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Red Chicken Curry

A spicy red chicken curry brings takeout food into your kitchen!

The second dish we made during our Thai food feast last weekend was the dish we barely got to try during the cooking class.  It was the sixth and final dish that was made and at that point we were completely stuffed.  I had to have at least one bite and when I did I was pretty sad I didn’t have room for more.  It was just like the Thai curry you order at a Thai restaurant!

In addition to not eating much of it at the shower, we didn’t get to watch her make it either because it was getting late and we needed to open gifts.  The chef went over some key details but we didn’t get to see any of the actual cooking.  One thing she noted to be important was to use chicken thighs for this dish, as they stay much more tender than chicken breasts would.  I completely agree, but I will definitely pay more attention next time and buy boneless chicken thighs…it was NOT a fun or easy task cutting the meat off the bone!

Surprisingly, this restaurant-worthy dish was really easy to make, aside from de-boning the chicken.  The curry paste adds quite a kick to it so if you aren’t a big fan of spicy food, you could use yellow curry paste which is less spicy than red curry.  You could also switch up the vegetables if you’re not a fan of bell peppers or bamboo shoots.  I think next time I’ll add some snow peas and broccoli!


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red chicken curry

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  • 2 tbsp vegetable oil
  • 2 shallots finely diced
  • 6 cloves garlic minced
  • 1/4 cup red curry paste
  • 1/2 can coconut milk
  • 2 lbs boneless chicken thighs cut into bite sized pieces
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 4 kaffir lime leaves
  • 2 tbsp fish sauce
  • 1/4 cup sugar
  • 1/2 cup sliced bamboo shoot tip
  • 1/4 cup roughly chopped Thai Basil
  • 1/4 cup green onions cut into 1" pieces


  • In wok or large skillet, heat oil over medium-high heat.
  • Add the shallots, garlic, and kaffir leaves and cook for 1 minute.
  • Add curry paste and whisk together gently.
  • Add about 3 tbsp of coconut milk into mixture and whisk together until smooth.
  • Add chicken into mixture and stir to make sure the chicken is well coated.
  • Cook about 5 minutes, until the chicken is halfway done, then add remaining coconut milk. Season with sugar and fish sauce.
  • Bring to a boil then add bell peppers and bamboo shoots.
  • Let cook a few more minutes, or until chicken is cooked through, then add Thai Basil and green onions.
  • Serve on top of jasmine rice.
  • Enjoy!!
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