This delicious Thai Red Curry is filled with chicken and sweet potatoes and is so flavorful making it better than takeout!
Thai Red Curry Chicken
Have you ever tried red curry before? It’s one of those dishes we’ve always enjoyed getting at our favorite Thai restaurants.
I’ve always wanted to try a homemade version, and am so glad I did because this dish was delicious and easier than I thought.
We have a few different curry recipes on this site (like Massaman Curry, Yellow Coconut Curry and more). This version is made with red curry paste which is typically made using dry red chillies (green curry typically has coriander roots and green chillies in its paste).
I used Thai Kitchen, which is a more mild curry paste. If you want a spicier curry, try adding 1/2 tsp. of chili garlic paste or sriracha. 😉
How to Make Red Curry
This recipe has several ingredients, but don’t let that scare you! Just follow the simple steps and you’ll be enjoying this red curry in no time.
CHICKEN. Set a large deep skillet or a dutch oven over medium heat, add oil. Once oil is hot, add chicken and cook until lightly golden brown, about 4 minutes.
COOK UNTIL FRAGRANT. Add ginger, green onions, and garlic, saute for 2 minutes, then add sweet potatoes and curry paste. Cook for 2 minutes or until curry paste is fragrant.
SIMMER. Add fish sauce, brown sugar, lime zest and juice, chicken broth, salt, and Thai basil (regular basil works too). Turn heat up to medium-high and bring to a low boil. Reduce to a simmer, cook until potatoes and squash are fork-tender, about 20-25 minutes.
COCONUT MILK. Whisk in coconut milk (we like full fat coconut milk) continue cooking for 5 minutes, then remove from the heat. **If you don’t have coconut milk, heavy cream works well too.
Serve warm, garnish with fresh cilantro and peanuts, if desired.
Change it Up
Almost any veggies can be added to this curry, they should be added prior to the chicken broth being added.
Some great additions include: broccoli, cauliflower, zucchini, green beans, butternut and bell pepper. NOTE: We recommend keeping them small and all about the same size.
To make this curry “meatless,” swap the chicken for chickpeas. Simply saute for 1 minute, then proceed as recipe follows. For a true meatless recipe, use veggie stock instead of chicken broth and omit the fish sauce.
Serving Options + Sides
And be sure to check out some of our sides that go great with this red curry: