Thai Red Chicken Curry

Thai Red Chicken Curry Recipe

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Janice Webb


This is a recipe from Taste of Home. Note: Don't try the light version of coconut milk; makes the sauce too thin.

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Stove Top


1 can(s)
(13.66 ounces) coconut milk
1/3 c
chicken broth
2 Tbsp
brown sugar
1 Tbsp
red curry paste
2 Tbsp
fish sauce
2 c
frozen stir-fry vegetable blend
3 c
cubed cooked chicken breast
cooked jasmine rice
minced fresh cilantro, optional

How to Make Thai Red Chicken Curry


  • 1Combine the first five ingredients in a large skillet. Bring to a boil; reduce heat and simmer 5 minutes.
  • 2Stir in vegetables; return to a boil. Reduce heat and simmer, uncovered for 9-11 minutes or until vegetables are tender and sauce thicken slightly.
  • 3Add chicken; heat through. Serve with rice. Sprinkle with cilantro if desired.

Printable Recipe Card

About Thai Red Chicken Curry

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Asian
Other Tag: Quick & Easy
Hashtags: #thai, #curry