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Thai Red Curry with limes, green onions, and chilis

Thai Red Curry With Chicken

Absolutely beautiful and delicious, this Thai red curry packs a flavor punch!  
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Main Course
Cuisine Thai
Servings 4 servings


  • 4 tablespoon Thai red curry paste a little more for a spicier dish, or a little less for milder
  • 1 lb chicken thighs or breasts cut into bite sized pieces
  • 1 can coconut milk 13.5 oz
  • 1.5 cups chicken broth
  • 1 tablespoon olive oil
  • 1 tablespoon fish sauce more or less
  • 1 ts sugar
  • 1 onion cut into fairly large pieces
  • 1 jalapeno sliced
  • ½ yellow bell pepper diced
  • 1 small red potato diced
  • 1 carrot peeled and sliced
  • 1 green onion optional for garnish
  • 2 thai chilis optional for garnish
  • 1 lime optional for garnish


  • Heat up your skillet on med high and add 1 tablespoon of olive oil.
  • Add the 4 tablespoon of thai red curry paste, and stir for approximately 1 min. 
  • Add the diced potato and sliced carrot and stir. Bring to the boil, then cover and lower the heat to a simmer for 5-10 minutes until the potato and carrots are softened. Stir occasionally.  
    Potato bell pepper jalapeno onion carrot
  • Return the heat to medium high, then add the remainder of the coconut milk, and the chicken broth.
  • Add the chicken, yellow bell pepper, onion, and jalapeno, mix well, and bring to the boil.
  • Cover, and lower the heat to med-low, or whatever gives you a low simmer. Continue cooking for around 10-15 minutes, until the chicken is cooked and all the vegetables are tender.
  • Add some splashes of fish sauce (to taste), and add your sugar at this time. 


Serve this over jasmine rice, and garnish with green onions, chilis, and squeeze a bit of lime juice over the top.
Keyword Curry
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