Creamy Thai Red Curry Chicken – Quick Weeknight Favorite

You know that comforting, slightly spicy bowl that hits every craving? That’s what we’re making. I fell for Thai red curry years ago on a sleepless weeknight; the aroma dragged me to the kitchen like a magnet and I never looked back. I’ll walk you through a simple, flavorful recipe you can make on repeat — no culinary degree required.

If you want a sweet, effortless dessert to pair with this, I often grab an easy winner like my 3-ingredient chocolate banana cookies recipe for a no-fuss finish. Ready? Let’s get saucy.

Why You’ll Love This Recipe

• Super quick: You’ll finish this in about 20 minutes if you prep smart.
• Big on flavor: The red curry paste, coconut milk, and fish sauce deliver a balanced, layered taste.
• Flexible: Swap veggies or protein without losing the vibe.
• Comforting and light: It feels indulgent but won’t wreck your weeknight plans.
• Impressive with minimal work: Your guests will assume you slaved all afternoon. Let them keep imagining that.

Ingredients You’ll Need

Ingredient: (yes, I said the word — didactic vibes)

• 2 chicken breast, thinly sliced
• 1 1/2 Tbsp Thai red curry paste (use a quality brand for better depth)
• 2 tsp oil (vegetable or light olive oil)
• 1 clove garlic, minced
• 2 slices ginger, thin (or about 1 tsp grated)
• 1/2 cup onion, sliced
• 1/2 cup red bell pepper, sliced
• 1/2 cup green bell pepper, sliced
• 1/4 cup carrot, thinly sliced
• 1 Tbsp brown sugar
• 1 Tbsp fish sauce
• 200 ml coconut milk (see notes)
• 1/4 cup fresh basil, roughly torn

Note: I bolded the must-haves. Don’t skimp on the coconut milk or curry paste — they create the signature flavor.

How to Make (Step-by-Step)

STEP 1

Cut the chicken breast into thin strips and season with salt and pepper, set aside.

STEP 2

Have all your vegetables cut approximately the same size, and mince the garlic.

STEP 3

In your wok or non-stick pan, heat up the oil on medium-high and add the chicken, cook for 2 minutes just to get a nice browning on them but not fully cooked.

STEP 4

Add the ginger, garlic and the vegetables and fry for another 2 minutes, till the onions start to sweat and turn a bit translucent.

STEP 5

Add the red curry paste and sugar, cook for a minute, then add the coconut milk and the fish sauce.

STEP 6

Let simmer for another 3 minutes until the vegetables are tender and chicken is cooked through. Plate and garnish with fresh basil leaves. Serve with white rice or sticky rice.

That’s it — simple, effective, garnished like you knew what you were doing.

Pro Tips for the Best Results

• Prep first: Chop all veggies before heating the pan. You’ll thank me when nothing burns.
• Use full-fat coconut milk for creamier texture; dilute slightly if you want a lighter sauce.
• Taste as you go: Adjust sugar and fish sauce to balance sweet and salty.
• Brown the chicken quickly to lock in juices and add flavor. Don’t crowd the pan.
• Control heat: Keep it medium-high for browning, then lower to simmer after the curry paste hits the pan.
• Fresh basil at the end gives brightness. Add it last so it doesn’t wilt into sadness.

Fun Variations & Topping Ideas

Variations:

• Swap chicken for shrimp (cook 2–3 minutes) or tofu for a vegetarian twist.
• Make it coconut-light by mixing half coconut milk and half chicken stock.
• Add Thai eggplant or baby corn for more texture.
• For extra heat, stir in sliced bird’s eye chilies or a pinch of chili flakes.

Toppings:

• Fresh basil (obviously)
• Lime wedges for a citrus kick
• Crushed peanuts for crunch
• Sliced chilies if you mean business

Storing and Reheating

• Refrigerate: Cool the curry to room temperature, then store in an airtight container for up to 3 days.
• Freeze: Transfer to a freezer-safe container and freeze up to 2 months, but expect a slight texture change in the veggies.
• Reheat: Warm gently on the stovetop over low-medium heat. Add a splash of water or coconut milk if the sauce thickens. Microwave works in a pinch; stir halfway through heating.

I always label leftovers with dates because I like order and future-me appreciates the reminder.

Leftover ideas

• Turn leftovers into a quick noodle bowl by tossing the curry with rice noodles and fresh herbs.
• Make a curry fried rice: stir-fry rice with the curry, add an egg, and finish with scallions.
• Use leftover chicken curry as a filling for wraps or stuffed peppers.
• Want a health-focused side snack? Try an apple peel recipe for weight loss as a crisp, refreshing complement to cut through the richness.

Frequently Asked Questions (FAQ)

What kind of curry paste should I use?

Use a Thai red curry paste from a reputable brand for reliable flavor. I favor ones with simple ingredients and real chili peppers. Ever wondered why some pastes taste fake? Cheap fillers ruin the vibe.

Can I make this vegetarian?

Yes. Swap chicken for firm tofu or a medley of mushrooms and add a splash of soy or extra fish sauce replacement (use soy + a pinch of sea salt) to keep depth.

How spicy is Thai red curry?

It varies by paste. Some hit medium-spicy, others launch a rocket. Taste the paste before you add it and adjust quantity. Want milder? Use half the paste and add more later.

Do I have to use fish sauce?

You don’t have to, but I recommend it. Fish sauce adds an umami punch you can’t fully replicate. Sub with soy sauce in vegetarian versions, but expect a slightly different flavor.

Can I prep this ahead for meal prep?

Absolutely. Keep components in separate containers: sauce with chicken, cooked rice separately, and fresh herbs in a paper-towel-lined bag. Reheat and assemble for fresh texture.

Conclusion:

This Thai red curry recipe delivers big flavor with tiny effort — perfect for busy weeknights, last-minute guests, or days when you just need something warm and satisfying. Try the recipe; tweak it until it’s yours, and then please tell me how you made it better. Leave a comment and a rating below so I can live vicariously through your kitchen triumphs.