This post may contain affiliate links. Please read my privacy policy.
Chicken curry made with red curry paste, coconut milk and cooked in one pan. This chicken curry recipe is fast, easy to make, tasty and great as family dinner!
Chicken curry is one of the most delicious Asian recipes you can make at home and this Thai-style red chicken curry with coconut milk is insanely delicious and easy, making it a great dinner that you can make for the entire family.
This is also a fast chicken curry that takes 20 minutes to make, just like Thai Red Curry. The taste is mildly spicy, authentic, mouthwatering and perfect with steamed rice!
How To Cook Simple Chicken Curry
Homemade chicken curry takes only a few simple steps. First, you cook the chicken. Secondly, you add the curry paste, coconut milk, water, seasonings and let cook and simmer on low heat. As soon as the curry sauce reduces and the chicken is cooked, you are done.
What Curry Paste To Use
This is an easy chicken curry recipe so we are going to use store-bought curry paste. I recommend Thai red curry paste as it’s easy to get online or at Asian grocery stores.
My preferred brand is Maesri Red Curry Paste, which comes in a small can. The curry paste can be stored in the refrigerator and can be used for a few meals.
Which Part Of Chicken To Use For Chicken Curry
For the best results, use chicken tenders as the chicken meat is so soft and absolutely delicious in the curry sauce. You can also use boneless and skinless chicken breasts or thighs.
This is the best chicken curry recipe. The taste is exactly the same, if not better than restaurants. Try it for dinner tonight!
Frequently Asked Questions
This recipe is only 408 calories per serving.
What To Serve With Red Chicken Curry
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Recipes You Might Like
Red Chicken Curry
Ingredients
- 2 tablespoons cooking oil
- 1 lb (500g) chicken tenders , or boneless skinless chicken breasts, cut into cubes
- 1 1/2 tablespoons red curry paste
- 1 cup water
- 1/2 cup coconut cream, or 3/4 cup coconut milk
- 3/4 tablespoon fish sauce
- 1 teaspoon sugar, or brown sugar
- 1 teaspoon lime juice
- 2 oz (60g) red bell pepper, seeded and cut into strips (1 small red bell pepper)
- 1 tablespoon cilantro, chopped
- lime wedges, optional
Instructions
- Heat a skillet over medium heat and add the cooking oil. Once the oil is hot, add the chicken and cook until the surface turns white. Then, add the red curry paste and stir to combine thoroughly.
- Add the water, coconut cream, fish sauce, sugar, and lime juice. Reduce the heat to low and let it simmer until the curry sauce thickens.
- Add the red bell pepper and simmer for another 1-2 minutes. Turn off the heat, then add the chopped cilantro and lime wedges (if using). Serve immediately with steamed rice.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Another fan of Maesri curry pastes. Not available in my area, I order them from Amazon, although I’m certain there are other sources, as well as other brands, such as Thai Kitchen which I can purchase locally. All are reasonably priced. Folks may be surprised to learn that lots of restaurants rely on these canned pastes, too. I like more veggies in my Thai stye chicken curry, and added some onion slices, carrot slivers and a few snow peas to the dish–color and added flavor.