This Easy Thai Red Curry Chicken is the one‑pan meal I reach for when I want bold flavor without a lot of fuss. I first put this combination together on a hectic weeknight when the pantry offered a can of full‑fat coconut milk and a jar of Maesri red curry paste; the result was so vibrant and balanced that it immediately earned a permanent spot in my weeknight rotation. The sauce is silky from the coconut milk, fragrant from garlic and ginger, and brightened with lime and cilantro. The chicken cooks quickly in the simmering curry, staying tender because it’s sliced thinly into even strips.

What makes this dish special is how adaptable it is — you can use chicken breast or thighs, add whatever vegetables you have on hand, and scale the heat by adjusting the curry paste. I remember serving this to guests once after a long day of travel; the room filled with sweet, spicy, and citrus aromas, and everyone asked for the recipe. It’s also a great portable meal for leftovers — the flavors meld and deepen after a day in the fridge.

Ingredients

• Coconut oil (2 tablespoons): Use virgin coconut oil for aroma or a neutral oil like canola if you prefer less coconut fragrance; oil helps fry aromatics and bloom the curry paste.
• Onion (1 cup, finely diced): White or yellow onion works well — dice finely so it softens quickly and integrates into the sauce, adding sweetness and body.
• Salt (1/2 teaspoon): Start with 1/2 teaspoon and adjust at the end — salt balances the coconut’s sweetness and heightens curry flavors.
• Garlic (4 large cloves, minced): Fresh garlic gives a lively aroma; about 2 tablespoons minced. Avoid powdered garlic for best flavor.
• Ginger (1 teaspoon ground or 1 tablespoon fresh): Fresh grated ginger is brighter; ground is fine in a pinch — it adds warmth and a peppery note.
• Ground coriander (1 teaspoon): Toasted ground coriander or whole seeds lightly crushed amplify the curry’s earthy citrus undertones.
• Thai red curry paste (4–6 tablespoons): Maesri brand is my go‑to for authentic flavor; use 4 tablespoons for moderate heat, 6 for more spice.
• Unsweetened full‑fat coconut milk (1 can, 14 ounces): Thai Kitchen or similar brands give a creamy texture — full‑fat yields the best silky sauce.
• Brown sugar (1 tablespoon): Balances heat and acid — adjust to taste for a rounder sauce.
• Boneless skinless chicken (1 1/2 pounds): Cut into thin 3" long by 1/2" wide strips so it cooks quickly and evenly; thighs add more richness, breasts keep it leaner.
• Fish sauce (1 tablespoon) or soy sauce: Fish sauce gives authentic umami; use soy to keep it pescatarian‑friendly (note soy contains gluten unless using tamari).
• Carrots (1 cup, shredded/julienned): Adds sweet crunch and color — shred for quick cooking or julienne for texture.
• Red bell pepper (1 cup, sliced): About half a large pepper; brightens the dish and holds up well in the simmering sauce.
• Lime (1): Zest and juice — the acid that cuts through the richness of coconut milk and lifts the flavors.
• Cilantro (1/4 cup, chopped): Stir half in at the end and reserve half for garnish. Substitute Thai basil for a different herbal note.

Instructions

Sauté the onions: Heat 2 tablespoons coconut oil in a large skillet over medium‑high heat until hot but not smoking. Add 1 cup finely diced onion and 1/2 teaspoon salt. Sauté about 3 minutes, stirring frequently, until the onion becomes translucent and begins to soften — this builds the sweet base for the sauce. Add aromatics and curry paste: Reduce heat slightly, add 4–6 tablespoons red curry paste, 4 minced garlic cloves, 1 teaspoon ground ginger (or 1 tablespoon fresh grated), and 1 teaspoon ground coriander. Stir constantly for about 1 minute until fragrant; this blooms the spices and integrates them with the oil. Pour in liquids and add chicken: Pour the full 14-ounce can of unsweetened full‑fat coconut milk into the skillet. Stir in 1 tablespoon brown sugar and 1 tablespoon fish sauce (or soy sauce). Mix thoroughly so the paste dissolves into the coconut milk. Add 1 1/2 pounds thinly sliced chicken strips and bring the pan to a gentle simmer, then reduce to medium and simmer uncovered for 7 minutes, stirring occasionally to keep the chicken from sticking. Add vegetables and continue simmering: Stir in 1 cup shredded carrots and 1 cup red bell pepper slices. Simmer another 5–7 minutes until the sauce has slightly thickened and chicken registers 165°F internal temperature (use an instant‑read thermometer). The sauce should coat a spoon in a glossy film. Finish with lime and cilantro: Remove the skillet from heat. Stir in the lime zest, half the lime juice, and half the chopped cilantro. Taste and adjust seasoning — add more lime juice for brightness, a pinch more salt or fish sauce for umami, brown sugar to balance heat, or extra curry paste for more spice. Serve and garnish: Serve immediately over steamed jasmine rice, quinoa, or cauliflower rice for a lower‑carb option. Garnish with remaining cilantro, extra lime wedges, and toasted sesame seeds if desired.

Storage Tips

Cool the curry to room temperature no longer than two hours after cooking, then transfer to airtight containers. Refrigerate for up to four days; for longer storage freeze in meal‑sized portions (use freezer‑safe containers or resealable bags). When reheating from frozen, thaw overnight in the refrigerator and reheat gently over low heat, adding a splash of water or coconut milk if the sauce has thickened. Reheat on the stovetop for best texture; microwaving works but stir regularly to distribute heat. Avoid prolonged, high heat reheating to keep the chicken tender.

Ingredient Substitutions

If you can’t find Maesri paste, any quality Thai red curry paste will work — look for one with a short ingredient list and good chili aroma. Swap chicken breasts for boneless thighs for more forgiving texture and juiciness. Use light coconut milk to reduce calories, though the sauce will be thinner. For vegetarian options replace chicken with firm tofu or tempeh and use soy sauce instead of fish sauce. If you need less heat, reduce the paste to 2–3 tablespoons and add a small amount of smoked paprika for depth without spice.

Serving Suggestions

Serve over steamed jasmine rice for classic pairing, or try coconut rice for an extra layer of flavor. For low‑carb meals spoon the curry over cauliflower rice or roasted spaghetti squash. Complement with a simple cucumber salad dressed in rice vinegar and a touch of sugar for a cooling contrast, or serve with lightly sautéed greens such as bok choy or spinach. Garnish with lime wedges, extra cilantro, sliced red chilies, or thinly sliced Thai basil leaves for an aromatic finish.

Cultural Background

Red curry originates from Thailand and is one of several Thai curry styles that vary by color and main ingredients. Red curry paste is typically made from dried red chilies, garlic, shallots, lemongrass, galangal or ginger, coriander root, and shrimp paste. The coconut milk base is a hallmark of central and southern Thai dishes, providing a cooling counterpoint to the heat in the paste. While this version is simplified for home kitchens, it maintains the balance of sweet, salty, sour, and spicy that defines Thai cuisine and showcases how pantry staples can recreate regional flavors.

Seasonal Adaptations

In summer, add snap peas, summer squash, or fresh basil at the end for brightness. In autumn and winter, swap carrots for roasted sweet potato cubes or butternut squash to make the dish heartier. For spring, toss in blanched asparagus tips or baby corn just before serving for freshness. You can also adapt the spice level seasonally — milder in winter for family dinners or bolder in summer when fresh chilies are abundant.

Meal Prep Tips

Slice chicken and julienne vegetables the night before to cut active cooking time in half. Store prepared ingredients separately in airtight containers in the refrigerator so you can sauté and simmer quickly when needed. If meal‑prepping several portions, cook the curry, cool completely, and portion into four containers with a bed of rice or separate rice packets. Label and refrigerate for up to four days — reheat on the stovetop to retain the best texture and flavor.

Bring this one‑pan Thai red curry to your next busy weeknight and enjoy bold, homey flavors with minimal effort. It’s a reliable, crowd‑pleasing dish that invites experimentation — make it yours and share it with people you love.