Creamy, aromatic, and packed with bold flavours, this Easy Thai Red Curry with Chicken is the perfect way to bring restaurant-quality curry to your kitchen! Tender chicken thighs simmer in a fragrant red curry sauce infused with garlic, ginger, lemongrass, and kaffir lime leaves, creating a rich and comforting dish.
Loaded with hearty potatoes, carrots, and crisp green beans, it’s a well-balanced meal that’s both satisfying and simple to make. Serve it over fluffy rice with fresh herbs and a squeeze of lemon for an authentic Thai-inspired dinner that’s sure to impress—without the fuss!
Ingredients needed
Let’s break down the key ingredients and why they matter:
- Red Curry Paste – This is the heart of the dish! Different brands vary in heat, so taste before adding more. Maesri is the curry paste I use. It has the most authentic flavour.
- Kaffir Lime Leaves – These bring a unique citrusy aroma. Crush them lightly before adding them to release flavour.
- Coconut Cream – The rich, creamy base that balances the heat of the curry.
- Fish Sauce – Adds a salty umami depth; don’t be put off by the smell—it transforms in the sauce!
- Lemongrass Paste – Convenient and packed with flavour, fresh lemongrass can also be used.
- Long Grain Rice – Absorbs the curry sauce beautifully; Jasmine rice is also a great option.
Recipe tips & notes
Here are some useful tips to make sure your Thai Red Curry with Chicken turns out creamy, flavourful, and perfectly balanced every time.
- Gradually add the coconut cream for a creamier sauce – Start by adding 100ml of coconut cream with the stock to thicken the sauce early. Add the remaining 300ml later with the chicken for a smoother, richer texture.
- Sauté the curry paste – Cook the red curry paste, garlic, ginger, and lemongrass in oil for 2-3 minutes before adding liquid. This enhances the aromatics and intensifies the curry’s depth of flavour.
- Simmer the chicken gently for tenderness – Keep the heat low and avoid boiling too hard—this ensures the chicken stays juicy and tender while absorbing the flavours.
- Pre-boil the potatoes – Boil the cubed potatoes for 5 minutes before adding them to the curry. This helps them hold their shape and prevents them from becoming too soft.
- Don’t overcook the vegetables – Add carrots and green beans near the end and cook for just 3-4 minutes to keep them slightly crisp.
- Adjust spice and seasoning to taste:
- Too mild? Add extra curry paste or a pinch of chilli flakes.
- Too spicy? Stir in extra coconut cream or a teaspoon of sugar to mellow the heat.
- Too salty? A squeeze of lime or a splash of water can balance the flavours.
Substitutions & additions
Want to tweak the recipe? Here are some easy swaps and upgrades:
- Chicken Thighs → Chicken Breast – Works well, but keep an eye on cooking time to prevent drying out.
- Potato → Sweet Potato or Pumpkin – Adds a slightly sweeter, softer texture.
- Green Beans & Carrots → Broccoli or Capsicum – Any veggies work! Add firmer ones first and soft ones later.
- Fish Sauce → Soy Sauce – A good alternative if you want a vegetarian option (omit chicken, add tofu).
- Spice Level – Adjust the red curry paste to suit your heat preference. Add chilli flakes for an extra kick!
How to make this recipe
Making an easy Thai red curry with chicken is all about layering flavours and achieving the perfect balance of creamy, spicy, and aromatic. This step-by-step guide ensures your curry is rich, fragrant, and packed with authentic Thai flavours.
Step 1
Heat vegetable oil in a large pan over medium-high heat. Add the curry paste, minced garlic, ginger, and lemongrass. Stir and cook for 2-3 minutes until fragrant.
Step 2
Pour in chicken stock, 100ml of coconut cream, and kaffir lime leaves. Let it simmer gently until reduced by half, intensifying the flavour.
Step 3
Add the chicken thighs and the remaining coconut cream. Simmer for 8-10 minutes or until the chicken is fully cooked. In a separate pot, boil the cubed potatoes for 5 minutes, then drain and set aside.
Step 4
Rinse long-grain rice until the water runs clear. Add to a microwave-safe bowl with 1 ½ cups water and cook for 14 minutes, stopping halfway to add ¼ cup more water if needed. Rest for 5 minutes.
Step 5
Stir the boiled potatoes into the curry sauce and simmer for 2 minutes to absorb the flavours. Stir occasionally to ensure they’re evenly coated.
Step 6
Toss in the green beans and carrots, cooking until softened. Spoon the curry over rice and top with coriander, Thai basil, and a squeeze of lemon.
Easy Thai Red Curry with Chicken
Ingredients
- 3 -4 Tbsp Red curry paste
- 3 Chicken thighs
- 2 Garlic cloves minced
- 1 1/2 Tbsp Ginger finely grated
- 1 Tbsp Lemongrass
- 2 Tbsp Vegetable oil
- 1 cup Chicken stock
- 400 ml Coconut cream
- 4 Kaffir lime leaves
- 1/2 Tbsp Sugar white
- 1 Tbsp Fish sauce
- 1 Potato peeled & cubed
- 1/2 cup Green beans
- 1/2 Carrot cut into half moons
- 3/4 cup Long grain rice
Instructions
- Heat oil in a large frying pan over medium-high heat. Add red curry paste, garlic, ginger, and lemongrass. Cook for 2-3 minutes until fragrant.
- Pour in chicken stock, 100ml coconut cream, and kaffir lime leaves. Simmer gently until the sauce is reduced by half.
- Add chicken thighs and remaining coconut cream. Simmer for 8-10 minutes until cooked through. Separately, boil potatoes for 5 minutes and set aside.
- Rinse rice until water runs clear. Microwave with 1 ½ cups water for 14 minutes, adding ¼ cup water halfway if needed. Rest for 5 minutes.
- Add potatoes to the curry and simmer 2 minutes, stirring to coat.
- Stir in carrots and green beans, cooking until softened. Serve over rice, topped with coriander, Thai basil, and a squeeze of lemon.
Nutrition
Storage & reheating
Here’s how to store and reheat your Thai Red Curry for the best results:
- Fridge – Store curry in an airtight container for up to 3 days. Rice can dry out, so store it separately.
- Freezer – Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating – Microwave for 2-3 minutes, stirring halfway. Or reheat gently in a pan over low heat, adding a splash of coconut cream to freshen it up.
Recipe FAQs
Can I use curry powder instead of red curry paste?
Not really! Red curry paste has a deep, complex flavour from ingredients like lemongrass, kaffir lime, and galangal, which curry powder lacks. If you’re in a pinch, you can try mixing curry powder with a bit of soy sauce, garlic, and ginger, but the flavour won’t be as authentic.
How do I make it vegetarian?
Super easy! Swap the chicken for tofu, chickpeas, or tempeh for a plant-based alternative. Use soy sauce instead of fish sauce for that umami depth, and load up on extra vegetables like mushrooms, capsicum, or zucchini. You can also add a handful of baby spinach at the end for a nutrient boost!
Why is my curry too thick?
If your curry thickens too much while simmering, simply add a splash of chicken stock or coconut cream to loosen it up. Stir well and let it gently simmer for another minute to combine. If you prefer a thinner curry, add a little more stock from the start and adjust as needed.
Can I use low-fat coconut milk?
Technically, yes, but your curry won’t be as rich and creamy. Low-fat coconut milk has more water and less fat, so the sauce will be thinner and less velvety. If you need a lighter option, try halving the full-fat coconut cream and replacing the rest with stock.