Thai Red Curry With Chicken Recipe

By
Darlene Schmidt
Darlene Schmidt
Darlene Schmidt is a cookbook author and culinary teacher who specializes in Thai cuisine.
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Updated on 09/2/21
Thai Red Curry with Chicken Recipe

The Spruce / Diana Chistruga

Prep: 15 mins
Cook: 60 mins
Total: 75 mins
Servings: 3 to 4 servings
Nutrition Facts (per serving)
498 Calories
31g Fat
28g Carbs
35g Protein
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Nutrition Facts
Servings: 3 to 4
Amount per serving
Calories 498
% Daily Value*
Total Fat 31g 40%
Saturated Fat 22g 108%
Cholesterol 141mg 47%
Sodium 1228mg 53%
Total Carbohydrate 28g 10%
Dietary Fiber 6g 20%
Total Sugars 13g
Protein 35g
Vitamin C 110mg 550%
Calcium 135mg 10%
Iron 8mg 42%
Potassium 1388mg 30%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This aromatic and sumptuous classic Thai recipe can be made mild to red-hot, depending on your spice-o-meter. It starts with a homemade Thai red curry paste which is easily put together with your food processor or blender. Add coconut milk, chicken, and vegetables, and you have a heart-warming curry dish that will awaken your senses and boost your mood. This dish would traditionally have been simmered over a fire or stove-top, but we've adapted it to be cooked in the oven, allowing you to get on with your day. (Feel free to use the traditional method if you prefer, simmering the dish in a wok or pot on the stove, instructions for that are included below the recipe). 

Ingredients

  • 1 pound boneless chicken thighs, or breasts

For the Red Curry Sauce:

  • 1 can coconut milk

  • 2 to 3 tablespoons fresh lemongrass, minced, or bottled or frozen prepared lemongrass

  • 1 shallot, sliced, or 1/4 cup sliced purple onion

  • 1 thumb-size piece ginger, grated

  • 4 to 5 cloves garlic

  • 1 to 2 fresh red chilies, sliced, or 1/2 to 1 teaspoon cayenne pepper, or to taste

  • 2 tablespoons tomato ketchup, or tomato puree

  • 2 tablespoons fish sauce

  • 1 1/2 tablespoon chili powder, or more, depending on how spicy you want it

  • 1/2 teaspoon ground cumin

  • 1/2 teaspoon ground coriander

  • 1 tablespoon brown sugar, or to taste

  • 1 teaspoon shrimp paste, or 1 tablespoon fish sauce

  • 2 tablespoons fresh lime juice

Other Ingredients:

  • 1 to 2 cups chopped eggplant, optional

  • 2 makrut lime leaves, or bay leaves

  • 1/2 cinnamon stick, or 1/4 teaspoon cinnamon for the sauce

  • 1 red bell pepper, chopped

  • 2 tomatoes, sliced into small chunks

  • 1 handful fresh basil, chopped

  • 1 handful fresh coriander, chopped

Steps to Make It

  1. Gather the ingredients.

    Ingredients for Thai red curry with chicken
    The Spruce / Diana Chistruga

  2. Preheat oven to 350 F.

  3. Set chicken pieces in a fairly large casserole dish.

    Chicken
    The Spruce / Diana Chistruga

  4. Place all curry sauce ingredients in a food processor or blender. Process well.

    Curry
    The Spruce / Diana Chistruga

  5. Pour the curry sauce over chicken.

    Pour curry sauce over chicken
    The Spruce / Diana Chistruga

  6. Add chopped eggplant (if using), plus makrut lime leaves/bay leaf and cinnamon stick, mixing everything into the sauce.

    Curry
    The Spruce / Diana Chistruga

  7. Cover and bake 45 minutes at 350 F. Note: if you prefer more sauce, add 1/4 to 1/3 cup good-tasting chicken stock. (*If you prefer to cook this curry on your stovetop, see instructions below.)

    Thai red curry
    The Spruce / Diana Chistruga 

  8. Remove dish from oven. Add the bell pepper and tomato, stirring them into the sauce.

    Remove chicken from oven
    The Spruce / Diana Chistruga

  9. Return curry to the oven for 15 to 20 minutes, or until both chicken and vegetables are well cooked.

    Return curry to oven
    The Spruce / Diana Chistruga

  10. Do a taste test, looking for a balance of flavors. If not salty or flavorful enough, add up to 1 tablespoon more fish sauce. If too salty, add more fresh lime juice. If too sour, add a little more brown sugar. If too spicy, add more coconut milk. If not spicy enough, add a few fresh-cut chilies or dried crushed chili.

    Add peppers
    The Spruce / Diana Chistruga

  11. Transfer curry into a large serving bowl. Sprinkle generously with chopped fresh basil and coriander, and serve with plenty of Thai jasmine rice.

    Add basil
    The Spruce / Diana Chistruga

Recipe Variation

Stovetop method: To cook this curry on your stovetop, simply combine sauce and chicken pieces (plus lime leaves and cinnamon) in a wok, deep frying pan, or large pot. Bring to a gentle boil. Reduce heat to medium-low, cover, and simmer 30 minutes, stirring occasionally. Add vegetables and continue simmering another 15 minutes, or until both vegetables and chicken are cooked. Follow the recipe above for finishing the dish.