Thai Red Curry – Chicken


Easy Thai Red Curry – Chicken

Oh I love Thai food, do you? However it can be a little complicated balancing the aromatic flavours. So I thought I’d share my quick & easy Thai Red Curry style chicken thighs.

A delicious blend of aromatic spices with coconut milk and chicken thighs. Tender and packed full of flavour 

I’ve also tried to be mindful of the cals and I’ve used light coconut milk and trimmed my chicken thighs 

I made it all on the top of the oven / hob / stove and it’s so delicious

I will try it in the slow cooker sometime soon and let you know 🙂 


What is Thai Red Curry Paste?

Thai Red curry paste is a lovely blend of red chilli peppers, garlic, lemongrass, turmeric, shrimp paste and salt which you can buy in a jar from the supermarket

It is super versatile and there are many great pastes on the super market shelves.

You can of course make your own – but this is after all Easy Peasy Lemon Squeezy, so I buy it, especially when I’m in a rush versatile and  full of aromatic flavours with a kick of spice. 

It’s used in a wide variety of Thai dishes and you often see – chicken, meat, vegetable and seafood, often  made into Thai red curries 


Top Tips – Ingredients for your Thai Red Curry – Chicken Thighs 


So I used thighs here in this recipe, as they are juicy and more flavoursome than chicken breast. However I’m sure chicken breasts would work fine (skinless and boneless)  

Coconut Milk 

I use Light coconut milk to keep the fat and cals down a little. You can of course use fill fat – however you may need a splash of water if your sauce is too thick 

Red Thai Curry Paste 

I used a generic shop bought Thai Red Curry paste (I use it all the time) and it works perfectly well. You can of course make your own if you wish 

Lime Juice 

I highly recommend you add lime juice at the end of the cooking as I have said in the recipe card. The reason is it ‘cuts” through the fattiness and richness of the coconut sauce and lifts the flavour. It gives it a fresher note, together with the fresh coriander (cilantro) 


How to make Easy Thai Red Curried Chicken Thighs 

It really is very easy here you Arte step by step 

Step 1 – Fry your chicken thighs 

Grab yourself a lovely large ovenproof dish that you can use on the hob, a large deep frying pan would work to0! 

Add your olive oil to the pan and fry your chicken thighs for 5-6 minutes (scraggy side down)

Chicken thighs in a skillet


Step 2 – add your other ingredients 

Add your garlic, ginger and red curry paste and fry, on both sides 



Step 3 – Add your light coconut milk 

And simmer for approx 35 minutes until your chicken thighs are tender and cooked through, and your sauce is thickened 




Step 4 – Finishing touches 

Once your chicken thighs are cooked, add your lime juice,  this cuts through the creaminess of the sauce and add your big handful of coriander – so aromatic and delicious! 

If you like you can garnish with a few slices of fresh red chillis 

And serve! Yum 


What to serve with your Thai Red Curry?

I like to serve mine with jasmine rice, I just love the stickiness of it and it’s traditionally served with red curries  

However it works well with any rice to be honest 

I even like it cold – yes I do!!! It’s almost like coronation chicken – yum 

Have a go and let me know how you get on 

Big Love Clare


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A dish full of chicken thighs in a red Thai sauce

Thai Red Curry - Chicken

A delicious blend of aromatic spices with coconut milk together with chicken thighs. Easy and packed full of flavour 
Course Main
Cuisine Thai
Keyword Chicken Curry, chicken thighs, Red Curry, Thai, Thai red curry
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings 4
Calories 453kcal


  • 600 g Chicken thigh fillets Skinless & boneless
  • 1 tbsp Olive Oil
  • Salt & Black Pepper
  • 2 Cloves Garlic Peeled and chopped finely
  • Thumb fresh ginger Peeled & grated
  • 400 ml Light Coconut Milk
  • 2 tablespoons Thai Red Curry Paste
  • 2 Teaspoons Brown Sugar
  • Fresh Coriander Handfull
  • 1 Juice of one Lime And wedges for decoration
  • 1 Red Chilli Slices for garnish - OPTIONAL


  • Take a large ovenproof dish - one that you can use on the hob
  • Add your olive oil and then your chicken thighs and Salt & pepper each thigh
    Chicken thighs in a skillet
  • Fry for 5-6 minutes on one side (the messy side ha ha) , moving around occasionally
  • Add your garlic, ginger and red curry paste and swirl around and turn over your thighs and fry for a further 5-6 minutes - you are looking for colour on your chicken thighs
  • Next add your light coconut milk and brown sugar and give it a stir
  • Bring to a boil and then simmer for 35 minutes stirring occasionally. Make sure your chicken is cooked through
  • Finally add the juice of your lime and a good handful fresh coriander leaves. Fir garnish you can add more coriander leaves and maybe a slice or two of fresh chilli
  • Serve
    Red Curry Chicken - served in an ovenproof dish


*** Nutritional Information is approximate and thus intended as a guide 


Calories: 453kcal | Carbohydrates: 8g | Protein: 25g | Fat: 35g | Saturated Fat: 13g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 147mg | Sodium: 187mg | Potassium: 333mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1307IU | Vitamin C: 6mg | Calcium: 32mg | Iron: 1mg


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