Go Back

Quick and Easy Thai Red Chicken Curry

A light yet rich Thai red chicken curry that combines aromatic spices, creamy coconut milk, and fresh ingredients for a quick and satisfying meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 450
Ingredients Method Notes

Ingredients
  

Chicken and Marinade
  • ½ lb boneless skinless chicken breast or thighs, cut into 1 cm strips Choose organic or free-range for better flavor and quality.
  • 2 teaspoons fish sauce Essential for depth; can be substituted with soy sauce for a vegetarian option.
Curry Sauce
  • 2 tablespoons coconut oil or neutral oil Use high-quality coconut oil for a richer taste.
  • 2-3 tablespoons red curry paste Check for brands that use fresh ingredients; my favorite is Thai Kitchen.
  • ¾ cup coconut milk Opt for full-fat for creaminess; brands like Chaokoh work wonders!
  • ½ cup chicken stock, unsalted or low sodium Homemade stock is best, but store-bought works in a pinch.
  • 1 tablespoon palm sugar or light brown sugar Balances the spices beautifully.
  • 4.5 oz bamboo shoots strips (about ½ can), rinsed and drained Adds texture and crunch!
  • 3 pieces makrut lime leaves, optional These give a floral aroma; don’t skip them if you can find them!
  • 1 teaspoon fish sauce, or to taste Always taste before adding more for seasoning.
  • ½ cup Thai basil leaves This is the herb that truly brings the dish to life.
Serving
  • 1 serving Jasmine rice The perfect base to soak up all that curry goodness.

Method
 

Preparation
  1. Mix the chicken strips with 2 teaspoons of fish sauce. Let it sit while you prepare the sauce.
Cooking
  1. In a small pot over medium heat, add the coconut oil and red curry paste. Sauté for about 2 minutes until aromatic, adding a splash of water if it starts to stick.
  2. Pour in the coconut milk and chicken stock. Add the palm sugar and rinsed bamboo shoots, stirring everything to combine.
  3. Bruise the makrut lime leaves by smashing them gently with the back of a knife and then tear them into pieces; add them to the pot. Simmer for 5 minutes, allowing the flavors to meld.
  4. Add the marinated chicken into the simmering sauce. Cook for an additional 1-2 minutes until the chicken is just cooked through.
  5. Turn off the heat and toss in the fresh Thai basil leaves. Taste your curry and adjust with more fish sauce if needed.
Serving
  1. Dish out your gorgeous curry over jasmine rice, garnishing with extra basil if you like.

Notes

A pinch of lime zest right before serving can add a refreshing note. Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can prepare the sauce in advance and add the chicken when you’re ready to eat.