published May 18, 2022, updated Sep 25, 2024 Homemade curries are inexpensive, easy to make in bulk, and incredibly simple to make while only dirtying a few pans and utensils in the process. It’s basically a weeknight dinner easy button! This red curry chicken recipe makes use of a few common Southeast Asian ingredients, not the least of which is Thai red curry paste. It’s spicy, citrusy, and salty — three boxes you absolutely want to check for a mind-blowingly delicious curry. It’s also really customizable. While I’m using chicken, peppers, and potatoes today, you can really use any protein and vegetables that are in season, that your family loves, or are just rolling around in the fridge! I usually just serve this red curry recipe with plain steamed rice, but bread is never bad to have around to dunk into that amazing curry sauce. Something cold and fresh, like a cucumber salad, might be nice to serve with this spicy dish too!
Recommended Tools
Skillet – Or a wok — any pan that’s large enough to hold all of these ingredients and that heats evenly will work for this recipe.
Storing and Reheating
Red curry chicken will keep for 3 to 4 days in the refrigerator. It’s best reheated the same way it was cooked — in a skillet over medium heat until warmed through!
Chicken – You can make this red curry recipe with either thigh or breast meat — chef’s choice! Thai Red Curry Paste – Make your own or pick some up at almost any major grocery store chain. Yellow Potatoes – Waxy potatoes are best for simmering in curry because they hold up a little better — yellow, Yukon gold, etc. Peanut Butter – Substitute with any other nut butter. Fish Sauce – It smells pretty fishy, but this sauce adds more saltiness and “umami” to this red curry chicken recipe than anything else! Substitute with soy sauce if needed. Coconut Milk – You can use coconut cream if you like a really thick, creamy curry. Red Fresno Chile – Substitute with its lookalike red jalapeno for a less spicy dish or kick up the spice with a Birds Eye Chile. Bell Peppers – I like to use a medley of bell peppers for a variety of colors, textures, and flavors — but you could use just one type if that’s more convenient. Thai Basil & Kaffir Lime Leaves – Find these herbs at most Asian markets with the rest of the vegetables. If you need a substitute, then you can replace Thai basil with regular basil and kaffir lime leaves with a teaspoon of lime zest.
I wouldn’t recommend freezing this red curry recipe because it contains coconut milk, which separates once frozen and thawed. Love this recipe? Share it with the world on Pinterest.
