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thai red curry chicken in a red bowl
5 from 6 votes

Thai Red Curry Chicken Recipe

The fabulous flavors of ginger, coconut milk, and red curry paste are combined to create a dish that is a favorite in Thailand. Serve with rice and enjoy.

Course Main dish
Cuisine Thai
Keyword coconut curry, homemade red thai curry, thai food
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: Change to adjust-> 4
Calories 371 kcal



  1. In a skillet heat vegetable oil on medium heat. Quickly saute chicken until it is lightly brown on all sides. Sprinkle with salt and ginger.
  2. Add the onions and cook until onions are translucent.
  3. Add in the coconut milk and the curry paste. Stir well as this will deglaze the pan for extra flavor.

  4. Allow the mixture to come to a slight boil. Reduce heat and add the fish sauce, tamarind paste, and lemon grass. Cook for an additional 10 minutes.
  5. Add in the brown sugar and cilantro.
  6. Serve over jasmine rice.

Recipe Notes

Q: Can I make this dish up in advance?
A: Yes you can make this a day ahead and reheat in the microwave and serve over fresh made rice. It reheats very well but do toss on some fresh chopped cilantro.

Q: How long can I store this dish?
A: I try to use up any leftovers up within one or two days.

Q: Can I freeze Thai red curry chicken?
A: I would not freeze this as the sauce would have a tendency to split and separate upon thawing and that is not good.

Nutrition Facts
Thai Red Curry Chicken Recipe
Amount Per Serving
Calories 371 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 14g88%
Cholesterol 108mg36%
Sodium 1141mg50%
Potassium 832mg24%
Carbohydrates 8g3%
Fiber 1g4%
Sugar 4g4%
Protein 38g76%
Vitamin A 1825IU37%
Vitamin C 5.6mg7%
Calcium 44mg4%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.