Thai-Style Red Chicken Curry

20-minute chicken dinner
20-minute chicken dinner
Share it on your social network:
Or you can just copy and share this url


1 tbsp Vegetable oil
1 bunch Scallions small, thinly sliced, light and dark green parts divided
3 cloves Garlic chopped
1 Jalapeño pepper seeded and diced
1 (14-oz) can Coconut milk unsweetened
2 tbsp Red Thai curry paste
2 tbsp Fish sauce
2 ½ tbsp Brown sugar packed, dark
1 ½ lbs Chicken tenders cut into 1-inch cubes
1 tbsp Lime juice
¼ cup Cilantro chopped, fresh, plus more for serving

Nutritional information


Thai-Style Red Chicken Curry


If you are looking for quick chicken breast recipes, add this Thai-Style Red Chicken Curry to your rotation ASAP. This recipe easily turns an ordinary chicken breast into a scrumptious dinner. Tender, juicy chicken cooked in coconut milk with Thai red curry paste and fish sauce. I love it spicy, but feel free to lessen the amount of jalapeño pepper if desired.

To start, cook the light green parts of scallions with garlic and jalapeño in a nonstick pan. Then add the coconut milk, Thai red curry paste, some fish sauce, and brown sugar. Once that has thickened and is fragrant, add the chicken. Simmer the chicken gently without letting the sauce boil until tender and cooked through. Finish it off with a squeeze of lime juice, scallions and cilantro. For serving, I like to keep it simple with steamed Jasmine rice and plenty of fresh cilantro. Enjoy!

To make the Thai-Style Red Chicken Curry, you will need the following ingredients:

Ingridiens for Thai-Style Red Chicken Curry

Steps to make Thai-Style Red Chicken Curry


Cook scallions, garlic and jalapeno


In a large nonstick pan, heat 1 tablespoon vegetable oil over medium-low heat and add the sliced light green parts of scallions, 3 chopped garlic cloves, and 1 diced jalapeño. Cook, stirring frequently, 3 to 4 minutes, but don’t allow to brown.


Add coconut milk, curry paste, fish sauce and sugar


Add in the coconut milk, 2 tablespoons Thai red curry paste, 2 tablespoons fish sauce, and 2 ½ tablespoons dark brown sugar and whisk together. Bring to a gentle boil, then reduce to a simmer and cook until thickened, about 2 minutes.


Add chicken


Add the chicken cubes and simmer, uncovered, stirring occasionally until the chicken is cooked through, 5-6 minutes. Don't let the sauce boil.


Add lime juice, scallions and cilantro


Stir in 1 tablespoon lime juice, dark green parts of scallions, and ¼ cup chopped cilantro. Taste and adjust seasoning with more lime juice if desired.



Serve the chicken curry with rice. Enjoy!

Give this Thai-Style Red Chicken Curry recipe a go, and share it using the hashtag #cookmerecipes or by tagging @cookmerecipes on Instagram! We love seeing what you’ve made!

Bethany is very passionate about maintaining a healthy lifestyle and clean diet. She’s trying to cut meat out of her diet as much as possible and focuses on cooking vegetarian food and fish. Bethany gets a kick from finding ways to add new twists to classic dishes. What’s more, thanks to her Asian roots, she’s great at combining different cuisines to come up with something extraordinary. Bethany’s recipes will inspire you to add new colors and flavors to your everyday meals.

  • Recipe Reviews:
Drunken Chicken
Spinach Salad with Hot Bacon Dressing Recipes– Homemade Spinach Salad with Hot Bacon Dressing – Easy Spinach Salad with Hot Bacon Dressing
Spinach Salad with Warm Bacon Dressing
Add Review
Add Comment

Recipe Reviews

Average Rating:
Total Reviews: 1

Fresh and spicy homemade curry dish!

Write your own review

You can optionally upload your own image along with a review