🇹🇭 Thailand · Food
Thai Red Chicken Curry
By eatmundo · August 3, 2026
A vibrant and aromatic curry featuring tender chicken simmered in a rich coconut milk base flavored with authentic red curry paste. Kaffir lime leaves provide a bright citrus fragrance that perfectly balances the creamy spice.
Ingredients
check them off as you prepareHow to Make It
- 1
Cut the chicken thighs into bite-sized chunks, trimming away any excess fat for a clean finish.
- 2
Heat the vegetable oil in a heavy-bottomed pot over medium heat, then fry the red curry paste for 2 minutes until it becomes fragrant.
- 3
Pour in 100ml of the coconut milk and cook, stirring constantly, until the oil starts to separate from the cream.
- 4
Add the chicken pieces and stir until they are well coated in the curry paste, cooking for about 3 minutes.
- 5
Pour in the remaining coconut milk and bring to a gentle simmer, ensuring the heat is low enough to prevent curdling.
- 6
Add the fish sauce, palm sugar, and torn kaffir lime leaves, stirring to combine all the deep savory flavors.
- 7
Simmer uncovered for 10-12 minutes until the chicken is tender and the sauce has slightly thickened to a glossy consistency.
- 8
Garnish with thinly sliced red chilies and serve hot over freshly steamed jasmine rice.
Frequently Asked Questions
Can I use chicken breast instead of thighs?+
You can, but thighs remain much more succulent during the simmering process; adjust cooking time so they don't dry out.
How do I make the curry less spicy?+
Use less red curry paste, as the heat level is determined by the concentration of chili in the paste.
Why does the coconut milk curdle?+
Usually because the heat is too high or it wasn't stirred enough while the oil separated; keep a gentle flame.
Can I replace palm sugar?+
Brown sugar or coconut sugar are excellent substitutes that maintain the necessary caramel-like depth.
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