Thai Red Curry Chicken Recipe

Thai Red Curry Chicken Recipe


How To Make Thai Red Curry Chicken

This spicy Thai curry chicken is ready in just 30 minutes! Juicy chicken is simmered in a rich sauce of Thai red curry paste, coconut milk, and fish sauce.

Prep: 15 mins
Cook: 15 mins
Total: 30 mins


  • 1 tbsp vegetable oil
  • 1 small bunch scallions, thinly sliced, light and dark green parts divided
  • 3 cloves garlic, chopped
  • 1 jalapeño pepper, seeded and diced
  • 14 oz coconut milk, (1 can), unsweetened
  • 2 tbsp Thai red curry paste
  • 2 tbsp fish sauce
  • tbsp dark brown sugar, packed
  • lbs chicken tenderloins, cut into 1-inch cubes
  • 1 tbsp lime juice, from 1 lime
  • ¼ cup fresh cilantro, chopped


  1. Heat the oil over medium-low heat in a large nonstick pan. Add the light scallions, garlic, and jalapeño and cook, stirring frequently, for 3 to 4 minutes until softened. Do not brown.

  2. Add the coconut milk, red curry paste, fish sauce, and brown sugar and whisk together. Bring to a gentle boil, then reduce heat and simmer for a few minutes until thickened.

  3. Add the chicken and simmer, uncovered, stirring occasionally to promote even cooking for 5 to 6 minutes, until the chicken is cooked through. Do not let the sauce boil.

  4. Stir in the lime juice, dark scallion greens, and cilantro. Taste and adjust seasoning with more lime, if necessary.

  5. Serve with jasmine rice and enjoy.


  • Sugar: 8g
  • :
  • Calcium: 54mg
  • Calories: 465kcal
  • Carbohydrates: 13g
  • Cholesterol: 109mg
  • Fat: 30g
  • Fiber: 1g
  • Iron: 4mg
  • Potassium: 914mg
  • Protein: 39g
  • Saturated Fat: 23g
  • Sodium: 920mg
  • Trans Fat: 1g
  • Vitamin A: 1353IU
  • Vitamin C: 10mg
Nutrition Disclaimer
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