If you are pressed for time because of your busy schedule, then thai curries need to be added to your quick dinner lists. This spicy Thai red curry chicken takes less than 15 minutes to prepare and is insanely delicious and satisfying.

The trick to developing deep delicious flavor in under 15 minutes?

Pre-made curry paste! Mae Ploy makes some delicious red curry paste. It is a bit on the spicier side, so choose your own adventure. Use only as much as you can tolerate spice-wise.

Thai Spices

Making Thai food can be a bit complex due to the delicate balance of sweet, savory, tangy, and spicy that you have to achieve. The aromatics and spices are essential to creating authentic Thai flavors.

For more Thai recipes, please check out my Green Papaya Salad, Chicken Satay with Spicy Peanut Sauce, and Basil Beef Stir Fry.

Here is a list of spices and aromatics for beginners. For this Thai red curry chicken, I did not use all of the spices below. I used lemongrass, keffir lime leaf, garlic, onion, and basil. These spices are used again and again in Thai cooking.

Lemongrass

Kaffir Lime Leaf

Thai Basil

Garlic & Onion

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Thai Red Curry Chicken

Course Main Course

Cuisine Asian, thai

Keyword red curry, thai curry, Thai red curry chicken

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Servings 2 people

Ingredients

Curry

• 1 boneless skinless chicken thigh thinly sliced
• 1 pinch salt
• 1 tbsp oil
• 2 tbsp Thai red curry paste
• 1 can coconut milk
• 1/2 quart chicken broth
• 1 tbsp fish sauce
• 1 tbsp sugar
• 2 kaffir lime leaves
• 1/2 onion thinly sliced
• 1 red bell pepper thinly sliced
• 1/4 kabocha squash peeled and thinly sliced
• 1 handful basil

Instructions

• Season chicken thigh pieces with salt. Set aside.
• Heat a large pot on high. When the pot is about to smoke, add in oil. Then saute curry paste for 2-3 minutes. Then add in coconut milk and chicken broth.
• Add in chicken, fish sauce, sugar, and keffir lime leaves. Allow to simmer for 10 minutes. Then add in onions, bell pepper, and kabocha squash. Cook for another 10 minutes until kabocha squash is softened. Then taste for seasoning. Add fish sauce and sugar to taste.
• Add fresh basil into the curry. Serve with steamed white rice.