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Thai Red Chicken Curry

Thai Red Chicken Curry

  • Author: Jocelyn Brown
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30
  • Yield: 4 servings 1x


Thai Red Chicken Curry – a flavorful, fragrant one-pan dish with chicken and creamy red curry-spiced sauce ready in 30 minutes!



23 lbs. chicken breast, cut into ½ strips

2 cups broccoli florets

2 tablespoons olive oil

1 red pepper, thinly sliced

1 large white onion, thinly sliced

2 teaspoons ginger, freshly grated

2 teaspoons garlic, freshly grated

23 tablespoons red curry paste (based on preferred heat)

1 tablespoon brown sugar

1 tablespoon tomato paste

1 teaspoon salt

1 teaspoon black pepper

1 chicken bouillon cube

1 cup water

1 cup coconut cream

1 cup coconut milk

1 lime, freshly squeezed

1 tablespoon cilantro, chopped

1 serrano pepper, thinly sliced (optional for heat)



  1. In a large cast-iron skillet, sauté thinly sliced red pepper, thinly sliced onion, fresh ginger, and  fresh garlic, in olive oil over medium heat for 3 minutes.
  2. Add in red curry paste, brown sugar, tomato paste, salt, and pepper. Stir together to create a  thick paste.
  3. Next, add chicken bouillon cube and water. Let the sauce simmer until chicken bouillon has  dissolved.
  4. Slowly, add coconut cream and milk. Stir until sauce is combined.
  5. Add in chicken and broccoli florets. Let simmer for 10 minutes until the chicken has cooked.
  6. Squeeze lime juice over and top with cilantro.
  7. Serve over rice.
  • Cuisine: Thai

Keywords: Thai chicken curry, Thai red chicken curry, chicken curry, curry chicken, curried chicken, national curried chicken day