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Thai Red Chicken Curry is a classic Thai dish that perfectly balances spicy, sweet, savory, and tangy flavors. The base of the curry comes from a fragrant Thai red curry paste sautéed with garlic, ginger, and onions. Coconut milk gives it a luscious creaminess, while fish sauce and tamarind add depth and tang.
This curry is light yet indulgent, loaded with vegetables like bell peppers and broccoli that bring freshness and crunch to every bite. The chicken cooks directly in the curry, soaking up all the rich flavors.
Serve this comforting and colorful curry with jasmine rice or sticky rice, and you’ll have a restaurant-style Thai meal at home. It’s perfect for both weeknight dinners and special occasions when you want to impress with minimal effort.
Heat oil in Cookware over medium-high heat.
Add garlic, ginger, and onion. Sauté for 1 minute until aromatic.
Add Thai red curry paste and cook for 2-3 minutes on medium heat, stirring constantly until fragrant.
Pour in chicken stock and bring to a boil.
Add chicken pieces, red bell peppers, and broccoli. Cook for 3-4 minutes.
Stir in coconut milk, fish sauce, and brown sugar. Simmer for 2 minutes.
Add tamarind paste and cook for 1 more minute.
Turn off the heat. Garnish with chopped coriander, red chili, and torn Thai basil leaves.
Serve hot with steamed jasmine rice.
Yes, store-bought Thai red curry paste works perfectly. For a more authentic flavor, you can also make it at home.
Soy sauce or tamari are good alternatives for a vegetarian or vegan version.
Snow peas, baby corn, carrots, or zucchini also work well in this curry.
Use full-fat coconut milk instead of light versions for a richer, creamier curry.
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