Table Of Content show

Spice Things Up with Thai Red Chicken Curry

If you’re looking for a quick and flavorful dinner idea, try this Thai Red Chicken Curry. This dish is incredibly easy and can be whipped together in just 30 minutes, making it perfect for those busy weeknight dinners!

Close up of the red Thai chicken curry — Red Thai Chicken Curry

Why Thai Curry?

Stepping into the world of Thai curries was a delightful adventure for me. Having spent years perfecting Indian curries, particularly my all-time favorite, Chicken Tikka Masala, I was a bit hesitant to explore outside my comfort zone. But I’m thrilled I did! Thai red curry is not only quick and simple but also bursts with flavor, truly showcasing the beautiful blend of spices.

What’s even more impressive is that you won’t need to marinate the chicken beforehand. This curry can be prepared in half an hour, making it an excellent last-minute dinner option.

The Inspiration

Recently, I found myself with a jar of red Thai curry paste, and I was eager to experiment. I browsed countless recipes online but didn’t gravitate toward any particular one. So, I decided to create my own relaxed version of this delightful curry.

Red Thai Chicken Curry in a bowl with rice and a lime wedge — Red Thai Chicken Curry

Cooking Notes

The type of curry paste you choose will significantly impact the heat level. If you love spice, feel free to add more paste than suggested, or if you prefer a milder flavor, reduce the amount slightly. Fresh chilies add a refreshing twist without overwhelming heat.
I found the dish slightly salty, so I added a touch of brown sugar for balance. Remember, I didn’t add any extra salt; the flavor comes mainly from the curry paste. Adjust the sweetness to your taste!
While I prefer serving the curry with Basmati rice, you can opt for traditional Jasmine rice if that’s your preference. Pairing it with warm naan bread is also a fantastic way to enjoy every bit of the curry!

In a nutshell, this curry is an easy and flavorful dish that promises to impress.

Overhead view of Red Thai Chicken Curry — Red Thai Chicken Curry

Ingredients

4 Chicken breasts (cut into bite-sized pieces)
2 Tablespoons vegetable oil (divided)
1 Inch piece of fresh ginger root (peeled and grated)
3 cloves Garlic (crushed)
2 Chilies (de-seeded and finely chopped; reserve about 1 tablespoon for garnish)
4 Tablespoons Thai red curry paste
1 cup coconut milk
1 Tablespoon brown sugar
2 Torpedo onions (ends trimmed and roughly chopped)
2 Spring onions (finely chopped)
Small bunch fresh coriander (roughly chopped)
Lime wedges for serving

Instructions

Step 1: Prepare the Aromatics

In a large skillet set over medium to high heat, add one tablespoon of the vegetable oil along with the garlic and ginger. Sauté them for about a minute until fragrant.

Step 2: Combine with Onions and Curry

Add the chopped torpedo onions and chilies into the skillet. Cook, stirring occasionally, for about 2-3 minutes. Then, stir in the Thai red curry paste, allowing it to become fragrant — this should take about one minute. Pour in the coconut milk and add the brown sugar, bringing the mixture to a boil. Once boiling, reduce the heat to medium and allow it to simmer for approximately 5 minutes.

Step 3: Cook the Chicken

In a separate pan over high heat, add the remaining tablespoon of vegetable oil. Toss in the chicken and brown it for about 2-3 minutes. Once browned, transfer the chicken into the curry sauce.

Step 4: Simmer Until Fully Cooked

Stir everything well, cover, and reduce the heat to low. Let it cook for about 10 minutes, or until the chicken is thoroughly cooked.

Step 5: Garnish and Serve

Remove the curry from heat, and sprinkle it with the reserved spring onion, fresh coriander, and any additional sliced chilies. Serve it hot over basmati rice, with lime wedges on the side for a citrusy kick.