Recipe Index

Thai | Thai Red Curry Chicken

Updated on October 19, 2018

Tastes just like in Thai restaurants, except better. Serve over jasmine rice.

Update: I added potatoes as an option and changed the cooking instructions a bit. It's not so soupy now, I didn't take a new photo though. The result is a thicker and darker sauce.

Yield: 4 servings

Thai red curry chicken


1 pound boneless, skinless chicken breasts, cut into bite-size pieces

kosher sea salt, to taste

freshly ground pepper, to taste

Yukon gold potato or marble potatoes, cut into bite-size pieces, steamed (optional)

high-heat oil (grapeseed or avocado)

14 ounce can of coconut milk

1 tablespoon red curry paste

1 tablespoon fish sauce

2 tablespoons brown sugar

1/3 cup low-sodium chicken stock

1/2 cup frozen peas

fresh Thai basil or basil



Season chicken with salt and pepper. Stir fry in wok in oil. Drain chicken on paper towels.

Wipe out excess oil in wok. Add coconut milk and red curry paste. Simmer over medium heat for 5 minutes. Add fish sauce, brown sugar, and chicken stock.

Simmer 5 minutes, stirring occasionally. Add cooked potatoes, if using. Simmer another 5 minutes. Add frozen peas and chicken. Heat through. Top with fresh basil.


(Ref. "Thai Red Curry Shrimp" recipe, Thai Kitchen Red Curry Paste jar label.)