This Thai red curry chicken became my weeknight hero the first winter I needed something fast, flavorful, and forgiving. I discovered this combination on a busy Tuesday when the grocery run had to be short and the family needed dinner fast. The dish checks every box: creamy coconut milk, warming red curry paste, bright lime, and tender strips of chicken that soak up the sauce. It is bold without being fussy, and the balance of savory, sweet, and citrus keeps bowls being cleared.

What I love most is how approachable the technique is. You do not need an array of exotic tools or hours of simmering; everything comes together in one large skillet. The texture contrast between silky sauce, slightly crisp bell pepper, and tender chicken is memorable. When I first served it to friends, the room got very quiet for a few minutes while everyone tasted, then compliments followed. It is also highly adaptable for dietary choices and pantry limitations, which makes it a reliable crowd pleaser.

Ingredients

• Coconut oil or neutral oil: I use 2 tablespoons of coconut oil for aroma and flavor. If you prefer a neutral profile, canola or vegetable oil works well. Use refined coconut oil if you want less coconut aroma.
• Onion: 1 cup finely diced white or yellow onion adds sweetness and body to the sauce. Look for firm onions without soft spots. Finely dice so they soften quickly in the pan.
• Salt: Start with 1/2 teaspoon and adjust after tasting. Salt brings out the coconut milk and curry flavors; kosher salt measures differently from table salt so season thoughtfully.
• Garlic and ginger: Four large garlic cloves, minced, and 1 teaspoon ground ginger or 1 tablespoon fresh grated ginger give the base its aromatic backbone. Fresh ginger brightens the curry more than ground, but both work.
• Ground coriander: 1 teaspoon adds warmth and subtle citrus notes. It is a complimentary spice for red curry paste and elevates the sauce complexity.
• Thai red curry paste: 4 to 6 tablespoons depending on desired heat. I used Maesri brand; 4 tablespoons gives medium heat and 6 makes it noticeably hot. Taste and adjust toward the end.
• Full-fat coconut milk: One 14-ounce can of unsweetened, full-fat coconut milk provides a silky mouthfeel and richness. Thai Kitchen is a reliable brand; shake the can well before opening.
• Brown sugar: One tablespoon balances the heat and acid. Asian palm sugar is traditional if you have it; brown sugar is a convenient substitute.
• Chicken: 1 1/2 pounds boneless, skinless chicken breast cut into thin strips about 3 inches long and 1/2 inch wide. Thighs can be used for more fat and flavor; a mix works well.
• Fish sauce or soy sauce: One tablespoon of fish sauce adds umami. Use soy sauce for a vegetarian variant, but note flavor will change slightly.
• Carrots and red bell pepper: One cup shredded or julienned carrots and one cup sliced red bell pepper add sweetness, color, and crunch. Slice uniformly so they cook evenly.
• Lime and cilantro: Zest and juice of one lime, and about 1/4 cup chopped fresh cilantro divided between the sauce and garnish. Lime brightens the dish at the end and cilantro adds fresh herbal lift.

Instructions

Heat the oil and soften onions: Heat 2 tablespoons oil in a large skillet over medium-high heat. Once hot, add 1 cup finely diced onion and 1/2 teaspoon salt. Cook for about 3 minutes, stirring frequently, until onions are translucent and fragrant but not browned. Bloom the curry paste and aromatics: Add 4 to 6 tablespoons red curry paste, 4 minced garlic cloves, 1 teaspoon ground or 1 tablespoon fresh ginger, and 1 teaspoon ground coriander. Stir constantly for about 1 minute until very aromatic; this step releases the essential oils in the paste for deeper flavor. Add coconut milk and season: Pour in one 14-ounce can of full-fat coconut milk, 1 tablespoon brown sugar, and 1 tablespoon fish sauce or soy sauce. Stir well to combine and bring the mixture to a gentle simmer over medium heat. Cook the chicken: Add 1 1/2 pounds thinly sliced chicken strips, stir to submerge in the sauce, and reduce heat to medium. Simmer uncovered for 7 minutes, stirring occasionally so the chicken cooks evenly. The chicken should be opaque and tender to the touch. Add vegetables and finish: Add 1 cup shredded carrots and 1 cup sliced red bell pepper. Simmer 5 to 7 more minutes until the sauce slightly thickens and the vegetables are tender-crisp. Total cooking time for the chicken and vegetables should be around 12 to 14 minutes so the chicken remains juicy. Brighten and adjust seasoning: Remove the pan from heat and stir in the lime zest, half the lime juice, and half the chopped cilantro. Taste and adjust with more lime juice, salt, brown sugar, or curry paste as needed. I often add an extra 1 tablespoon curry paste for more heat and 1/4 teaspoon salt to round the flavors.

Storage Tips

Store leftovers in airtight containers in the refrigerator for up to 3 to 4 days. For freezing, portion into freezer-safe containers and freeze for up to 3 months. When reheating, thaw overnight in the refrigerator and rewarm gently on low heat to keep the coconut milk from separating; add a tablespoon or two of water or coconut milk if needed to bring the sauce back to a silky consistency. Use glass containers for freezing and reheating in the oven or microwave, and label containers with the date to track freshness.

Ingredient Substitutions

If you do not have fish sauce use light soy sauce or tamari for gluten-free options; note that tamari will slightly change the flavor profile. For a vegetarian version replace chicken with firm tofu pressed and cubed or chickpeas for added fiber. Swap red curry paste for green or yellow if you prefer different flavor profiles; green will be herbaceous and hotter, yellow milder and earthier. Coconut cream or half-and-half can change richness but full-fat coconut milk yields the best texture.

Serving Suggestions

Serve over steamed jasmine rice or brown rice for a whole grain option, or toss with rice noodles for a saucier bowl. Garnish with extra cilantro, thinly sliced red chilies, or a few torn Thai basil leaves. For a full meal, pair with a simple cucumber salad dressed with rice vinegar and a pinch of sugar to cut the richness. Lime wedges alongside let guests adjust acidity to taste.

Cultural Background

Red curry is one of Thailand's most popular curries and uses red chilies, garlic, lemongrass, and other aromatics ground into a paste. The Thai approach balances sweet, salty, sour, and spicy, often achieved with coconut milk, fish sauce, palm sugar, and lime. Regional variations exist across Thailand, with southern curries often richer and spicier. Using a store-bought paste like Maesri is common at home and provides authentic flavor with convenience.

Seasonal Adaptations

In summer, add seasonal vegetables like zucchini and snap peas for brightness, and finish with more fresh herbs. In cooler months, swap in root vegetables like sweet potato or butternut squash and let them simmer longer until tender. For holiday meals, serve in a large shallow bowl for a family-style presentation with garnishes like toasted coconut flakes and roasted peanuts for texture.

Meal Prep Tips

For meal prep, slice the chicken and store it separately from vegetables and sauce to prevent overcooking. Make the sauce up to 2 days ahead and keep it refrigerated; reheat gently and add chicken to finish cooking for 7 to 8 minutes. Portion into microwave-safe containers with rice for easy lunches and include a lime wedge to squeeze right before eating for freshness. Use shallow containers to cool quickly and prolong freshness.

This one-pot Thai red curry chicken is an easy way to bring vibrant flavors to the table without fuss. It is forgiving, adaptable, and constantly evolving in my kitchen as I test small tweaks. I hope it becomes a staple in your weeknight rotation the way it did in mine.