Thai Red Curry Chicken

I learned this dish from my dad, but never wrote down exactly what he does, so it has become my version of this simple red curry. This is a good meal-prep dish, and one that is particularly good when you’re sick, or it’s cold out.

Thai Red Curry Chicken

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine Asian
Servings 2


  • 2 T canola or vegetable oil
  • 2 cloves garlic minced
  • 1 in ginger minced
  • 1/2 red bell pepper small slices
  • 1/4 red onion thinly sliced
  • 1 boneless skinless chicken breast, or 2 boneless, skinless thighs, cubed
  • 1 can coconut milk
  • 1/2 can 2 T red curry paste
  • 2 c steamed rice
  • 1/4 c Thai basil for garnish (optional)
  • 1 T lemongrass optional


  • In large sauce pan, add oil and heat to medium-low.
  • Add garlic and ginger, cook until golden brown.
  • Add 1/2 of coconut milk and curry paste. Stir to combine. Increase heat to medium-high, so milk is simmering. Let thicken for 3-5 minutes.
  • Add rest of coconut milk and chicken. Let cook for 10-15 minutes or until chicken is cooked almost all the way through.
  • Add red peppers and onions. Season with salt and pepper. Cook for another 3 minutes or so until peppers are soft.
  • Serve poured over rice.
Keyword chicken, curry