Originally Published on April 4, 2016
Thai Red Curry Chicken can easily be made at home with pre-made curry paste and coconut milk. Make it your way with your favorite veggies, protein, or omit meat for a delicious vegan Thai dish.
One of the first dishes I learned to make out of college was Thai curry. Mainly because it’s so easy! So it seems fitting to make this my first post. Curry may look intimidating, but I promise you it can be whipped up in 30 min. If you don’t have an Asian market close by, most supermarkets will carry Thai curry paste and canned coconut milk in the Asian section. I’ve also linked them on Amazon below. Curry can be customized with whichever veggies or meat you have on hand. The curry paste itself has a good spice level, which can be toned down by adding less paste to the dish. Or if you like hot, you can Thai chili’s or fresh jalapenos to intensify the spice level.
I always have a variety of curry paste on hand in my pantry, and try to keep canned coconut milk as well, for whenever we get the craving for curry. I always use full fat coconut milk because I think it tastes better and makes the curry nice and creamy. This meal comes together fast and you can make it low carb by serving it with cauliflower rice or even zucchini noodles. Both ways are delicious or go all out with some fluffy jasmine rice.
My favorite curry paste: Maesri
Coconut Milk: Chaokoh
Fish Sauce: Thai Kitchen
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