Thai Red Chicken Curry
This Thai Red Chicken Curry has been making regular appearances on our dinner table for years.
I was first introduced to Thai cooking during a Thai cooking class back in the COVID lockdown years. Before then, ordering Thai takeaway always felt like a bit of a treat and I never imagined how easy some of those dishes were to make at home. I fell in love with the creamy coconut sauce, fragrant spices and beautiful flavours and was amazed at how simple this curry was to recreate in my own kitchen. Since then, it's saved us a small fortune on takeaway.
Over the years I've made a few tweaks here and there and this version has become our family favourite. It's rich, creamy and packed with flavour without being overly spicy, which means everyone happily eats it. That's always a win in my house.
What I love most about this recipe is how adaptable it is. You can keep it mild for the kids, add a little extra curry paste if you like more heat or bulk it out with vegetables like bok choy and snow peas. It's also one of those meals that tastes even better the next day, making leftovers something to look forward to.
These days it's one of my go-to dinners when I need something comforting without spending hours in the kitchen. Everything cooks in one pot, I usually have most of the ingredients on hand and there's often enough left over for lunch the next day.
If you enjoy easy homemade curries, you might also like my Chicken Katsu Curry. Just like this Thai Red Chicken Curry, it's a delicious fakeaway recipe that's perfect for busy nights when you want something warm, comforting and full of flavour without reaching for the takeaway menu.
Why You'll Love This Recipe
Cheaper than takeaway – Enjoy all the flavours of your favourite Thai curry at a fraction of the cost.
Perfect for busy weeknights – Minimal prep and just one pot means less time cooking and less washing up.
Family-friendly – Easy to adjust the spice level to suit both kids and adults.
Great for leftovers – The flavours develop overnight, making it even better the next day.
Freezer-friendly – Make a double batch and save some for another busy night.
FAQ
Can I make Thai Red Chicken Curry ahead of time?
Absolutely. In fact, many people find the flavours are even better the next day. Store in the fridge and reheat gently before serving.
Can I freeze Thai Red Chicken Curry?
Yes. Allow the curry to cool completely, then freeze in airtight containers for up to 3 months.
Can I use chicken breast instead of chicken thighs?
You can, although chicken thighs stay more tender during cooking. If using chicken breast, reduce the cooking time slightly to prevent it drying out.
More Family Dinner Recipes You'll Love
Want more easy family meals?
If you love simple, no-fuss recipes like this, you'll love my Easy Weeknight Dinners eBook, designed to make dinner time easier on busy nights.
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.
