Quick Chicken Red Curry Recipe – Coconut Milk & Thai Chili

Last Updated on 2 months by Neha Deshmukh

Quick Chicken Red Curry Recipe – Coconut Milk & Thai Chili

Hey everyone! If you’re anything like me, sometimes you crave a flavorful, comforting meal that doesn’t take all day to make. This quick chicken red curry is my go-to for those nights. It’s packed with fragrant spices, creamy coconut milk, and just the right amount of heat. I first made this when I was craving Thai food but didn’t want to order takeout – and honestly, it’s been a family favorite ever since!

Why You’ll Love This Recipe

This recipe is a winner for so many reasons. It’s ready in under 30 minutes, super easy to follow (even if you’re new to Thai cooking!), and totally customizable to your spice preference. Plus, it’s a fantastic way to use up any veggies you have hanging around in the fridge. Seriously, who doesn’t love a delicious meal that’s also a little bit practical?

Ingredients

Here’s what you’ll need to whip up this amazing curry:

• 1 tablespoon cooking oil
• 2 to 4 tablespoons red curry paste (depending on your spice preference!)
• 1.5 pounds thin chicken breasts, cut into strips (about 680 grams)
• 1 can (400ml) low-fat coconut milk
• 1 to 2 tablespoons fish sauce
• 1 tablespoon brown sugar
• 1 jalapeno or Thai chili, finely chopped (optional, for extra heat)
• 1 cup yellow onion, sliced
• 1 cup red peppers, sliced
• 1 cup yellow peppers, sliced
• 1 cup orange peppers, sliced
• Handful of Thai basil leaves, for garnish

Ingredient Notes

Let’s talk ingredients for a sec, because a few things can really make or break this dish!

• Red Curry Paste Varieties: There are tons of red curry paste brands out there. Mae Ploy is a popular choice, but feel free to experiment! Just be aware that some pastes are spicier than others.
• Coconut Milk: Full Fat vs. Low Fat: I usually use low-fat coconut milk to keep things a little lighter, but full-fat will give you an even richer, creamier curry. It’s really up to you! (About 400ml is perfect for this recipe).
• Thai Chili vs. Jalapeno: Heat Levels: Thai chilies are much hotter than jalapenos. Start with a small amount and taste as you go! If you’re sensitive to spice, definitely stick with the jalapeno, or even remove the seeds.
• Fish Sauce: The Umami Secret: Don’t skip the fish sauce! It adds a savory, umami flavor that’s essential to authentic Thai curry. It sounds a little weird, but trust me on this one.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Set your Instant Pot to Sauté (More) mode. Heat the oil, then add 2 to 4 tablespoons of red curry paste. Sauté for about 30 seconds, until fragrant. This blooms the spices and really wakes up the flavor.
2. Add the chicken strips and coat them well with the curry paste. Then, pour in the coconut milk (using about half the can for a thicker curry is my preference).
3. Close the lid, making sure the valve is set to sealing. Pressure Cook on High for just 2 minutes. Then, let it naturally release pressure for 10 minutes. This keeps the chicken super tender.
4. Once the pressure has released, open the pot. Stir in the fish sauce and brown sugar. Now’s the time to taste and adjust the spice level – add more curry paste or chopped chilies if you like it hot!
5. Add the sliced onions and peppers. Sauté for another 2-3 minutes, until the veggies are crisp-tender. You want them to still have a little bite.
6. Finally, garnish with a generous handful of fresh Thai basil leaves. The aroma is incredible!

Serve hot with steamed jasmine rice.

Expert Tips

• Don’t overcrowd the Instant Pot. If you’re making a double batch, cook it in two batches to ensure everything cooks evenly.
• For a richer flavor, marinate the chicken in a little fish sauce and curry paste for 30 minutes before cooking.
• If your curry is too thick, add a splash of water or coconut milk to thin it out.

Variations

• Vegan Red Curry Adaptation: Swap the chicken for firm or extra-firm tofu, and make sure your red curry paste is vegan-friendly (some contain shrimp paste).
• Gluten-Free Considerations: Fish sauce is usually gluten-free, but always double-check the label.
• Spice Level Adjustment: I like to keep a small bowl of chopped chilies on the table so everyone can add their own heat. My husband loves it spicy!
• Festival/Holiday Adaptations (Songkran, etc.): This curry is perfect for a festive meal! During Songkran (Thai New Year), it’s common to share food with family and friends, and this is always a hit.

Serving Suggestions

This curry is amazing served with fluffy jasmine rice. A side of steamed vegetables like broccoli or green beans also complements it beautifully. And don’t forget a sprinkle of chopped peanuts for a little extra crunch!

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavors meld together!

FAQs

What type of rice pairs best with red curry?

Jasmine rice is the classic choice! Its fragrant aroma and slightly sticky texture perfectly complement the curry. Basmati rice also works well.

Can I make this curry ahead of time?

Yes! You can make the curry up to 2 days in advance and store it in the refrigerator. Just reheat it gently on the stovetop before serving.

How can I adjust the thickness of the curry sauce?

If it’s too thick, add a little water or coconut milk. If it’s too thin, simmer it uncovered for a few minutes to allow some of the liquid to evaporate.

What’s the best way to store leftover red curry?

Store it in an airtight container in the refrigerator. It’s best to eat it within 3 days.

Can I use frozen chicken for this recipe?

Absolutely! Just make sure the chicken is fully thawed before cooking. You might need to add a minute or two to the cooking time.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments if you try it, and what you think!