30-Minute One-Pot Thai Red Curry Chicken Recipe

This Thai Red Curry Chicken is packed with flavor, simple to make at home, and lighter than takeout. Tender chicken and vegetables simmer in a creamy coconut red curry sauce.

Many authentic red curry recipes call for ingredients like kaffir lime leaves or fresh lemongrass that can be difficult to find. This version is designed to use pantry staples and easily sourced items while still delivering layered, satisfying flavor.

If you do have access to kaffir leaves, lemongrass, or a favorite curry paste, feel free to use them — notes below explain substitutions and adjustments. If not, follow the recipe as written and you’ll still end up with a creamy, aromatic red curry that’s quick to prepare.

How to Make Easy Thai Red Curry Chicken

• Heat oil in a large skillet over medium-high. Once hot, add the onion and ½ teaspoon salt. Sauté about 3 minutes until softened, stirring often.

• Add the red curry paste, minced garlic, ginger, and ground coriander. Cook about 1 minute, stirring, until fragrant.

• Pour in the coconut milk, stir in the brown sugar and fish sauce, then add the chicken strips. Combine and bring to a simmer.

• Reduce heat to medium and simmer uncovered for 7 minutes, stirring occasionally.

• Add the carrots and red bell pepper. Simmer 5–7 more minutes until the sauce thickens slightly and the chicken is cooked through (about 7 minutes in my pan).

• Remove from heat and stir in the lime zest, half the lime juice, and half the chopped cilantro.

• Taste and adjust: add more lime juice, salt, brown sugar, or curry paste as needed to suit your preference.
• Garnish with the remaining cilantro and serve.

Recipe Notes

• If you want a medium-hot curry, start with about 4 tablespoons of a robust brand of paste and increase as desired. For milder brands, taste as you go and add less paste.
• For a milder version, reduce brown sugar and consider a pinch of cayenne if you want to raise the heat without using a hotter paste.

• If you have kaffir lime leaves, add about 6 leaves when you add the coconut milk and remove them before serving.
• If you have fresh lemongrass, substitute 2 teaspoons minced lemongrass or 1 tablespoon lemongrass paste in place of the lime zest and add with the coconut milk.

Sauce Thickness

The sauce will thicken slightly as it cools. If you prefer a thinner, more restaurant-style curry, add about ½ cup (or more) of chicken broth when you add the coconut milk.

Slow Cooker Instructions

• Sauté the onions and spices in a pan as directed in steps 1–2, then deglaze with a little canned coconut milk and transfer the mixture to the slow cooker.
• Add the remaining coconut milk and the rest of the ingredients, leaving out the lime zest, juice, and cilantro (add those at the end).
• Cook on High 2–3 hours or Low 4–5 hours. Stir in the lime zest, half the lime juice, and half the cilantro before serving, then adjust seasoning to taste.
• For crisper peppers, add them in during the last 30 minutes of cooking. To thicken the sauce, stir in a cornstarch slurry (2–3 teaspoons cornstarch mixed with 2 tablespoons water) and cook on High for 15 minutes.

How to Serve Thai Red Curry Chicken

Serve the curry over jasmine rice, with cauliflower rice for a low-carb option, or alongside warm naan. Garnish with extra cilantro and a squeeze of lime for freshness.

Enjoy!

If you try this recipe, please leave a review and rating in the comments — I’d love to know how it turned out!

Easy Thai Red Curry Chicken {One Pot, 30-Minute Meal}

A flavorful, quick one-pot meal: chicken and vegetables simmered in a creamy coconut red curry sauce using mainly pantry-friendly ingredients.

4.79 from 136 votes

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: 4-5 servings

Calories: 360kcal

Ingredients

• 2 tablespoon coconut oil (or other cooking oil)
• 1 cup onion, finely diced (white or yellow)
• ½ teaspoon salt, or more to taste
• 4 large garlic cloves, minced (about 2 TBSP)
• 1 teaspoon ground ginger (or 1 TBSP fresh)
• 1 teaspoon ground coriander
• 4-6 tablespoon Thai red curry paste, or to taste
• 1 (14-ounce) can full-fat unsweetened coconut milk
• 1 tablespoon brown sugar, or to taste
• 1½ pounds boneless skinless chicken breast, cut into thin strips (or thighs)
• 1 tablespoon fish sauce (or soy sauce)
• 1 cup carrots, shredded or julienned
• 1 cup red bell pepper, sliced or diced
• 1 lime, zest and juice
• ¼ cup fresh cilantro, chopped and divided (or Thai basil)

Instructions

1. Heat oil in a large skillet over medium-high. Once hot, add onions and ½ teaspoon salt. Cook 3 minutes, or until softened, stirring often.
2. Add the red curry paste, garlic, ginger, and coriander. Cook about 1 minute, or until fragrant, stirring often.
3. Add coconut milk, brown sugar, fish sauce, and chicken. Stir, bring to a simmer, then reduce heat to medium. Simmer uncovered for 7 minutes, occasionally stirring.
4. Add carrots and bell peppers, and simmer 5–7 more minutes, until sauce slightly thickens and chicken is cooked through.
5. Remove from heat, and stir in the lime zest, half of the lime juice, and half of the cilantro.
6. Taste and adjust with more lime juice, salt, sugar, or curry paste if needed.
7. Top with remaining cilantro and serve.

Notes

• Red curry paste: Brands vary—some are hotter or sweeter. Start with less and add to taste. If too spicy, add sugar or coconut milk to mellow it.
• Fish sauce: Substitute soy sauce if needed.
• Authentic aromatics: If you have kaffir leaves or fresh lemongrass, add them with the coconut milk and remove the leaves before serving. Use 2 tsp minced lemongrass or 1 tbsp lemongrass paste in place of lime zest.

Sauce Thickness

This curry thickens slightly as it cools. For a thinner consistency, add about ½ cup chicken broth when adding the coconut milk.

Slow Cooker

• Sauté onions and spices, deglaze with a bit of coconut milk, then transfer to slow cooker.
• Add remaining coconut milk and other ingredients (reserve lime zest, juice, and cilantro for the end).
• Cook on High 2–3 hours or Low 4–5 hours. Stir in lime zest, half the lime juice, and half the cilantro before serving. Adjust seasoning and garnish.

Nutrition facts shown are approximate per 1 cup serving. Recipe yields about 5 cups total.

Nutrition Facts

Serving: 1 cup |
Calories: 360 kcal |
Carbohydrates: 11.5 g |
Protein: 29.7 g |
Fat: 19.8 g

Save this recipe for later and enjoy making this quick, comforting Thai red curry at home.

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