I learned this Thai Red Curry Chicken recipe while working part-time at an Asian restaurant in Germany. Although it’s not completely authentic (sorry, Thai cuisine fans), it’s still very delicious.
The spice level is toned down to suit German tastes, and a few traditional ingredients are substituted to make it easier to prepare at home.
A Peek into Thai Curry
The word curry originates from the Tamil term kari, meaning sauce or gravy. While in South Asia it specifically refers to a spiced dish with a saucy base, globally, it’s come to describe a variety of dishes featuring meat, vegetables, or other ingredients cooked in richly spiced sauces, often served with rice.
When curry made its way to Southeast Asia, it was embraced and reimagined by cultures in Thailand, Malaysia, Indonesia, and Vietnam. Tamil traders introduced the spices, but local ingredients and culinary techniques transformed these dishes into unique regional treasures—like the fragrant Vietnamese chicken curry and the flavorful Malaysian Laksa.
In Thailand, curry takes on a distinct character. Unlike Indian curries, which often rely on dried spices, Thai curries are made with fresh herbs and ingredients blended into vibrant pastes. Coconut milk forms the creamy, velvety base, giving Thai curries their signature mild, rich, and refreshing flavor profile.
Thailand offers a colorful spectrum of curries, from the bold Red Curry and zesty Green Curry to the mellow Yellow Curry and the aromatic, spice-laden Massaman Curry.
Much like how Bánh Mì—Vietnamese for “bread”—has come to symbolize a baguette filled with savory meats and pickled vegetables, Thai curry has become a culinary icon that showcases the fusion of tradition and local ingenuity.
Related Recipes | More Easy Thai Recipes
(Thai Chicken & Red Curry Stir-fry)
(Thai BBQ Chicken)
(Thai BBQ Dipping Sauce)
Ingredients for Thai Red Curry Chicken
Red Thai Currry Paste: We want a shortcut without sacrificing flavor, so opt for Thai branded curry paste (not the ones in Western supermarkets).
Coconut Milk: Choose high-quality coconut milk with at least 15% fat content.
Fresh Cream: Though not traditional, it’s used for Imbiss-style red curry since many Germans prefer a milder coconut flavor.
Skinless, Boneless Chicken Thighs: Chicken breast can be used too, just adjust the cooking time accordingly.
Lemongrass, Galangal, Kaffir Lime Leaves: Easily found in the freezer aisle of Asian markets.
Your Favorite Veggies: Sweet potatoes, pumpkin, butternut squash, bell peppers, zucchini, button mushrooms, etc.
Fish Sauce and Sugar: Adjust to your taste.
Helpful Tips
Buy Thai-branded curry paste from Asian markets instead of the curry paste in Western supermarkets.
Begin with half of the curry paste and adjust according to your desired level of spiciness.
If you don’t want your curry too spicy but still want it to have a vibrant red color, you could add some puréed red bell pepper (it’s a tip I learned from the Asian restaurant).
I often use sweet potatoes or pumpkins for this recipe, despite them not being traditional ingredients, as they add sweetness and texture to the soup.
For a quick way to prepare steamed Jasmine rice, you might want to try my recipe for Microwaved Jasmine Rice.
More delicious Asian chicken recipes to make at home
(Hanoi-style)
(Japanese Fried Chicken)
Thai Red Curry Chicken (20 minutes)
Ingredients
RED CURRY SAUCE
- 4 tbsp Thai Curry Paste (homemade or jarred) (to your taste)
- 3 slices galangal
- 3 Kaffir leaves (crumpled)
- 2 lemongrass stalks (or frozen minced lemongrass, less preferred) (bruised)
THAI RED CURRY WITH CHICKEN
- 450 g boneless chicken thighs / breasts (1 pound) (cut into bite-sized pieces)
- 250 ml coconut milk (1 cup) (full-fat)
- 150 ml fresh cream (0.6 cup) (for Imbiss-style or you could use all coconut milk)
- 150 g bell pepper / button mushroom / zucchini / green bean (5oz) (diced into bite-sized chunks)
- 150 g sweet potato / pumpkin / butternut squash (5oz) (diced into bite-sized chunks)
- 2 tbsp sugar (to your taste)
- 1 tbsp fish sauce (to your taste)
- 2 tbsp cooking oil
- 1 handful Thai basil (optional)
Instructions
- Heat cooking oil in a pot and stir-fry the lemongrass, galangal, and Kaffir lime leaves with red curry paste until fragrant. Mix in the coconut milk and fresh cream.
- Add the chicken and firm vegetables (sweet potato, pumpkin…). Add water, cover the pot, and simmer over medium heat for approximately 10 minutes.
- Add more delicate vegetables like mushrooms and bell peppers Let them cook for an additional 3 minutes.
- Stir in the Thai basil. Taste and adjust the seasoning with fish sauce and sugar as needed.
- Enjoy chicken red curry with steamed Jasmine rice or get creative with egg noodles or instant ramen.
