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Thai Red Chicken Curry In A Black Bowl
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5 from 2 votes

Thai Red Chicken Curry Recipe

Thai Red Chicken Curry is an insanely delicious, gluten-free chicken curry with a lot of vegetables and coconut milk. Learn how to make Red Thai Curry at home from scratch.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Main Course
Cuisine: Chinese
Servings: 4 adults
Calories: 481kcal
Author: Hina Gujral



Red Curry Paste:

  • 2 tablespoon Thai red curry paste

Meat & Vegetables:

  • 250 gram bite-size boneless chicken pieces
  • 1/2 Cup chopped red onion
  • 1/4 Cup french beans, cut into one-inch pieces
  • 1/4 Cup diced button mushrooms
  • 1/4 Cup cherry tomato, cut into halves
  • 1/4 Cup diced red bell peppers
  • 1/3 Cup baby corn, cut into one-inch pieces

Other Ingredients:

  • 4 Tablespoon cooking oil
  • 2 Cup coconut milk
  • 1 Teaspoon fish sauce
  • 1 Teaspoon rice vinegar
  • 1 Teaspoon light soy sauce
  • 1 Tablespoon light brown sugar
  • 1 tsp brown sugar
  • Salt to taste
  • 2 - 3 kaffir lime leaves or lemon zest
  • 2 one-inch the stalk of lemongrass (optional)
  • 1 - 2 Thai birds eye chili
  • 1/4 Cup fresh basil leaves


Prep Work For Curry:

  • Clean, wash and pat dry the chicken pieces. Cut all the vegetables. Set aside.

Prepare Curry:

  • Heat the oil in a wok or large saucepan over medium flame. Add chopped onion and saute for 1 - 2 minutes. No need to brown the onion.
  • Stir in the curry paste and cook for 3 - 5 minutes or till oil starts separating from the paste.
  • Add chicken pieces. Stir-fry till chicken pieces are nicely roasted and turn pale white in color. Add 1 - 2 tablespoon of coconut milk if the curry paste is sticking to the wok or burning.
  • Add the lemongrass, fish sauce, vinegar, soy sauce, sugar, and half the amount of coconut milk. Stir to combine and cook for 1 - 2 minutes.
  • Then add the remaining coconut milk along with kaffir lime leaves, lemongrass, basil, red chili, vegetables, and stir to combine. Taste and season with salt accordingly.
  • Add 1/2 cup chicken/seafood stock or water if the curry seems too thick.
  • Bring slowly to the boil, then reduce the heat to low and simmer, uncovered, for 6 - 8 minutes or until chicken and vegetables are cooked.
  • Stir the curry a few times while it cooks, to stop it sticking and to keep the chicken submerged.

Serve Curry:

  • Garnish the curry with fresh basil leaves, and sliced red chili.
  • Serve Thai Red Chicken Curry warm with jasmine rice.


  • If you live in a place where the Thai herbs required for the dish aren’t available, try the subsitutes I have shared in the article above. 
  • You can use the homemade red curry paste or the readymade paste. Real Thai Red Curry Paste, Blue Elephant, Mesri and Ayam are few of my favorite red curry paste brands.
  • Feel free to add vegetables of your choice along with the meat/seafood/vegan protein in the curry. 
  • The consistency of the curry can be adjusted as per your liking. Some like it thick and saucey, while others may prefer soupy. Add the stock or water accordingly. 
  • Skip adding red chilli in the curry if you do not want to make it spicy as the curry paste also has certain amount of spiciness to it. 
  • Always taste the curry and then add salt accordingly. Because fish sauce, soy sauce, and curry paste has some amount of salt. Otherwise, you might end up with over-salted curry. 


Serving: 1portion size | Calories: 481kcal | Carbohydrates: 16g | Protein: 17g | Fat: 41g | Saturated Fat: 23g | Cholesterol: 40mg | Sodium: 293mg | Potassium: 628mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1745IU | Vitamin C: 26mg | Calcium: 44mg | Iron: 4mg