Amazing red curry chicken in 30 minutes

Red curry chicken is about to become your new weeknight hero! Hi, I’m Anna, and as a passionate food lover, I’m here to share simple and flavorful chicken recipes designed to make your everyday cooking easier and way more joyful. I’ve spent years perfecting meals that taste like they took hours but actually come together in about 30 minutes flat. Seriously, this creamy Thai curry is so fast, you’ll be sitting down to eat before you’ve even decided what playlist to put on.

When you’re juggling work, family, or just life in general, you need reliable flavor without the fuss. This recipe delivers tender slices of chicken, crisp veggies, and that rich, velvety coconut sauce that just screams authentic Thai flavor. Trust me, you’ve got this, and it’s going to taste amazing!

Essential Ingredients for Amazing red curry chicken

Okay, for this amazing red curry chicken, we aren’t messing around with fancy prep work, but the ingredients absolutely have to be right. Since this is a quick stir-fry, having everything measured out before you even turn on the stove is crucial—we call that *mise en place*, but honestly, it just means you won’t panic later!

For four generous servings, here’s what you need. Don’t substitute that full-fat coconut milk, by the way; that’s where all the creamy magic comes from!

• 1 pound boneless skinless chicken breast, sliced thinly across the grain
• 2 tablespoons water
• 2 teaspoons cornstarch
• 1 teaspoon neutral oil (like canola or vegetable)
• 1 teaspoon soy sauce (for the marinade)
• 2 tablespoons neutral oil, divided (for cooking)
• 2 cloves garlic, minced finely
• 1 teaspoon fresh ginger, minced
• 4 ounces Thai red curry paste (use a good quality one!)
• 2 teaspoons brown sugar
• 1 small yellow onion, cut into thick wedges
• 1 red bell pepper, thinly sliced
• 4 ounces green beans, trimmed and halved
• 5 ounces canned bamboo shoots, well-drained
• 1 tablespoon soy sauce (for the sauce)
• 1 can (13.5 ounces) full-fat coconut milk
• 1/2 cup fresh Thai basil leaves (if you can find it, it’s worth it!)
• Fresh cilantro for topping it all off

Preparing the Chicken Marinade

This little soak time is non-negotiable. It keeps the chicken tender and helps the sauce cling beautifully. In a bowl, toss your thinly sliced chicken breast with the 2 tablespoons of water, the cornstarch, 1 teaspoon of oil, and 1 teaspoon of soy sauce. Mix it really well until every piece looks coated in that slightly cloudy mixture. Then, set that bowl aside for a good 15 minutes while you prep everything else. That cornstarch is doing heavy lifting!

Selecting Your Vegetables

We want crisp-tender vegetables here, not mush! Cut your red bell pepper into thin strips so it cooks quickly alongside the green beans and the onion wedges. Make sure you trim and halve those green beans so they cook evenly. The bamboo shoots come straight from the can, but you absolutely must drain them thoroughly—nobody wants watery curry!

Equipment Needed for Your red curry chicken

You don’t need a whole arsenal of gadgets for this red curry chicken, which is another reason I love it for busy nights! The most important thing is having a vessel that gets really hot, really fast.

Make sure you have these basics ready to go:

• A large, heavy-bottomed skillet or, even better, a wok. This lets you stir-fry properly without overcrowding the pan.
• Sharp knife and a sturdy cutting board for all that chopping.
• Measuring cups and spoons—precision matters when you’re building flavor quickly.
• A plate or bowl ready to hold the chicken while you build the sauce.

Step-by-Step Instructions to Master red curry chicken

Now for the fun part! This is where we go from raw ingredients to a steaming bowl of amazing Thai flavor in under 15 minutes of actual cooking time. Remember that chicken we marinated? It should be ready to go now. Get your pan screaming hot—that’s key for a good sear and stir-fry.

Marinating and Initial Searing

First things first: your chicken marinade time is up! Take that bowl with the chicken, water, cornstarch, oil, and soy sauce. Heat your large skillet or wok over medium-high heat. You want it hot enough that a drop of water sizzles immediately. Add 1 tablespoon of oil and swirl it around. Now, add the chicken in a single layer if you can manage it—don’t crowd the pan, or it will steam instead of brown! Stir-fry this for about 3 to 4 minutes. We aren’t cooking it all the way through yet, just getting some nice color on it. Once it’s lightly browned, pull it out of the pan and set it aside on a clean plate. Don’t worry about washing the pan; those little brown bits are flavor gold!

Building the Flavor Base

Turn the heat down just a little bit to medium now. Add the remaining tablespoon of oil to the pan. Toss in your minced garlic and ginger. You only need about 30 seconds here until you can really smell them—they burn fast, so watch carefully! Next, dump in the 4 ounces of red curry paste and the brown sugar. This step is crucial: fry that paste for a full minute while stirring constantly. Frying the paste wakes up all those spices and deepens the flavor immensely. It’s what separates a good curry from a great one!

Simmering and Finishing the red curry chicken

Time to bring in the veggies! Add your onion wedges, sliced bell pepper, green beans, drained bamboo shoots, and the final tablespoon of soy sauce. Stir-fry everything together for about 2 minutes until those hardier veggies just start to look bright and slightly tender. Now, gently pour in that entire can of full-fat coconut milk. Stir it until everything is combined, and let the whole mixture come up to a gentle simmer—don’t let it boil violently. Once it’s simmering nicely, return the seared chicken and any juices on the plate back into the pan. Let it all simmer together for another 3 to 4 minutes. Keep checking that chicken; we need it to hit an internal temperature of 165°F (74°C) to be perfectly safe to eat. Finally, turn the heat off, stir in that beautiful fresh Thai basil until it just wilts—maybe 15 seconds—and you are done!

Tips for Perfect red curry chicken Results

Getting this red curry chicken just right is all about timing, especially with the vegetables and the sauce. If you find your sauce is too thin when you return the chicken, just let it simmer uncovered for an extra minute or two. The coconut milk will reduce slightly and thicken up beautifully. Don’t overdo it, or you risk splitting the milk, though!

For the veggies, remember we are stir-frying them briefly before adding the liquid. This keeps them vibrant and slightly crisp, which is exactly what you want against that creamy sauce. If you like your green beans softer, just toss them in with the onion and pepper mixture a minute earlier. Always taste the sauce before you serve it, too. Sometimes the curry paste is saltier than others, so add a tiny splash more soy sauce or sugar if needed!

Serving Suggestions for Your Thai Curry

This rich red curry chicken absolutely demands a bed of fluffy, perfectly steamed jasmine rice. That rice soaks up every last drop of that creamy, spicy sauce, and honestly, it’s half the experience! If you are looking for other quick chicken ideas, check out my recipe for baked chicken tenders.

If you want to add something fresh on the side, keep it light. I often whip up a super quick cucumber salad. Just slice cucumbers thinly, toss them with a splash of rice vinegar, a tiny pinch of sugar, and maybe some thinly sliced red onion. It’s cool, crunchy, and cuts right through the richness of the coconut milk perfectly!

Frequently Asked Questions About red curry chicken

It’s natural to have questions when you’re trying a new quick recipe, especially when you’re hoping to get that restaurant flavor at home! Here are the things I get asked most often about making this red curry chicken work perfectly for everyone.

Can I use chicken thighs instead of breast?

Oh yes, absolutely! Chicken thighs are wonderful here because they stay even more tender during the quick cooking process. Since they are fattier, they are less likely to dry out. If you use thighs, just make sure they are sliced thinly, just like the breast, and remember to cook them until they reach that safe 165°F internal temperature. You might need to simmer them an extra minute or two compared to the breast meat.

How do I control the heat level?

This is entirely up to you! The heat comes almost exclusively from that Thai red curry paste. If you want a milder flavor, cut the amount of paste down to maybe 3 ounces instead of 4. If you like it truly fiery, add a teaspoon of chili garlic sauce or a pinch of red pepper flakes when you fry the paste. Always start with less paste, though; you can always add more spice later, but you can’t take it out once it’s simmered in! For more spicy inspiration, take a look at my jalapeño popper chicken recipe.

What if I don’t have fresh Thai basil?

I love Thai basil because it has that slight anise or licorice note, but if you can’t find it, don’t skip the herb step entirely! You can substitute it with standard sweet Italian basil, although the flavor will be different. If you only have dried herbs, use about 1 teaspoon of dried basil stirred in with the coconut milk, but honestly, fresh herbs make such a difference in a quick curry like this, so try to grab some! If you enjoy quick Asian flavors, you might also like my Hawaiian style teriyaki chicken.

Storing and Reheating Leftover red curry chicken

The best part about making a big batch of this red curry chicken? The leftovers are fantastic the next day! Curry flavors actually meld together overnight, making it taste even better for lunch. Just be sure to cool any leftovers down quickly before storing them away.

You can safely keep this dish in the fridge for up to three days. Make sure you use an airtight container so that rich coconut sauce doesn’t soak up any other smells floating around in the fridge. Reheating is super simple, too. I prefer the stovetop method because you can control the heat better.

Pop the curry into a small saucepan over medium-low heat. Stir it frequently until it’s steaming hot all the way through. If it looks a little too thick, add a splash of water or maybe a teaspoon of coconut milk to loosen it up. Avoid the microwave if you can, as it tends to heat unevenly, but if you’re in a rush, use 60-second bursts, stirring between each one.

Storage Guidelines

Container Type	Refrigeration Time
Airtight Container	Up to 3 days

Share Your Experience Making This Recipe

That’s it! You have successfully made a vibrant, creamy, and incredibly fast Thai dish. I put so much love into sharing these easy weeknight recipes, and I genuinely want to know how it turned out for you! Did you manage to get it on the table in 30 minutes? You can see more of my recipe ideas on Pinterest.

Please leave a rating below, and tell me in the comments if you tried the cucumber salad or if you made any fun ingredient swaps. Happy cooking!

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