Easy Thai Red Curry – Chicken
I love Thai food and its bold, aromatic flavours. This is my quick and easy version of Thai red curry made with chicken thighs — tender, fragrant and full of taste.
The sauce combines light coconut milk with red curry paste for a creamy, spiced base. I use trimmed chicken thighs for juiciness and more flavour, and light coconut milk to reduce calories while keeping richness. This recipe is cooked on the hob in an ovenproof pan, but it would also work in a slow cooker if you prefer.
What is Thai Red Curry Paste?
Thai red curry paste is a fragrant blend of red chillies, garlic, lemongrass, turmeric, shrimp paste and salt. You can buy it ready-made in jars at most supermarkets. It’s versatile and adds a spicy, aromatic kick to many Thai dishes — from chicken and pork to seafood, vegetables and tofu.
Making your own paste is an option, but for an easy midweek meal a good shop-bought paste works perfectly well.
Top Tips – Ingredients for your Thai Red Curry – Chicken Thighs
Chicken
Chicken thighs are ideal here because they stay moist and have more flavour than breast meat. If you prefer chicken breast, use skinless, boneless pieces and take care not to overcook them.
Coconut Milk
I use light coconut milk to lower the fat and calories. If you use full-fat coconut milk, the sauce may be thicker — add a splash of water to loosen it if needed.
Red Thai Curry Paste
A good supermarket red curry paste works well and keeps this recipe quick. If you have time and the inclination, homemade paste will deepen the flavour.
Lime Juice
Add lime juice at the end of cooking. The acidity brightens the dish, cutting through the creaminess of the coconut milk and lifting the flavours. Fresh coriander (cilantro) also adds a lovely aromatic finish.
How to make Easy Thai Red Curried Chicken Thighs
Follow these simple steps for a reliable, flavourful curry.
Step 1 – Fry your chicken thighs
Use a large ovenproof dish you can also use on the hob, or a deep frying pan. Heat 1 tbsp olive oil and add the chicken thighs. Season with salt and black pepper and fry for 5–6 minutes, starting with the “messy” side down, so they develop colour.
Step 2 – Add garlic, ginger and curry paste
Add finely chopped garlic, grated fresh ginger and 2 tablespoons of red Thai curry paste to the pan. Stir and turn the thighs so the paste coats both sides. Fry a further 5–6 minutes until the chicken has a good colour and the paste becomes fragrant.
Step 3 – Add coconut milk and simmer
Pour in 400 ml light coconut milk and stir in 2 teaspoons brown sugar. Bring to a gentle boil, then reduce the heat and simmer for about 35 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened slightly.
Step 4 – Finish and serve
When the chicken is tender, remove from the heat and stir in the juice of one lime and a generous handful of fresh coriander leaves. The lime brightens the sauce and the coriander adds freshness. Garnish with sliced red chilli if you like extra heat.
Serve with jasmine rice for a traditional pairing, or any rice you prefer. This curry is also tasty cold, like a spiced chicken salad — great for leftovers.
What to serve with Thai Red Curry?
Jasmine rice is my top choice because its texture complements the sauce, but basmati or brown rice work well too. Steamed vegetables or a simple cucumber salad are good side dishes. Leftovers are delicious cold on sandwiches or salads.
Give this recipe a try and enjoy — let me know how it turns out.
Big love, Clare
The Easy Slimming Group
I run a closed Facebook group called Easy Peasy Slimming Style Recipes where members share honest, home-cooked, easy meals. If you enjoy simple, tasty recipes, feel free to join the community and share tips and encouragement.
Another Tasty Recipe
If you enjoy this, try my Satay Chicken Skewers for another simple, flavour-packed chicken recipe.
Thai Red Curry – Chicken
Ingredients
- 600 g Chicken thigh fillets (skinless & boneless)
- 1 tbsp Olive Oil
- Salt & Black Pepper
- 2 Cloves Garlic, peeled and finely chopped
- Thumb fresh ginger, peeled & grated
- 400 ml Light Coconut Milk
- 2 tablespoons Thai Red Curry Paste
- 2 Teaspoons Brown Sugar
- Fresh Coriander, a handful
- Juice of one Lime (plus wedges for serving)
- 1 Red Chilli, sliced for garnish (optional)
Instructions
- Take a large ovenproof dish that can be used on the hob.
- Add the olive oil, then the chicken thighs. Season with salt and pepper.
- Fry for 5–6 minutes on one side, turning occasionally, until coloured.
- Add the garlic, grated ginger and red curry paste. Turn the thighs and fry another 5–6 minutes until fragrant and coloured.
- Pour in the light coconut milk and add the brown sugar. Stir to combine.
- Bring to a boil, then reduce to a simmer and cook for about 35 minutes, stirring now and then, until the chicken is cooked through and the sauce has thickened.
- Stir in the lime juice and a good handful of fresh coriander leaves. Garnish with extra coriander and sliced red chilli if desired. Serve with rice.