This Easy Thai Red Curry Chicken has become my reliable weeknight lifeline. I first developed this version on a hectic Tuesday when the fridge offered a couple of chicken breasts and a nearly full can of coconut milk. I wanted something that felt restaurant-quality but could be finished in one skillet in 30 minutes. The result was comforting, aromatic, and bright—rich coconut tempered by fragrant red curry paste, a touch of brown sugar for balance, and lime and cilantro to lift the whole dish.

What I love most is how quickly it comes together without sacrificing depth of flavor. The chicken stays tender because it cooks gently in the coconut milk, and the vegetables keep their color and crunch by being added later in the process. This is the recipe I bring to friends when I want something familiar but a little adventurous. It’s flexible, forgiving, and reliably praised at the table.

Ingredients

• 2 tablespoons coconut oil: Use refined coconut oil for a neutral flavor or virgin for a mild coconut aroma. Any neutral cooking oil works if you prefer. Coconut oil helps bloom the curry paste without burning.
• 1 cup finely diced onion: White or yellow onion works equally well. Dice small so the onion softens quickly and melts into the sauce, creating a sweet base.
• 1/2 teaspoon salt: Start with this and adjust at the end. Salt balances the sweetness of the coconut milk and enhances the curry paste.
• 4 large garlic cloves, minced (about 2 tablespoons): Fresh garlic provides the backbone of aromatic flavor. Mince finely so it releases quickly into the hot oil without browning.
• 1 teaspoon ground ginger (or 1 tablespoon fresh grated): Fresh ginger gives a brighter ginger bite; ground is convenient and shelf-stable.
• 1 teaspoon ground coriander: Adds warm citrusy notes that complement the curry paste and coconut.
• 4 to 6 tablespoons Thai red curry paste: Maesri brand is recommended for authentic depth. Use 4 tablespoons for moderate heat, 6 for a spicier finish.
• 1 can (14-ounce) full-fat unsweetened coconut milk: Thai Kitchen full-fat coconut milk creates a luxuriously creamy texture and carries the curry flavor beautifully.
• 1 tablespoon brown sugar: Balances acidity and heat. Adjust to taste.
• 1 1/2 pounds boneless skinless chicken breast: Cut into thin strips roughly 3 inches long and 1/2 inch wide so they cook evenly and quickly. Thighs are a great alternative for more fat and flavor.
• 1 tablespoon fish sauce or soy sauce: Fish sauce adds savory umami; soy sauce is an easy substitute when fish sauce is not available.
• 1 cup carrots, shredded or julienned: Adds sweetness, color, and slight crunch; shred for a softer texture or julienne for more bite.
• 1 cup red bell pepper, sliced: Adds bright color and fresh sweetness. Add late to keep crisp.
• 1 lime, zest and juice: Zest and juice brighten the dish at the finish—don’t skip them.
• 1/4 cup fresh cilantro, chopped: Divided for finishing. Substitute Thai basil for a different herbal note.

Instructions

Sauté the onion: Heat 2 tablespoons coconut oil in a large skillet over medium-high heat until shimmering. Add 1 cup finely diced onion and 1/2 teaspoon salt. Sauté for about 3 minutes, stirring frequently, until the onion is softened and translucent but not browned. The goal is to coax out sweetness that will deepen the sauce. Add aromatics and curry paste: Reduce heat slightly, then stir in 4 to 6 tablespoons red curry paste, 4 minced garlic cloves, 1 teaspoon ground ginger (or 1 tablespoon grated fresh), and 1 teaspoon ground coriander. Cook for about 1 minute while stirring constantly so the spices bloom in the hot oil and the raw edge of the paste mellows. Be careful not to let garlic burn. Pour in coconut milk and add chicken: Pour in one 14-ounce can of full-fat coconut milk and whisk in 1 tablespoon brown sugar and 1 tablespoon fish sauce or soy sauce. Add the chicken strips and stir to coat. Bring to a gentle simmer, then reduce heat to medium. Simmer uncovered for about 7 minutes, stirring occasionally to prevent sticking, until chicken is mostly cooked and the sauce is aromatic. Add vegetables and finish cooking: Add 1 cup shredded carrots and 1 cup sliced red bell pepper. Continue simmering for another 5 to 7 minutes until the sauce thickens slightly and the chicken reaches an internal temperature of 165°F. Visual cues: sauce should coat the back of a spoon and vegetables will be tender-crisp. Brighten and serve: Remove skillet from heat and stir in the zest of 1 lime, half the lime juice, and half of the chopped cilantro. Taste and adjust seasoning with more lime juice, salt, brown sugar, or extra curry paste to reach your preferred balance of heat and sweetness. Serve immediately over steamed jasmine rice.

Storage Tips

Store cooled curry in airtight containers in the refrigerator for up to 3 days. For freezing, portion into freezer-safe containers leaving 1/2 inch headspace and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop over low heat, adding a splash of water or coconut milk if the sauce has thickened. Reheat only once to preserve texture and food safety. Use glass or BPA-free plastic containers for best results and label with date and contents.

Ingredient Substitutions

If you prefer dark meat, use boneless skinless thighs and reduce simmer time slightly because thighs remain juicier. Swap fish sauce for soy sauce or tamari to omit fish; note that flavor will shift toward savory soy instead of oceanic umami. Use coconut aminos for a lower-sodium soy alternative. If you’re avoiding coconut, replace coconut milk with unsweetened almond milk plus 2 tablespoons of almond butter to mimic richness, but flavor will differ. For more vegetables, add snap peas or baby spinach in the final 2 minutes of cooking.

Serving Suggestions

This curry is classic with steamed jasmine rice or short-grain rice. For a lighter plate, serve over cauliflower rice or a bed of wilted spinach. Garnish with extra cilantro, thinly sliced red chilies, or a drizzle of lime juice. Pair with a crisp cucumber salad or a simple papaya salad for contrast. For a communal dinner, serve family-style with a bowl of lime wedges and extra fish sauce or sliced chilies on the side.

Cultural Background

Red curry is a beloved part of Thai home cooking, with regional variations across Thailand. The paste itself typically blends dried red chilies, garlic, lemongrass, galangal, and shrimp paste. Using canned full-fat coconut milk is a modern convenience that still yields authentic richness reminiscent of southern Thai dishes where coconut is prominent. While this preparation favors accessibility, the core balance of spicy, salty, sweet, and sour honors traditional principles of Thai flavor harmony.

Seasonal Adaptations

In summer, lighten the curry with more bell peppers and fresh Thai basil instead of cilantro. During winter, add root vegetables like sweet potato or turnip and let the curry simmer a touch longer for heartier comfort. For spring, toss in fresh green beans and a handful of pea shoots right at the end. Swap the protein for shrimp or firm white fish in warmer months for a lighter take that cooks quickly in the hot coconut broth.

Meal Prep Tips

Divide cooked curry into single-serving containers with rice on the side for convenient lunches. Keep sauce and rice separate when freezing to maintain texture. When reheating, warm the curry gently and stir in fresh lime juice and cilantro after heating to preserve brightness. If reheating in a microwave, use medium power and stir every 30 seconds to avoid hot spots and overcooking the chicken.

All told, this one-pot Thai red curry is reliably flavorful, quick to make, and endlessly adaptable. It’s become one of the weeknight dishes I return to when I want something satisfying without fuss. Give it a try and make the seasoning your own—the lime and cilantro at the end are the secret to making it sing.