Name: Thai Red Curry Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Thai
Ingredients: 1 tablespoon vegetable oil; 1 small bunch scallions, thinly sliced (light and dark green parts divided); 3 cloves garlic, chopped; 1 jalapeño pepper, seeded and diced; 1 (14-oz) can coconut milk (unsweetened); 2 tablespoons Thai red curry paste; 2 tablespoons fish sauce; 2½ tablespoons packed dark brown sugar; 1½ pounds chicken tenderloins, cut into 1-inch cubes; 1 tablespoon lime juice (from 1 lime); 1/4 cup chopped fresh cilantro

Why You’ll Love Thai Red Curry Chicken Recipe

This recipe is quick, flavorful, and incredibly satisfying. The creamy coconut milk balances the heat of the curry paste and jalapeño, while the lime juice adds a fresh, zesty finish. It is perfect for busy weeknights but tastes like something you would order at a restaurant.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 tablespoon vegetable oil
1 small bunch scallions, thinly sliced, light and dark green parts divided
3 cloves garlic, chopped
1 jalapeño pepper, seeded and diced
1 (14-oz) can coconut milk (unsweetened)
2 tablespoons Thai red curry paste
2 tablespoons fish sauce
2½ tablespoons packed dark brown sugar
1½ pounds chicken tenderloins, cut into 1-inch cubes
1 tablespoon lime juice, from 1 lime
¼ cup chopped fresh cilantro

Directions

Heat the vegetable oil over medium-low heat in a large nonstick pan.

Add the light parts of the scallions, garlic, and jalapeño. Cook, stirring frequently, for 3 to 4 minutes until softened, being careful not to brown them.

Stir in the coconut milk, Thai red curry paste, fish sauce, and brown sugar. Whisk until well combined. Bring to a gentle boil, then reduce the heat and let it simmer for a few minutes until slightly thickened.

Add the chicken and simmer uncovered, stirring occasionally, for 5 to 6 minutes or until the chicken is cooked through. Keep the heat gentle to ensure the chicken stays tender.

Stir in the lime juice, the dark green scallions, and chopped cilantro. Taste and adjust with more lime juice if needed.

Serve hot with jasmine rice.

Servings and timing

Servings: 4
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

For a milder curry, reduce or omit the jalapeño.

For a vegetarian version, replace the chicken with tofu or mixed vegetables.

For extra richness, add a splash of coconut cream.

For more vegetables, include bell peppers, snap peas, or carrots.

For added heat, include red chili flakes or extra curry paste.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheat gently on the stovetop over low heat or in the microwave, stirring occasionally. Add a splash of water or coconut milk if the sauce thickens too much.

This dish is not ideal for freezing, as the coconut milk may separate.

FAQs

Can I use chicken breast instead of tenderloins?

Yes, chicken breast works well if cut into small, even pieces.

Is Thai red curry spicy?

It has a moderate level of heat, but you can adjust it to your preference.

Can I make this ahead of time?

You can prepare the sauce ahead, but cook the chicken just before serving for best texture.

What can I use instead of fish sauce?

Soy sauce can be used, though it will slightly change the flavor.

Can I use green curry paste instead?

Yes, but it will result in a different flavor profile.

Why shouldn’t I boil the curry after adding chicken?

Boiling can make the chicken tough and overcooked.

What type of coconut milk should I use?

Use unsweetened, full-fat coconut milk for the best flavor and texture.

Can I add more vegetables?

Yes, this recipe works well with a variety of vegetables.

How do I thicken the sauce?

Let it simmer a bit longer or add a small amount of cornstarch slurry if needed.

What should I serve with this dish?

Jasmine rice is the classic pairing, but it also goes well with noodles.

Conclusion

Thai red curry chicken is a quick and flavorful dish that brings together creamy coconut milk, tender chicken, and aromatic spices. With its balance of heat, sweetness, and freshness, it is a satisfying meal that is easy to make and perfect for any night of the week.