Name: Spicy Thai Red Curry with Chicken Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Thai
Ingredients: 3 chicken breasts; 1 tsp salt; 1 tsp black pepper; 1 tsp chili powder; 1 tbsp coconut oil; 3 garlic cloves, minced; 1 tbsp minced ginger; 1 red bell pepper, sliced; 3 heaping tbsp Thai red curry paste; 1 tsp brown sugar; 1 can coconut milk (400 ml); 3 bok choy, chopped; Salt & pepper to taste; Pinch of red pepper flakes; 1 lime, juiced; Handful of cilantro, chopped; Rice (cooked separately according to package instructions)

This might be the richest, most vibrant dinner you’ll throw together on a weeknight—bursting with bold flavors and just the right amount of heat. Let me share my go-to Spicy Thai Red Curry with Chicken Recipe that’s as comforting as it is exciting for your taste buds.

A white bowl contains two layers: one half filled with fluffy white rice topped with a small green cilantro sprig, and the other half filled with an orange creamy curry with visible pieces of chicken, red pepper strips, and green herbs scattered on top and mixed inside the sauce. The bowl sits on a red textured cloth with fresh green cilantro leaves blurred in the background on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Spicy Thai Red Curry with Chicken Recipe
Top Tip
How to Serve Spicy Thai Red Curry with Chicken Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Spicy Thai Red Curry with Chicken Recipe

Why You'll Love This Recipe

I remember the first time I made this Spicy Thai Red Curry with Chicken Recipe—it totally transformed my perspective on quick, flavorful meals. It’s such a joy to cook when you realize you don’t need hours but still get something utterly delicious and satisfying.

Bold yet approachable flavors: The balance of spicy, sweet, and creamy tones hits just right every time.
Fast and easy: You can whip this up in about 35 minutes, perfect for busy evenings.
Customizable spice level: You control how fiery your curry gets, making it friendly for all palates.
Comfort in a bowl: Rich coconut milk and tender chicken make this a dish you’ll crave again and again.

Ingredients & Why They Work

Every ingredient in this Spicy Thai Red Curry with Chicken Recipe plays a vital role, blending complexity with simplicity. From the aromatic garlic and ginger to creamy coconut milk and fresh bok choy, these ingredients create a harmony that’s truly satisfying.

Flat lay of three fresh chicken breasts, a small heap of coarse salt and black pepper, a small mound of bright red chili powder, a small white ceramic bowl with golden coconut oil, three whole garlic cloves, a small pile of minced fresh ginger, one vibrant red bell pepper sliced into strips, a small white bowl filled with deep red Thai red curry paste, a small white bowl with light brown sugar, a white ceramic bowl with smooth coconut milk, three fresh bok choy heads chopped, a whole fresh lime cut in half showing juicy green flesh, a small bunch of fresh cilantro leaves, a small white bowl of steamed white rice, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken breasts: Choose fresh, boneless, skinless breasts for quick, even cooking and tender results.
Salt & pepper: Essential for seasoning and bringing out the chicken’s natural flavors.
Chili powder: Adds a mild heat and depth before the curry paste steps in with the real kick.
Coconut oil: Perfect for sautéing, offering a subtle tropical note that complements the curry.
Garlic cloves: Minced fresh garlic gives an aromatic punch that’s foundational in Thai flavors.
Ginger: Fresh ginger adds sharpness and warmth, balancing the creamy coconut milk.
Red bell pepper: Adds sweetness and a beautiful pop of color to the curry.
Thai red curry paste: This is your flavor superstar—choose a good-quality paste for authentic taste.
Brown sugar: Just a hint balances the heat and acidity with subtle sweetness.
Coconut milk: Rich and creamy, it mellows the spice and gives the curry its luscious texture.
Bok choy: Adds crunch and freshness, making the dish feel vibrant and healthy.
Red pepper flakes: A pinch boosts the heat without overpowering the other flavors.
Lime juice: A bright finish that lifts all the rich, spicy notes.
Cilantro: Fresh cilantro scattered on top adds a burst of freshness and color.
Rice: Perfect for soaking up that rich, spicy sauce—you can’t go wrong with jasmine rice here.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love tweaking this Spicy Thai Red Curry with Chicken Recipe depending on what’s in my fridge or how adventurous I feel. The best part is it’s so forgiving—you can make it milder or turn up the heat effortlessly.

Variation: I sometimes swap chicken breasts for thighs—they're juicier and soak up the curry flavor beautifully.
Vegetarian twist: Try it with tofu or mixed vegetables for a plant-based version that’s just as satisfying.
Spice control: Adjust the amount of red curry paste or add extra red pepper flakes based on your heat tolerance.
Seasonal veggies: Swap bok choy for spinach, green beans, or even zucchini when you want to mix things up.

Step-by-Step: How I Make Spicy Thai Red Curry with Chicken Recipe

The image shows a close-up of a rich orange-red curry in a black pan. The curry has several light brown chicken pieces covered in a creamy sauce with a smooth texture. There are bright green leaves of fresh herbs and slices of red chili peppers scattered on top, adding color contrast. Also visible are chunks of light yellow potatoes mixed within the sauce. A wooden spoon lifts one piece of chicken, making it the focus. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Step 1: Season and Sear the Chicken

First up, I slice my chicken breasts in half to get nice, thin cutlets—this helps them cook quickly and evenly. After giving them a good sprinkle of salt, pepper, and chili powder, I heat up the coconut oil in a skillet over medium-high heat. When the pan’s nice and hot, I add the chicken. The goal is golden edges and juicy insides, so I cook each side about 4-5 minutes, depending on thickness. Once browned and cooked through, I set them aside but keep that flavorful pan for the curry.

Step 2: Sauté Aromatics and Veggies

In the same skillet, I toss in minced garlic and ginger to soak up those leftover chicken flavors — the smell alone is heavenly. After about a minute, I add sliced red bell pepper. I let it soften just a bit so it’s still got a little bite, about 2-3 minutes.

Step 3: Build Your Curry Base

Now the fun begins! I stir in three big tablespoons of Thai red curry paste and a teaspoon of brown sugar, letting it cook just enough to release all those fragrant oils—about 1 minute. Then, I pour in the entire can of coconut milk, stirring it all together until it’s a lush, velvety sauce.

Step 4: Simmer with Bok Choy

I toss in my chopped bok choy, letting it simmer in the curry sauce for about 5 minutes until it softens but still has a bit of crunch. This balances the rich sauce with a fresh, crisp texture.

Step 5: Season to Perfection and Serve

Finally, I season with salt, pepper, and a pinch of red pepper flakes for extra heat. The last touch is freshly squeezed lime juice—don’t skip this step; it brightens everything up! To serve, I plate the curry alongside steamed jasmine rice, lay the chicken on top, and scatter chopped cilantro and lime wedges over everything.

Top Tip

Through cooking this recipe dozens of times, I’ve learned that the quality of your red curry paste completely changes the game. I always keep a good brand stocked in my pantry—it’s the foundation of that authentic, spicy flavor you’re craving.

Use fresh aromatics: Minced garlic and ginger fried until just fragrant bring depth that pre-made pastes can’t replace alone.
Don’t skip the lime juice: That citrusy punch makes all the richness sing and lifts the entire dish beautifully.
Thin cutlets cook quickly: This not only saves time but locks in juiciness so your chicken stays tender.
Save your pan juices: Sauté the curry right in the chicken’s cooking pan for max flavor without extra cleanup.

How to Serve Spicy Thai Red Curry with Chicken Recipe

A pot shows two main layers: the bottom layer is a mix of white creamy liquid with orange oily spots around the edges, while the top layer has raw pale pink pieces of meat scattered over the creamy base. A woman's hand holds a bright red ladle that is partially submerged in the meat and cream mixture. The pot rim is shiny metal, and the background has a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I always top mine with a handful of freshly chopped cilantro and a lime wedge on the side. Sometimes, if I’m feeling fancy, I sprinkle lightly toasted cashews or Thai basil leaves to add more texture and herbaceous brightness. These little extras make every bite even more exciting.

Side Dishes

Steamed jasmine rice is my go-to because it soaks up all the delicious curry sauce perfectly. If I want some greens on the side, quick stir-fried garlic green beans or a crunchy cucumber salad with a light vinaigrette balance the meal wonderfully.

Creative Ways to Present

For special occasions, I love serving this curry in individual coconut bowls or small ramekins lined with banana leaves. It turns a simple dinner into something feel-good and festive, especially paired with colorful sides like pickled vegetables or fresh spring rolls.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, separating rice from the curry and chicken when possible. This keeps textures intact and prevents rice from getting mushy. The curry tastes even better the next day as the flavors meld!

Freezing

Yes, this curry freezes beautifully. I freeze it in portion-sized containers, leaving out the rice. When thawed, the sauce might thicken; just add a splash of water or coconut milk when reheating to get it back to the perfect consistency.

Reheating

I prefer reheating on the stovetop over low heat to keep the chicken tender and avoid overcooking. Stir frequently to heat evenly, and add a little lime juice after warming—it freshens up the dish again.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts in this Spicy Thai Red Curry with Chicken Recipe?

Absolutely! Chicken thighs add extra juiciness and flavor to the curry. Just make sure to adjust the cooking time slightly since thighs might take a bit longer to cook through than thin breast cutlets.

How spicy is this Spicy Thai Red Curry with Chicken Recipe?

The spice level can be adjusted easily; the recipe calls for three tablespoons of red curry paste and a pinch of red pepper flakes, which gives a medium heat. To make it milder, reduce the curry paste or leave out the red pepper flakes. For more heat, add more of both or fresh chilies.

Can I make this Spicy Thai Red Curry with Chicken Recipe ahead of time?

Yes! It actually tastes better the next day once the flavors meld. Store the curry and cooked chicken separately from the rice in airtight containers in the fridge and reheat gently on the stove.

What can I serve with Spicy Thai Red Curry with Chicken Recipe besides rice?

You can serve it with noodles like rice vermicelli or pad Thai noodles for a twist, or alongside sides like steamed vegetables, fresh cucumber salad, or crispy spring rolls to add different textures and flavors.

Final Thoughts

This Spicy Thai Red Curry with Chicken Recipe is one of those meals I turn to when I want something that feels special but actually comes together quickly and without fuss. It’s vibrant, rich, and endlessly adaptable, so I genuinely hope you give it a try—you might find it becomes your new weeknight favorite, just like it did for me.