Thai Red Chicken Curry
Easy Thai Red Chicken Curry (Family-Friendly Fakeaway Dinner)
This Thai Red Chicken Curry is everything you want in a weeknight dinner—quick, creamy and full of delicious Thai flavour. Made in one pot using red curry paste, chicken thighs and coconut milk, it’s an easy family favourite that feels like a treat.
A great alternative to takeaway, this fakeaway classic is perfect for busy nights when you still want something warm and comforting. Kid-approved, budget-friendly, and even better the next day!
Thai Red Chicken Curry
Looking for a dinner that’s as easy as it is delicious? This Thai Red Chicken Curry is a Fakeaway Friday favourite in our house—rich, creamy, and full of bold Thai flavours, all made in one pot. It’s quick to throw together and perfect for families. Save money, skip the takeaway, and make this comforting curry at home instead.
Ingredients
- ¼ cup Thai red curry paste (I use Ayam, but any good-quality brand will work)
- 600mL coconut milk
- 1½ tablespoons brown sugar
- 1 tablespoon finely chopped kaffir lime leaves (plus extra for garnish)
- 2 tablespoons fish sauce
- 1kg chicken thigh fillets, chopped into 3cm pieces
- 1 long red chilli, finely sliced (optional)
- To Serve:
- Steamed Rice, extra kaffir lime leaves
- Optional: Bok choy, snow peas, lime juice and chilli
Instructions
- Heat a large pot over low heat. Add the curry paste and ¼ cup of the coconut milk. Cook for 1 minute, stirring, until fragrant.
- Pour in the remaining coconut milk and increase the heat to medium. Stir occasionally until the mixture begins to simmer.
- Add the brown sugar, kaffir lime leaves and fish sauce. Simmer for 3 minutes to develop the flavours.
- Stir in the chicken, ensuring it’s well coated in the sauce. Bring to a gentle boil, then reduce the heat to low. Cover with a lid and simmer for 20 minutes or until the chicken is cooked through.
- If adding extra vegetables, stir through bok choy, snow peas 5 minutes before cooking time ends.
- Taste the sauce and adjust any flavours as needed.
- Stir through half the chilli, if using.
- Serve hot with steamed rice, garnished with extra chilli and finely sliced kaffir lime leaves and lime juice if desired.
- For the best flavour, start by heating a small frying pan over low heat. Add the curry paste and ¼ cup of the coconut milk. Cook for 1–2 minutes, stirring until the paste is fragrant. This quick step helps bring out all the aromatics and gives your curry extra depth of flavour.
- Transfer the mixture to your slow cooker. Add the remaining coconut milk, chicken, brown sugar, fish sauce and kaffir lime leaves. Stir well to combine.
- (Short on time? You can skip the frying pan step and add everything straight to the slow cooker—your curry will still be delicious!)
- Cook on low for 4 hours or high for 2 hours. For a more tender, pull-apart style chicken, cook on low for 6–8 hours or high for 4–5 hours.
- If you’d like to add vegetables like bok choy or snow peas, stir them through in the last 20–30 minutes of cooking.
- Before serving, taste and adjust the seasoning, then stir through the chilli (if using).
- Serve with steamed rice and garnish with extra chilli, kaffir lime leaves and a squeeze of lime juice if you like.
Notes
Tips & Alterations
- Mild option: If you're serving kids or prefer less heat, use only 2 tablespoons of curry paste and skip the fresh chilli altogether.
- Vegetarian alternative: Swap chicken for cubed tofu and use soy sauce instead of fish sauce. Add veggies like pumpkin, zucchini, or capsicum in the last 10–15 minutes of cooking.
- Meal prep friendly: This curry tastes even better the next day! Store leftovers in the fridge for up to 3 days or freeze in portions for a future meal.
Nutrition Facts
Calories
728Fat
59 gSat. Fat
31 gCarbs
16 gFiber
1 gNet carbs
15 gSugar
5 gProtein
36 gSodium
736 mgCholesterol
196 mgThe nutritional information provided is computer generated and is only an estimate. This data is provided as a courtesy for informational purposes only.
