Red chicken curry started becoming a regular dinner after trying it at a small restaurant and thinking about those flavors for days afterward. The sauce was rich, creamy, spicy, and honestly one of those meals where you keep eating even after you’re already full. I finally tried making it at home and realized it’s actually much easier than it looks.
The red curry paste mixed with coconut milk creates such a flavorful sauce, and the chicken stays really tender while simmering. I’ve made this for weeknight dinners, meal prep, and random evenings when I wanted something warm and packed with flavor without spending hours cooking. If you already enjoy recipes like Coconut Chicken Curry, Chicken Jalfrezi, or Peanut Sesame Chicken, this red chicken curry fits perfectly into that homemade dinner rotation.
Why You Will Love This Red Chicken Curry
What I love most about this recipe is how flavorful the sauce becomes with pretty simple ingredients.
The coconut milk balances the spice really nicely while keeping the curry creamy without feeling too heavy.
Another thing I like is that you can easily adjust the heat depending on how much curry paste you use.
It’s also one of those meals that tastes even better the next day once the flavors settle together more.
What You Will Need For Red Chicken Curry
A large skillet or deep sauté pan works best because the sauce needs enough space to simmer properly.
You’ll also need a sharp knife for slicing the vegetables and chicken evenly.
A wooden spoon helps stir the curry while scraping up all the flavorful bits from the bottom of the pan.
If you want extra smooth sauce, a small whisk helps blend the coconut milk and curry paste more evenly.
Ingredients Needed
- 1½ pounds chicken breast or chicken thighs, cubed
- 1 tablespoon oil
- 1 onion, sliced
- 1 bell pepper, sliced
- 3 garlic cloves, minced
- 1 tablespoon grated ginger
- 2 tablespoons red curry paste
- 1 can coconut milk
- ½ cup chicken broth
- 1 tablespoon soy sauce
- 1 teaspoon brown sugar
- 1 tablespoon lemon juice
- 2 tablespoons chopped cilantro
Instructions
Heat oil in a large skillet over medium heat.
Add the chicken and cook until lightly browned. Remove and set aside.
In the same skillet, add the onion and bell pepper. Cook until slightly softened.
Stir in the garlic and ginger and cook for about 30 seconds.
Add the red curry paste and stir for another minute until fragrant.
Pour in the coconut milk and chicken broth, then stir until smooth.
Add soy sauce and brown sugar.
Return the chicken to the skillet and simmer for about 15 minutes until the chicken is fully cooked and the sauce thickens slightly.
Stir in lemon juice before serving.
Top with chopped cilantro.
I usually serve this with rice because the curry sauce honestly tastes too good to waste. This red chicken curry also goes really well with Mixed Cucumber Salad, Red Cabbage Salad, or even Watermelon and Celery Juice if you want something fresh on the side.
Tips For Red Chicken Curry
Full-fat coconut milk gives the creamiest sauce and best flavor.
Different curry pastes vary in spice level, so start smaller if you’re unsure.
Fresh ginger makes a huge difference in the flavor honestly.
If the sauce thickens too much while simmering, add a small splash of broth near the end.
Red Chicken Curry
Description
Red chicken curry started becoming a regular dinner after trying it at a small restaurant and thinking about those flavors for days afterward.
Ingredients
Instructions
-
Heat oil in a large skillet over medium heat.
-
Add the chicken and cook until lightly browned. Remove and set aside.
-
In the same skillet, add the onion and bell pepper. Cook until slightly softened.
-
Stir in the garlic and ginger and cook for about 30 seconds.
-
Add the red curry paste and stir for another minute until fragrant.
-
Pour in the coconut milk and chicken broth, then stir until smooth.
-
Add soy sauce and brown sugar.
-
Return the chicken to the skillet and simmer for about 15 minutes until the chicken is fully cooked and the sauce thickens slightly.
-
Stir in lemon juice before serving.
-
Top with chopped cilantro.
