Thai Red Curry Chicken

Ingredients

• 1 tablespoon (15 ml)vegetable oil
• 1 small bunchspring onions, thinly sliced, pale and dark green parts separated
• 3 clovesgarlic, chopped
• 1jalapeño pepper, deseeded and diced
• 1 can (397 g; 14 oz)unsweetened coconut milk
• 2 tablespoons (30 ml)Thai red curry paste
• 2 tablespoons (30 ml)fish sauce
• 2½ tablespoonspacked dark brown sugar
• 680 g (1½ lb)chicken tenderloins, cut into 2.5 cm cubes
• 1 tablespoon (15 ml), from 1 limelime juice
• 15 g (¼ cup)fresh coriander, chopped

Instructions

1. 1

   Prepare ingredients

   Thinly slice the spring onions, keeping the pale and dark green parts separate. Chop the garlic, deseed and dice the jalapeño, and cut the chicken into 2.5 cm cubes.

2. 2

   Cook aromatics

   Heat the vegetable oil in a pan. Add the pale spring onion slices, garlic and jalapeño, and sauté.

3. 3

   Make curry base

   Stir in the coconut milk, Thai red curry paste, fish sauce and dark brown sugar.

4. 4

   Simmer chicken

   Add the chicken cubes and simmer until cooked through.

5. 5

   Finish and serve

   Stir in the lime juice. Garnish with the spring onion greens and chopped coriander.

What is Thai red curry chicken?

Thai red curry chicken pairs chicken with a coconut-based sauce flavoured with red curry paste. Thai curries are known for combining aromatic ingredients with contrasting spicy, savoury and sweet notes.

In this version, fish sauce and brown sugar season the coconut milk, while lime juice brings a bright finish. Spring onions, garlic and jalapeño form the aromatic starting point.

Nutrition and macros by portion

The nutrition label shows one serving as written: 375 calories, 30g protein, 14g carbs, 22g fat.

The chicken provides most of the protein, while the coconut milk and vegetable oil contribute much of the fat. The sugar and coconut milk contribute carbohydrates; serving the curry with rice adds more. Pair it with a generous portion of vegetables and choose a rice portion that suits your appetite.

Build the flavour base

Aromatics: Cook the pale spring onion slices, garlic and jalapeño in oil before adding the sauce ingredients. This gives them a chance to soften and contribute their flavour to the curry.

Curry paste: Stir it into the coconut milk with the fish sauce and sugar so the seasoning is distributed through the sauce before the chicken goes in.

Simmer the chicken gently

Chicken pieces: Cutting the tenderloins into 2.5 cm cubes makes them easier to eat and helps them cook in the sauce. Simmer until cooked through, taking care not to let the chicken go past that point.

Sauce: Keep the curry at a gentle simmer rather than a vigorous boil. Stir as needed so the sauce heats evenly.

Balance the finishing flavours

Lime: Stir in the juice at the end for a fresh, tangy note against the rich coconut milk and brown sugar.

Garnish: The reserved spring onion greens and chopped coriander add a fresh finish. Add them just before serving so they retain their colour and texture.

Serve it as a meal

Rice: Serve the curry with steamed rice to soak up the coconut sauce and make a more substantial plate.

Vegetables: A side of lightly cooked greens or vegetables can add contrast to the creamy curry without competing with its seasoning.

Recipe notes & tips

• Separate the spring onion greens before cooking so they are ready for the garnish.
• Cut the chicken into similarly sized cubes for more even cooking.
• Stir the curry paste thoroughly into the coconut milk to avoid concentrated pockets of paste.
• Keep the sauce at a gentle simmer while the chicken cooks.
• Add the lime juice after simmering to keep its flavour bright.
• Taste the sauce before serving and adjust only if needed, since the fish sauce and curry paste are already seasoned.

Variations

• Add vegetables: Simmer sliced peppers or green beans in the sauce until tender.
• Change the heat: Use less jalapeño for a milder curry or leave some seeds in for more heat.
• Use chicken thighs: Cut boneless thighs into similar-sized pieces and simmer until cooked through.
• Add Thai basil: Scatter fresh leaves over the curry just before serving.
• Make it less sweet: Reduce the brown sugar to suit your taste.

Common mistakes to avoid

• Large chicken pieces: They may cook unevenly; cut them into roughly 2.5 cm cubes.
• Boiling the sauce hard: This can make it harder to cook the chicken gently; keep it at a simmer.
• Adding the garnish too early: The greens lose their fresh finish; reserve them until serving.
• Skipping the lime: The sauce can taste one-note; stir in the lime juice at the end.
• Overcooking the chicken: It can turn dry; stop simmering once the pieces are cooked through.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. Reheat gently in a pan until piping hot, stirring occasionally; add a small splash of water if the sauce has thickened.

Frequently asked questions