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5 from 1 vote

Thai Red Chicken Curry

This Thai Red Chicken Curry is wonderfully fragrant and full of flavor. This curry will leave you wanting more.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Main
Cuisine: Thai
Keyword: thai, thai red chicken curry
Author: Sarah Mirza


  • 2 tbsp olive oil extra virgin
  • 1-½ chicken thigh cubed
  • 1 medium onion finely chopped
  • 5 cloves garlic finely minced
  • salt as needed
  • 1 red bell pepper cut long pieces
  • ½ cup chicken stock
  • 1 tbsp brown sugar
  • 4 oz red curry paste (the whole bottle)
  • 2 tsp chili garlic sauce
  • 2 tsp red pepper flakes
  • fresh basil leaves
  • 1 tsp corn starch with 1 tbsp water make it so mixture.
  • 1 can coconut milk (it should be about 13-14 ounces)


  • In a medium size pot, on medium heat, add olive and let it heat up.
  • Add onion sauté it until it's translucent.
  • Add garlic and sauté it for about 30 seconds.
  • Next add the chicken, red pepper flakes, and salt.
  • Mix it together.
  • Next add the bell pepper and give it a mix.
  • Now add the coconut milk and mix it together for 2-3 minutes.
  • Now add the red curry paste and mix it together for 2 minutes.
  • Next add the chicken broth, brown sugar and mix well.
  • Let it cook for 10-12 minutes.
  • Now add the corn starch mixture and give it a mix.
  • Once it starts comes into a smooth curry consistency now add chili garlic sauce and mix well.
  • Add some basil leaves and mix well.
  • Garnish with basil.
  • Serve with jasmine rice top with cilantro.