This easy Thai red curry chicken became a weekday lifesaver the moment I first tossed a can of full-fat coconut milk into a hot skillet. I discovered this combination on a busy weeknight when I needed a dinner that felt special but required almost no babysitting—just good ingredients and a reliable sear. The dish is deeply comforting and vibrant at once: the coconut lends creaminess, the red curry paste brings a bright, spicy backbone, and a squeeze of lime wakes everything up. It has become our quick celebration meal for when we want restaurant flavors without the fuss.

I learned to balance the paste and sweetness here by taste, adding small amounts until the flavors were bright but not overpowering. The texture is one of my favorite parts—the sauce should be silky, chicken tender and juicy, and vegetables still slightly crisp to provide contrast. I often make a double batch of sauce if I want leftovers for lunches, and the whole family always asks for extra cilantro. This recipe works with boneless chicken breasts or thighs, and it’s simple to adapt for what you have on hand.

Ingredients

• Coconut oil (or other cooking oil) - 2 tablespoons: Coconut oil brings a faint tropical aroma that complements the coconut milk; use refined if you prefer a neutral flavor. Substitute vegetable oil or canola if needed.
• Onion - 1 cup, finely diced: Use white or yellow onion. Finely dicing helps them soften quickly and melt into the sauce; roughly one small-to-medium onion equals 1 cup.
• Salt - 1/2 teaspoon (or to taste): Start conservative and adjust at the end—fish sauce adds savory saltiness later.
• Garlic - 4 large cloves, minced (about 2 tablespoons): Fresh garlic adds depth; avoid powdered garlic for the best aromatic lift.
• Ginger - 1 teaspoon ground or 1 tablespoon fresh grated: Fresh ginger brightens the sauce; ground works in a pinch but is less vibrant.
• Ground coriander - 1 teaspoon: Adds warm citrusy notes; if using fresh coriander (cilantro), add at the end for freshness instead.
• Thai red curry paste - 4–6 tablespoons: I recommend Maesri brand for authentic flavor. Use 4 tablespoons for medium heat and 6 tablespoons for a bolder, spicier kick.
• Unsweetened full-fat coconut milk - 1 (14-ounce) can: Thai Kitchen brand works well. Full-fat yields the creamiest texture; shake the can before opening.
• Brown sugar - 1 tablespoon (or to taste): Balances the heat and acidity—add more if the paste is very hot.
• Boneless skinless chicken breast - 1 1/2 pounds, cut into thin strips: Slice about 3 inches long and 1/2 inch wide for even cooking. Thighs can be substituted for more forgiving, juicier results.
• Fish sauce or soy sauce - 1 tablespoon: Fish sauce provides authentic umami; use soy sauce if avoiding fish sauce (note: regular soy sauce contains gluten).
• Carrots - 1 cup, shredded or julienned: Adds subtle sweetness and texture; shred on a box grater or julienne for a bit more chew.
• Red bell pepper - 1 cup, sliced or diced: About half a large bell pepper; adds sweetness, crunch, and bright color.
• Lime - zest and juice of 1 lime: Lime brightens and balances the coconut richness—always zest before juicing.
• Fresh cilantro - 1/4 cup, chopped and divided: Adds freshness at the finish. Thai basil is an excellent substitute for more anise-like notes.

Instructions

Sauté the Onions: Heat 2 tablespoons coconut oil in a large skillet over medium-high heat until shimmering. Add 1 cup finely diced onion and 1/2 teaspoon salt. Cook about 3 minutes, stirring frequently, until softened and translucent—look for edges to become slightly glossy but not browned. Add Aromatics and Curry Paste: Reduce heat slightly and stir in 4–6 tablespoons Thai red curry paste, 4 minced garlic cloves, 1 teaspoon ground ginger (or 1 tablespoon fresh), and 1 teaspoon ground coriander. Cook for approximately 1 minute, stirring constantly—this blooms the spices and releases fragrant oils from the paste; avoid burning the garlic. Add Liquids and Chicken: Pour in the entire 14-ounce can of unsweetened full-fat coconut milk. Stir in 1 tablespoon brown sugar and 1 tablespoon fish sauce (or soy sauce). Add the 1 1/2 pounds chicken strips, stirring to submerge. Bring to a simmer, then reduce heat to medium and simmer uncovered for 7 minutes, stirring occasionally to prevent sticking. Watch the edges of the chicken for opacity and firm texture as cues. Add Vegetables and Continue Simmering: Add 1 cup shredded carrots and 1 cup sliced red bell pepper. Continue simmering for another 5–7 minutes until the sauce thickens slightly and chicken reaches 165°F internal temperature. If the sauce is too thin, simmer a minute or two longer; if too thick, thin with 1–2 tablespoons water or coconut milk. Finish with Lime and Cilantro: Remove from heat and stir in lime zest, half the lime juice, and half the chopped cilantro. Taste and adjust seasoning with more lime juice, salt, brown sugar, or additional curry paste as needed for balance. Serve and Garnish: Transfer to bowls over steamed jasmine rice or cauliflower rice, garnish with remaining cilantro and lime wedges, and enjoy immediately.

Storage Tips

Store cooled curry in airtight containers in the refrigerator for up to 3 days. For freezing, cool completely and transfer to freezer-safe containers leaving 1/2 inch headspace; freeze up to 3 months. To reheat, thaw overnight in the refrigerator and warm gently on the stovetop over low heat, stirring occasionally; add a splash of water or coconut milk if the sauce appears separated. Avoid microwaving too long on high, which can break the sauce's texture. For meal prep, portion with rice into individual containers and add cilantro just before serving to preserve freshness.

Ingredient Substitutions

Swap boneless thighs for breasts at a 1:1 weight ratio for juicier protein and slightly richer flavor. Use tofu or tempeh for a vegetarian version—press tofu to remove excess water and brown briefly before adding to sauce. Replace fish sauce with 1 tablespoon soy sauce or tamari for a vegetarian/vegan option (note: tamari is gluten-free). If you don’t have red curry paste, a blend of red chili flakes, paprika, and a touch more ginger will work, but the flavor profile will be different. For lower fat, use light coconut milk and reduce coconut oil to 1 tablespoon, but expect a thinner sauce.

Serving Suggestions

Serve over steamed jasmine rice, brown rice, or for a low-carb option, cauliflower rice. Garnish with extra cilantro, sliced Thai chilies, or a handful of chopped roasted peanuts for crunch. Pair with a crisp cucumber salad or quick pickled shallots for brightness. For a heartier meal, serve alongside garlic sautéed greens like bok choy or spinach. A chilled Riesling or a citrusy beer complements the creamy, spicy profile beautifully.

Cultural Background

Red curry is a staple in Thai cuisine, known for its balance of spicy, sweet, salty, and sour elements. Traditional versions use a freshly made paste of dried chilies, galangal, lemongrass, and shrimp paste; store-bought pastes like Maesri provide a convenient, authentic shortcut. Coconut milk became common in many Thai coastal dishes and contributes the creamy texture that balances chiles and fish sauce. Regional variations use different proteins and levels of spice—southern Thai versions tend to be richer and spicier, while central preparations are milder and sweeter.

Seasonal Adaptations

In summer, add fresh cherry tomatoes and thinly sliced zucchini for brightness; in fall and winter, swap carrots for butternut squash or add sweet potato cubes for seasonal depth. Swap cilantro for Thai basil in late summer for fragrant, anise-like notes. During citrus season, use extra lime zest and a splash of fresh orange juice for a sweeter citrus lift. For a holiday table, double the vegetables and serve in wide bowls with a garnish of toasted coconut flakes for festive texture.

Meal Prep Tips

To meal prep, cook the curry completely and cool to room temperature before dividing into containers with rice. Keep cilantro and lime separate until serving to preserve brightness. Reheat gently and add a quick fresh herb garnish just before eating. If taking to work, pack rice and curry in separate compartments to avoid soggy grains—combine and reheat when ready to eat. For faster weeknight prep, slice chicken and chop vegetables the night before to reduce active time.

This one-pot Thai red curry chicken is a simple, reliable dish that brings restaurant-style flavors to your kitchen with minimal fuss. Make it your own by adjusting the heat, choosing your favorite vegetables, and sharing it with friends—it's the kind of meal that creates warm memories around the table.