Spicy Thai Red Curry Chicken (Printable)

Tender chicken and fresh vegetables simmered in a spicy coconut-infused Thai curry sauce.

# What You’ll Need:

→ Protein

01 - 1.1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces

→ Vegetables

02 - 1 medium red bell pepper, sliced
03 - 1 medium zucchini, sliced
04 - 3.5 oz snap peas, trimmed
05 - 1 medium carrot, julienned
06 - 1 small onion, sliced

→ Curry Base

07 - 2 tbsp vegetable oil
08 - 3 tbsp Thai red curry paste
09 - 13.5 fl oz full-fat coconut milk
10 - 6.8 fl oz chicken stock
11 - 2 tbsp fish sauce
12 - 1 tbsp brown sugar
13 - 1 tsp lime zest

→ Garnish & Finishing

14 - Fresh Thai basil leaves or cilantro, for garnish
15 - 1 red chili, sliced (optional)
16 - Lime wedges, to serve
17 - Steamed jasmine rice, to serve

# How-To Steps:

01 - Heat vegetable oil in a large skillet or wok over medium heat. Add sliced onion and sauté for 2 minutes until softened.
02 - Stir in Thai red curry paste and cook for 1 minute, releasing the spices' aroma.
03 - Add chicken pieces and cook, stirring, for 3 to 4 minutes until lightly golden but not fully cooked.
04 - Add coconut milk and chicken stock, stir to combine, and bring to a gentle simmer.
05 - Incorporate fish sauce, brown sugar, and lime zest; mix thoroughly.
06 - Add bell pepper, zucchini, snap peas, and carrot. Simmer for 10 to 12 minutes until chicken is cooked and vegetables are tender.
07 - Taste and adjust flavor with additional fish sauce or sugar if necessary.
08 - Serve hot, garnished with Thai basil or cilantro, sliced red chili, and lime wedges. Accompany with steamed jasmine rice.

# Expert Advice:

01 -
  • It tastes like you spent hours cooking, but comes together in under an hour from start to finish.
  • The balance of spicy, sweet, and savory hits that perfect note where every bite feels intentional.
  • Leftover curry tastes even better the next day, and it freezes beautifully for those moments when you need comfort food fast.
02 -
  • Fish sauce smells potent and strange in the jar, but it's the element that makes this taste authentically Thai rather than vaguely spicy—don't skip it or substitute it without tasting as you go.
  • Coconut milk separates, and that's correct—the thick cream at the top is where a lot of the flavor lives, so stir it well before adding it to your pot.
  • The vegetables should be tender but still have a little resistance when you bite into them; if you simmer longer than 12 minutes, they turn to mush.
03 -
  • Full-fat coconut milk is non-negotiable here—the lite version breaks differently and loses that luxurious mouthfeel that makes this curry feel indulgent.
  • Toast your jasmine rice in the dry pot for a minute before adding water, and the grains will stay separate and absorb the curry sauce instead of getting mushy.
  • Make a double batch of curry paste by blending fresh chilies, garlic, lemongrass, galangal, and shrimp paste in a food processor, then freeze it in ice cube trays so you always have this starting point ready.

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