Thai Red Curry with Chicken

Spicy, Creamy, Comforting

Aromatic, and bold, this Thai red curry brings the heat and comfort without losing its roots.

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What Makes This Curry Work

This red curry recipe is my go-to when I want something cozy, a little spicy, and deeply satisfying and fast.
Based on the traditional Thai method but tailored for a home kitchen, it blends coconut milk, red curry paste, and aromatics like ginger or galangal into something complex but approachable. Whether you’re tossing in tofu, chicken, or seasonal veggies, the base sauce is the real star.

This isn’t a watered-down version. It’s bold, fragrant, and adaptable; a pantry-friendly way to bring Thai flavors to your table without sacrificing depth.

My Take

I first learned to make red curry in a cooking class in Thailand, and what stuck with me wasn’t just the ingredients, but also the rhythm. The balance. You don’t rush a curry.
Since then, I’ve made it dozens of times back home, adjusting for what’s in my fridge or what’s growing in the garden. I’m sharing a version here that honors the roots but respects the real-life weeknight.

It’s warm. It’s comforting. And it never fails to wake up my tastebuds.

Recipe Highlights

• Prep time: 10 mins

• Cook time: 20 mins

• Serves: 3–4

• Spice level: Medium, but easily adjustable

Ingredients:

• 2 tbsp Thai red curry paste (Mae Ploy or Maesri recommended)

• 1 can (13.5 oz) coconut milk (Aroy-D or Chaokoh)

• 1 cup water or chicken broth

• 1 tbsp fish sauce

• 1–2 tsp palm sugar or brown sugar

• 1 lb boneless chicken thighs, sliced

• 1 cup bamboo shoots

• 1/2 white onion, thick julienne

• 3 russet potatoes, peeled and cubed (large)

• 1/2 cup Thai eggplant (or Japanese eggplant if subbing)

• 1 red bell pepper, sliced

• Handful Thai basil leaves

• Optional: kaffir lime leaves and galangal slices or ginger slices

Instructions:

1. Heat 1/3 of the coconut milk in a pan over medium heat until the oil separates (3–5 mins).

2. Add onions and sauté.

3. Add curry paste. Stir and sauté until aromatic (2 mins).

4. Add chicken and coat in the curry base. Cook until slightly browned.

5. Add potatoes and water or broth.

6. Stir in remaining coconut milk and broth. Simmer.

7. Add veggies and simmer 10–12 mins, until tender.

8. Season with fish sauce and sugar. Adjust spice with chili if needed.

9. Add basil leaves last. Serve with jasmine rice.

Eat this if you liked:

• Doenjang Jjigae — rich, umami-based comfort food with fermented flavor

• Tom Kha Soup — creamy, citrusy, and broth-forward Thai classics

• Japchae — veggie-flexible and deeply satisfying one-pan dishes

Shop Thai Pantry Staples

Explore these essential ingredients to stock your Thai cooking pantry:

• Coconut milk (full-fat for richness)

• Authentic red curry paste

• Thai fish sauce

• Palm sugar (or brown sugar as substitute)

• Thai basil seeds or dried Thai basil

• Jasmine rice or rice noodles

• Kaffir lime leaves

• Galangal

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