Thai Red Curry with Chicken

By Jeri Mobley-Arias
December 11, 2020 | Updated on August 13, 2023

This Thai red curry with chicken is an easy weeknight or anytime-of-the-week kind of meal. Warm and comforting flavors, this dish packs a little heat, is creamy in texture and bursting with bright, amazing flavor.

If you are looking for more curry-inspired dishes, then check out my Curry PuffYellow Shrimp CurryGreen Curry Clams, and Curried Butternut Squash Soup recipes, next!


Thai Red Curry with Chicken

Sharing a favorite my mom would make for me growing up and when I go home to visit. This Thai Red Curry with Chicken recipe is SUPER easy to make–only takes 25 minutes from start to finish!

Pair with jasmine rice and I guarantee you’ll be going back for seconds–so delicious! A word of caution: the curry paste referred to below packs a little heat.

Key ingredient #1: Curry paste

One item that my pantry is never without is curry paste. I’ve tried many, but one brand that I swear by is Maesri curry paste. Maesri is plentiful in variety, ranging in green curry, sour curry, panang, and the list goes on.

What I love most about Maesri canned curry is that the ingredient list is strictly that of the spices and other pertinent ingredients that make the specific curry flavor–no preservatives or additives.

You can make your own curry paste if you prefer, but for those looking for a quick option and a curry paste that’s sure to please, check out Maesri. You can find the cans at most local Asian markets or Amazon.

Key ingredient #2: Makrut lime leaves aka Kaffir leaves

Makrut or Kaffir limes and its leaves are used in a lot of Southeast Asian cuisine. Kaffir lime leaves are specifically used to add a bright citrus zing to Thai curries and stir fries and for me, an absolute must-have when making Thai curries.

Though it isn’t necessary for this dish, the use of this kaffir leaves adds vibrant flavor and lovely aroma. Your best bet to locating these special leaves will be in the produce or frozen section of an Asian grocery store.

When adding kaffir leaves to curry, remove the vein or rib–the middle thick–from the leaf, and cut into thin strips.
To store, keep extra leaves in the freezer–they’ll keep for months!

No kaffir leaves, no problem!

A great substitute for kaffir lime leaves is lime zest. Simply substitute 1½ teaspoons lime zest a similar bright flavor to add to curry.

Tips and tricks

Place chicken breast in freezer for 30 minutes before slicing. Remove chicken from freezer and cut into ¼ inch diagonal slices. A slight freeze allows for more control of the chicken and cleaner slices.

More delicious curry recipes

Leave a comment below and share your love for this recipe on Instagram and Pinterest. We love to see you get down in the kitchen. Happy eating!


Thai Red Curry with Chicken

4.8 from 4 votes
This Thai red curry with chicken is an easy weeknight or anytime-of-the-week kind of meal. Warm and comforting flavors, this dish packs a little heat, is creamy in texture and bursting with bright, amazing flavor.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 2 people
Author Jeri Mobley-Arias
Course Main Course
Cuisine Asian


  • pounds boneless, skinless chicken thighs, thinly sliced
  • tablespoons avocado oil or ghee
  • tablespoons ginger, finely chopped
  • tablespoons garlic, finely chopped
  • 1 – 4 ounce can Thai red curry paste, I use Maesri brand
  • 1 tablespoon brown sugar, packed
  • ½ cup chicken broth
  • ½ lime zested
  • 1 can full-fat coconut milk, I use Aroy-D
  • teaspoons fish sauce

Garnish, optional

  • Cilantro, chopped


  • In a skillet or dutch oven over medium high heat, add avocado oil and saute ginger and garlic until fragrant, about 2-3 minutes.
  • Add red curry paste and brown sugar and cook for 1 minute. Mix well with garlic-ginger mixture.
  • Add chicken and cook for 4 minutes. Next, add chicken broth and coconut milk. Stir well and bring to a low rolling boil.
  • Once the mixture comes to a boil, lower heat and cook until chicken is cooked through and liquid slightly reduces, 8-10 minutes.
  • Add lime zest then fish sauce and cook for 2 minutes.
  • Serve with rice and top with chopped cilantro.
Did you make this recipe?Leave a comment below and tag @whisperofyum on Instagram and hashtag it #whisperofyum!



  1. Mark says...

    5 stars
    First, this was so so good. I have to say that I did add a teaspoon of garam masala just because I happened to have it and two bird’s eye chili peppers. The peppers were too spicy, but in a testament to this recipe the dish STILL tasted great through the spice!! Very well balanced and I can’t wait to make it again without hurting myself haha!

    • Jeri Mobley-Arias says...

      Hi, Mark! Glad you enjoyed this recipe and brave of you to add more bird’s eye chili as the curry paste is spicy enough on its own. haha 🙂 excited to know you’ll be making it again–happy cooking!

  2. Ram says...

    5 stars
    This is a really easy and yum recipe though for an extra kick I like to add some spices but this was good! Thank you

  3. Corina says...

    4 stars
    I’ve searched for and wide for a good red curry chicken and this is the closest I’ve come to something I enjoy. I ordered the Maesri brand of red curry paste and quite like it. The only thing I changed was to add the juice from zested lime. I was reluctant to add the brown sugar but added 2/3 (2 tsp). I will definitely make this again. Next time I will omit the chicken broth. I prefer a thicker curry and this was a bit thin for my preference.

  4. Jasmine says...

    5 stars
    I made this for dinner for the first time tonight and it was so easy and came out great. I’m going to add it to my fav recipes to make

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Hey, I'm Jeri!

At Whisper of Yum, we explore ALL cuisines - comfort foods, classics, elevated originals. If you love food like me, I invite you to settle in to this place, where swoon-worthy food is attainable + inspo for your next meal awaits.

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