Thai Red Curry Chicken and Vegetables

This 30 MINUTE Thai Red Curry Chicken with Vegetables is wonderfully coconut creamy, bursting with layers of flavor, incredibly easy and all made in one pot!  Definitely a new favorite at our house and better than any restaurant!

You guys HAVE to make this Thai Red Curry Chicken Recipe!  I don’t beg often, so I hope you know I never cry wolf.  If you are a lover of Thai Food, you will be a LOVER of this warm, comforting, multi-dimensional Thai Red Curry Chicken with Vegetables!  Its a one pot wonder worthy of any weeknight or weekend and you should be able to find all the ingredients at your local grocery store!

Thai Red Curry Chicken in a black sauce pan with wood serving spoon.

Thai food is one of my favorite cuisines with its depth of layered flavors that create a savory symphony in every bite.    I’ve created several of my restaurant favorites into takeout fakeout versions from Chicken Pad ThaiPanang Curry, Coconut Curry Chicken, Yellow CurryTom Kha Gai.  and now this INSANELY delicious Thai Red Curry Chicken Recipe!!!   (update, this Red Curry Chicken Recipe made my Most Popular Recipes of 2017!  AKA it’s a winner!)

Thai Red Curry Chicken with rice on a plate.

As I was looking at my other “Thai” or “curry”recipes,  many of them boast how quickly they come together in the title, “30 Minute Pantry Friendly Panang Curry,” “30 Minute Pineapple Red Curry Chicken Stir Fry,” “20 Minute Thai Red Curry Beef  Tacos” – so apparently Thai food is quick and easy?   YES IT IS!!!  Thanks to to the magical store bought Thai red curry paste that packs a huge flavor punch.  The premade red curry paste is comprised of finely ground coriander, peppercorns, Kaffir lime leaves, lemongrass, galangal, lime leaves, cilantro, shallot, garlic, and fresh chiles – all combined for you.  No wonder it adds tons of flavor with minimal effort.

Thai Red Curry Chicken in a black sauce pan.

The key to bringing the red curry paste alive and for its flavors to permeate the entire dish, is to saute it with plenty of onion, garlic and ginger.  We also stir fry our chicken, bell peppers and zucchini directly in the simmering red curry paste to infuse it with the dynamic flavors all before we add the coconut milk.  Feel free to change up the vegetables to whatever suits your mood or make Thai Red Curry Chicken – cleaning-out-the-fridge-style with whatever you need to use up. It will be the best use of miscellaneous veggies Ever.

Showing how to make Thai Red Curry Chicken sauteing in a pan.

To further the complexity of flavors, we also add Thai sweet chili sauce, and the classic cast of Thai food characters: soy sauce, fish sauce, lime juice, brown sugar, dried basil and a bay leaf.  Its a somewhat long list of ingredients, but most of them you are just dumping into the sauce. You might notice we are not using Kaffir lime leaves which are responsible for the distinctive earthy lime-lemon flavor in many traditional Thai Red Curry recipes, but this exotic ingredient can be very difficult to find, and I want you to be able to make this Thai Red Curry Chicken recipe AT ALL TIMES.  While there is no direct substitute for Kaffir lime leaves, it doesn’t mean other ingredients can’t be used to produce otherworldly flavors.  This Thai Red Curry Chicken achieves a wonderfully fresh citrus zing by playing up the fresh lime juice, bright lime zest and simmering the sauce with a bay leaf.  Done.

Close up of a Thai Red Curry Chicken in a black sauce pan.

Finally, my authentically blasphemous key to gorgeously, thick, silky red curry coconut sauce is to whisk our quality coconut milk (I like Chakoah)  with a little cornstarch.  The end result is a rich, luscious red curry coconut sauce that is soooo creamy, so infused with flavor all cradling your tender chicken and crisp-tender vegetables. All in 30 minutes.  And your house will smell incredible.  This Thai Red Curry Chicken might be as good as it gets.

Thai Red Curry Chicken on a white plate with bread and herb garnish.

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Close up of Thai Red Curry Chicken with rice and chop sticks.

This less than 30 MINUTE Thai Red Curry Chicken tastes straight out of a restaurant! Its wonderfully thick and creamy, bursting with flavor, so easy and all in one pot! Definitely a new fav at our house!

Thai Red Curry Chicken

This 30 MINUTE Thai Red Curry Chicken with Vegetables is wonderfully coconut creamy, bursting with layers of flavor, incredibly easy and all made in one pot!  Definitely a new favorite at our house and better than any restaurant!
Servings: 4 -6 servings
Prep Time: 18 minutes
Cook Time: 12 minutes

Ingredients

  • 1 1/2 tablespoons olive oil or coconut oil
  • 1 pound chicken breasts sliced into 1/4” slices then 2” pieces**
  • 1/2 large onion, chopped
  • 2 tablespoons red curry paste
  • 1 red bell pepper, thinly sliced then chopped into 2” pieces
  • 1 orange bell pepper thinly sliced then chopped into 2” pieces
  • 1 small zucchini, sliced
  • 2 teaspoons freshly grated ginger
  • 4 garlic cloves, minced
  • 1 13.5 oz. can quality coconut milk (I like Chaokoh)
  • 1 tablespoon cornstarch
  • 1 tablespoon Asian/Thai Sweet Chili Sauce (like Mae Ploy)
  • 2 tablespoons less sodium soy sauce
  • 2 tablespoon fish sauce
  • 2 tablespoons lime juice
  • 1 tablespoon brown sugar
  • 1 bay leaf
  • 1 teaspoon dried basil
  • 1/4 teaspoon salt more or less to taste
  • 1/4 teaspoon pepper
  • sriracha to taste/Asian chili sauce (optional)

Garnish

  • lime zest to taste
  • fresh basil
  • fresh cilantro
  • fresh lime juice

Instructions

  • Heat oil over medium high heat in large nonstick skillet. Add chicken, onion and red curry paste and cook just until chicken is no longer pink. Add bell peppers, zucchini, ginger and garlic and saute 1 minute.
  • Add half of the coconut milk. Mix remaining coconut milk with 1 tablespoon cornstarch and add to skillet along with all remaining ingredients (expect Garnishes).
  • Bring to a boil, then reduce to a simmer for 5 minutes or until the sauce thickens and the vegetables reach desired crisp-tenderness. If you would like a thinner sauce, thin with water (I don’t do this). Discard bay leaf.
  • Garnish with additional optional fresh basil, cilantro, lime zest, lime juice and Sriracha to taste. Serve with rice.

Notes

**Chicken is much easier to slice if partially frozen. It will thaw quickly once sliced. You can slice your chicken and red bell peppers in advance for even quicker meal prep.

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156 Comments

  1. Melinda | Sprinkle and a Dash says

    Jen, this looks so good I almost want it for breakfast today. But since I have everything but the zucchini I’ll make it tonight. I love your quick, flavor-filled recipes.
    Thank you.

    • Jen says

      YAY! I am so happy you are making it so soon, I think you’ll love it! Thanks Melinda!

  2. Danica says

    This looks fantastic! I love anything that incorporates Thai red curry and fish sauce. Flavor bomb!

    • Jen says

      Agreed! You have great taste! One of my favorite flavor bombs!!

  3. Megan says

    I love Thai food but I had never made it myself before. I made this last night and it was delicious! Thank you! My all time favorite Thai dish is yellow curry. Can I use all of the same ingredients for the sauce and make it with yellow curry paste instead? If not, do you have a Thai yellow curry recipe that you recommend? I didn’t see one on your website.
    By the way, we’ve made a couple dishes now from your website and they have all become a part of our regular rotation!!

    • Jen says

      Hi Megan, I’m so happy your first attempt at Thai was a success and that you have enjoyed some of my other recipes – yay! I haven’t tried this with yellow curry, but I love that idea! I think it should work great with yellow curry paste. I will work on a yellow curry recipe ASAP!

  4. Donna says

    Made this tonight…With a few modifications. Just didn’t have a few of the ingredients. It did not matter it was SO GOOD!! We loved it! Thank you for introducing me to red curry paste! Can’t wait to try it with shrimp.

    • Jen says

      You are so welcome Donna, I’m so happy you loved this recipe! Red Curry paste is amazing, you will love it with shrimp!

  5. Pierre says

    WOW. This was bursting with flavors and not even spicy.. To me it was restaurant qual but you have to just stick to your portion because its sooo friggin tasty. . Be warned!

    • Jen says

      Hahaha! That is my kind of warning! I am thrilled you loved it so much Pierre, thank you!

  6. Barb says

    This was so good! I didn’t have zucchini so I added mushrroms. I also didn’t have lime juice. I found it a wee bit salty. From the soy sauce maybe…mine didn’t look as creamy orange-ish as the picture. Mine was more brownish. I’m not complaining!! Just my comments. I was delicious and hubby loved it too!!

    • Jen says

      Hi Barb, Yours was probably more brownish due to the mushrooms – their juices tend to make any sauce more brown. But thank you for taking the time to comment, I’m so glad you loved this recipe!

  7. Carolyn says

    Dear Jen,
    I made this tonight and oh my goodness it was delicious! I made 2 changes. I could not find the curry paste here in Austin, Texas so I used chili garlic sauce. For a garnish, I used toasted coconut and cashews, since you taught me thatI thought that would be ok, and it was way beyond ok! Served over jasmine rice, this was an amazing dinner. Thank you! I look forward to your posts everyday. Bless you!

    • Jen says

      Hi Carolyn, you are the sweetest! I love hearing that you look forward to my posts – thank you! Your addition of toasted coconut and cashews sounds absolutely dreamy – I might have to add that to the notes 🙂 Thank you for making my recipes and for taking the time to comment! I’m thrilled this was a winner!

  8. Monica says

    This is so delicious! I made a week of Carlsbad Craving’s meals and everything was a hit! I love your recipes so much. Keep them coming!

    • Jen says

      A week of Carlsbad Cravings?! That is truly awesome! I am thrilled everything was a hit – phew! Thank you so much for making my recipes!

  9. Thompson says

    Greetings Jen! I am eager to try your recipe for Thai Red Curry Chicken! However… my best friend has long been allergic to anything with coconut. Given that coconut milk is a key ingredient of your recipe, as well as many other Thai dishes, I am wondering if you can suggest an alternative to using coconut milk? I was thinking perhaps almond milk or maybe heavy cream? Any help you can offer would be greatly appreciated!

    By the way… your Strawberry Cream Cheese Stuffed Sour Cream Coffee Cake is AMAZING!! Well Wishes!

    • Jen says

      Hi Thompson! I would suggest heavy cream but you will use the coconut flavor. If your friend isn’t allergic to coconut extract then I would add a little of that in – if they are allergic than just the heavy cream will sill be delicious. Let me know how it turns out! And so happy you love the Strawberry Cream Cheese Stuffed Coffee Cake! Thank you!!

  10. Jo says

    Love this recipe. I have added different vegetables each time I make it. It’s become a weekly family staple. Thank you, it’s really delicious!

    • Jen says

      Awesome Jo, I am thrilled it has become a weekly staple, thank you so much! And what a great idea to add different veggies each time to mix it up, yum!

  11. Katherine says

    I just made this. So worth it! Honestly I’ve been planning to make it for weeks since you posted it on your page and I finally got around to it. Great recipe! Curry is my comfort food and I’ve been trying to find the perfect recipe. This was perfect for my palate! Thanks so much!
    I used only 1 Tablespoon of curry paste because it’s so spicy! I’m not sure if that is normal or if it just the curry paste that I buy.

    • Jen says

      You are so welcome Katherine! I’m thrilled you loved this curry so much and was worth the wait! Curry is my comfort food too- I could eat it forever, whenever! I am thinking your red curry paste must be extra spicy because this recipe isn’t too spicy, even with 2 – so I’m glad you knew your curry and only used one!

  12. Liz Golesic says

    Looks wonderful – will make tonight. Any successful alternatives to coconut milk anyone can suggest? Accommodating an allergy.

    • Jen says

      Hi Liz! I would substitute half and half – you won’t have the coconut element but all the other flavors will still taste delicious! Enjoy!

  13. Bridget Rotticci says

    I have to tell you that you now have a small following between my friends and me. EVERY recipe on this blog is amazing!! I made this soup the other night and literally could not believe how delicious it was–the best soup I have ever eaten–and I cooked it myself!! We now cook at least one of your recipes a week in my household. I LOVE how every recipe is made from scratch with multiple seasonings and most of them require fresh ingredients. Coming from a farming family, we really enjoy using our produce! I would love to see some more “healthy” entrees if you have them! I usually pick ones that have less carbohydrates for dinner. Thank you so much for providing these recipes for my friends and I to enjoy with our families!!

    • Jen says

      Hi Bridget, thank you thank you for such an awesome comment! I am thrilled you you and your friends are loving my site and my recipes! That is awesome you have a farm with so much produce. We are definitely coming into healthier eating season with less comfort food and more salads/grilling, so you should see more and more fresh recipes on my blog, but in the meantime you can always add veggies to any other recipe 🙂

  14. Claire says

    Hi there! I have a dumb question. What are the little red sliced peppers I see in the picture of this recipe and the Thai Chicken Noodle soup? I can’t identify it from the ingredient listings for either recipe. Are they a type of jalapeño? I want to try to include them when I make it.

    • Jen says

      Hi Claire! They are red jalapenos and are very spicy so I didn’t include them in the ingredient list. I would only add them if you like things very spicy! 🙂

  15. Sarah says

    Jen, I can’t wait to try all of your curry recipes! My husband will love me! One small problem, I need help! Please tell me what brand of red curry paste you use. Do you have a favorite? I think that’s the key to recreating your deliciousness! Thank you so much!

    • Jen says

      Hi Sarah! I try and use whatever ingredients are most accessible to everyone so I use the Thai Kitchen brand – it can be found everywhere! Hope this helps, enjoy!

  16. Shirley says

    Hi Jen. This is the second of your recipes I’ve made (the other the one pot chicken noodle curry soup, which I made twice in 2 weeks and just gorged on!) and loved it also. Last evening my husband kept saying, “This is great!” over and over. I’m the type of person that tries to stick to the original ingredients so I was able, without much difficulty, to find the red curry paste and Kaffir lime leaves (for those in Orange County, CA, at Thai Laos market in Anaheim where they have them frozen). You’re very inspirational and a terrific chef. I look for recipes that aren’t overly rich. I know this is a lot of work but I would like to see some nutritional info with your recipes (when you have the time :)). I’m promoting your site/soups to my friends. I’ll certainly be making more of your recipes. Shirley

    • Jen says

      Hi Shirley, thank you so much for your wonderful comment! I am so happy you stumbled upon my site and so far enjoying my recipes! You can calculate nutritional info at: http://www.myfitnesspal.com/recipe/calculator Thanks for sharing my site with your friends!

  17. Praise says

    Hi! I made this dish last night and it was amazing. The curry tastes just like the one I buy from the local Thai restaurant. The only change I made was to increase the red curry paste a bit.

    Thank you!!

    • Jen says

      You are so welcome, thank YOU for taking the time to comment! I am thrilled it was restaurant quality!

  18. Diana says

    I made this for dinner tonight and it was absolutely delicious! I substituted baby bok choy for zucchini, since that’s what I had, and I think it worked. This is going into my regular dinner rotation, for sure! Thanks for such a tasty and easy dinner recipe.

    • Jen says

      You are so welcome Diana, I’m so happy you loved it! And the substitution of baby bok choy sounds delicious!

  19. Jill says

    This dish is amazing! Even my super picky children will eat it! (if I make the onions big enough to pick out haha!) When I put this on the table, I feel like I’m serving restaurant quality food (and we eat out a lot). And it’s super easy! Can’t wait to try more of your recipes! Thanks!!

    • Jen says

      YAY! I’m so happy this was a hit even with your picky eaters! and thank you so much for the compliment of being “restaurant quality!” I hope you have fun exploring my site and trying more recipes!

  20. MichaelAnn says

    This recipe is delightfully easy to prepare and tasted wonderful! Thank you for sharing it.

    • Jen says

      You are so welcome, I’m so happy you enjoyed it! Thank you for taking the time to comment!

  21. Janet Taylor says

    This was absolutely delicious! Easy to make and so full of flavor! My husband and son devoured it (as did I). My husband couldn’t say enough times that this was the best curry dish that I have ever made. And I agree. Thank you for this recipe!

    • Jen says

      YAY! Thank you for the ultimate complement of being the “best curry” – that made my day! I’m thrilled it was such a hit! Thank you so much for taking the time to comment!

  22. Leanne says

    This was the best red curry I have ever eaten and made! Best recipe ever! Thankyou so much!

    • Jen says

      Wahoo! Thank you for the ultimate compliment Leanne! I am thrilled you loved it so much!

  23. Shannon says

    This was delicious! To save time chopping garlic and ginger, I just put all of the ingredients for the sauce, including curry paste into the blender, poured on top of cooked chicken and veggies. I added a few tablespoons of peanut butter to the sauce. Topped with honey roasted peanuts and served with coconut rice. So freaking good! Will be adding this to our regular rotation!

    • Jen says

      Hi Shannon, I love your trick of blending the ingredients together and I’m sure the addition of peanut butter was outstanding – yum! I’m so happy this was a hit and a new regular!

  24. Monica says

    Hello Jen,
    I made this dish last night and both my husband and I loved it!
    It was so delicious and it tasted like what I order at the restaurant!
    Thanks for sharing this great recipe!

    • Jen says

      Hi Jen, I am so happy hear both you and your husband loved it! Thanks for taking your time to comment and I hope you find more winners 🙂

  25. janie says

    Made this tonight. It was delicious! Even my picky 11 year old and 9 year old eat seconds. Thank you, looking forward to trying more of your recipes. Any suggestion on how to make it spicier?

    • Jen says

      I’m so happy the whole fam loved it! To make it spicier you can either add chili sauce to taste at the end (like Sambal Oelek) or more red curry paste to start. Hope that helps and that you enjoy exploring my site!

      • Allison says

        Instead of the sweet chili sauce, I used a chili sauce (because that’s what I had in the fridge) and it had a nice heat to it!

  26. Brentski says

    Outstanding!!! The fish sauce and Thai sweet chili sauce really make it work. We used chicken thighs instead and substituted pineapple for the zucchini and it is a hit!!

    • Jen says

      Thank you so much for taking the time to comment, I’m thrilled you loved it so much! and I am DROOLING over the addition of pineapple and I’m sure the chicken thighs were outstanding! mmmm!

  27. Kylie Bouvier says

    Absolutely delicious recipe, was craving a yummy curry, will be making this again. Thank you.!

    • Jen says

      Hi Kylie, I am glad I was able to help with the curry craving. Thank so much!

  28. Cedie says

    I made this dish a second time and it was still good! My apartment smells of curry! Thank you for providing this recipe. I forwarded to a friend and recommended it.

    • Jen says

      Hi Cedie, I’m so happy you are loving this recipe! Thank you for taking the time to comment and for your recommendation!

  29. Shepard says

    I made this curry tonight and it was amazing! The taste is just spot on. I been looking for red curry recipe for a while, well I found it . This is a definite keeper. Iwas perfect for these cold nights we’ve been having. Thank you so much for sharing your recipe with us.

    • Jen says

      YAY! I’m so happy you finally found a keeper Red Curry Recipe! Thank you for trying my recipes and taking the time to comment!

      • julia roser says

        hi there, I have been looking for a SUPER SUPER spicy red curry and cant find it anywhere or any recipes anywhere! My hubby complains its never spicy enough at restaurants, its hit or miss and very few have literally been spicy. When I look at recipes I don’t find anything with spice! Wht can I add for maximum heat?

        • Jen says

          I would use 4 tablespoons red curry paste then add sriracha or Asian chili sauce to taste after. If it’s not hot enough, simply add more red chili sauce. Enjoy!

  30. Sarah says

    I made this tonight and it was hands down the best dinner I have made in forever. My husband said “OMG I could eat this every night!”. Delicious!! Definitely will be in our regular dinner rotation. I think it would be a great dinner to serve when we have guests too because I know it’s a winner! Thank you!!

    • Jen says

      Whoa, that is the ultimate compliment, thank you Sarah for making my day!

  31. Elisabeth says

    I love how friendly this recipe is, with similar measurements of 2 tbs! So much easier to make when I don’t have to worry about 5 different measuring spoons and what size to what! I found it very pantry friendly yet also delicious. My roommate came out of his room wondering what smelled so good. It’s made it into my meal rotation and I’m looking forward to trying even more recipes!

    • Jen says

      Thank you so much Elisabeth, it is always nice when you don’t have to fiddle with a bunch of measuring spoons 🙂 I’m so happy its made it into your rotation! I hope you have fun exploring the rest of my site!

  32. Karie says

    Can you make this with light coconut milk, or does it need to be full fat?

    • Jen says

      Hi Karie, you can definitely make it with light coconut milk, full fat will just be creamier.

  33. Kirsty says

    Hi Jen,
    This is an awesome recipe. I’m doing a dinner party and need to make it serve 10 people. Can I just double everything to get the same result? Thanks in advance!

    • Jen says

      You are so welcome Kristy! Yes, you can just double everything – enjoy!

  34. Julia says

    Do you use light coconut milk in this recipe?

    • Jen says

      I use regular coconut milk but light would also work-it just won’t be quite as creamy. You can add a little more cornstarch to help thicken it up. Enjoy!

  35. Stephanie Burris says

    Easy to make Whole 30 and utterly delicious. Love the idea of cleaning out the refrigerator! Thank you!

    • Jen says

      You’re so welcome! I’m so happy you loved it!

  36. Charlene Blengino says

    This was AMAZING! My whole family loved it. And that’s rare. Thank you for sharing this recipe with us 🙂

    • Jen says

      Yay! You are so welcome Charlene! Thanks for your awesome comment and making my day!

  37. Kelly says

    This is so good, Jen! Just like our favorite takeout spot.

    • Jen says

      Awesome, thanks so much Kelly!

  38. Emily says

    I’ve been looking for a red curry recipe that’s easy and works FOREVER and this is the one!! Thank you!

    • Jen says

      YAY! Thank you Emily! I’m thrilled your search is over!!!

  39. Sheenam @ The Twin Cooking Project says

    Landed on this recipe via Pinterest!! Definitely giving this curry recipe a try!!

    • Jen says

      Awesome! I think you will love it!

  40. Kelly says

    Made this again tonight, adding in some cubed Japanese sweet potato and carrots. It was amazing. Better than my favorite takeout place. Thanks so much for this, Jen!

    • Jen says

      That is awesome it is better than your favorite takeout! Your addition of Japanese sweet potatoes and carrots sounds divine! Thanks for taking the time to comment Kelly!

  41. Amy says

    Oh my land! I made this tonight after finally feeling brave enough to make a curry dish… AMAZING!! I will definitely make this again and again!! Cannot wait to try more of your recipes! Also, the person that suggested a blender for the sauce… genius!!

    • Jen says

      Welcome to my site! I’m so happy you were feeling brave Amy and got to reap the delicious rewards! I am thrilled you loved this Red Curry and hope you find many new favorites here!

    • Margaret Adorno says

      Hi! I can’t seem to find the blender suggestion in the Comments…could you repeat it? I love to learn techniques!

      Thanks

    • Rosalinda romalis says

      Hi, I’m making this right now and it does not say in the directions when to add the fish sauce, lime juice, brown sugar etc… that’s alot of ingredients I dont know when to if I even should put in! Please help because I’m already in the process of making the dish

      • Jen says

        In in step 2 – you add all the remaining ingredients: Mix remaining coconut milk with 1 tablespoon cornstarch and add to skillet along with ALL REMAINING INGREDIENTS. Enjoy!

        • Ann-Marie says

          This is my first ever Thai dish that I have cooked myself at home and it turned out fantastic! I have three children under the age of 6 and they loved it as well! Thank you

          • Jen says

            Yay! I’m honored this is your favorite homemade Thai recipe and that’s great your kids love it too! Thanks so much Ann-Marie!

  42. Mari says

    Can I sub shrimp instead of chicken?

    • Jen says

      Absolutely! You will want to remove them from the pan once they are cooked and then add them back in at the very end so they don’t get overcooked.

  43. Arlana says

    Hi, I will definitely try it tonight.
    I add an essential oils of Kaffir limes and sweet basil as I can not find a fresh ones. It’s just as good as a fesh ones. 🙂

    • Jen says

      Thats a great idea Arlana! I hope you love this recipe!

  44. Amanda Keenan says

    Just tried this recipe and HOLY SMOKES it was delicious! I didn’t have zucchini on hand, so I thinly sliced up broccoli stems and they were a great addition. It’s a new house favourite. Thank you.

    • Jen says

      Wahoo! Thanks Amanda, I’m so pleased it is a new favorite! It is definitely great with any veggies!

  45. Christine Kasule says

    Glad l came across this, don’t know where to start. 🙂

    Is there a recipe book available?

    • Jen says

      You are so nice! No I don’t have a cookbook, just all online recipes :).

  46. Natasha says

    I can sincerely say this is the best curry dish I have made at home! The flavours are perfectly balanced. The acidity, slight sweetness and creaminess of the coconut makes for an absolutely mouth watering dish. I substituted kale for the zucchini as that’s what I had in my fridge and it was fantastic! I definitely will be making this again. Thanks so much for the recipe!

    • Jen says

      That is awesome Natasha, thank you so much! And I love the substitution of kale – yum!

  47. Jacie says

    HI! Do you happen to know what the macros and calories are for a serving? Looks so delicious, can’t wait to try!

  48. Phil says

    Made this last night and it is absolutely delicious , the only thing I changed was I used coconut cream instead of coconut milk , the wife loved it 10/10

    • Jen says

      Thanks so much Phil for the 10/10 rating! I’m so pleased this red curry chicken was such a hit!

  49. Sara says

    Delicious! Added julienned carrrot instead of one pepper (only had one), and didn’t have sriracha or sweet chili sauce, but subbed sambal olek. Great flavour. I’m going to freeze half (without garnish or rice) and see how re-heating goes. I’m pretty sure it will be a great meal on a night shift sometime soon. 🙂

    • Jen says

      I’m so happy you loved this red curry chicken Sara! I don’t think bell peppers freeze well but the chicken/sauce should freeze great.

  50. Amanda says

    I love this recipe! Super easy and super delicious! Is it freezer-friendly, too?

    • Jen says

      Thank you Amanda! Everything freezes well except for the veggies – they will get mush but the chicken and sauce freeze great!

  51. Lisa says

    I’m nervous about the fish sauce. I’ve never used it but I don’t like anything too “fishy.” One time I had a pad Thai with my dad and he said it smelled like cat food and I’ve been afraid of fish sauce ever since!! Can I leave it out? Or is it not really fishy?

    • Jen says

      Hi Lisa, it really isn’t fishy once combined with all the ingredients (just don’t smell it first!). You can start with 1 tablespoon and go from there or you can sub soy sauce.

  52. Nicola says

    Oh. My. Gosh. I just finished my bowl of this and it was SO delicious! I spooned mine over cauliflower rice and it was absolute perfection! Thank you!

    • Jen says

      You are so welcome Nicola, I’m so pleased it was a winner!

  53. Erin Kirstein says

    Instead of sriracha, I added 2 teaspoons of chili paste and it was the perfect amount of heat. Love this recipe!!

  54. Snigdha says

    This recipe is AMAZING! Everyone that ate it tonight devoured it and I will likely be asked to make it again. So easy too! I already had every ingredient aside from fresh basil in my kitchen tonight. Thank you for sharing this! I will share with my friends too.

    • Jen says

      I’m thrilled you – and everyone else – loved this red curry recipe Snigdha1 Thank you so much!

  55. Michelle says

    Hi, I’m making this tonight, but am including kaffir lime leaves and lemongrass since I have it in my freezer.
    I was wondering what the bread is in the picture? Some sort of roti or flatbread I would assume.
    Anyway, I’m looking forward to making this! Thanks, Michelle

    • Jen says

      Hi Michelle, yes it’s a flatbread which I love to soak up the sauce with. I hope you loved the red curry!

  56. Margaret Adorno says

    I haven’t made this yet but it seems like 1 can of coconut milk seems low for 4 servings. When I get red curry in Thai restaurants usually there’s a sort of tureen with a substantial amount of the curry “gravy” (so to speak). I know I can add more coconut milk if I want, but am curious if others feel there was enough for 4 people.

    • Jen says

      Hopefully others can weigh in to help you out but I would say there is enough for 4 people but not restaurant size portions.

  57. Kaye says

    Amazing Red Curry, so easy and so delicious. Will be definitely be trying more of your recipes. Thankyou so much for sharing with us.

    • Jen says

      You’re so welcome, I’m so happy you loved it! I hope you enjoy exploring my site!

  58. Sarah says

    Just made Thai red curry for the 1st time and it was a big hit! The recipe was really easy and very flavourful. Thanks!

    • Jen says

      Thanks for taking the time to comment Sarah, I’m so pleased you love it!

  59. Rachel says

    Can you make this ahead of time in the crock pot? Just started prepping the ingredients and realized it was on the skillet, not crockpot! Thanks!

    • Jen says

      Hi Rachel, I haven’t tried it in a crockpot, but I don’t see why not! I would add the bell peppers until the last 30-45 minutes then cook on high until they reach desired tenderness. If add them at the beginning they will get mushy. Enjoy!

  60. Katie says

    I commented on this post on FB and shared it, but I just wanted to come on your website to say how good this was! I made it tonight. It was a last minute decision because some of my kids were sick this week and my meal plans hadn’t worked out with sick, cuddly kids. We have a family of six, so I used 2 lbs of chicken thighs, chopped cremini mushrooms, and I used garlic chili paste instead of the sweet chili sauce. It’s what I had in the pantry. I skipped the sriracha because of my little kids. My husband topped our dishes with it. My kids are 9, almost 8, 4, and 2 years old. They all loved this! Everyone but the baby had seconds! Thank you for the delicious meal! I’ve made other things from your website before and really appreciate all the work you put into creating delicious, healthy food!

    • Jen says

      Thank you so much for your wonderful comment Katie! I’m thrilled the entire family – even your young kids! – all enjoyed this red curry! I hope everyone is on the mend!

  61. TERI C says

    This is a wonderful recipe! I doubled the sriracha, because we like spicy food. Will definitely make again.

    • Jen says

      Awesome, thanks so much Teri!

  62. Adriana Clark says

    Second time I have made this and it’s so good! I forgot to defrost chicken and used shrimp instead. Unfortunately, the shrimp ended up being overcooked because I started cooking them when the recipe indicates the chicken should be cooked (totally my fault because I know shrimp cook fast; I’m still a fairly new home cook) Anyway, at what stage would you recommend shrimp be added to prevent overcooking?

    • Jen says

      Hi Adriana, shrimp take 4-5 minutes, so I would add after you start simmering the sauce. I hope that helps!

  63. Chuck says

    It was WONDERFUl! Thanks for sharing. Found fresh Kafffir lime leaves at a local Asian market… they were AMAZING! Will definitely make again.

    Got any more good recipes!

    God Bless!

  64. Dianne says

    My first attempt at a Thai curry and it was delicious! Will definitely be making it again.

    • Jen says

      I love hearing that, thanks so much Dianne!

  65. Laurel says

    Wow! Wow! Wow!
    This recipe is fabulous!
    I didn’t have the orange bell pepper or zucchini, but subbed a green pepper and some snap peas. Also no tofu or chicken (that wasn’t frozen)–so used some cooked shrimp. Added the shrimp last–just to heat it through.
    The mix of ingredients worked beautifully with no one flavor overriding another.
    Thank you for the GREAT recipe.

    • Jen says

      Thank you so much Laurel for your awesome comment! I ‘m so pleased you will still able to make this red curry with substitutions and that it turned out so well!

  66. Sofia says

    This recipe was so forgiving, my first time making it. I made several variations and it still turned out amazing. I didn’t need to the brown sugar and I added oyster sauce instead of fish sauce. I made mine with prawn instead of chicken. My only suggestion to people who want to try out this recipe is to taste it before you add any ingredients. Hold back on ingredients like sugar, soy sauce and fish sauce. Add everything one tablespoon at a time and taste it each time you add a new ingredient . Good luck 😉 Thank you so much for the recipe !!

    • Jen says

      You’re so welcome, I’m so happy it was a winner! I’m guessing you didn’t need the brown sugar because you omitted the fish sauce – it definitely needs it to balance it if using.

  67. Susan Donohue says

    Thank you so much for sharing this wonderful, flavorful recipe. I made it with shrimp, adding the shrimp when you suggested. Blew me and my guests away! Making it again tomorrow night for two of my friends. Thank you again for sharing your expertise! I look forward to making more of your recipes.

    • Jen says

      You are so welcome Susan, I’m so happy it was such a hit shrimp! And welcome to my site! I hope you have fuu exploring and hopefully find many new favorites!

  68. Debby says

    I so look forward to your recipe posts. You are by far my most favorite. In most of your Thai dishes you show the dish with round slices of a chili pepper (I presume) but no where is it ever listed in the ingredients. Could you please list what it is? Thank you.

    • Jen says

      Thank you for your kind words Debby! The chili peppers are just a garnish for aesthetics but feel free to add them if you like 😉

  69. Phil says

    I made the Thai red curry chicken last night and it is absolutely delicious, I will be making this on a regular basis it’s that good, the Mrs loved it and couldn’t get over how good it tasted. So to anyone who loves Thai food give this a go, you won’t regret it ⭐️⭐️⭐️⭐️⭐️

    • Jen says

      Thank you so much for the 5 star review Phil! I’m thrilled you both loved it so much!

  70. Ruth S Van Dyne says

    OMG, I made it last night and couldn’t stop eating it. Sooooo good! Have leftovers for two more meals and am looking forward to that….plus making your other Thai recipes Thank you so much for bringing memories of Thailand into my home.

    • Jen says

      You’re so welcome Ruth, I’m so happy you loved it! I’m also excited for you to try my other Thai recipes!

  71. Haley Dresser says

    First time making this recipe and it was absolutely lovely. Thank you for this!

    • Jen says

      You’re so welcome Haley! Thanks for taking the time to comment!

  72. Megan says

    This had great flavor! I followed the recipe exactly. For some reason, mine was more of a sticky sauce than a creamy sauce like yours appears. I haven’t really cooked with coconut milk before and mine was separated and I didn’t warm it to remix it before using in recipe. You think that may be why?

    • Jen says

      Hi Megan, I’m sorry your sauce was sticky, that is so odd! I can’t think why it would have been that way – perhaps accidently using too much cornstarch or the brand of coconut milk? Recombining the coconut milk before using shouldn’t be a factor, but you can definitely try it. I also recommend using Chaokoh coconut milk for super creamy sauce. good luck!

      • Megan says

        Ok, so I got your suggested coconut milk and tried again- huge difference! So so good! Thank you!!

        • Jen says

          YAY! I’m so pleased you actually purchased Chaokoh and that it worked! Thanks for following up Megan!

  73. sara says

    This was absolutely delicous, thank you!!

    • Jen says

      You’re so welcome Sara!