I can’t get over how this 30-minute Thai Red Curry Chicken turns one pot into a coconut-creamy, veggie-packed dinner that rivals my favorite takeout. It’s bold, silky, and loaded with layers of flavor that make every spoonful impossible to ignore.
I’m completely obsessed with this Red Thai Curry because it tastes bold, creamy, and wildly satisfying without acting like it needs a whole afternoon from me. I love how Thai red curry paste brings that deep, punchy flavor, then full fat coconut milk swoops in and makes everything rich and silky.
And the sauce. I could honestly eat it straight with rice and call it dinner.
But add juicy chicken and crisp vegetables, and I’m fully done for. This is the kind of one-pot meal I crave when I want big restaurant flavor with zero fuss.
Fast, saucy, and seriously addictive.
Ingredients
- Chicken thighs stay juicy and give the curry real dinner energy.
- Red curry paste brings heat, color, and that cozy Thai takeout vibe.
- Coconut milk makes it creamy, rich, and honestly kind of comforting.
- Chicken broth loosens the sauce so it’s not too heavy.
- Onion, garlic, and ginger add the savory base you’d miss fast.
- Bell pepper adds sweetness, crunch, and a pretty pop of red.
- Snap peas keep things fresh, snappy, and a little healthier.
- Carrot gives mild sweetness and makes each bite feel more balanced.
- Spinach wilts right in, so basically, you’re sneaking in greens.
- Fish sauce adds salty depth, but don’t worry, it won’t taste fishy.
- Brown sugar softens the spice and rounds out the sauce.
- Lime juice wakes everything up with bright, fresh tang.
- Cornstarch helps thicken things if you like a clingy sauce.
- Plus, cilantro or Thai basil makes the bowl taste fresh at the end.
- Jasmine rice soaks up the sauce, which is the whole point.
Ingredient Quantities
- 1 pound boneless skinless chicken thighs, cut into bite sized pieces
- 2 tablespoons vegetable oil
- 3 tablespoons Thai red curry paste
- 1 (14 ounce) can full fat coconut milk
- 1 cup low sodium chicken broth
- 1 medium yellow onion, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 red bell pepper, thinly sliced
- 1 cup snap peas, trimmed
- 1 medium carrot, thinly sliced on the diagonal
- 2 cups fresh baby spinach
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar or palm sugar
- Juice of 1 lime (about 2 tablespoons)
- 1 teaspoon cornstarch mixed with 1 tablespoon water, optional for thickening
- Salt and freshly ground black pepper, to taste
- 1/4 cup fresh cilantro leaves or Thai basil, roughly chopped
- Cooked jasmine rice, for serving (about 3 cups cooked)
How to Make this
1. Heat 2 tablespoons vegetable oil in a large deep skillet or Dutch oven over medium-high heat until shimmering.
2. Season 1 pound chicken thighs with salt and pepper, add to the pan, and brown for 3 to 4 minutes, stirring so pieces sear but do not fully cook; remove and set aside.
3. Reduce heat to medium, add the thinly sliced medium yellow onion and cook 3 minutes until softened; add 3 minced garlic cloves and 1 tablespoon grated fresh ginger and cook 30 seconds until fragrant.
4. Stir in 3 tablespoons Thai red curry paste and cook 1 minute to bloom the spices, then pour in 1 (14 ounce) can full fat coconut milk and 1 cup low sodium chicken broth, scraping up browned bits.
5. Return the chicken to the pot, add 1 red bell pepper sliced, 1 cup snap peas, and 1 medium carrot sliced on the diagonal; bring to a simmer and cook 6 to 8 minutes until chicken is cooked through and vegetables are tender crisp.
6. Stir in 2 tablespoons fish sauce, 1 tablespoon brown sugar or palm sugar, and the juice of 1 lime; taste and adjust salt and pepper as needed.
7. If you prefer a thicker sauce, mix 1 teaspoon cornstarch with 1 tablespoon water and stir into the curry, simmering 1 to 2 minutes until slightly thickened.
8. Fold in 2 cups fresh baby spinach and cook until wilted, about 1 minute.
9. Remove from heat and stir in 1/4 cup roughly chopped fresh cilantro leaves or Thai basil.
10. Serve the red Thai curry over cooked jasmine rice and garnish with extra lime wedges and herbs if desired.
Equipment Needed
1. Large deep skillet or Dutch oven
2. Chef knife
3. Cutting board
4. Wooden spoon or heatproof spatula
5. Tongs or slotted spoon
6. Measuring cups and spoons
7. Small bowl or ramekin for the cornstarch slurry
8. Can opener and citrus juicer or reamer
FAQ
Red Thai Curry Recipe Substitutions and Variations
- Chicken thighs: firm tofu (press and cube), shrimp or prawns, or thinly sliced pork shoulder
- Thai red curry paste: green curry paste or Panang paste for a different flavor, or make a quick mix of 1 tablespoon red chili paste + 1 teaspoon ground coriander + 1 teaspoon ground cumin
- Coconut milk: light coconut milk for fewer calories, coconut cream diluted with water for richer curry, or unsweetened almond milk plus a tablespoon of coconut oil for a milder coconut note
- Fish sauce: soy sauce or tamari for a vegetarian option, or 1 teaspoon anchovy paste + 1 tablespoon water for similar umami
Pro Tips
1. Brown the chicken well in a hot pan before adding liquids. Those little browned bits add deep flavor to the sauce, and searing keeps the pieces juicy.
2. Bloom the curry paste in the oil for at least 60 seconds after adding it to the aromatics. That step wakes up the spices and makes the curry taste brighter and more complex.
3. Add vegetables in order of cooking time so everything stays crisp tender. Start with carrots, then peppers and snap peas, and finish by wilting the spinach off the heat so it does not get mushy.
4. Balance the final seasoning to your taste. Fish sauce, sugar, and lime juice each play a different role, so add them a little at a time and taste as you go until sweet, salty, and sour feel harmonious.
5. If you want a richer mouthfeel without extra fat, simmer the sauce gently to concentrate flavors, or finish with a small spoonful of coconut cream on top when serving for a silky finish.
Red Thai Curry Recipe
I can’t get over how this 30-minute Thai Red Curry Chicken turns one pot into a coconut-creamy, veggie-packed dinner that rivals my favorite takeout. It’s bold, silky, and loaded with layers of flavor that make every spoonful impossible to ignore.
4
servings
722
kcal
Equipment: 1. Large deep skillet or Dutch oven
2. Chef knife
3. Cutting board
4. Wooden spoon or heatproof spatula
5. Tongs or slotted spoon
6. Measuring cups and spoons
7. Small bowl or ramekin for the cornstarch slurry
8. Can opener and citrus juicer or reamer
Ingredients
1 pound boneless skinless chicken thighs, cut into bite sized pieces
2 tablespoons vegetable oil
3 tablespoons Thai red curry paste
1 (14 ounce) can full fat coconut milk
1 cup low sodium chicken broth
1 medium yellow onion, thinly sliced
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 red bell pepper, thinly sliced
1 cup snap peas, trimmed
1 medium carrot, thinly sliced on the diagonal
2 cups fresh baby spinach
2 tablespoons fish sauce
1 tablespoon brown sugar or palm sugar
Juice of 1 lime (about 2 tablespoons)
1 teaspoon cornstarch mixed with 1 tablespoon water, optional for thickening
Salt and freshly ground black pepper, to taste
1/4 cup fresh cilantro leaves or Thai basil, roughly chopped
Cooked jasmine rice, for serving (about 3 cups cooked)
Directions
- Heat 2 tablespoons vegetable oil in a large deep skillet or Dutch oven over medium-high heat until shimmering.
- Season 1 pound chicken thighs with salt and pepper, add to the pan, and brown for 3 to 4 minutes, stirring so pieces sear but do not fully cook; remove and set aside.
- Reduce heat to medium, add the thinly sliced medium yellow onion and cook 3 minutes until softened; add 3 minced garlic cloves and 1 tablespoon grated fresh ginger and cook 30 seconds until fragrant.
- Stir in 3 tablespoons Thai red curry paste and cook 1 minute to bloom the spices, then pour in 1 (14 ounce) can full fat coconut milk and 1 cup low sodium chicken broth, scraping up browned bits.
- Return the chicken to the pot, add 1 red bell pepper sliced, 1 cup snap peas, and 1 medium carrot sliced on the diagonal; bring to a simmer and cook 6 to 8 minutes until chicken is cooked through and vegetables are tender crisp.
- Stir in 2 tablespoons fish sauce, 1 tablespoon brown sugar or palm sugar, and the juice of 1 lime; taste and adjust salt and pepper as needed.
- If you prefer a thicker sauce, mix 1 teaspoon cornstarch with 1 tablespoon water and stir into the curry, simmering 1 to 2 minutes until slightly thickened.
- Fold in 2 cups fresh baby spinach and cook until wilted, about 1 minute.
- Remove from heat and stir in 1/4 cup roughly chopped fresh cilantro leaves or Thai basil.
- Serve the red Thai curry over cooked jasmine rice and garnish with extra lime wedges and herbs if desired.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 546g
- Total number of serves: 4
- Calories: 722kcal
- Fat: 36g
- Saturated Fat: 17g
- Trans Fat: 0.5g
- Polyunsaturated: 8g
- Monounsaturated: 12g
- Cholesterol: 105mg
- Sodium: 1050mg
- Potassium: 900mg
- Carbohydrates: 46g
- Fiber: 4g
- Sugar: 6g
- Protein: 31g
- Vitamin A: 2500IU
- Vitamin C: 45mg
- Calcium: 90mg
- Iron: 3.5mg
