Thai Red Curry Chicken

Thai Red Curry Chicken can easily be made at home with store bought curry paste and canned coconut milk. Make it your way with your favorite veggies, protein, or omit meat for a delicious Vegan Thai dish.

Keyword Thai Red Curry
Author Renee Fuentes


  • 2 Tbsp Coconut oil
  • 2 Tbsp Thai Red Curry paste This is for a mild-medium spice. Adding more will make the curry spicier. I ended up using 3 TBSP, but you can taste it then add more if needed
  • 1 lb Chicken Breast Sliced into small thin pieces
  • 1 cup Broccoli Florets
  • 1 cup Baby Carrots Sliced them or leave them whole
  • 8 oz Can Sliced Bamboo
  • 2 13.5 oz Cans of Coconut Milk I always use full fat
  • 1-2 tsp Thai Fish sauce Start with one and taste, then add more if needed
  • 1-2 Thai Chili’s Taste curry first, if more spice is desired then add chili’s
  • Thai lime leaves and Thai basil for garnish


  1. Heat coconut oil in a large pot with a lid over medium high heat.
  2. Add curry paste and stir in oil until it becomes fragrant. About 1 minute.
  3. Add chicken breast and coat with curry paste, cook thoroughly.
  4. After chicken is cooked add broccoli, baby carrots, and bamboo shoots. Stir to coat all veggies in the curry paste.
  5. Add coconut milk and give it a good stir. I add a couple tablespoons of water in the can to get all the coconut milk out.
  6. Close lid and bring to a light boil, then stir and reduce heat to simmer until veggies become tender. About 5 minutes.
  7. Turn off heat, taste, and see if it needs more fish sauce, chili peppers, or more curry paste.
  8. Garnish with Thai lime leaves (cut into thin strips) and Thai Basil if available.
  9. Serve hot with rice, cauliflower rice, or zoodles for low carb option.