The Thai red chicken curry recipe began as a happy accident in my kitchen. One evening, my son mentioned how much he enjoyed Thai red curry. I decided to make it the next day, even though I didn’t have all the traditional ingredients. That choice led to a flavorful dish we now return to often.
A Delicious Thai Red Curry Improvisation
I started with what I had on hand: garlic, fresh ginger, red curry paste, lemongrass, fish sauce, and kaffir lime leaves. Without coconut milk or cream, I improvised by using regular cream and added coconut oil and coconut flour to bring out that rich coconut flavor and texture. A can of crushed tomatoes helped mellow the heat and created a smooth sauce base.
I added about six heaping tablespoons of red curry paste, making it quite spicy. It was definitely not mild, but incredibly flavorful. Since then, I adjust the heat depending on who’s joining the meal. Sometimes, I even enjoy it without rice as a spicy, warming soup.
Rich Flavors and Customizable Ingredients
This curry is very flexible and easy to tailor to your taste. If you don’t have carrots or red peppers, swap them for zucchini, green beans, or broccoli. For a low-carb option, skip the rice or serve it with cauliflower rice. Adjust the spice level by using fewer chilis or milder curry paste.
To keep the dish fresh and vibrant, avoid overcooking the vegetables; they should remain tender-crisp. If you prepare the curry ahead of time, cook the vegetables lightly so they don’t become mushy when reheated. The flavors deepen over time, making it a perfect make-ahead meal.
Try More Spicy Recipes
If you love bold flavors and spicy dishes, you might also enjoy my Salmon Lettuce Wraps and Chili Sesame Chicken. Both are easy to make and packed with vibrant, spicy goodness.
This curry is creamy, spicy, and satisfying. It is a homemade Thai red chicken curry that hits the perfect balance of bold flavors and comforting textures.
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Thai-Style Red Curry with Chicken and Vegetables
Ingredients
Aromatics & Paste:
- 6-7 tbsp red curry paste
- 3 large garlic cloves minced
- 1 tbsp fresh ginger finely grated
- 1 tbsp fresh lemongrass finely chopped (or 2 tsp dried lemongrass powder)
Cooking Base:
- 3 tbsp coconut oil or vegetable oil
- 2 dl strong chicken stock
- 400 g can crushed tomatoes
- 4 dl light cream 15% fat
- 2 tbsp coconut flour
- 0.5 dl water
Flavors & Seasoning:
- 7-8 kaffir lime leaves thinly sliced, or 2 tsp dried kaffir lime powder
- 1,5 tbsp sugar
- 2 tsp fish sauce plus extra to taste
- 1 tsp salt optional, or adjust with more fish sauce
- Juice of 1 lime
Main Ingredients:
- 500 g chicken breast or thigh thinly sliced or cut into cubes
- 2 red bell peppers sliced
- 100 g carrots peeled and thinly sliced
- 1-2 red chilies sliced (adjust to taste)
- 2 dl chopped spring onions
- 1.5 dl fresh cilantro leaves and stems chopped
To Serve:
- Steamed rice
- Extra cilantro
- 1 lime Cut into wedges.
- 1-2 Red chilies of your choice Thinly sliced.
Instructions
- Heat the coconut oil in a large wok or deep pan over medium heat.
- Add the minced garlic and grated ginger. Sauté for 1–2 minutes until fragrant.
- Stir in the red curry paste and cook for another minute or two.
- Add chicken stock and mix well. Stir in the lemongrass and let simmer for 2 minutes.
- Pour in crushed tomatoes and light cream. Combine and mix coconut flour and water, and add to the wok. Stir until smooth.
- Add thinly sliced kaffir lime leaves, sugar, and 2 tsp fish sauce. Simmer gently for 2 more minutes.
- Add the sliced chicken and simmer for about 8 minutes, until nearly cooked through.
- Stir in the bell peppers and carrots. Simmer for 4 minutes.
- Add the chopped spring onions and let bubble for another 2–3 minutes until vegetables are almost tender.
- Finish with lime juice and adjust seasoning with more fish sauce or salt if needed.
To Serve
- Serve hot with steamed rice. Top each portion with fresh chili slices, plenty of chopped cilantro, and a lime wedge on the side.
Notes
-
Vegetable Variations:
This curry is versatile. Feel free to swap or add vegetables like zucchini, green beans, baby corn, snow peas, or eggplant. Just adjust cooking times. -
Protein Options:
Instead of chicken, try shrimp, tofu, or thinly sliced beef. If using tofu, press it well and pan-fry for a firmer texture before adding. -
Cream vs. Coconut Cream vs. Coconut Milk:
If you prefer using coconut milk instead of cream, simply replace the cream with one can (400 ml) of full-fat coconut milk. In this case, omit the coconut flour and water, as the sauce will already be the right consistency. -
Rice Pairing:
Steamed jasmine rice is the classic side, but basmati or sticky rice also works well. You can also serve it with rice noodles for a twist. -
Adjusting Spice Levels:
Use more or fewer fresh chilies depending on your heat preference. Thai bird’s eye chilies are very hot, while mild red chilies add warmth without overpowering heat. -
Lemongrass Tip:
If using fresh lemongrass, bruise the stalk with the back of a knife before chopping to release more flavor. - This curry improves with time. The flavors develop beautifully if made a few hours ahead or even the day before. If preparing in advance, cook the vegetables just until tender-crisp to avoid them becoming too soft when reheated. Gently warm the curry before serving to preserve the texture and freshness.
