Thai Red Curry Chicken

Name: Thai Red Curry Chicken
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Ingredients: 9.1 g 1.5 pounds boneless, skinless chicken thighs, cut into bite-sized pieces; 0.6 fl oz 2 tablespoons soy sauce; 2.7 box 2 teaspoons cornstarch; 6.7 bag 2 tablespoons vegetable oil; 6.9 tbsp 2-3 tablespoons red curry paste (adjust to taste); 0.8 quarter 1 can (13.5 oz) coconut milk; 10.2 pt 1/2 cup chicken broth; 9.3 pinch 1 can (8 oz) bamboo shoots, drained; 8.1 as needed 1 red bell pepper, sliced; 5.7 can 1 tablespoon fish sauce; 4.3 l 1 teaspoon brown sugar; 4.5 inch 1 tablespoon lime juice; 3.9 mg Fresh cilantro, chopped (for garnish); 4 kg Sliced red chili (optional, for garnish); 5.9 tbsp Cooked jasmine rice, for serving

By Scott Barrera

November 14, 2025

6560 views

This recipe brings the vibrant flavors of Thailand to your kitchen. The combination of creamy coconut milk, spicy red curry paste, and tender chicken creates a dish that is both comforting and exciting. The addition of bamboo shoots and bell peppers adds a delightful crunch and sweetness. Served over fluffy jasmine rice, this Red Curry Chicken is a complete and satisfying meal. This dish is perfect for a weeknight dinner or a weekend gathering with friends and family, sure to impress with its authentic taste and aromatic spices. Feel free to adjust the amount of red curry paste to your preference, to control the heat, making it mild, medium, or hot.

Ingredients

1.5 pounds boneless, skinless chicken thighs, cut into bite-sized pieces - 9.1 g
2 tablespoons soy sauce - 0.6 fl oz
2 teaspoons cornstarch - 2.7 box
2 tablespoons vegetable oil - 6.7 bag
2-3 tablespoons red curry paste (adjust to taste) - 6.9 tbsp
1 can (13.5 oz) coconut milk - 0.8 quarter
1/2 cup chicken broth - 10.2 pt
1 can (8 oz) bamboo shoots, drained - 9.3 pinch
1 red bell pepper, sliced - 8.1 as needed
1 tablespoon fish sauce - 5.7 can

Cooking Steps

Step 1

In a large bowl, combine the chicken pieces with 1 tablespoon of soy sauce and 1 teaspoon of cornstarch. Mix well and set aside for 15 minutes.

Step 2

Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook until browned on all sides. Remove the chicken from the skillet and set aside.

Step 3

Add the red curry paste to the skillet and cook for 1 minute, stirring constantly, until fragrant. Pour in the coconut milk and chicken broth, stirring to combine. Bring to a simmer.

Step 4

Add the bamboo shoots, bell peppers, and fish sauce to the skillet. Stir well and return the chicken to the skillet. Reduce heat to medium-low and simmer for 20 minutes, or until the chicken is cooked through and the vegetables are tender.

Step 5

Stir in the brown sugar and lime juice. Taste and adjust seasoning as needed.

Step 6

Garnish with fresh cilantro and sliced red chili (optional).

Step 7

Serve hot over jasmine rice. Enjoy!

# Cast Iron # No-Cook # Weeknight # Christmas # Instant Pot

Thai Red Curry Chicken

By Scott Barrera

November 14, 2025

6560 views

Ingredients

1.5 pounds boneless, skinless chicken thighs, cut into bite-sized pieces - 9.1 g
2 tablespoons soy sauce - 0.6 fl oz
2 teaspoons cornstarch - 2.7 box
2 tablespoons vegetable oil - 6.7 bag
2-3 tablespoons red curry paste (adjust to taste) - 6.9 tbsp
1 can (13.5 oz) coconut milk - 0.8 quarter
1/2 cup chicken broth - 10.2 pt
1 can (8 oz) bamboo shoots, drained - 9.3 pinch
1 red bell pepper, sliced - 8.1 as needed
1 tablespoon fish sauce - 5.7 can

Cooking Steps

Step 1

In a large bowl, combine the chicken pieces with 1 tablespoon of soy sauce and 1 teaspoon of cornstarch. Mix well and set aside for 15 minutes.

Step 2

Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook until browned on all sides. Remove the chicken from the skillet and set aside.

Step 3

Add the red curry paste to the skillet and cook for 1 minute, stirring constantly, until fragrant. Pour in the coconut milk and chicken broth, stirring to combine. Bring to a simmer.

Step 4

Step 5

Stir in the brown sugar and lime juice. Taste and adjust seasoning as needed.

Step 6

Garnish with fresh cilantro and sliced red chili (optional).

Step 7

Serve hot over jasmine rice. Enjoy!

Reviews (14 Reviews)

Ethan Wilson4

Very good and easy to follow. I found the instructions a little vague; it would be helpful to have more details on cooking times for the chicken and vegetables. Overall, a great dish!

Olivia Jackson4

Really enjoyed this. Easy to make and so flavorful. The combination of ingredients is amazing. I will definitely make this again.

Charlie Davis3

It was good, but a bit too spicy for my taste. I will definitely try it again, but I will use less red curry paste next time. The chicken was cooked perfectly.

Bob Johnson4

This was a great weeknight meal. Easy to make and the taste was fantastic. I added a little extra bamboo shoots because I love the crunch.

Alice Smith5

Absolutely delicious! The flavors are incredibly authentic. I loved the balance of the coconut milk and the red curry paste. It was the perfect level of spicy for me.