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–+ servings

Easy Thai Red Curry Chicken

Sally Thompson
A bold and creamy Thai red curry dish that comes together in just 30 minutes! This Easy Thai Red Curry Chicken recipe is packed with tender chicken, vibrant red bell peppers, and aromatic spices simmered in luscious coconut milk. Perfect for a quick weeknight dinner, healthy meal prep, or impressing guests without the hassle. It's one of those versatile, easy recipes that checks all the boxes for flavor, comfort, and convenience — a must-try for Thai food lovers and anyone looking for delicious dinner ideas.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dinner
Cuisine Thai
Servings 4 servings
Calories 420 kcal

Ingredients
  

  • 1 lb chicken breast or thighs sliced thin
  • 2 tablespoons red curry paste
  • 1 tablespoon oil coconut or neutral
  • 1 red bell pepper julienned
  • 1 small onion chopped
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger minced
  • 1 can 13.5 oz full-fat coconut milk
  • 1 tablespoon fish sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon lime juice
  • Fresh cilantro or Thai basil for garnish
  • Optional: Thai chilies sliced

Instructions
 

  • 1. Slice the chicken, bell pepper, onion, garlic, and ginger. Set all ingredients out for easy access.
  • 2. Heat oil in a large skillet over medium heat. Add onion and sauté for 2–3 minutes. Stir in garlic and ginger; cook for 1 minute.
  • 3. Add red curry paste and sauté for 1–2 minutes to release aroma.
  • 4. Stir in chicken and bell pepper. Cook for 5–6 minutes until chicken starts to brown.
  • 5. Pour in the coconut milk. Stir and bring to a gentle simmer. Cook uncovered for 10–15 minutes until sauce thickens slightly.
  • 6. Add fish sauce, lime juice, and brown sugar. Stir, taste, and adjust to preference.
  • 7. Remove from heat and garnish with fresh cilantro or Thai basil and optional Thai chilies.
  • 8. Serve hot with jasmine rice, rice noodles, or steamed vegetables.

Notes

Use full-fat coconut milk for a richer curry that doesn’t separate while cooking.
Red curry paste strength varies by brand—start small and adjust to taste.
This curry develops more flavor after sitting, making it ideal for meal prep.

Nutrition

Serving: 1servingCalories: 420kcalCarbohydrates: 12gProtein: 30gFat: 28gSaturated Fat: 20gPolyunsaturated Fat: 7gCholesterol: 80mgSodium: 750mgFiber: 2gSugar: 5g
Keyword chicken curry, easy dinner, healthy dinner, quick meal, red curry, Thai curry
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