Thai Red Chicken Curry

4.20 from 5 votes

Homemade Thai red chicken curry features tender chicken strips and lots of veggies simmered in an aromatic coconut red curry sauce.

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 307kcal

1 lb boneless skinless chicken thighs or breasts, cut into thin 1-inch long strips
2 teaspoons cornstarch
4 teaspoons fish sauce, divided
2 tablespoons vegetable oil, divided
1 medium yellow onion, cut into 1/2-inch pieces
1 small sweet pepper, thinly sliced
1 cup fresh or frozen green beans, cut into 1-inch pieces
1 (4 oz) can sliced bamboo shoots, drained
3 medium cloves garlic, minced
1 tablespoon grated fresh ginger
1 (4 oz) jar Thai red curry paste
1 can (13.5 oz) full-fat coconut milk
3/4 cup chicken broth
1/2 cup loosely-packed Thai basil leaves (or torn regular basil)
1/2 cup firmly-packed baby spinach
Steamed jasmine rice for serving
Fresh cilantro and lime zest for topping

Combine chicken, cornstarch, and 2 teaspoons fish sauce in a medium bowl. Allow to marinate 20 minutes.
Heat a large skillet or wok over medium-high heat. Add 1 tablespoon vegetable oil and swirl to coat bottom. Add chicken in a single layer and sauté 3-5 minutes, tossing frequently until chicken is cooked through.
Add remaining 1 tablespoon vegetable oil to same pan and swirl to coat bottom. Add onion, sweet pepper, green beans, and bamboo shoots to pan and sauté over medium-high heat 3-5 minutes until vegetables are crisp-tender. Add garlic, ginger, and curry paste to vegetables and cook 1-2 additional minutes until fragrant.
Add coconut milk, chicken broth, seared chicken, and remaining 2 teaspoons fish sauce to pan. Season curry with salt and pepper to taste and bring to a simmer over medium-high heat. Reduce heat to medium-low and allow curry to simmer uncovered 10-15 minutes, stirring occasionally.
Remove curry from heat and fold in basil and spinach until wilted. Season curry with additional salt and pepper to taste if needed. Serve curry warm over steamed jasmine rice with fresh cilantro and a few sprinkles of lime zest. Enjoy!

Storing Instructions

Store curry in refrigerator up to 6 days. Curry may also be frozen up to 2 months.

Recipe slightly adapted from Hot Thai Kitchen.