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Chicken curry made with red curry paste, coconut milk and cooked in one pan. This chicken curry recipe is fast, easy to make, tasty and great as family dinner!
Chicken curry is one of the most delicious Asian recipes you can make at home and this Thai-style red chicken curry with coconut milk is insanely delicious and easy, making it a great dinner that you can make for the entire family.
This is also a fast chicken curry that takes 20 minutes to make, just like Thai Red Curry. The taste is mildly spicy, authentic, mouthwatering and perfect with steamed rice!
How To Cook Simple Chicken Curry
Homemade chicken curry takes only a few simple steps. First, you cook the chicken. Secondly, you add the curry paste, coconut milk, water, seasonings and let cook and simmer on low heat. As soon as the curry sauce reduces and the chicken is cooked, you are done.
What Curry Paste To Use
This is an easy chicken curry recipe so we are going to use store-bought curry paste. I recommend Thai red curry paste as it’s easy to get online or at Asian grocery stores.
My preferred brand is Maesri Red Curry Paste, which comes in a small can. The curry paste can be stored in the refrigerator and can be used for a few meals.
Which Part Of Chicken To Use For Chicken Curry
For the best results, use chicken tenders as the chicken meat is so soft and absolutely delicious in the curry sauce. You can also use boneless and skinless chicken breasts or thighs.
This is the best chicken curry recipe. The taste is exactly the same, if not better than restaurants. Try it for dinner tonight!
Frequently Asked Questions
This recipe is only 408 calories per serving.
What To Serve With Red Chicken Curry
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Other Recipes You Might Like
Red Chicken Curry
Ingredients
- 2 tablespoons cooking oil
- 1 lb (500g) chicken tenders , or boneless skinless chicken breasts, cut into cubes
- 1 1/2 tablespoons red curry paste
- 1 cup water
- 1/2 cup coconut cream, or 3/4 cup coconut milk
- 3/4 tablespoon fish sauce
- 1 teaspoon sugar, or brown sugar
- 1 teaspoon lime juice
- 2 oz (60g) red bell pepper, seeded and cut into strips (1 small red bell pepper)
- 1 tablespoon cilantro, chopped
- lime wedges, optional
Instructions
- Heat a skillet over medium heat and add the cooking oil. Once the oil is hot, add the chicken and cook until the surface turns white. Then, add the red curry paste and stir to combine thoroughly.
- Add the water, coconut cream, fish sauce, sugar, and lime juice. Reduce the heat to low and let it simmer until the curry sauce thickens.
- Add the red bell pepper and simmer for another 1-2 minutes. Turn off the heat, then add the chopped cilantro and lime wedges (if using). Serve immediately with steamed rice.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What’s the difference between cream of coconut or coconut cream?
Hi. Coconut cream is unsweetened and very thick, and used in both savoury and some sweet dishes. However, cream of coconut is sweetened, and meant to be used in only desserts.
I love love love your recipes! You don’t understand, I used to be so bad at cooking. I burned my kitchen and had 3 firetrucks years ago. I ended up with a new kitchen but didn’t dare to cook for years since I was scared. I stumbled upon your website and the rest is history. Your recipes are so easy to follow, the ingredients are all so sensible, and the cooking time is seamless. Most of all, they are all so delicious. Thank you to you from the bottom of my heart, my husband and daughter appreciate my cooking now so much. Dinner time is our favorite time of the day when we share stories of how our days went and hearing my husband and daughter now and then during conversations about how good my cooking was is just beyond amazing. It makes me feel so good to have my loved ones so happy and you contributed to that! Thank you to you!!!
Amazing!??
Very good!
I made this yesterday and I followed the recipe exactly! It turned out amazing!
VERY good. My new fav chicken curry recipe. Thanks so much for sharing!
I’ve no doubt this version is absolutely authentic, but since I like more veggies in my curry, I added some thin slices of onion and zucchini plus a few snowpeas that were lurking in the fridge–about a cup of thinly sliced veggies in total. served with your cilantro lime rice, it was absolutely delicious.
Hi Janet, that’s awesome, your dinner combinations sounds delicious. So happy you tried my red chicken curry recipe!
Hi Bee,
What a fantastic website you have. Just spectacular, gorgeous photographs and mouthwatering recipes. Love visiting your web home :)
What is the spices used in the red curry chicken? The recipe doesn’t have a list of ingredients, just directions.
How about some homemade Thai curry pastes?
I can develop the recipe some days!