Thai Red Curry Chicken with Rice

Experience the exotic and bold flavors of Thailand with this delicious red curry chicken dish. Infused with fragrant spices and creamy coconut milk, this recipe is packed with tender pieces of chicken, vibrant vegetables, and aromatic herbs. Served over a bed of fluffy rice, this satisfying and comforting meal is perfect for any night of the week.


  • 1 lb. boneless, skinless chicken thighs sliced into thin strips
  • 1 tbsp vegetable oil
  • 1 medium onion, chopped
  • 2-3 cloves garlic, minced
  • 1 tbsp red curry paste
  • 1 (14 oz) canned coconut milk
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 cup sliced mushrooms
  • 2 tbsp fish sauce
  • 1 tbsp brown sugar
  • Salt and pepper, to taste
  • Fresh cilantro leaves for garnish
  • Steamed rice for serving


  1. In a large pan, heat the vegetable oil over moderate heat. Add the onion and prepare for about 5 mins until it is soft and clear.
  2. Add the garlic and cook for another min, until the garlic smells good. Stir in the red curry paste and prepare for 1 more minute until the smell is nice. Pour the coconut milk in and bring the whole thing to a low boil.
  3. Add the chicken strips, red and yellow bell peppers, mushrooms, fish sauce, brown sugar, salt, and pepper.
  4. Let the curry simmer for 10-15 mins, or until the chicken is cooked and the vegetables are tender. Serve the Thai red curry chicken with rice garnished with fresh cilantro leaves.

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