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Thai Red Curry with Chicken – Spicy Recipes for Dinner

Okay, imagine this: a simmering pot filled with rich, aromatic red curry bubbling away, the air swirling with a heady mix of lemongrass, ginger, and just the right kick of chili. That’s exactly what I’m diving into tonight—and I can’t wait for you to join me. This recipe is hands down one of my favorite ways to bring a cozy, spicy warmth to the dinner table without spending hours in the kitchen. Plus, it’s flexible enough for weeknights or impressing friends. Trust me, once you get the hang of balancing those bold flavors, you’ll want to make it again and again. Ready to make your kitchen smell like a street market in Bangkok? Let’s get cooking!

Quick Facts

Yield: Serves 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Ingredients

For the Main Dish:

1 lb boneless, skinless chicken thighs or breasts, thinly sliced
2 tbsp Thai red curry paste
1 can (13.5 oz) coconut milk (full fat works best)
1 cup chicken broth
1 tbsp vegetable oil or coconut oil
1 small onion, thinly sliced
1 red bell pepper, sliced
1 cup bamboo shoots (optional)
1 tbsp fish sauce
1 tsp brown sugar or palm sugar
1 cup fresh basil leaves (Thai basil if you can find it)
1-2 tsp lime juice (to taste)
Fresh red chili slices for garnish (optional)

How I Make It

Step 1:

First things first: heat your oil over medium heat in a large skillet or wok. Once shimmering, add the thinly sliced onion and sauté until it’s soft and translucent—about 3 minutes. This helps bring out sweetness that balances the spice.

Step 2:

Next, stir in the red curry paste. Let it fry gently for a minute or two—don’t rush this part! You’ll smell the spices bloom and the paste will deepen in color. Just be careful not to burn it.

Step 3:

Pour in the coconut milk and chicken broth, stirring to combine everything smoothly. Then, add your chicken slices, bell pepper, and bamboo shoots if using. Bring the curry to a gentle simmer.

Step 4:

Let it cook uncovered for about 10 minutes, stirring occasionally, until the chicken is cooked through (internal temp should hit 165°F) and the sauce thickens slightly.

Step 5:

Season your curry with fish sauce and brown sugar, tasting as you go. These little accents bring that perfect balance of salty and sweet.

Step 6:

Right before serving, stir in fresh basil leaves and lime juice for a fresh, zingy finish. Garnish with extra red chili slices if you like it fiery!

Variations & Tips

Swap chicken for shrimp or tofu for a different protein twist.
Use green beans or zucchini if you prefer other veggies—just add them at step 3.
For a creamier curry, stir in a spoonful of coconut cream at the end.
If you like more heat, double the curry paste or add a pinch of chili flakes.
Can’t find Thai basil? Regular sweet basil or even cilantro work in a pinch.
To make it gluten-free, use tamari instead of fish sauce.

How I Like to Serve It

Thai red curry is perfect over steamed jasmine rice, which soaks up all that silky sauce beautifully. I also love pairing it with a simple cucumber salad to cut through the spice with some cool crunch. This meal feels just right for chilly evenings or when you want to bring some vibrant color and warmth to your table.

Notes

Store leftovers in an airtight container for up to 3 days—reheat gently on the stove to avoid curdling the coconut milk.
If the curry thickens too much after refrigeration, thin it out with a splash of chicken broth or water.

Closing: This Thai red curry always feels like a little celebration in my kitchen—simple, flavorful, and downright comforting every single time.