Thai Red Chicken Curry

Thai red chicken curry is a quick and easy dinner recipe packed with bold flavour. Made with red curry paste, tender chicken, coconut milk, and Thai basil, this creamy curry is ready in under 30 minutes. Serve with jasmine rice for a simple and authentic Thai-inspired meal at home.

This Thai red chicken curry is rich, aromatic, and full of bold flavours. Tender chicken is simmered in a creamy coconut-based sauce with red curry paste, Thai basil, and bamboo shoots for a dish that’s both comforting and easy to make at home. Serve with rice for a complete, satisfying meal.

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Ingredients

For the Curry

• 1 tbsp vegetable oil
• 1 onion, peeled and chopped
• 3 chicken breasts (approx. 720g / 1.5 lbs), cut into bite-sized pieces
• 2 garlic cloves, minced
• 1 tsp minced ginger
• 1 tsp lemongrass paste
• 1 chicken stock cube, crumbled
• 4 tbsp Thai red curry paste
• 1 red bell pepper, thinly sliced
• 400 g (14 oz) canned coconut milk
• 2 tsp fish sauce
• 1 tbsp palm sugar or light brown muscovado sugar
• 225 g (8 oz) canned bamboo shoots, drained
• 10 fresh Thai basil leaves
• 1 tbsp fresh lime juice (juice of about half a lime)

To Serve

• Boiled rice
• 5–6 fresh Thai basil leaves
• 4 sprigs fresh coriander (cilantro)
• 2 Thai chillies, thinly sliced
• 1 lime, cut into wedges

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Instructions

1. Heat the oil in a large frying pan or wok over medium-high heat.
2. Add the onion and cook for 3–4 minutes, stirring occasionally, until softened.
3. Add the chicken pieces and cook for 2–3 minutes until lightly sealed on all sides.
4. Stir in the garlic, ginger, lemongrass paste, and crumbled stock cube. Cook for 1 minute to coat the chicken.
5. Add the red curry paste, stir to coat, and cook for 3 minutes, stirring occasionally.
6. Add the sliced red pepper and cook for 1 more minute.
7. Pour in the coconut milk, then add fish sauce, palm sugar, bamboo shoots, and Thai basil leaves. Stir well.
8. Bring to a boil, then reduce the heat and simmer gently for 10 minutes until the sauce has thickened slightly and the chicken is cooked through.
9. Stir in the lime juice, taste and adjust seasoning if needed.
10. Serve hot with boiled rice. Garnish with additional Thai basil, coriander, sliced chillies, and lime wedges.

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Tips

• Use full-fat coconut milk for a richer sauce.
• Don’t skip the Thai basil—it adds authentic flavour and aroma.
• Simmer gently to avoid overcooking the chicken or curdling the sauce.
• For extra heat, use more red curry paste or add sliced chillies during cooking.

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Variations and Substitutions

• Protein: Swap chicken with prawns, tofu, or beef strips.
• Vegetables: Add green beans, baby corn, or spinach.
• Curry paste: Use store-bought or homemade red curry paste. Adjust amount based on your spice preference.
• Sweetness: Substitute palm sugar with coconut sugar or light brown sugar.
• Lemongrass: Fresh lemongrass or lemongrass paste can be used interchangeably.

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FAQs

Can I make this ahead of time?
Yes. It keeps well in the fridge for up to 3 days. Reheat gently on the stove to preserve flavour and texture.

Is this curry gluten-free?
It can be. Make sure your curry paste, stock cube, and fish sauce are gluten-free.

Can I freeze Thai red curry?
Yes. Let it cool completely and freeze for up to 1 month. Defrost overnight and reheat gently before serving.

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Serving Suggestions

• Serve with steamed jasmine or basmati rice.
• Pair with a side of Thai cucumber salad or vegetable spring rolls.
• Garnish with fresh herbs, chillies, and lime wedges to enhance flavour and presentation.

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Why You’ll Love This Recipe

• Bold Thai flavours made easy at home
• Ready in about 30 minutes
• Naturally dairy-free and easily made gluten-free
• Customisable with your choice of protein or vegetables
• A great way to bring restaurant-style curry to your kitchen