Thai Chicken Red Curry  Recipe

Thai Chicken Red Curry

Course Main Course
Cuisine Thai
Keyword chicken, dinner, lunch, asian food, Thai
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author Sandra | Sandra's Easy Cooking


  • 2 Tbs. Coconut cooking Oil
  • 1/4 Onion minced
  • 2 garlic cloves minced
  • 1 Lb. Boneless chicken cubed
  • 5 mushrooms sliced
  • 1 stalk Lemongrass finely¬†chopped
  • 2 Tbs. Thai Kitchen Red Curry Paste
  • 1/2 can Thai Kitchen Coconut Milk
  • 1/2 cup chicken stock or water
  • 1 tsp. Brown Sugar light
  • 2 tsp. Fish Sauce
  • 2 Tbs. Cilantro or Thai Basil
  • Generous squeeze from 1/2 Lime
  • Garnish w/scallions or chives
  • Serve w/ Cooked Rice- I used Jasmine rice


  1. Preheat oil in a saucepan or a wok. Add onion and minced garlic, saute for a minute or two until oil becomes infused by both, do not burn and keep the temp on medium high. Cut chicken into cubes, bite-size pieces and stir fry it until it is no longer pink or raw for about 4-5 minutes. Add sliced mushrooms and lemongrass, stir.

  2. Add Red Curry paste, stir and let all the chicken get curry paste coding. Add Coconut milk and chicken stock, stir then add fish sauce and sugar to balance it all. Cook for 10 minutes on low heat and until the curry becomes thick.
  3. Squeeze lime juice, and add chopped Cilantro or Thai basil stir then taste and see if you need more seasoning.
  4. Serve it over cooked Jasmine Rice, or any other rice if desired.

Recipe Notes