This comforting chicken in red curry is as easy as cooking gets. After making the miraculously simple 15-minute Coconut Curry Noodle Soup (which you HAVE to try, recipe here) a few months ago, I realized what a magical ingredient canned curry paste is. It adds a ton of flavor with minimal effort––emphasis on minimal. This recipe has fewer than 10 ingredients, takes less than a half hour to make, and it’s a one pot meal worthy of any weeknight.
If you’re wondering where to find red curry paste, head to any Asian grocery store, and look for a little red can labeled…you guessed it––red curry paste. No confusing Chinese characters or misspelled Chinglish words here! We used a brand called “Maesri,” which is the one we usually buy. 
Comforting Chicken in Red Curry
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This comforting chicken in red curry is a quick and flavorful one-pot meal, perfect for a cozy autumn evening.
Ingredients
- 1 pound boneless skinless chicken thighs, cut into bite-sized pieces
- Salt and pepper, to taste
- 2 tablespoons oil
- 2 cloves garlic, minced
- 2 slices ginger, minced
- 2 tablespoons Thai red curry paste
- 1 cup coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon sugar
- 1 cup chicken stock
- 1 red bell pepper, sliced
- 1 cup snap peas
- Fresh basil leaves, for garnish
- Cooked rice, for serving
Instructions
- Season the chicken with salt and pepper.
- Heat 2 tablespoons of oil over medium-high heat in a large skillet or wok.
- Add the minced garlic and ginger, and fry for 1 minute until fragrant.
- Add the red curry paste and fry for another 2 minutes, stirring constantly to prevent sticking.
- Pour in the coconut milk, fish sauce, sugar, and chicken stock. Stir to combine.
- Add the chicken pieces and bring the mixture to a simmer. Cook for 10-12 minutes until the chicken is cooked through.
- Add the sliced red bell pepper and snap peas, and cook for an additional 3-4 minutes until the vegetables are tender but still crisp.
- Garnish with fresh basil leaves and serve hot over cooked rice.
Notes
For a spicier dish, add more curry paste or a sliced chili pepper. Use any vegetables you have on hand, such as broccoli or carrots, for variety. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5 grams
- Sodium: 850 mg
- Fat: 22 grams
- Carbohydrates: 15 grams
- Fiber: 3 grams
- Protein: 25 grams
- Cholesterol: 75 mg
Frequently Asked Questions
What type of red curry paste should I use for this recipe?
You should use a brand like ‘Maesri’, which is a reliable option and is often available at Asian grocery stores.
Can I make this dish with fresh chicken instead of pre-cooked chicken?
Yes, you can use fresh chicken; just ensure to cook it thoroughly before adding the curry paste and other ingredients.
How can I adjust the spice level in the chicken in red curry?
You can adjust the spice level by using less red curry paste or adding a little coconut milk to mellow the heat.
I made this recipe to pack in lunches for the week – so quick to make, and fantastic flavors! Curry paste really is a genius recipe. I have a more complicated curry I make with a bunch of add-ins and extra aromatics. It is great, but I was really happy to find a recipe that is so tasty with fewer steps. I used baby spinach for the greens since the baby bok choy at the grocery was looking a little long in the tooth. Yum!