This hearty Thai Red Curry Chicken features a thick luscious sauce loaded with incredible flavor! Tender chicken is paired with buttery pumpkin, then topped with fresh cilantro leaves and Thai basil.
There is no shortage of flavor here in this Thai Red Curry Chicken!
A thick and velvety red curry sauce enrobes tender bite-sized pieces of chicken paired with buttery soft pumpkin. The curry is then topped with fresh cilantro and basil leaves for even more flavor.
One of the best features of curry is its versatility, and this red curry dish is no different. Feel free to swap the chicken and pumpkin for your own favorite protein and vegetables. Some great options include tofu, pork, potatoes, baby corn, broccoli, red pepper…the list goes on!
Thai Red Curry Paste
Red Curry Paste is very easy to make at home and takes just a few minutes. One jar of homemade curry paste will yield several dishes as well!
Learn how to make your own homemade Thai Red Curry Paste in this blog post here: Homemade Thai Red Curry Paste.
If you prefer to use store-bought curry paste, you can find Thai Red Curry Paste in most grocery stores and Asian supermarkets. If using store-bought, I recommend the Mae Ploy or Maesri brand Red Curry Paste.
How to Make Thai Red Curry Chicken
Heat 3 tablespoons of coconut oil (or any type of cooking oil) in a wok or pan over medium-high heat.
Saute 1 tablespoon of grated ginger and 4 cloves of garlic (minced) until aromatic (this should take only between 30 seconds to 1 minute).
Pour 14oz (1 can or about 1 and 3/4 cups) of coconut milk into the red curry paste.
Note: This red curry dish is quite thick. If you prefer a curry with a thinner consistency, feel free to add more coconut milk, chicken broth, or water.
Add 1 1/2 cups of cubed pumpkin or butternut squash to the wok, then let it simmer for 2 minutes.
You will notice that the curry mixture will start to thicken.
Reduce the heat to low, then allow the curry to simmer for approximately 15 more minutes. If the mixture starts to get too thick or dry, add some water. Stir frequently to prevent it from burning.
Stir in 1 1/2 cups of cubed chicken thighs (boneless and skinless) to the curry mixture.
Increase the heat to medium then allow the curry to continue to simmer until the chicken is cooked. Stir frequently to prevent it from burning. This should take approximately 5 more minutes.
You will notice the oil starting to separate from the curry – this is a good thing! It means all of the curry paste ingredients are cooked thoroughly, giving it a deeper flavor and eliminating raw flavors of the curry paste.
Just before you remove the curry from the wok, add 1 tablespoon of fish sauce…
…followed by 1 1/2 tablespoons of brown sugar or palm sugar…
…and 2 kaffir lime leaves (stems removed and thinly julienned).
The fish sauce and kaffir lime leaves are left till the end because they are simply aromatics, and not meant to be cooked in with the curry.
You’ll notice that the texture of this curry is very thick. I love really thick and hearty Thai curries. The thickness of the curry is what gives it that silky, velvety texture.
Again, if you prefer a curry with a thinner consistency, simply add coconut milk, chicken broth, or water.
Garnish the Thai Red Curry with sliced fresh red chili, cilantro leaves, and Thai basil leaves.
Serve with steamed rice.
Storing leftover Thai Red Curry
Whenever I cook any type of curry, I always make a little bit extra for leftovers. Most types of curry always seem to taste better the next day. It’s almost like the flavors mature overnight.
Allow any leftover curry cool down to room temperature then transfer the curry into air-tight containers. The curry will last in the fridge between 3 – 5 days, or about 3 months in the freezer.
Tip: It’s hard to enjoy curry without rice! Cook enough rice to accommodate any leftover Red Curry Chicken. Pack the rice with the curry in individual portions so that you re-heat only just the amount you need. Do not reheat more than once.
Thai Red Curry Chicken
- 3 tablespoons coconut oil
- 1 tablespoon grated ginger
- 4 cloves garlic minced
- 3 tablespoons Thai Red Curry Paste
- 14 oz coconut milk
- 1 1/2 cups cubed pumpkin or butternut squash
- 1 1/2 cups cubed chicken thighs boneless and skinless
- 1 tablespoon fish sauce
- 1 tablespoon brown or palm sugar
- 2 kaffir lime leaves thinly julienned
- 1 fresh red chili sliced into thin pieces or strips
- 1/2 cup cilantro leaves
- 1 cup Thai basil leaves
- Heat cooking oil in a wok or pan over medium-high heat.
- Add grated ginger and garlic to the oil. Saute until aromatic (approx 30 seconds to 1 min.)
- Add Thai red curry paste to the mix, then saute for another minute.
- Pour the coconut milk into the wok or pan.
- Add the pumpkin (or butternut squash) to the wok, then let it simmer for about 2 minutes.
- Reduce the heat to low and allow the curry to simmer for about 15 more minutes, stirring frequently. If the curry gets too thick, add water.
- Add chicken to the curry, then allow the curry to simmer for about 5 more minutes over medium heat until the chicken is fully cooked.
- Stir in fish sauce, sugar, and kaffir lime leaves.
- Transfer the curry into a bowl, then garnish with fresh sliced red chili, cilantro leaves, and Thai basil leaves.
- Serve with steamed rice.
Other Red Curry recipes you might enjoy:
- Thai Red Curry Shrimp
- Thai Red Curry Baked Potato
- Red Curry Sweet Potato and Lentil Soup by From a Chef’s Kitchen
- Grilled Thai Red Curry Chicken by Chef in the Burbs
- Spicy Thai Shrimp Soup by West via Midwest
- Thai Turkey Zucchini Meatballs by The Gingered Whisk
- Thai Red Curry Chicken with Vegetables by Lemon Blossoms