Spicy Thai Red Curry Chicken Recipe | Authentic & Creamy

by | May 4, 2026 | 0 comments

4.8 (28 reviews)
Spicy Thai red curry chicken bubbling in a black pot next to fresh ingredients
Prep time : 15 minutes
Cooking Time : 20 minutes
Total Time : 35 minutes
Nutrition : 425 Calories
Difficulty : Medium
Cuisine :

Thai

Category : Dinner

Ingredients :

  • 500g chicken thighs, thinly sliced
  • 3 tbsp authentic Thai red curry paste
  • 400ml full-fat coconut milk
  • 1 tbsp vegetable oil
  • 1 red bell pepper, julienned
  • 1/2 cup canned bamboo shoots, drained
  • 2 tbsp premium fish sauce
  • 1 tbsp palm sugar
  • 5 kaffir lime leaves, bruised
  • 1/2 cup fresh Thai basil leaves
  • 2 red bird’s eye chilies, sliced for garnish

Method :

1. Heat vegetable oil in a heavy-bottomed wok or skillet over medium heat and sauté the red curry paste for 2 minutes until fragrant and the oils begin to release.
2. Gradually whisk in 200ml of the coconut milk, stirring constantly until the red oil separates and rises to the surface.
3. Add the chicken slices to the wok and stir-fry for 3 minutes until the meat is sealed and opaque.
4. Incorporate the remaining coconut milk, bamboo shoots, bell peppers, and kaffir lime leaves.
5. Bring the mixture to a gentle simmer and cook for 8-10 minutes until the chicken is fully cooked and the sauce has slightly thickened.
6. Season with fish sauce and palm sugar, tasting to ensure a perfect balance of salty, sweet, and spicy notes.
7. Remove from heat, fold in the fresh Thai basil leaves until wilted, and serve immediately over steamed jasmine rice.

Recipe Notes :

For the most authentic flavor, ‘crack’ the coconut cream by frying the paste in it until the oil separates. If Thai basil is unavailable, substitute with Italian basil and a hint of mint. Use full-fat coconut milk for the necessary silky mouthfeel.

Frequently Asked Questions

Can I make this curry less spicy?

Yes, you can reduce the amount of red curry paste used or add a bit more coconut milk to mellow out the heat.

What is the best way to serve Thai red curry?

This dish is traditionally served over a mound of steamed jasmine rice, which helps balance the aromatic and spicy flavors.

Can I substitute the chicken with another protein?

Absolutely, this recipe works beautifully with shrimp, thinly sliced beef, tofu, or even hearty vegetables like bell peppers and zucchini.

Why We Love This Recipe ?

An aromatic blend of bold red chili paste and creamy coconut milk infused with tender chicken and bamboo shoots. This recipe delivers a balanced heat profile with traditional Thai herbal notes.

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