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Thai Red Curry Chicken

1/6

Thai Red Curry Chicken

2/6

Thai Red Curry Chicken

3/6

Thai Red Curry Chicken

4/6

Thai Red Curry Chicken

5/6

Thai Red Curry Chicken

6/6

By Once Upon a Chef

Thai Red Curry Chicken

Prep:15minCook:15min

This Thai curry chicken is rich, cozy, and full of bold flavor—perfect over jasmine rice for an easy weeknight dinner.

Updated at: Fri, 09 Jan 2026 00:12:57 GMT

Nutrition balance score

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Ingredients

4 servings

1 tablespoonvegetable oil

1 bunchscallions

small, thinly sliced, light and dark green parts divided

1jalapeño pepper

seeded and diced

1 x 14 ozcan coconut milk unsweetened

2 tablespoonsthai red curry paste

2 tablespoonsfish sauce

2 ½ tablespoonsdark brown sugar

1.5 poundschicken tenderloins

cut into 1-inch cubes

1 tablespoon lime juice

¼ cupfresh cilantro

Instructions

View on Once Upon a Chef

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Notes

14 liked

1 disliked

Delicious

Easy

Fresh

Go-to

Sweet

Nick Paterson· 2 years ago

I didn't have cilantro so I substitute with Vietnamese mint and I added bell pepper and buk choy for more veggies. I also adjusted the Thai red curry paste to match our tastes. Turned out good.

I didn't have cilantro so I substitute with Vietnamese mint and I added bell pepper and buk choy for more veggies. I also adjusted the Thai red curry paste to match our tastes. Turned out good.

Miranda Gilbert· 3 years ago

Under 30 minutes

Great base recipe to add whatever veggies you may have on hand to. Next time I'm going to try pineapple and basil 🙂 Also needs spice added, a little bland for us but still very good

Great base recipe to add whatever veggies you may have on hand to. Next time I'm going to try pineapple and basil 🙂
Also needs spice added, a little bland for us but still very good

k· 3 years ago

Less fish sauce

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