Spicy Thai Red Curry Chicken (Print)

Tender chicken and colorful vegetables in a rich, spicy Thai red curry with coconut milk.

# What You Need:

→ Protein

01 - 1.1 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces

→ Vegetables

02 - 1 medium red bell pepper, sliced
03 - 1 medium zucchini, sliced
04 - 3.5 oz snap peas, trimmed
05 - 1 medium carrot, julienned
06 - 1 small onion, sliced

→ Curry Base

07 - 2 tbsp vegetable oil
08 - 3 tbsp Thai red curry paste (adjust to taste)
09 - 13.5 fl oz coconut milk (full-fat recommended)
10 - 6.8 fl oz chicken stock
11 - 2 tbsp fish sauce
12 - 1 tbsp brown sugar
13 - 1 tsp lime zest

→ Garnish & Finishing

14 - Fresh Thai basil leaves or cilantro, for garnish
15 - 1 red chili, sliced (optional, for extra heat)
16 - Lime wedges, to serve
17 - Steamed jasmine rice, to serve

# How To Make It:

01 - Heat vegetable oil in a large skillet or wok over medium heat. Add sliced onion and sauté for 2 minutes until softened.
02 - Stir in Thai red curry paste and cook for 1 minute to release aromas.
03 - Add chicken pieces and cook for 3 to 4 minutes, stirring occasionally, until lightly golden but not fully cooked.
04 - Pour in coconut milk and chicken stock, stir to combine, then bring to a gentle simmer.
05 - Incorporate fish sauce, brown sugar, and lime zest, mixing thoroughly.
06 - Add bell pepper, zucchini, snap peas, and carrot. Simmer for 10 to 12 minutes until chicken is cooked through and vegetables are tender-crisp.
07 - Taste and modify seasoning with additional fish sauce or sugar if desired.
08 - Serve hot garnished with Thai basil or cilantro, sliced red chili, and lime wedges. Accompany with steamed jasmine rice.

# Expert Advice:

01 -
  • The coconut sauce is luscious and naturally creamy without any dairy, making it secretly better for you.
  • Everything cooks in one pan in under 30 minutes, so weeknight stress melts away almost as fast as the curry simmers.
  • The balance of spicy, sweet, and salty hits so perfectly that even people who claim they don't like spicy food end up asking for seconds.
02 -
  • If your curry paste is old or has been sitting open in the fridge for months, buy a fresh one—stale paste tastes faint and your whole dish suffers for it.
  • Don't add the vegetables until the liquid is simmering; cold vegetables will cool everything down and extend the cooking time unpredictably.
  • Fish sauce is essential, not optional—it's what separates an okay curry from one that tastes like a restaurant made it.
03 -
  • Keep your curry paste in an airtight container in the fridge and it'll stay fresh for months; a spoonful can elevate soups, stir-fries, or dressings on nights when you need quick flavor.
  • If you accidentally add too much heat, don't panic—a splash of extra coconut milk or a pinch of brown sugar will dial it back instantly.

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