Skip the take-out and enjoy delicious Thai red curry chicken at home. This recipe has been tested and tweaked to perfection over years of making it!
I know the internet is full of Thai red curry chicken recipes, but this is mine, and I think it’s pretty darned good!
My version includes, among the usual ingredients of carrot, red pepper and chicken, the addition of greens (I used spinach here, but cilantro is great, too), sliced canned bamboo shoots (love the crunch) and chunks of canned pineapple (maybe my favourite addition!).
I love the sweet and tangy flavours that pineapple brings to the dish, and if you are thinking you might just skip it, I urge you to try it at least once.
Ingredients and substitutions
A few notes about the key ingredients …
Chicken – I generally start out with boneless, skinless chicken breasts, but boneless skinless chicken thighs work nicely, too.
For a time saver, you can start with leftover cooked chicken or use chicken from a store-bought rotisserie chicken.
Carrots – Look for matchstick carrots (sometimes called julienned) in the produce section for a time-saver!
Bamboo shoots – Optional, but recommended! Look for them in a can in the Asian food section of your grocery store (or sometimes in with the canned vegetables or fruit, for some reason). And if your store is anything like mine, you’ll find them with a bit of dust on the top of the can, because I don’t think they’re big sellers. I know I don’t have much call for them, but I make a point of keeping them on hand just for this curry. They’re another ingredient worth including. While they don’t add a ton of flavour, they add a wonderful crunch to this curry.
Coconut milk – I almost always use full-fat coconut milk, but you could use lite if you prefer. Obviously, the sauce will be a little thinner and not quite as creamy, though you can thicken it with a cornstarch slurry at the end of cooking, if you like (directions in the Recipe Card below).
Thai red curry paste – Use your favourite brand and adjust the amount used in the curry to taste. While this is a recipe for red Thai curry, you could certainly use yellow or green Thai curry paste if you like or it’s what you have on hand.
Spinach – If you are going to skip anything, you could leave out the greens, without affecting the integrity of this curry’s flavour. I just like to add them as it’s an easy opportunity to add more greens to my diet.
Step-by-step: How to make Thai red curry chicken
This is a visual summary of the steps to make this recipe. Scroll down to the Recipe Card below for the complete list of ingredients and instructions.
Step 1: Start by cooking the chicken pieces until no longer pink.
Step 2: Remove the chicken to a bowl.
Step 3: In the same skillet, soften the onion, bell pepper and carrots.
Step 4: Add the coconut milk, Thai red curry paste, fish sauce and brown sugar.
Step 5: Return the chicken to the skillet, then add the bamboo shoots and pineapple to the curry.
Step 6: Stir in some cilantro and/or spinach to finish.
Video: How to make Thai red curry chicken
Recipe tips!
- This recipe adapts beautifully for different proteins. Try it with shrimp, salmon, beef or tofu.
- I’m not always a mise en place gal, but this is one recipe where I find that having everything cut and ready and all the other ingredients out and ready really pays off.
- I like to start my rice cooking, and then I get the chicken in a skillet. While the chicken is cooking, I get all the vegetables cut and the other ingredients out and ready. When it comes time to make the curry, it’s really just dump and stir.
- Make this Thai red curry vegetarian by skipping the chicken and upping the amount of veggies. For the vegetarian version, simply skip the fish sauce.
Top tip!
Freeze your leftover canned pineapple and bamboo shoots! I portion them together in pre-measured amounts in small freezer bags. So the next time I made this Thai red curry chicken, I just grab a bag from the freezer. No waste and always ready to go!
What to serve with Thai red curry chicken
Rice is typically served with Thai curry, and for the most authenticity, opt for white Jasmine rice. Adding some coconut milk or lemongrass to the cooking rice is a nice flavour addition. Cauliflower rice is a great option for the carb-conscious.
For additional vegetables, consider a salad with a Thai-inspired dressing or a mango or cucumber salad.
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Get the Recipe: Thai Red Curry Chicken
Ingredients
- 1 Tablespoon vegetable oil, or similar neutral-tasting cooking oil
- 2 large boneless, skinless chicken breasts, cut into bite-sized pieces (or start with about 2 cups of leftover cooked, cubed chicken ) or about 5 boneless chicken thighs
- 1 cup match-stick/julienned carrots, or 1 medium carrot, cut into matchsticks
- 1 medium red pepper, cored and cut into matchsticks
- 1/2 small onion, cut into thin slices
- 1/2 teaspoon minced fresh ginger, or ginger paste
- 2 Tablespoons Thai red curry paste, plus more, to taste
- 14 oz can full fat coconut milk, about 1 3/4 cups
- 1 Tablespoon freshly squeezed lime juice
- 1 Tablespoon brown sugar
- 1 Tablespoon fish sauce
- 1/2 cup canned bamboo shoots, cut into matchsticks
- 1/2 cup canned pineapple chunks, drained
- 1/4 cup fresh cilantro, chopped
- 2 cups baby spinach, optional
- salt and pepper, as needed
Garnish: Chopped basil or cilantro leaves and lime quarters, for juicing over finished dish
Instructions
- Start your rice cooking.
- Prepare the chicken, vegetables and bamboo shoots, cutting all into matchsticks of equal length (about 2 inches long). Assemble your other ingredients to have ready to add.
- (Skip this step if you are starting with pre-cooked chicken.) Heat 1 Tablespoon vegetable oil (or similar neutral-tasting cooking oil) in a skillet over medium heat. When hot, add 2 large boneless, skinless chicken breasts (cut into bite-sized pieces (or start with about 2 cups of leftover cooked, cubed chicken ) or about 5 boneless chicken thighs) (cut into bite-sized pieces) and cook, stirring, until no longer pink. Remove the chicken to a bowl.
- Add a bit more oil to the same skillet, if needed and raise the heat to medium-high. Add 1 cup match-stick/julienned carrots (or 1 medium carrot, cut into matchsticks) first, and cook, stirring, for a minute or two. Add 1 medium red pepper (cored and cut into matchsticks) (sliced) and 1/2 small onion (cut into thin slices) (sliced), and cook, stirring, until the onion is softened but the carrots and red peppers are just tender-crisp.
- Add the 1/2 teaspoon minced fresh ginger (or ginger paste), 2 Tablespoons Thai red curry paste (plus more, to taste), and the 14 oz can full fat coconut milk (about 1 3/4 cups) to the skillet and cook, stirring, for 1 minute. Add the 1 Tablespoon freshly squeezed lime juice, 1 Tablespoon brown sugar and 1 Tablespoon fish sauce and stir in.
- Return the cooked chicken to the pan (or add cooked chicken, if you are starting with pre-cooked chicken). Add the 1/2 cup canned bamboo shoots (cut into matchsticks) and 1/2 cup canned pineapple chunks (drained). Bring mixture to a boil, then reduce heat and simmer on medium-low heat, until chicken is cooked through to 165F internal temperature and carrots are softened a bit more, about 3-5 minutes.
- Taste the sauce and season with salt and pepper, as needed (it will generally need some additional salt). You can also add a bit more curry paste at this point, if you feel it needs more. Stir in the 1/4 cup fresh cilantro (chopped).
- Remove skillet from heat. Scatter the 2 cups baby spinach (optional) over the top (or other chopped greens), if using. Let stand 30 seconds, then stir in the curry until the greens have wilted.
- Serve with jasmine or basmati rice, garnished with additional chopped cilantro and lime wedges for drizzling.
Notes
Watch how to make it
More Thai recipes to love!
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress-free, rewarding and of course, delicious!
Delicious and quite simple one the chopping is done. First times I used chicken breasts and did the baking soda thing to keep chicken moist.second time is used chicken thighs. Both were equally good. I changed the bamboo shoots for water chestnuts. I think I’ll add a squirt of lemongrass next time. Thank you.
So glad you enjoyed it, Marjory! Thanks so much :)
I made this and followed as written (doubled for my large family). It was sooo delicious! I’ve saved the recipe.
So glad you enjoyed it, Eliza! It’s one of my favourites. Thanks so much :)
I have never used red curry paste or even tasted it before & I’m so happy I gave it a try, this was delicious!! For me the pandemic has encouraged cooking more & trying new things. Thank you, Jennifer for another dandy recipe.
So glad to hear, Mary! Thai curry is one of my favourites :) Thanks so much.
Delicious! We made this last night and loved it! We try not to do meat so bumped up the veggies. A lot. I used what the recipe called for, and then added in…. Broccoli (I love broccoli in currys! It holds the yummy sauce so well!), Daikon radish, Shitaki mushrooms, a mix of greens, (baby bok choy, baby mustard, baby spinach), oh and celery (because I had a few stalks in the crisper). Loved the pineapple…. an unexpected sweet taste surprise! When I stopped at the store to pick up the Bamboo shoots, they were on the shelf next to Baby corn (why not?)…. added those too. Once everything was cut up this came together very quickly. LOVE that! Served it over a mix of Trader Joe’s Frozen Organic Brown Rice and Trader Joe’s Frozen Cauliflower rice. Amazing! Unfortunately, the Siracha Tofu and the Thai Basil that I bought, was forgotten and left out of this batch. Oh well….. just means we’ll have to make this again! I love your recipes and am always happy to see an email from you in my mailbox. This will definitely be a repeat! Thanks! 5 stars (I couldn’t get the rating to work)
Thanks Keri and so glad you enjoyed this! And love your version. This basic recipe is so adaptable to whatever is in the fridge. I’m so glad you tried the pineapple. I think that bit of acidity really elevates the dish. And believe it or not, one store I shop at puts the bamboo shoots with the canned fruit. That was unexpected :)
This was so great! I omitted the pineapple because I don’t love sweet-ish curry and subbed low fat coconut milk and it was still amazing. Very hearty over a bowl of rice but still healthy and full of good protein and veggies.
So glad you enjoyed it and yes, it’s the perfect combination of flavour and goodness :)
What red curry paste do you use?
Hi Lori, I often use just supermarket Thai Kitchen red curry paste, but if you have access to a Thai market, Mae Ploy red curry paste is really nice.
I absolutely love curry and this recipe looks so flavorful and delicious – can’t wait to try this soon! :)
Thanks Laura!
So glad you shared it Jennifer. I love the addition of the pineapple. I’ll need to try this soon!
Thanks Mary Ann!
I love how bright and inviting this bowl of food is! Thai flavors are some of my all-time favorites! Pinned!
Thanks Annie :)
Looks so vibrant and fresh and I love the play of textures and all the flavors you have curated. Definitely saving this recipe for when we have white meat left from oven roasted or rotisserie chicken. Absolutely love recipes that have been tested and tweaked until perfect:)
Thanks Milena and yes, this is perfect for your leftover chicken!
We love any kind of curry and this one looks and sounds particularly delicious! I love the addition of bamboo shoots and pineapple, such a great idea!
Thanks Chris :) The pineapple is maybe my favourite addition to this curry!
Red curry chicken is one of my favourite dishes! I always love to order it when out for Thai and make it at home too. Love the addition of pineapple here to have the whole sweet/spicy/savoury combo. YUM!
Thanks Dawn and yes, the pineapple is all that!
The colors are beautiful Jennifer – and it’s been way too long since I made a curry. I think I have everything except red curry paste and bamboo shoots. Looks delicious and I will be giving this a try soon!
Thanks Tricia! This is in regular rotation around here. A favourite in place of take-out :)