Name: Thai Red Chicken Curry with Vegetables Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Thai
Ingredients: 2 tablespoons vegetable oil; 1 pound boneless skinless chicken breast or thighs, cut into chunks (450g); 1 small onion, sliced (142g); 1 tablespoon minced fresh ginger; 4 garlic cloves, minced; 3 tablespoons Thai red curry paste; 1 (13.6-ounce/403ml) can unsweetened coconut milk (full-fat recommended); 1 tablespoon fish sauce; 2 teaspoons light brown sugar; 6 ounces green beans, chopped (169g); 1 red bell pepper, seeded and sliced (205g); ½ cup Thai basil leaves; 1 tablespoon lime juice; Cilantro for serving

Jump to Recipe· 4.3 from 84 reviews

If you are craving something vibrant, comforting, and packed with layers of flavor, this Thai Red Chicken Curry with Vegetables Recipe is exactly what you need. With tender chicken pieces swimming in a rich, creamy coconut milk base infused with fragrant red curry paste, fresh basil, and zesty lime, this dish bursts with authentic Thai charm. The addition of crunchy green beans and sweet red bell peppers creates a perfect balance of textures that makes every bite exciting. Ready in just about 30 minutes, it’s a wonderfully easy recipe that will brighten up your weeknight dinners and quickly become a household favorite.

Ingredients You’ll Need

The image shows a silver frying pan filled with small pieces of cooked chicken. The chicken pieces are golden brown with some darker spots, seasoned with visible black pepper and herbs. They are spread evenly across the pan and sit in a thin layer of oily sauce that gives a shiny texture. The pan is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Gathering the right ingredients is the secret to nailing this Thai Red Chicken Curry with Vegetables Recipe. These straightforward yet essential components bring the dish to life, each adding depth, texture, and color that transforms simple elements into an unforgettable meal.

Vegetable oil: The perfect neutral oil to start your curry by browning the chicken beautifully without overpowering flavors.
Boneless skinless chicken breast or thighs: Tender chunks provide protein and soak up the curry sauce wonderfully.
Small onion: Adds subtle sweetness and aroma as it softens in the pan.
Minced fresh ginger: Brings a warm, zesty kick that’s essential in Thai cooking.
Garlic cloves: Offers an earthy savoriness, melding perfectly with the ginger and curry paste.
Thai red curry paste: The heart of the dish, loaded with spices and chilies for that signature bold flavor.
Unsweetened coconut milk: Creates a luxurious, creamy sauce that balances heat with richness.
Fish sauce: Adds an umami depth and subtle saltiness to enhance the overall taste.
Light brown sugar: Just enough sweetness to balance the spicy and savory elements.
Green beans: Gives a satisfying crunch and vibrant green color.
Red bell pepper: Brings sweetness and a splash of bright red that makes the dish visually stunning.
Thai basil leaves: Imparts a fresh, slightly peppery fragrance that lifts the whole curry.
Lime juice: Adds a fresh citrus tang that brightens up the rich curry sauce.
Cilantro: For serving, providing an herbal, refreshing finish.

How to Make Thai Red Chicken Curry with Vegetables Recipe

Step 1: Brown the Chicken

Start by heating vegetable oil in a large skillet over high heat, then add your chunks of chicken. Cooking the chicken until golden on all sides locks in juiciness and builds the base flavor for your curry. Once browned, remove the chicken with a slotted spoon and set aside. This step is quick and helps create those delicious caramelized edges you’ll love.

Step 2: Build Your Aromatics

Lower the heat slightly to medium-high and add the sliced onion, minced garlic, and fresh ginger to the skillet. Stir constantly for about a minute to soften the onion and release those rich, fragrant aromas—this is where your kitchen starts to smell absolutely irresistible. Then add that fiery Thai red curry paste, stirring for another minute to toast the paste slightly and deepen its flavor.

Step 3: Create the Curry Sauce

Pour in the unsweetened coconut milk, fish sauce, and light brown sugar, giving everything a good stir. Bring the mixture to a gentle simmer over medium heat—keep an eye here because you don’t want to boil the coconut milk, as that risks curdling your sauce. The creamy sauce is what makes this Thai Red Chicken Curry with Vegetables Recipe so luscious and satisfying.

Step 4: Cook Chicken and Vegetables

Return the chicken pieces to the skillet and add your chopped green beans and red bell pepper slices. Simmer everything together for about 8 minutes, or until the chicken is cooked through and your vegetables are tender yet still crisp. This timing hits the sweet spot between cooked veggies and maintaining a lovely bite to avoid mushiness.

Step 5: Finish with Fresh Herbs and Lime

Remove the pan from heat and stir in your Thai basil leaves along with a generous squeeze of fresh lime juice. This finishing touch infuses your curry with vibrant freshness and a subtle herbal lift that makes each spoonful sing. Serve piping hot over fluffy rice and sprinkle chopped cilantro on top to complete the experience.

How to Serve Thai Red Chicken Curry with Vegetables Recipe

A round pan with a golden handle is filled with a colorful curry showing three main layers: the orange creamy curry sauce as the base layer, bright white chunks of chicken scattered evenly on top, and a mix of green beans and thin red bell pepper strips spread throughout giving a fresh and vibrant look. Next to the pan is a white bowl filled with fluffy white rice, resting on a white marbled surface. Above the curry pan there are two stacked white bowls with two shiny gold spoons inside. A white cloth with a delicate pattern is partially visible underneath the pan. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

To elevate your Thai Red Chicken Curry with Vegetables Recipe, add fresh, bright garnishes like chopped cilantro or extra Thai basil leaves. These herbs provide a fresh contrast to the rich, creamy sauce and make the dish look as pretty as it tastes. A small wedge of lime on the side can also invite diners to add extra zing if they prefer.

Side Dishes

This curry pairs perfectly with simple steamed jasmine rice, which soaks up all that delicious sauce. If you want to switch it up, try serving it alongside fragrant coconut rice or even quinoa for a protein-packed option. A crisp cucumber salad or light papaya salad also complements the curry’s richness with refreshing crunch and acidity.

Creative Ways to Present

For an impressive touch when entertaining, serve the curry in a shallow bowl with colorful vegetables showcased on top. You might also consider plating it in individual portions within hollowed-out bell peppers or coconut shells for a fun tropical vibe. Drizzling a little coconut cream over the top adds a beautiful visual swirl and indulgent creaminess that guests will adore.

Make Ahead and Storage

Storing Leftovers

After enjoying your meal, store any leftovers in an airtight container in the refrigerator. This Thai Red Chicken Curry with Vegetables Recipe keeps well for 2 to 3 days, making it a fantastic option for next-day meals. Just be sure to cool it to room temperature before sealing and refrigerating to maintain freshness and safety.

Freezing

If you want to make this recipe ahead of time or keep it on hand for busy nights, freezing works great. Transfer cooled curry into freezer-safe containers and freeze for up to 2 months. When thawed, the flavors meld even better, though some vegetables might soften slightly more upon reheating.

Reheating

Reheat your curry gently on the stovetop over medium-low heat, stirring occasionally until warmed through. Avoid high heat to preserve the smooth texture of the coconut milk sauce. You may need to add a splash of water or broth if the curry thickens too much during reheating. Microwaving on medium power in short bursts also works well for convenience.

FAQs

Can I use chicken thighs instead of chicken breast?

Absolutely! Chicken thighs are fantastic in this recipe as they stay juicy and tender, plus they add a bit more flavor. Just cut them into bite-sized pieces like the breast for even cooking.

What if I don’t have Thai red curry paste?

If you can’t find Thai red curry paste, you can substitute with other curry pastes like yellow or green, but the flavor will vary. Alternatively, a homemade blend of red chili, garlic, ginger, and coriander powder can work in a pinch.

Can I make this recipe vegetarian?

Definitely! Replace the chicken with firm tofu or a medley of hearty vegetables like eggplant and zucchini. Use soy sauce or vegetarian fish sauce substitutes to keep the umami flavors intact.

Is it spicy?

This Thai Red Chicken Curry with Vegetables Recipe has a moderate level of heat coming from the red curry paste, which can be adjusted by the amount you use. You can tone it down or ramp it up according to your spice preference.

What rice pairs best with this curry?

Jasmine rice is the classic choice due to its fragrant aroma and slightly sticky texture that soaks up the curry sauce beautifully. However, basmati rice or even brown rice can also be excellent companions.

Final Thoughts

This Thai Red Chicken Curry with Vegetables Recipe is a delightful blend of bold, fresh flavors and comforting creaminess that will quickly become a favorite in your meal rotation. Whether you’re cooking for a busy weeknight or impressing friends on the weekend, this dish is straightforward to prepare and endlessly satisfying. Go ahead and dive in—you’ll love how easy it is to create a burst of Thailand right in your own kitchen.

Thai Red Chicken Curry with Vegetables Recipe

Ingredients You’ll Need