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–+ servings
Finished Thai red curry served in a patterned blue and white bowl, garnished with kaffir lime leaves, crushed peanuts, and coconut cream.
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Thai Red Curry

This Thai Red Curry is rich, creamy, and loaded with tender chicken, sweet kabocha squash, and aromatic herbs and spices. Simmered in a coconut milk broth infused with red curry paste, ginger, garlic, and kaffir lime leaves, this comforting dish is deeply flavorful, perfect for weeknight dinners or cozy weekends at home.
Watch me make Thai Red Curry
Prep Time10 minutes
Cook Time30 minutes
Marinating Time15 minutes
Total Time55 minutes
Course: Dinner, Lunch, Meal Prep
Cuisine: Asian, Comfort Food, Takeout, Thai
Keyword: Better Than Takeout, Chicken Katsu Curry, Coconut Curry Chicken, Curry, Easy Thai Curry, Homemade Thai Curry, Quick Thai Dinner, Red Curry, Red Curry Recipe, Rich Curry, Spicy Thai Curry, Takeout Chicken, Thai Chicken Curry, Thai Red Curry Recipe, Thai Takeout Recipe, Weeknight Curry
Servings: 2 servings

Equipment

Ingredients

Chicken & Marinade

  • 2 boneless chicken thighs cut into thin strips (~8 oz.), see note 1
  • 1 tsp cornstarch
  • 1 tsp shaoxing wine
  • ¼ tsp salt

Curry

  • 1 cup peeled kabocha squash or butternut squash, cut into thin chunks
  • 1 inch piece of ginger cut into thin strips
  • 1 tbsp Thai red curry paste
  • 3 cloves garlic cut into thin strips
  • 1 cup chicken broth
  • 1 cup coconut milk
  • 3 kefir lime leaves torn
  • 1 handful Thai basil
  • 1 tsp brown or palm sugar
  • 1 tbsp fish sauce

Optional Garnish

  • Thai chilies
  • Chili oil
  • Extra kaffir lime leaves
  • Coconut milk drizzle
  • Crushed peanuts

Instructions

  • Prepare your squash by peeling and slicing into thin chunks.
  • Cut the ginger and garlic into thin strips.
  • Slice the chicken thighs and marinate them with cornstarch, shaoxing wine, and salt. Let sit for 15 minutes.
  • Heat a pan with oil and add garlic, ginger, and Thai red curry paste. Fry for about 5 minutes until red oil forms around the paste.
  • Pour in the chicken broth, stir, then add coconut milk and mix thoroughly.
  • Tear the kefir lime leaves and add them to the pot along with Thai basil. Cook down until fragrant.
  • Add brown or palm sugar and fish sauce to season. Stir in the marinated chicken and bring to a boil.
  • Cover the pan and simmer for 8 minutes.
  • Uncover, stir in the squash, cover again, and cook for another 8 minutes.
  • Uncover and continue cooking on high heat until the curry thickens to your liking.
  • Serve the curry in a bowl and optionally garnish with Thai chilies, chili oil, extra lime leaves, coconut milk, or crushed peanuts.

Notes

(1) You can also use chicken breasts! They work just as well :)

Nutrition

Serving: 1 serving | Calories: 430kcal | Carbohydrates: 23g | Protein: 18g | Fat: 30g