This Thai Red Curry with Chicken honestly has all the flavors we know and love about authentic Thai food! Big, bold classic Thai flavors that are fragrant and creamy.
This 30 Minute quick thai red curry with chicken uses curry paste in a jar to save time. No one wants to be waiting over an hour for dinner so this is a bit faster than the authenic thai red curry cooking method from a classic thai restaurant. Don’t worry though, it tastes JUST as good!
If you love this easy recipe, check out my 20 dinner recipes made with peppers!
This thai red curry with chicken is a restaurant quality meal with LOTS of flavors and creamy textures. This is a quick and easy one-pan dinner with your protein and vegetable! All you need is some steamed jasmine rice to serve it over!
This Thai red curry chicken is rich and satisfying from the coconut milk sauce, but still light and flavorful with the fresh vegetables.
Why you’ll love this recipe
- This Thai Red Curry with Chicken recipe makes for the perfect comfort food dinner! Plus saves you money instead of ordering take out.
- The recipe only takes 30 minutes!
- The best part about this recipe is that it is a one pan meal…which means only one pan to make it and only one pan to clean up! My ideal situation since I hate doing dishes.
- This recipe is allergy friendly. You can use gluten free pasta like I did for gluten free mac and cheese. You can use dairy free cheese, butter and milk for an easy dairy free recipe!
- This Thai Red Curry with Chicken is an easy freezer friendly meal! It is a great option for a meal prep lunches or dinners! I love to have it ready to go when I need to just pull a dinner out of the freezer and heat it up quick.
Ingredients & Substitutions
Red Curry Paste: Jarred Thai curry paste is a real time saver here. It allows you to get those authentic and traditional flavors of Thai curry without having to slow cook them yourself. Sometimes I just don’t have time to make a sauce fully from scratch.
There are many different types of curry paste available at the grocery store. There is red curry paste, green curry paste, massaman curry paste, the list goes on and on. And while I can say I have in fact tried most and love them all, in this recipe we are using red curry paste. Red curry paste is made with Red Chili Peppers, Garlic, Lemongrass, Salt, Shallot, Coriander Root and Makrut Lime Peel.
Rice: To save time I like to use microwaved rice or left over rice
Chicken: I used boneless skiness chicken breasts in this Thai Red Curry with Chicken but if you want to use chicken thighs or another protein like shrimp you can!
How do I make this recipe?
First, I heat 1 tbsp oil in a saucepan over medium heat. Then, I add garlic and ginger, cook until fragrant (about 1 minute).
Next, I stir in red curry paste, cook for 1 minute more. I pour in coconut milk, bring to a simmer. I stir in soy sauce and lime juice (and sugar, if using). Simmer for a few minutes, then set the sauce aside.
In a large skillet or wok, I heat 1 tbsp oil over medium-high heat. Then, I add the chicken and cook until browned and cooked through. I remove chicken from the skillet and set aside.
After, I add the sliced bell pepper and onion to the same skillet. I sauté until the vegetables are tender-crisp, about 5-7 minutes.
Next, I pour the red curry sauce back into the skillet with the peppers and onions. I add the cooked chicken back into the sauce.
Finally, I stir in the fresh Thai basil leaves until they wilt slightly. I spoon the Thai Red Curry with Chicken over cooked rice.
Expert Tips & Tricks
If you want to buy already made thai red curry sauce from the grocery store to save time you can do that as well!
This red curry sauce is so good that you can put it on just about anything and it will taste fantastic! Use leftovers over rice noodles with veggies and protein!
Allergies and Variations
Gluten free recipe: This is a naturally gluten free recipe.
Dairy free recipe: This is a naturally dairy free recipe.
Nut free recipe: This is a naturally nut free recipe.
How to make a simple red curry sauce
You can of course buy a store bought red curry sauce to save time! No judgement here! But to make a quick homemade sauce for the Thai Red Curry with Chicken you only need a handful of easy ingredients: red chili paste, coconut milk, soy sauce, lime juice, sautéed eed garlic and ginger. Thats 6 ingredients all of which are simple and easy to find!
What does a Thai Red Curry Taste like?
Thai Red Curry is sweet, creamy, rich and savory! Even though its red, and looks like it should be hot and spicy, it is actually pretty mild.
How Do I Serve this?
I always serve my thai red curry with chicken with white rice like jasmine or basmati.
How do I Store this Thai Red Curry with Chicken?
To store, I let the Thai Red Curry with Chicken cool completely before refrigerating in an airtight container for up to four days.
For longer storage, I love to portion into freezer-safe containers and freeze for up to 2 months.
Can I use this Thai Red Curry with Chicken for meal prep?
This Thai Red Curry with Chicken is a great meal prep recipe because it is easy to make a big batch so you have some leftovers that are easy to heat up.
To meal prep into individual portions, divide into separate containers. These individual portions are my favorite for great grab-and-go lunches or quick dinners during the week.
How do I reheat leftovers?
If leftovers are stored in the fridge, I add to a skillet and warm on medium low heat so it does not burn. Make sure to only heat it until it is warm and not overcook.
If leftovers of the Thai Red Curry with Chicken are stored in the freezer, let thaw overnight. Then, add to a skillet and warm on medium low heat so it does not burn. Make sure to only heat it until it is warm and not overcook.
Looking for more gluten free recipes?
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Thai Red Curry with Chicken (Gluten free)
Ingredients
For the Sauce:
- 1 tablespoon vegetable oil
- 2 cloves garlic minced
- 1 tablespoon fresh ginger minced
- 2-3 tablespoons red curry paste
- 1 13.5-ounce can coconut milk
- 1 tablespoon gluten free soy sauce, coconut aminos, liquid aminos
- 1-2 tablespoons lime juice
- Optional: pinch of sugar
For the Curry:
- 1 tablespoon vegetable oil
- 1 pound boneless skinless chicken breasts cut into bite-sized pieces
- 1 bell pepper any color, sliced
- 1 onion sliced
- 1/2 cup fresh Thai basil leaves
- Cooked rice for serving
Instructions
- Heat 1 tbsp oil in a saucepan over medium heat.
- Add garlic and ginger, cook until fragrant (about 1 minute).
- Stir in red curry paste, cook for 1 minute more.
- Pour in coconut milk, bring to a simmer.
- Stir in soy sauce and lime juice (and sugar, if using).
- Simmer for a few minutes, then set the sauce aside.
- In a large skillet or wok, heat 1 tbsp oil over medium-high heat.
- Add the chicken and cook until browned and cooked through. Remove chicken from the skillet and set aside.
- Add the sliced bell pepper and onion to the same skillet.
- Sauté until the vegetables are tender-crisp, about 5-7 minutes.
- Pour the red curry sauce back into the skillet with the peppers and onions.
- Add the cooked chicken back into the sauce.
- Stir in the fresh Thai basil leaves until they wilt slightly.
- Spoon the red chicken curry over cooked rice. Enjoy immediately!
Nutrition
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Hi, you mentioned this is a gluten free recipe however to my knowledge soy sauce isn’t typically not gluten free. Please clarify.
Yes i use gluten free soy sauce, coconut aminos or liquid aminos! I had the note on the side but I moved it more to front and center now so you don’t miss it.