Red Curry Chicken (Spicy, Sweet and Savory!)

This red curry is my weeknight magic trick. Red curry paste already carries garlic, Chile, galangal, and lemongrass—it’s flavorful enough to stand alone.

But swirl in coconut milk and suddenly it’s smooth and rich, toss in kaffir lime leaves for a fresh lift, and finish with basil so the whole thing feels complete.

I swear by chicken thighs here—they’ll make you forget you’re busy. The bamboo shoots add crunch, the bell peppers balance the spiciness with sweetness, and the green beans brighten the dish. That last bit of basil? Magic.

The Perfect Coconut Curry

You may think this is one of those dishes that takes hours, but it’s the kind of recipe you can whip up while the rice is steaming in the background.

The first time I made it, I had no plan—just a peek into the pantry to see what I could turn into dinner.

There sat a can of coconut milk, a jar of red curry paste, and a stalk of lemongrass that had been waiting far too long to be used.

The moment that paste met the hot oil, it was like someone flipped a switch in the kitchen. The air shifted—spicy, citrusy, a bit sweet—and I caught myself grinning.

I kept stirring, stealing little tastes, ignoring the messy counter completely. By the time the sauce had deepened into a warm orange, I was already planning the next time I’d make it.

More Recipes like this

• Sweet and Sour Chicken
• Butter Chicken | Creamy North Indian Classic
• Chicken Satay Madura (Easy Indonesian Street Food!)
• Pho Ga | Vietnamese Chicken Pho (Soothing & Simple)
• Easy Chicken Meatballs (Bakso Ayam)

Why You’ll Love Red Curry

• Speed: You’ll be eating in under half an hour.
• Cleanup: Cutting board, one pan, done.
• Flavors: Creamy, herby, and a little heat if you’re into that.
• Adaptable: Missing beans? Throw in zucchini.

Ingredients

For the Curry:

• 600 g chicken thigh, diced small
• 2 tbsp oil
• 3 tbsp red curry paste
• 1 stalk lemongrass, chopped (white part only)
• 1 cup bamboo shoots
• 1 red bell pepper, thin strips
• 1 cup green beans
• 1 cup chicken stock
• 400 ml coconut milk
• 3 kaffir lime leaves
• 1 cup basil leaves
  

For Garnish:

• Thinly sliced red chili (optional)
• Extra basil leaves
• Steamed jasmine rice

How I Cook Chicken Curry

Step 1: Build the Base
Warm the pan over medium heat. Stir curry paste and lemongrass until fragrant and slightly deepened in color.

Step 2: Sear the Chicken
Add chicken in a single layer. Let it sit for a light golden edge—don’t fully cook.

Step 3: Add Veggies & Sauce
Toss in beans, bell peppers, and bamboo shoots. Stir in chicken stock, coconut milk, and lime leaves until the sauce turns sunset-orange.

Step 4: Simmer Gently
Keep at a low bubble for 8–10 minutes, stirring halfway. Adjust seasoning if needed.

Step 5: Finish with Basil
Turn off the heat and fold in basil so it wilts without losing its bright green.

Step 6: Serve
Spoon over rice with an even mix of meat, veggies, and sauce. Add fresh chili if you like heat.

Notes from My Kitchen

• Coconut milk: Full-fat = creamy heaven. Shake the can.
• Spice: Add paste if you like heat, pull back if you don’t.
• Basil: Thai basil’s ideal, sweet basil’s fine.
• Prep tip: Chop stuff earlier, make cooking brainless later.