Thai Red Chicken Curry

There are days when comfort food isn’t just a craving—it’s a need. Thai Chicken Red Curry was a need.

Last week was one of those weeks for me. I felt emotionally drained, weighed down, and just needed something to soothe the soul.

While I may have been quieter online, I was in my kitchen cooking up a storm. Cooking, baking as well as photography has always been my therapy, and this dish, Thai Chicken Red Curry, was exactly what I needed.

If you’ve followed me for a while, you already know how much I adore Thai cuisine. Between red and green curry, red wins my heart just a little more.

That said, if you’re curious, you can also check out my Thai Green Chicken Curry  recipe—it’s just as delicious in its own way.

👉 You might also love:

• Easy Thai Chicken Noodles

• Thai Chicken Lettuce Cups

Tips for the Best Chicken Red Curry

• Use full-fat coconut milk for that rich, velvety texture—light versions can make the sauce thinner and less satisfying.
• Cook the curry low and slow after adding the liquids. This allows the flavors to deepen and blend beautifully.
• Don’t skip the lime juice at the end—it balances the richness with brightness.
• Prefer more heat? Add a pinch of chili flakes or a dash of sriracha.
• Let the curry sit for 10–15 minutes after cooking. Like most curries, the flavor gets even better as it rests!

If you make this Thai Red Chicken Curry, tag me on Instagram @sandraseasycooking using the hashtag #sandraseasycooking—I’d love to see your delicious creations!

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Yield: SERVES 3 to 4

Thai Red Chicken Curry

Print

Comfort in a bowl—flavorful, aromatic, and full of soul.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 2 tbsp coconut oil ▸ 30 ml
• ¼ small onion, minced
• 2 garlic cloves, minced
• 1 lb boneless chicken breast or thighs, cubed ▸ 450 g
• 5 mushrooms, sliced
• 1 stalk lemongrass, finely chopped (optional but flavorful)
• 2 tbsp Thai red curry paste ▸ 30 g
• ½ can coconut milk ▸ 180 ml
• ½ cup chicken stock or water ▸ 120 ml
• 1 tsp light brown sugar ▸ 4 g
• 2 tsp fish sauce ▸ 10 ml
• 2 tbsp fresh cilantro or Thai basil, chopped
• Juice of ½ lime

Instructions

1. Heat the oil in a large saucepan or wok over medium-high heat.
2. Add the minced onion and garlic, and sauté for 1–2 minutes, just until fragrant. Be careful not to let it burn.
3. Add the chicken and stir-fry for about 4–5 minutes, or until it’s no longer pink.
   Stir in the mushrooms and lemongrass, cooking for another minute.
4. Add the red curry paste and stir well to coat all the chicken evenly.
5. Pour in the coconut milk and chicken stock. Stir to combine.
6. Add the fish sauce and brown sugar, then reduce the heat to low and let everything simmer for 10 minutes, or until the sauce thickens slightly and the flavors meld.
7. Squeeze in the lime juice, then stir in the chopped cilantro or Thai basil. Taste and adjust seasoning if needed.
8. Serve hot over a bowl of freshly cooked jasmine rice, and garnish with scallions or chives.

Notes

• Lemongrass adds a citrusy depth, but if you don’t have it on hand, the curry will still taste amazing.
• For extra creaminess, you can use the whole can of coconut milk—just reduce the stock slightly.
• If serving guests, try presenting it in a hollowed coconut or bowl for a fun, tropical vibe

Nutrition Information:

Yield:

3

Serving Size:

1
Amount Per Serving:Calories: 656Total Fat: 34gSaturated Fat: 22gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 185mgSodium: 846mgCarbohydrates: 28gFiber: 1gSugar: 13gProtein: 62g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

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