Name: Easy Thai Red Curry Chicken
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1 lb (about 450g) boneless, skinless chicken thighs, cut into bite-sized pieces (chicken breast works too, but thighs give more flavor, IMO); 1 tablespoon vegetable oil (or honestly, any neutral oil; I’ve used grapeseed in a pinch); 2-3 tablespoons Thai red curry paste (Mae Ploy is my go-to, but I’ve used supermarket brands in an emergency—still tasty); 1 can (13.5 oz/400ml) coconut milk (full fat! Lite is okay if you’re feeling virtuous—my mom can always tell when I cheat though); 1 small onion, thinly sliced (shallots if you’re feeling fancy or just have them); 1 red bell pepper, sliced (yellow or green is fine; I sometimes throw in snap peas when they're hanging around); 1 tablespoon fish sauce (more or less to taste—soy sauce works if fish sauce is just too funky for your nose); 1 teaspoon sugar (I sometimes skip it, but it does brighten up the flavors); 1 handful fresh basil leaves (Thai basil is best, but any basil honestly works, even the sad bunch at the back of your fridge); 1 lime, cut into wedges (squeeze over at the end—it’s a game changer); Optional: handful of chopped cilantro or some spinach for more greens; To serve: steamed jasmine rice (or whatever rice you remember to make)

Why I Always Come Back to This Thai Red Curry Chicken

Alright, so you know those nights when you glance in your fridge, contemplate ordering takeout (again), then get a weird jolt of motivation to actually cook? That’s how I landed on this Easy Thai Red Curry chicken years ago. The first time I made it, I was genuinely surprised I didn’t burn the house down—mainly because I got distracted, started slicing cucumbers, and then panicked when things started smelling “toasty.” Turns out, that’s just the curry paste working its magic. Now, I’ve made this recipe so many times that my family thinks I’m secretly Thai (I’m not, in case you’re wondering). It’s the dish I make when I need comfort, don’t have much time, or feel a stubborn urge to show off a little. Besides, anything that cooks in one pan and only leaves me with one pile of dishes to curse at? Winner.

Why You’ll Love Making This (Even on a Weeknight)

I make this when I’ve had a long day but still want dinner to taste like I tried (I sort of did). My family goes nuts for it because the flavors feel like something way fancier than the minimal effort I put in. Sometimes, I just want to use up random bits of veg lurking in my fridge, and honestly, this curry doesn’t care if you swap in green beans or carrots, it always turns out solid. Real talk: I once forgot to thaw the chicken — still worked, just had to slice it thinner and cook it longer. Plus, there’s something about the coconut-scented steam fogging up my glasses that makes even Monday nights feel a bit less dreary.

What You’ll Need to Make Easy Thai Red Curry Chicken

1 lb (about 450g) boneless, skinless chicken thighs, cut into bite-sized pieces (chicken breast works too, but thighs give more flavor, IMO)
1 tablespoon vegetable oil (or honestly, any neutral oil; I’ve used grapeseed in a pinch)
2-3 tablespoons Thai red curry paste (Mae Ploy is my go-to, but I’ve used supermarket brands in an emergency—still tasty)
1 can (13.5 oz/400ml) coconut milk (full fat! Lite is okay if you’re feeling virtuous—my mom can always tell when I cheat though)
1 small onion, thinly sliced (shallots if you’re feeling fancy or just have them)
1 red bell pepper, sliced (yellow or green is fine; I sometimes throw in snap peas when they’re hanging around)
1 tablespoon fish sauce (more or less to taste—soy sauce works if fish sauce is just too funky for your nose)
1 teaspoon sugar (I sometimes skip it, but it does brighten up the flavors)
1 handful fresh basil leaves (Thai basil is best, but any basil honestly works, even the sad bunch at the back of your fridge)
1 lime, cut into wedges (squeeze over at the end—it’s a game changer)
Optional: handful of chopped cilantro or some spinach for more greens
To serve: steamed jasmine rice (or whatever rice you remember to make)

How I Throw It All Together

First, heat the oil in a large pan or wok over medium heat. (Nonstick or stainless? I probably use whatever is clean, honestly.)
Add the sliced onion and stir it for 2-3 minutes, till it gets a little soft. Not caramelized—just not raw. This is the time I usually double-check if I remembered the rice.
Scoop in the curry paste. Stir it around for a minute or two—your kitchen will start smelling like you know what you’re doing. Don’t let it burn, just let it sizzle a bit and turn fragrant.
Drop in the chicken pieces. Toss ’em to coat in the paste and onion. If it starts looking a little dry, splash in a bit of the coconut milk.
Pour in the rest of the coconut milk and bring it all to a nice simmer. Sometimes it’ll look split or weird at the edge, but just stir—coconut milk is like that.
Stir in the bell pepper. Simmer gently for about 10 minutes, or until the chicken’s cooked through and the veggies are tender yet still a little snappy. (This is when I usually sneak a taste. Shh.)
Season with fish sauce and sugar, tasting as you go—don’t go wild with the fish sauce up front. You can always add more; you can’t really take it out if you overdo it (but once, actually, I tried to “fix” it by adding peanut butter and it wasn’t half bad!).
Right before taking off the heat, toss in the basil and whatever greens you might want. Swirl ‘em in till just wilted and vibrant.
Squeeze fresh lime over before serving, toss on some cilantro if you’ve got it, and heap over a mountain of rice. (Never skimp on the rice, it’s the mop for all that lovely sauce.)

Some Notes I Learned the Slightly Hard Way

The curry paste can really sneak up on you; start with two tablespoons and add more if you want to break a sweat—I learned this wearing contacts, which, no, just don’t.
Chicken breast is fine, just keep an eye on it so it doesn’t wander into dry, sad territory.
If you use low-fat coconut milk don’t expect the same richness, but honestly it’s still pretty darn good.
Sometimes the sauce splits a little, especially if you reheat, but it doesn’t change the taste (just stir and move on—no one’s judging at dinner).

Let’s Talk Variations

I once swapped chicken for tofu, just had to fry it first—turned out shockingly great, especially with extra greens thrown in.
Beef strips work too, just don’t overcook or you’ll need stronger jaws.
I got bold and tossed in pineapple for a sweet hit—not my favorite, but, hey, maybe you’d like it!
For a veggie version, double the peppers, toss in broccoli, even zucchini. (Eggplant was, um, mushy but edible…)

Do You Really Need Special Equipment?

Honestly, if you have a big frying pan (or a deep wok, if you’re fancy), you’re golden. I once used a battered old soup pot when everything else was dirty. It worked, though scraping the bottom was an arm workout.

How to Store Leftovers (If There Are Any…)

Stick leftovers in the fridge, airtight, and they’re good for up to 3 days—maybe a bit longer, though honestly, in my house it never lasts more than a day! I think this curry actually tastes better the next day, when it’s done making friends with the rice in your lunchbox. I’ll admit, eating it cold on lazy afternoons is not half bad, either.

Serving – The Way I Like It

Pile over hot jasmine rice, or whatever rice is available—that’s tradition at my place. My sister likes a fried egg on top (odd, but she swears by it). When I’m feeling extra, I’ll sling a few slices of cucumber on the side. It makes the plate look fancy and adds some cool crunch.

Pro Tips (Learned the Messy Way)

Don’t rush the curry paste part. I once dumped it all in right after the coconut milk—bland city. Let it hit the oil and bloom first.
Really taste as you go. One time, I figured it’d be fine just eyeballing the fish sauce, and well, my family never lets me forget that “ocean curry.”
Keep your veggies a bit snappy; I used to overcook them to oblivion, but a bit of crunch really makes the curry pop.

FAQ: Real Questions I Get (Usually Texted to Me Mid-Cook)

Can I use green curry paste? Totally, but you’ll get a different flavor—just as tasty, though! Actually, I did it once by accident. Still vanished.
Do I have to use fish sauce? Nah, soy sauce is fine if you’re veggie or just don’t like the smell. The flavor’s a bit different but not a dealbreaker.
Is it spicy? Depends on your curry paste and how much you use. I’d start light if you’re wary, then add more next time (because there will be a next time!).
Can I freeze it? Yes! Though, sometimes the coconut milk gets a little weird in the freezer. Stir it well when reheating. Not the best texture, but still good flavor.
Can I make this vegan? Yup, use tofu or even chickpeas, swap fish sauce for soy sauce, and you’re all set.

Oh, and one last thing—not exactly a cooking tip, but if you crank some good music while you cook (I vote for a little 80s pop), the curry genuinely tastes better. Or maybe it’s just me.

Easy Thai Red Curry Chicken