Make this easy Thai red curry chicken recipe with coconut milk and vegetables in just 30 minutes. It’s a spicy, gluten-free one-pot meal that makes busy weeknights so much easier.
🤔 What is red curry?
Thai red curry is a spicy and slightly sweet coconut-based dish made with red curry paste, protein, and vegetables. Its red color comes from the red chilies used in the paste.
🍚 Ingredient Tips & Substitutes
You can make red curry with vegetables like Thai eggplant, zucchini, green beans, bamboo shoots, or bell peppers. Use whatever fresh or seasonal produce you have, just adjust the cooking time as needed.
- Chicken I use thinly sliced boneless chicken thighs or breast. You can substitute pork, tofu, shrimp, or beef.
- Thai red curry paste A good-quality Thai brand like Mae Ploy or Maesri works well. Homemade is even better!
- Full-fat coconut milk Use Aroy-D for a rich and creamy coconut curry sauce.
- Water
- Fish sauce Adds salty, umami flavor. I prefer the Megachef brand.
- Palm sugar
- Thai eggplants Halved or quartered.
- Kaffir lime leaves Tear or slice super thin before adding.
- Sweet basil
- Large chili peppers (optional) I use prik chi fa (red spur chilies), but any variety works. Adjust the amount to taste.
🍛 More Thai curries to try
This easy red Thai chicken curry is perfect for busy weeknights when you want something homemade that’s even better than takeout. If you make it, leave a star rating and let me know how it turned out!
Easy Thai Red Curry Chicken Recipe (Gaeng Phed)
Equipment
- Measuring cups and spoons
- Cutting board and sharp knife
- Pot or deep wok
- Wooden spoon or spatula
Ingredients
- 2 tbsp oil
- 1 tbsp red curry paste
- ¾ cup water
- 1 cup coconut milk
- 9 oz chicken thinly sliced
- 1 tbsp palm sugar
- 1 tbsp fish sauce
- 6 Thai eggplants halved or quartered, depending on size
- 2 kaffir lime leaves stems removed, torn into pieces
- 1 handful sweet basil
- 2 spur chilies thinly sliced, optional
Instructions
- Heat oil in a wok over medium heat. Add red curry paste and stir until fragrant and the oil starts to separate.
- Add chicken and stir to coat. Cook until the outside is no longer pink.
- Pour in water first, and then coconut milk. Simmer for a few minutes until the sauce is slightly oily on top.
- Stir in palm sugar and fish sauce. Simmer until the chicken is cooked through.
- Add Thai eggplants and kaffir lime leaves. Cook until eggplants are just tender but not mushy.
- Turn off the heat. Stir in sweet basil and chili peppers (if using). Serve immediately with jasmine rice.
Video
Notes
- Nutrition information is provided as a courtesy and should be considered approximate.
- Feel free to swap in your favorite vegetables or use different proteins like pork, beef, shrimp, or tofu.
🍲 How to make Thai red chicken curry
Step 1: Heat oil in a wok over medium heat. Add the curry paste and stir-fry it until fragrant and the oil starts to separate. This helps release flavors.
Step 2: Add the sliced chicken and stir to coat it in the curry paste. Cook just until the outside is no longer pink, and avoid overcooking.
Step 3: Pour in the water first, let it simmer briefly, and then add the coconut milk. Bring everything to a gentle simmer and let it bubble for a few minutes, so the chicken starts to cook through, and the sauce turns rich and slightly oily on top.
Step 4: Stir in the palm sugar and fish sauce. Let it simmer until the palm sugar is dissolved.
Step 5: Add the Thai eggplants and torn kaffir lime leaves. Cook for a minute or two until the eggplants are tender but not mushy.
Step 6: Turn off the heat and stir in sweet basil and fresh chili peppers if using. Serve gaeng phed hot with jasmine rice and enjoy!
❓Frequently asked questions
How can I make red curry less spicy? To make it milder, reduce the amount of red curry paste and skip any fresh chilies. If the curry is already too spicy, add a bit more palm sugar or coconut milk to help mellow the heat.
How to store leftover curry? Let the curry cool completely, then transfer it to an airtight container. Store in the refrigerator for up to 3–4 days. For longer storage, freeze it for up to 3 months. Reheat gently on the stove or in the microwave until hot.
