The first time I made this creamy Thai red curry chicken, my kitchen smelled like a neighborhood Thai restaurant.
It was fast, saucy, and wildly satisfying — exactly the kind of weeknight meal I crave.
This recipe balances heat, sweetness, and bright citrus for a bowl that feels special but cooks up in under 30 minutes.
Why You’ll Love This Recipe
- Quick weeknight dinner that feels restaurant-quality.
- Rich, silky coconut curry with bright lime at the end.
- Chicken thighs stay juicy and forgiving; no overcooking stress.
- Veg-forward: peppers and snap peas give fresh crunch and color.
- Easy to scale up for meal prep or down for two people.
The texture is a real highlight: tender, caramelized chicken pieces nestled in a luxuriously creamy sauce. The coconut milk smooths the curry paste while fish sauce and lime punch up umami and acidity. Bell peppers and snap peas keep the whole bowl lively with a crisp bite that offsets the silkiness of the coconut base.
"Hands down the best weeknight curry I’ve made — bright, comforting, and the leftovers are even better." — 5★ reader review
Key Ingredients
Chicken thighs
Bone-in or skin-on meats can add flavor but boneless, skinless thighs are the practical winner here. They stay juicy and tolerate a few extra minutes on the stove without drying out. If you prefer a leaner option, breasts work, but watch the cooking time carefully.
Red curry paste
This is the recipe’s flavor engine. Look for brands like Mae Ploy or Thai Kitchen for a balanced paste; Mae Ploy tends to be deeper and more authentic, while Thai Kitchen is milder and easy to find. Use two tablespoons as written, and adjust if you like it hotter.
Coconut milk
Full-fat canned coconut milk gives the sauce that silky, decadent mouthfeel. Shake the can well or whisk the separated cream before adding. For a lighter sauce, use lite coconut milk but expect a thinner texture.
Fish sauce
Fish sauce is the secret umami booster that makes the sauce sing. Use a good-quality brand (Tiparos, Red Boat) and add gradually — it’s salty and pungent but essential.
Full Ingredients List:
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tablespoon vegetable oil
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 1 can (14 oz) coconut milk
- 1 cup chicken broth
- 2 cups mixed bell peppers, sliced
- 1 cup snap peas
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- Juice of 1 lime
- Fresh basil leaves, for garnish
- Cooked jasmine rice, for serving
Step-by-Step Instructions
Step 1: Heat your pan and oil
In a large pot or heavy skillet, heat 1 tablespoon vegetable oil over medium heat.
You want the oil shimmering but not smoking before adding aromatics.
Pro Tip: Use a wide skillet for better browning surface area. You’ll know the oil is ready when it moves freely and a pinch of onion sizzles on contact.
Step 2: Sauté aromatics
Add the sliced onion and sauté for 3–4 minutes until translucent.
Stir in minced garlic and grated ginger and cook for an additional minute until fragrant.
Pro Tip: Don’t let garlic burn — lower the heat if it starts to brown too fast. Soft onions add sweetness to balance the curry paste.
Step 3: Add and brown the chicken
Add bite-sized chicken pieces to the pot and cook until browned on all sides, about 5–6 minutes.
Browning builds flavor and creates those tasty bits in the pan that deepen the sauce.
Pro Tip: Work in a single layer and don’t overcrowd the pan; if needed, brown in batches. The chicken doesn’t have to be fully cooked through here.
Step 4: Incorporate the curry paste
Stir in 2 tablespoons red curry paste, coating the chicken and aromatics evenly.
Cook the paste for 1–2 minutes to wake up the spices and remove any raw edge.
Pro Tip: Frying the paste briefly in oil unlocks more flavor than adding it directly to liquids. Scrape the pan bottom to lift browned bits into the paste.
Step 5: Add liquids and simmer
Pour in the 14 oz can of coconut milk and 1 cup chicken broth. Stir to combine and bring to a gentle simmer.
Reduce heat to maintain a low, steady simmer so flavors marry without breaking the coconut milk.
Pro Tip: If your coconut milk separates, whisk it smooth in the pot. A gentle simmer prevents curdling and preserves creaminess.
Step 6: Add vegetables
Toss in sliced bell peppers and snap peas, cooking 5–7 minutes until tender-crisp.
You want the veg to keep a bright color and pop, not go mushy.
Pro Tip: Add denser veg earlier and delicate greens at the end. Snap peas should still snap when bitten.
Step 7: Season the sauce
Stir in 2 tablespoons fish sauce, 1 tablespoon brown sugar, and the juice of 1 lime. Taste and adjust seasoning as needed.
Balance is key: fish sauce for saltiness, sugar for roundness, and lime for lift.
Pro Tip: Add fish sauce slowly — it’s easy to over-salt. Adjust lime and sugar to taste to fine-tune acidity and sweetness.
Step 8: Final simmer and finish
Allow the curry to simmer for an additional 5 minutes so the flavors meld together. Turn off the heat and let the pot sit for a minute before serving.
Finish with fresh basil leaves torn over the top.
Pro Tip: Letting the curry rest off heat lets the sauce thicken slightly and deepens the flavor.
Step 9: Serve
Spoon the creamy curry over cooked jasmine rice into bowls and garnish with basil.
Enjoy warm with extra lime wedges on the side.
Pro Tip: A spoonful of coconut cream or a sprinkle of cilantro elevates the presentation and flavor.
With these simple steps, you will be able to create mouthwatering Creamy Thai Red Curry Chicken Bowls effortlessly!
Expert Tips for Success
- Use a heavy-bottomed skillet or Dutch oven. These retain heat and give steady simmering, preventing hot spots that can break the coconut milk.
- Brown the chicken properly. Searing creates Maillard flavor that deepens the whole dish; aim for golden edges, not a hard crust.
- Use full-fat canned coconut milk for texture. The higher fat content emulsifies into a glossy sauce; if your can separates, whisk it until smooth.
- Taste and adjust in stages. After adding liquids, taste once, then again after the veg and again after the lime and fish sauce. Small adjustments make a big difference.
- Control heat with curry paste. If your paste is generous with chiles, start with 1–1½ tablespoons and add more after simmering if needed. You can always increase heat, but you can’t remove it.
- Rescue a broken curry. If the sauce looks grainy or split, whisk in a tablespoon of warm water or a splash more coconut milk off the heat to bring it back together.
- Mind your rice ratio. Use 1 cup jasmine rice to 1.25–1.5 cups water (depending on rice), rinse rice before cooking, and fluff with a fork to keep grains separate from saucy bowls.
- Make it night-before friendly. Flavors deepen overnight; reheat gently over low heat with a splash of broth to loosen the sauce.
- Equipment note: a silicone spatula is great for scraping the bottom of the pan to lift browned bits into the sauce without scratching.
Storage & Freezing
Fridge: Cool the curry to room temperature before refrigerating. Store in an airtight container for up to 4 days.
Reheat on the stove over low heat, stirring and adding a splash of chicken broth or coconut milk if the sauce has thickened too much.
Freezer: Freeze the curry in freezer-safe containers for up to 3 months. Leave some headspace because sauces expand. You can also freeze in portioned silicone molds and transfer to a zip-top bag for easy single-serve meals.
Thawing & Reheating: Thaw in the refrigerator overnight for best texture. Reheat on the stovetop over low heat, stirring often. If the coconut milk has separated, whisk in a tablespoon or two of warm water or coconut milk while reheating to re-emulsify the sauce.
Rice Storage: Store rice separately. Reheat rice with a sprinkle of water in the microwave and cover to steam, or reheat in a saucepan with a splash of water on low heat for best texture.
Variations & Substitutions
- Shrimp or seafood swap: Replace chicken with raw shrimp (tail-on or peeled) and add during the final 3–4 minutes of cooking until opaque. Shrimp cooks fast and keeps the curry light.
- Vegan / tofu version: Use firm tofu pressed and pan-fried for texture, replace fish sauce with soy sauce or tamari plus a pinch of seaweed granules for umami. Use vegetable broth instead of chicken broth.
- Extra vegetables: Add sliced carrots, baby corn, or bok choy for more color and nutrition. Add denser veg earlier and leafy greens at the end.
- Spice and cream adjustments: For a richer curry, stir in a tablespoon of coconut cream at the end. To make it spicier, add chopped Thai chilies or a teaspoon of sambal oelek with the curry paste.
Frequently Asked Questions
Q: How spicy is this curry and can I make it milder?
A: The recipe is moderately spicy depending on the curry paste brand. To reduce heat, start with 1 tablespoon of paste and taste before adding more. You can also add a splash of coconut milk to tone it down.
Q: Can I use chicken breast instead of thighs?
A: Yes, but chicken breasts cook faster and can dry out if overcooked. Slice breasts thinly and add them after the aromatics to avoid long simmering. Remove from heat as soon as they’re opaque.
Q: How do I thicken the curry if it’s too thin?
A: Simmer uncovered to reduce and concentrate the sauce. For a quicker fix, mix 1 teaspoon cornstarch with 1 tablespoon cold water and whisk into the simmering curry until thickened.
Q: Can I make this ahead for meal prep?
A: Absolutely. The curry stores well and flavors deepen after a day. Pack rice and curry separately and reheat gently with a splash of water or broth to refresh the sauce.
Q: What else can I serve with these bowls besides jasmine rice?
A: Serve over brown rice for added fiber, cauliflower rice for a low-carb option, or with rice noodles for a different texture. Fresh cucumber salad or pickled vegetables make a bright contrast.
Final Thoughts
This Creamy Thai Red Curry Chicken Bowl is my go-to when I want something comforting yet bright.
It’s fast, adaptable, and has a balance that keeps everyone coming back for seconds.
Please leave a star rating in the recipe card below and pin this recipe to Pinterest if you loved it.
Conclusion
If you’re curious about other takes on Thai red curry, check out these inspiring recipes for flavor ideas and technique comparisons. For a seafood-focused variation, try this Thai Shrimp Red Curry Recipe With Vegetables. If you want another chicken-based reference and method, read this Thai Red Curry with Chicken – RecipeTin Eats. For a family-friendly spin and different ingredient proportions, the Thai Red Curry Recipe – Carlsbad Cravings has great tips. Finally, if you like soupier bowls, the Thai Red Curry Chicken Noodle Soup – Half Baked Harvest is a creative and cozy twist.
Creamy Thai Red Curry Chicken Bowls
Ingredients
Main Ingredients
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tablespoon vegetable oil for cooking
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste adjust based on spice preference
- 1 can coconut milk (14 oz) full-fat recommended for richness
- 1 cup chicken broth
- 2 cups mixed bell peppers, sliced for color and crunch
- 1 cup snap peas
- 2 tablespoons fish sauce for umami flavor
- 1 tablespoon brown sugar to balance flavors
- 1 whole lime, juiced for brightness
- to taste leaves Fresh basil, for garnish
- cooked rice jasmine rice, for serving
Instructions
Preparation
- Heat 1 tablespoon vegetable oil in a large pot or heavy skillet over medium heat until shimmering.
- Add sliced onion and sauté for 3–4 minutes until translucent, then stir in minced garlic and grated ginger, cooking for an additional minute.
- Add bite-sized chicken pieces and cook until browned on all sides, about 5–6 minutes.
- Stir in 2 tablespoons of red curry paste and cook for 1–2 minutes.
- Pour in the coconut milk and chicken broth, bringing to a gentle simmer.
- Add the sliced bell peppers and snap peas, cooking for 5–7 minutes until tender-crisp.
- Stir in 2 tablespoons of fish sauce, 1 tablespoon of brown sugar, and the juice of 1 lime, adjusting seasoning as necessary.
- Simmer for an additional 5 minutes before serving.
- Serve over cooked jasmine rice and garnish with fresh basil leaves.
