Thai Kitchen Red Curry Paste: Easy Chicken Curry Recipe

This Thai red curry is a coconut-milk curry made with Thai Kitchen red curry paste, chicken, and vegetables, served hot over rice. The paste keeps the ingredient list approachable, while lime, fish sauce, and basil bring the savory, bright finish associated with many versions of Thai curry; heat and ingredients vary by household and region.

Ingredients

1 lb boneless, skinless chicken thighs (450 g), cut into bite-size pieces
1 tbsp neutral oil, such as canola oil (15 ml)
3 tbsp Thai Kitchen red curry paste (about 45 g), or more to taste
1 can unsweetened coconut milk, well shaken (13.5 oz / 400 ml)
1/2 cup low-sodium chicken broth or water (120 ml)
1 tbsp fish sauce (15 ml), plus more to taste
1 tsp brown sugar (4 g), plus more to taste
1 red bell pepper (about 150 g), stemmed, seeded, and sliced
1 cup green beans (100 g), trimmed and cut into 1-inch pieces
1 cup bamboo shoots, drained and rinsed (about 140 g)
1 cup Thai basil leaves, loosely packed (about 20 g), divided; regular basil is a practical substitute
1 tbsp fresh lime juice (15 ml), plus lime wedges for serving
Cooked jasmine rice, for serving (about 3 cups / 555 g cooked)

Instructions

Prepare the ingredients. Cut the chicken into evenly sized pieces so it cooks at a similar rate. Slice the pepper, trim the beans, drain and rinse the bamboo shoots, and measure the curry paste and seasonings. Shake the coconut milk can well before opening; if it remains thick at the top, stir it until smooth. Set the rice to cook separately according to its package directions, if you plan to serve it.
Fry the curry paste. Heat the oil in a large, heavy saucepan or Dutch oven over medium heat. Add the red curry paste and stir constantly for about 2 minutes, until fragrant. Keep it moving so the paste warms evenly without scorching. If it sticks or looks dry, stir in 1 tablespoon of the coconut milk.
Build the coconut sauce. Pour in about 1/3 cup (80 ml) of the coconut milk and stir for 3 minutes, scraping the bottom of the pan. The mixture should become smooth and aromatic. It may look slightly oily around the edges; that is fine. Do not wait for a dramatic separation, since canned coconut milk differs in thickness and fat content.
Coat the chicken. Add the chicken and stir for 5 minutes, turning the pieces so they are coated in the paste and coconut mixture. The chicken will not be fully cooked yet. Pour in the remaining coconut milk and the broth, then bring the curry to a gentle simmer. Avoid a hard boil, which can make the sauce splatter and may cause the coconut milk to separate.
Simmer the chicken. Cook uncovered at a gentle simmer for 8 minutes, stirring occasionally. Keep the liquid bubbling lightly rather than rapidly. Check the thickest chicken pieces with a food thermometer before serving: USDA FSIS lists 165°F (74°C) as the safe minimum internal temperature for poultry. If a piece has not reached that temperature, simmer for another minute or two and check again.
Add the vegetables. Stir in the pepper, green beans, and bamboo shoots. Simmer for 7 minutes, stirring once or twice, until the beans are tender but still have a little bite and the pepper has softened. If you prefer softer vegetables, cook them for a few extra minutes; if the sauce becomes thicker than you like, add broth or water 1 tablespoon (15 ml) at a time.
Season and finish. Stir in the fish sauce and brown sugar. Taste a spoonful after it has cooled slightly, then adjust with a little more fish sauce for savory depth, sugar to round the heat, or lime juice for brightness. Turn off the heat, fold in most of the basil, and let it wilt for about 1 minute. Serve over rice with the remaining basil and lime wedges.

Tips

Start with less paste if heat is a concern. Curry pastes vary in strength, and the amount of chile in a spoonful can be hard to judge. Use 2 tablespoons at first, then stir in more after the coconut milk and broth are added. Adding paste gradually is easier than trying to tame an overly hot pot.
Use full-fat coconut milk for a fuller sauce. Light coconut milk works, but the curry will be thinner and less rich. If you use it, reduce the broth to 1/4 cup (60 ml) and add more only if needed. Shake the can or stir the milk before measuring so the sauce is consistent.
Keep the simmer gentle. A rolling boil is unnecessary and can make the sauce look grainy or separated. If that happens, lower the heat and whisk in a splash of warm water or broth; the appearance often improves as the sauce settles.
Adjust the salty, sour, and sweet balance at the end. Fish sauce and curry paste both contribute salt, so taste before adding extra. Lime gives a fresh, tart note, while a small amount of sugar softens sharp or spicy edges. Make small changes, stir, and taste again.

Serving Suggestions

Serve the curry in shallow bowls with jasmine rice, which absorbs the coconut sauce and helps balance its richness. For a less fragrant rice option, use plain long-grain rice. A side of crisp cucumber slices or a simple cucumber salad adds cool crunch; keep any dressing light so it does not compete with the curry’s lime, basil, and chile flavors.

Put extra lime wedges and basil on the table so everyone can adjust their bowl. If you want a larger meal, serve a small vegetable dish or a clear soup alongside it rather than adding several rich sides. This curry is also good spooned over rice noodles, although the sauce clings differently and a little extra broth may help it coat the noodles.

Variations

Make it with shrimp: Replace the chicken with 1 lb (450 g) peeled, deveined shrimp. Prepare the sauce and vegetables as directed, then add the shrimp near the end and cook just until opaque and firm. Check the thickest shrimp with a food thermometer; the USDA FSIS safe minimum for fish and seafood is 145°F (63°C). Shrimp cook quickly, so avoid simmering them for the full chicken cooking time.

Make it vegetarian: Use vegetable broth and replace the chicken with 14 oz (400 g) firm tofu, pressed and cubed, or 2 cups (about 300 g) of mixed vegetables such as zucchini, mushrooms, and eggplant. Fish sauce is not vegetarian, so use 1 tablespoon (15 ml) soy sauce or a vegetarian fish-sauce alternative. Soy sauce makes the curry taste more directly salty and less traditionally fish-sauce-forward, so add it gradually.

Change the vegetables: Broccoli florets, sliced carrots, baby corn, or cubed squash can stand in for the pepper and beans. Cut firmer vegetables into small pieces and add them earlier so they have time to soften. Delicate vegetables, such as spinach, should go in during the last minute or two. Bamboo shoots are optional; leaving them out makes the curry less crunchy but does not require another ingredient.

Use another protein: Boneless pork or beef can be cut into small pieces and cooked until done, though the flavor and cooking time will differ. For a vegetarian curry, chickpeas are another easy option; drain and rinse one 15-oz (425 g) can and add them with the vegetables to warm through. Keep the broth choice and fish-sauce substitution in mind if you need the whole dish to be vegetarian.

Storage and Reheating

Refrigerate leftover curry within 2 hours of cooking in a covered, shallow container. It keeps for 3 to 4 days in the refrigerator. Store rice separately when possible, since it reheats more evenly that way. The sauce may thicken as it chills, and the basil will darken; both are normal. For the freshest flavor, add a little new basil and lime after reheating rather than storing the garnish in the curry.

Reheat a portion in a saucepan over medium-low heat, stirring often, until steaming hot throughout. Add a splash of water or broth if the coconut sauce has thickened. For food safety, leftovers should reach 165°F (74°C); check the center with a food thermometer. In a microwave, cover loosely, heat in short intervals, and stir between intervals so the chicken and sauce warm evenly. Freeze portions for up to 2 months for best quality, thaw overnight in the refrigerator, and reheat as above. Coconut sauce can look slightly separated after freezing; stir it gently as it warms.

Frequently Asked Questions

Is this a recipe for making Thai Kitchen red curry paste? No. This is a chicken curry made using ready-made Thai Kitchen red curry paste as one ingredient. Making curry paste from scratch involves pounding or blending aromatics and dried spices, and the flavor and heat can differ substantially between homemade batches and packaged pastes.

How much red curry paste should I use? Three tablespoons gives the sauce a noticeable curry flavor without requiring a large amount of paste. Paste strength varies, so use 2 tablespoons for a milder starting point or add another tablespoon after tasting. You can increase heat at the end, but adding too much at the start is harder to correct.

Can I make this curry ahead? Yes. Cook it through, cool it promptly, and refrigerate it within 2 hours. Reheat gently until the chicken and sauce reach 165°F (74°C). The basil is best added fresh after reheating, and a squeeze of lime can revive the flavor. If preparing components ahead, cut the vegetables and chicken separately and keep them refrigerated until cooking.

Why is my curry sauce thin? Coconut milk brands differ, and broth adds additional liquid. Simmer the uncovered curry gently for a few more minutes to reduce it, stirring regularly. You can also use less broth next time. Avoid boiling hard to reduce the sauce quickly, because aggressive heat can separate the coconut milk and will not necessarily produce a smoother texture.

Is Thai Kitchen red curry paste spicy? It contains chile, but perceived heat depends on the specific paste, the amount used, and each person’s tolerance. Start with a smaller amount if you are unsure, then taste the sauce before adding more. Coconut milk softens the heat, while extra lime, rice, and vegetables can make a serving feel more balanced.

Can I use light coconut milk or coconut cream? Light coconut milk can be used, though the finished sauce is thinner and less rich; reduce the broth to 1/4 cup (60 ml) to start. Coconut cream is much thicker and richer, so it is not a direct one-for-one replacement for the whole can. If using it, dilute it with water until it has the consistency of coconut milk, then adjust the broth and seasoning to taste.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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