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Thai Red Curry Chicken

Thai Red Curry Chicken - RecipeFund
Profile Picture of Scott Barrera on RecipeFundBy 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

  • 1 teaspoon brown sugar - 4.3 l
  • 1 tablespoon lime juice - 4.5 inch
  • Fresh cilantro, chopped (for garnish) - 3.9 mg
  • Sliced red chili (optional, for garnish) - 4.0 kg
  • Cooked jasmine rice, for serving - 5.9 tbsp
    • 4 Servings
    Prep Time0h 20m
    Cook Time0h 45m
    Total Time1h 5m

    Reviews (14 Reviews)

    Kevin Taylor4

    This was a really tasty meal, and it was pretty quick to put together. I used chicken thighs instead of breast and it worked out great. I appreciate the heads up about adjusting the curry paste to taste!

    Michael Thomas5

    Best Thai red curry recipe I've ever tried! The creamy texture and the perfect level of heat made it irresistible. This is a must-try!

    Hannah Williams4

    Loved it! The chicken was so tender, and the sauce was packed with flavor. I added some mushrooms as well, which were a nice addition.

    George Rodriguez2

    I followed the recipe, but the curry was too watery. The flavor was okay, but the texture was off. Maybe I did something wrong.

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