

Can I use coconut cream in curry?

If you can use full-fat coconut cream it is best for a creamy texture of curry. 

How to store Thai curry?

You can store Thai curry covered in the fridge for 3-4 days. The flavor usually improves after one day. You can also freeze this curry for up to 2 months.

If you try this Thai Chicken Curry recipe, I'd LOVE to hear your feedback in the comments. Your 5-ratings motivate me to do my best. Stay connected for more recipes and videos on Facebook, Instagram, Pinterest, and Youtube.

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📖 Recipe

Thai Red chicken Curry

Thai Red Curry Chicken 

How about restaurant-style Thai Red Curry Chicken at home in 30 minutes? It is made with coconut milk and is simply addictive, I mean it. 
5 from 1 vote
Print Pin Rate
Prep: 10 minutes minutes
Cook: 15 minutes minutes
Total Time: 25 minutes minutes
Servings : 4 servings
Calories: 435kcal

Ingredients

  • 4 tablespoon coconut oil
  • 1 tablespoons minced ginger
  • ½ tablespoons minced garlic
  • ⅓ cup finely chopped onions
  • 2½ tablespoons Thai red curry paste
  • ½ -1 teaspoons chilli flakes, skip for less heat.
  • ½ teaspoons corriander powder
  • 450 g chicken breast, cut in cubes
  • 1 tablespoons lemon juice
  • ½ cup chicken stock, or use ¼ chicken bullion mixed with hot water
  • 2 tablespoon soy sauce
  • ½ cup juiliened veggies, like carrot, brocolli, baby corn
  • 1 can coconut milk
  • 5 lime leaves
  • 2 tablespoons cornstarch , mixed in ¼ cup water to thicken. I didn’t use it in video.
  • Salt, Most seasonings have added salt! Add salt with caution if needed.
  • Cilantro , to garnish

Instructions

  • Begin by frying ginger and garlic in oil on low heat. Let it sizzle for a few seconds then add onion and all the spices like red curry paste, chili flakes (if using), and coriander powder.
  • Fry the onion for a few minutes until soft then add chicken cubes. Stir fry until chicken cubes change their color and are completely coated in the masala.
  • Add the chicken stock, lemon juice, soy sauce, and veggies. Cover the pot and let the curry cook for 7 minutes on medium until the chicken is tender.
  • Add kefir lime leaves and coconut milk. Simmer curry until you see some oil floating on the top.
  • At this stage, if you feel the curry isn't thick enough, you can add cornflour dissolved in water. Simmer for another 2-3 minutes.
  • Do a taste test adjust salt if needed. Now, garnish with cilantro and serve with rice.

Notes

Veggie options: Veggie options that go well with this curry are broccoli, asparagus, baby corn, mushroom, and bamboo shoots.
Protein options: You can substitute chicken with other proteins like tofu, beef, fish, and shrimp.
Thai red curry paste: I used Suree Thai red curry paste. If you can’t find it look for a vegan red curry paste, that should be without shrimp paste. Or just any good quality red curry paste if you are ok with shrimp paste as an ingredient.
Keffir lime leaves: Fresh or frozen or dried would do. You can order dried leaves online or fresh from an Asian store. Sub it with fresh or dried lemon grass, lime leaves, and lemon zest.
Coconut Milk: You can also mix ½ cup of coconut milk powder with little water for this recipe. Full fat coconut cream will be best for a rich creamy curry texture.
Cornflour slurry: Added cornflour slurry will help with a thicker texture, but it is optional.
Coconut oil: Coconut oil provides a deep coconut flavor but any neutral oil is can do.
Chicken stock: Just use rich and flavorful chicken stock that can be homemade or store-bought. I simply mixed ½ of a chicken cube with 1 cup boiling hot to make a quick broth. 
Soy sauce: This is light-colored soy sauce that provides umami flavors. For deeper umami flavors Thai people would add fish sauce. Do not use dark soy sauce.
Chili flakes: This ingredient is only to increase the heat in the curry. You can cayenne or red chili powder as well. 

Nutrition Information

Serving: 1serving ,Calories: 435kcal ,Carbohydrates: 14g ,Protein: 29g ,Fat: 31g ,Saturated Fat: 23g ,Polyunsaturated Fat: 1g ,Monounsaturated Fat: 3g ,Trans Fat: 0.01g ,Cholesterol: 74mg ,Sodium: 747mg ,Potassium: 719mg ,Fiber: 2g ,Sugar: 3g ,Vitamin A: 2816IU ,Vitamin C: 8mg ,Calcium: 47mg ,Iron: 3mg
Author : Mariam Sodawater

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February 3, 2023 by Mariam Sodawater Leave a Comment Filed Under: All Recipes, Chicken Main Dishes, Dairy-free, Gluten-Free, Main Dish Recipes, One Pot, Stovetop

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If you enjoy this recipe, please consider leaving a star rating along with your comment. Not only your reviews motivate me to do my best, but they also help others find me online. Thank you! Mariam




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Hi, I’m Mariam Sodawater, a passionate home chef dedicated to sharing authentic South Asian taste with simple recipes and easy-to-find ingredients. My motto is EASY, HEALTHY, and FRUGAL food. Home cooking can be fun and therapeutic!

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