Recipe Index

Thai | Thai Red Curry Chicken

Updated on July 20, 2019

I updated the recipe to make the sauce thicker and added potatoes.

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

2 or 3 Yukon gold potatoes, cut into bite-size pieces, steamed

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. Simmer for 2 to 3 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.)