Chicken Thai Red Curry (30 Minutes!)

This post may contain affiliate links. Please read my disclosure policy for details.

Packed with subtle flavors and aromas, this chicken Thai red curry gathers all the best flavors of Thailand. Some juicy chicken and crunchy vegetables simmer in a fragrant red curry and creamy coconut milk with a hint of ginger and lemongrass. Just like at your favorite Thai restaurant and ready in 30 minutes!

Today let’s go to Thailand! Shall we? Well, I wish I’d be heading to some of the Thai’s amazing islands right now but since travels aren’t authorized for the moment, I’ll travel within my kitchen.

I have been once only to Thailand, we visited the island of Koh Samui and then did some sightseeing in Bangkok for a few days. That trip was truly what I love: visiting new places, chilling on the beach, sipping cocktails in the sun… a very relaxing time but very busy as well going from place to place to maximize the two weeks we had there. The locals are also some very friendly people. We really loved being there! Well, that almost sounds like a travel post, right? Truth is I often recreate dishes that I enjoyed throughout my globetrotting journey. One thing I love about discovering new places and new cultures is trying new dishes and flavors from foreign cuisines!

Thai red curry is one of my favorite Thai dishes (especially when it’s a little spicy). It combines tons of flavors that come wake up your taste buds and is highly customizable so that you can just pick the vegetables you fancy that day and swap every time you make it!

Oh – and it is all made and ready on your table in 30 minutes! Though that also implies using store-bought red curry. Making your own red curry from scratch at home will undeniably taste 100x better and fresher but will also require quite a few extra ingredients (not always that easy to find). So for an everyday and relatively quick dinner, store-bought is the way to go and still tastes amazing.

Which vegetables and meat to include in Thai red curry?

Just as I mentioned earlier, Thai curry is very easy to customize to your taste. As for vegetables, I particularly enjoy green capsicums and baby corn but you could also use red capsicums, snow peas, broccoli, green beans, and cauliflower, it is really up to you. As for meat, beef, chicken, pork, fish, tofu or even just vegetables for vegetarians will work perfectly!

What is the right consistency for red curry sauce?

The consistency of the red curry sauce really depends. Speaking about restaurants, they all make it differently, sometimes the sauce is rather thick sometimes more liquid. As per my personal preference, I like a medium thickness – not too thick but not too liquid either. This is why I use chicken broth in combination with coconut milk, then reduce the sauce a little while the meat and vegetables are cooking. Depending on how thick you like your curry sauce you could use more or less chicken broth.

What to serve with a Thai red curry?

Typically a red curry is served with some rice. But here also it is up to your preference, you could pair it with multi-grain rice, brown rice, noodles, or even quinoa, etc. Pick your fav!

How to prepare a Thai red curry?

1. Cook rice according to directions.
2. Chop chicken into small bite size, and season it with salt and pepper.

3. On medium-high heat, add the garlic and onion, and cook for 1 minute.

4. Stir in red curry paste and ginger. Cook for 1 minute for them to release flavors.

5. Stir in chicken stock, coconut milk and lemongrass.

6. Cook uncovered for 2-3 minutes until the sauce had reduced and thickened a little.

7. Reduce to medium heat. Stir in the chicken and simmer uncovered for 10 minutes – after 5 minutes, add in green chili, baby corn and green capsicum.

8. Serve with rice and sprinkle coriander.