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 lb (450 g) boneless skinless chicken thighs, cut into bite-sized pieces
- Salt and pepper, to taste
- 2 tbsp oil
- 2 cloves garlic, minced
- 2 slices ginger, minced
- 2 tbsp Thai red curry paste
- 1 cup (240 ml) coconut milk
- 1 tbsp fish sauce
- 1 tbsp sugar
- 1 cup (240 ml) chicken stock
- 1 red bell pepper, sliced
- 1 cup (240 ml) snap peas
- Fresh basil leaves, for garnish
- Cooked rice, for serving
Instructions
- Season the chicken with salt and pepper.
- Heat 2 tbsp 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!