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Thailand · Food

Thai Red Chicken Curry

50 min
460 kcal
4 servings

By eatmundo · August 3, 2026

Thai Red Chicken Curry🇹🇭AI-generated image

Same ingredients, elsewhere in the world

1 match

Dishes from other countries' kitchens, made from the same core ingredients as Thai Red Chicken Curry. The percentage is the share of ingredients the two recipes have in common.

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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.

According to eatmundo's ingredient comparison, the closest dish to Thai Red Chicken Curry from another cuisine is Ayam Bumbu Rujak (Indonesia): the two share 53% of their ingredients.

Ingredients

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Adapt this recipe:
4 servings

How 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

What is Thai Red Chicken Curry?

Thai Red Chicken Curry is a central Thai dish consisting of chicken cooked in a sauce made from red curry paste and coconut milk. Flavored with kaffir lime leaves, fish sauce, and palm sugar, it is typically served as a main course alongside steamed jasmine rice.

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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