Thai Red Curry Chicken with Coconut Milk

Why You’ll Love This Recipe

• Restaurant-quality Thai red curry at home in about 40 minutes.
• Blooming the curry paste in coconut cream delivers deep, authentic flavor.
• Flexible: use Thai eggplant for classic texture or easy-to-find bell peppers.
• Balanced and fragrant—salty, spicy, slightly sweet, and herbaceous.

Grocery List

• Produce: Thai eggplant (or red bell peppers), Thai basil, kaffir lime leaves (or limes), red Thai chilies (optional)
• Dairy: None
• Pantry: Jasmine rice, full-fat coconut milk, Thai red curry paste, canned bamboo shoots, fish sauce, palm or light brown sugar, low-sodium chicken stock (or water)

Full Ingredients

Curry Base & Protein

• 1 can (13.5 oz/400 ml) full-fat coconut milk, unshaken
• 3 tbsp Thai red curry paste
• 1 lb (450 g) boneless, skinless chicken thighs, thinly sliced
• 1 cup (240 ml) low-sodium chicken stock or water
• 1 tsp neutral oil (optional, only if paste sticks while frying)

Vegetables

• 1 cup (150 g) canned bamboo shoots, rinsed and drained
• 2 cups (250 g) Thai eggplant, quartered, or 2 cups (220 g) red bell pepper strips

Seasoning & Aromatics

• 4–6 kaffir lime leaves, torn, or 1 tsp finely grated lime zest
• 2 tbsp fish sauce, plus more to taste
• 2 tsp palm sugar or light brown sugar
• 1–2 red Thai bird’s eye chilies, thinly sliced (optional, to taste)
• 1 packed cup (20 g) Thai basil leaves, plus extra for garnish

To Serve

• 1.5 cups (285 g) jasmine rice + 1.75 cups (415 ml) water
• Lime wedges (optional)

Step-by-Step Instructions

Step 1: Rinse rice and prep vegetables

Rinse 1.5 cups (285 g) jasmine rice under cool water until it runs mostly clear. Combine with 1.75 cups (415 ml) water in a saucepan. Bring to a boil, cover, reduce to low, and cook 12 minutes. Turn off heat and let stand, covered, 10 minutes. Fluff and keep warm. Meanwhile, quarter Thai eggplant (or slice bell peppers), rinse and drain bamboo shoots, tear kaffir lime leaves, pick Thai basil leaves, and slice chilies if using.

Step 2: Bloom curry paste in coconut cream

Without shaking the coconut milk, open the can and scoop 1/2 cup (120 ml) of the thick cream from the top into a medium pot or sauté pan over medium heat. Optional: reserve 1 tablespoon of this cream for a finishing drizzle. Heat until gently bubbling, then stir in 3 tbsp red curry paste. Fry 2–3 minutes, stirring, until deeply fragrant and the paste looks glossy and slightly oily. If it starts to stick, add 1 tsp neutral oil.

Step 3: Coat and partially cook the chicken

Add the sliced chicken thighs and stir to coat in the curry base. Cook 3–4 minutes until the exterior turns opaque but is not fully cooked through.

Step 4: Build the sauce and simmer

Pour in the remaining coconut milk and 1 cup (240 ml) stock or water. Add the torn kaffir lime leaves. Bring to a gentle simmer—aim for 180–190°F (82–88°C) with small, steady bubbles—then add the bamboo shoots. Simmer 8 minutes, adjusting heat to maintain a gentle simmer (do not boil hard to prevent the coconut milk from curdling).

Step 5: Add vegetables until just tender

Add the Thai eggplant (or bell peppers) and simmer uncovered 4–6 minutes, until the vegetables are crisp-tender. The chicken should reach an internal temperature of 165°F (74°C).

Step 6: Balance and finish with herbs

Stir in 2 tbsp fish sauce and 2 tsp palm sugar. Taste and adjust: add more fish sauce for saltiness, a pinch more sugar for roundness, or a splash of hot stock if too intense. Fold in the Thai basil and sliced chilies. Remove lime leaves if you prefer a smoother bite. Turn off heat and rest 2 minutes to let flavors bloom.

Step 7: Serve

Spoon hot curry over fluffed jasmine rice. Drizzle the reserved coconut cream (if using) for a pretty finish, and garnish with extra Thai basil and chilies. Serve immediately with lime wedges on the side, if desired.

Pro Tips

• Use full-fat coconut milk for the best body and a glossy finish; light coconut milk tends to separate.
• Keep the simmer gentle. Vigorous boiling can make the sauce grainy and dull the fresh basil aroma.
• Start with 3 tbsp curry paste; add more to taste. Heat levels vary widely by brand.
• Can’t find kaffir lime leaves? Use 1 tsp lime zest and add a light squeeze of lime juice at the end.
• Slice chicken thinly for quick, even cooking and tender bites.

Variations

• Vegetarian/Vegan: Swap chicken for 14 oz (400 g) firm tofu cubes; use vegetable stock and soy sauce or vegan fish sauce instead of fish sauce.
• Duck Red Curry: Use roasted duck pieces and add 1/2 cup lychee or pineapple near the end for a classic sweet-fruity twist.
• Kabocha & Green Beans: Replace eggplant/peppers with 2 cups peeled kabocha squash (1-inch cubes) and 1 cup trimmed green beans; simmer squash 10 minutes before adding beans.

Storage & Make-Ahead

Refrigerate cooled curry in an airtight container for up to 4 days; store rice separately for 3–4 days. Freeze curry (without basil) for up to 2 months; thaw overnight in the fridge. Reheat gently on the stovetop over medium-low until steaming and at least 160°F (71°C); stir in fresh Thai basil just before serving. For make-ahead prep, slice chicken and vegetables up to 24 hours in advance and keep chilled; measure curry paste and sugar in a small container so you can start cooking quickly.

Nutrition (per serving)

Approximate values with 1 cup cooked rice: 620 calories; 26 g protein; 57 g carbohydrates; 28 g fat; 15 g saturated fat; 980 mg sodium; 6 g sugar; 3 g fiber.