This Thai Red Curry with chicken and vegetables is quick, full of flavor, and ready in 30 minutes or less. It’s a healthier alternative to takeout and easy to make milder or spicier to suit your family.
We love a local family-owned Thai restaurant in Cache Valley called Thai House. Their house curry and potstickers are our go-to takeout. The flavors inspired me to recreate a similar curry at home that’s simple to prepare and family-friendly.
I often favor Thai dishes with peanut sauce or sweet chili, and this red curry includes peanut butter and coconut milk for that familiar sweet and creamy balance.
Traditional Thai red curry is usually thinner and more soup-like, but my family prefers a slightly thicker, saucier version. If you prefer the classic consistency, you can skip the cornstarch slurry used to thicken this recipe.
This dish also adapts well to a slow cooker; notes at the end of the recipe card explain how to convert it.
Thai Red Curry
Thai red curry is made by cooking red curry paste in coconut milk, then adding protein and vegetables. It’s layered with savory, sweet, tangy, and spicy notes and comes together quickly.
Ingredients
Don’t be intimidated by the list — these are common items at most grocery stores. The combination of ingredients creates a well-balanced, flavorful sauce.
Key flavor groups used in this recipe:
- Aromatics – onion, garlic, and ginger.
- Sweet & Creamy – brown sugar, peanut butter, and coconut milk.
- Savory & Acidic – soy sauce, lime juice or rice vinegar, chicken broth, and fish sauce (fish sauce adds depth and umami without making the dish taste fishy).
- Spices – red curry paste, sriracha, and crushed red pepper to adjust heat.
- Protein & Vegetables – chicken, carrots, bell pepper, and broccoli. Swap or add vegetables as desired, keeping different cook times in mind.
This recipe is essentially a one-pan meal and can be ready in about 30 minutes. Serve it over steamed rice and finish with optional garnishes like sliced green onions, chopped cilantro, or crushed peanuts.
Thai Red Curry
Ingredients
- 1 Tbsp coconut oil
- ½ cup onion, diced
- 1 cup carrots, thinly sliced
- 2 chicken breasts, cut into 1-inch pieces
- Salt and pepper, to taste
- 1 tsp minced garlic
- 1 Tbsp ginger paste
- ½ red bell pepper, thinly sliced
- 3 Tbsp brown sugar, packed
- 2 Tbsp creamy peanut butter
- 2 Tbsp red curry paste
- 2 Tbsp lime juice or rice vinegar, (or 1 Tbsp each)
- 1 ½ Tbsp fish sauce
- 1 Tbsp low-sodium soy sauce
- 1 can lite coconut milk, (14oz)
- ½ cup chicken broth
- ¼ tsp sriracha, to taste
- ¼ tsp crushed red pepper, to taste
- 1 cup fresh broccoli florets
- 1 Tbsp cornstarch + 1 Tbsp COLD water, optional for thickening
- Cooked rice
- Optional garnishes: sliced green onions, chopped cilantro, crushed peanuts
Instructions
-
Heat a large skillet over medium heat. Add the coconut oil, then sauté the diced onion, sliced carrots, and cubed chicken. Season with salt and pepper and cook about 3 minutes.
-
Stir in the minced garlic, ginger paste, and sliced red bell pepper. Cook another 3–5 minutes until the chicken is no longer pink.
-
Add the brown sugar, peanut butter, red curry paste, lime juice or rice vinegar, fish sauce, soy sauce, coconut milk, chicken broth, sriracha, and crushed red pepper. Stir to combine.
-
Bring to a simmer and cook about 10 minutes, until the carrots are tender and the sauce reduces slightly. Add the broccoli florets during the last 4–5 minutes so they stay bright and tender-crisp.
-
If you prefer a thicker sauce, whisk 1 tablespoon cornstarch with 1 tablespoon cold water and stir it into the simmering curry in the last minute of cooking. Taste and adjust salt and sriracha to your preference.
-
Serve over hot cooked rice and garnish with green onions, cilantro, or crushed peanuts if desired.
Notes
*Fish sauce: Available in the Asian aisle. It adds savory depth without making the dish taste fishy.
*Ginger paste: Tubed ginger paste from the fresh herbs section is convenient and stores well.
*Slow cooker: For slow cooker instructions: omit the coconut oil and add all ingredients except broccoli and the cornstarch slurry. Cook on low for 3–4 hours or until chicken is cooked and carrots are tender. Add broccoli and the cornstarch slurry during the final 30 minutes.
Sharing this recipe with a link is appreciated. Copying full recipes or photos without permission is prohibited. Content and photographs are copyright protected.
Did you make this?
Leave a rating below and consider following for more recipes and updates.