Name: Authentic Thai Red Curry with Chicken Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Thai
Ingredients: 2 cups kabocha squash, bite-sized pieces; 1 ½ cups coconut milk; 3½-5 Tbsp red curry paste (store-bought or homemade); 1 lb chicken thigh, boneless and skinless, cut into 1.5-inch cubes; 1 cup chicken stock (unsalted or low sodium); 2 Tbsp fish sauce; 2-3 Tbsp palm sugar, finely chopped; 1 cup Thai basil leaves; ¼ red bell pepper, julienned (optional for color); 0.4 oz mild dried chilies (such as guajillo or puya); 0.2 oz spicy dried chilies (such as arbol); 1 tsp coarse sea salt; ¼ tsp white peppercorns; ¼ cup chopped shallots; 3 Tbsp chopped garlic; 3 Tbsp finely chopped lemongrass (from the bottom half); 1 Tbsp finely chopped galangal; 2 chopped cilantro roots (or substitute 6 cilantro stems); 1 tsp chopped makrut lime zest; 1 tsp fermented shrimp paste (gapi)

Jump to Recipe· 3.9 from 2 reviews

If you crave the vibrant flavors and rich aromas found in authentic Thai kitchens, you are going to love this Authentic Thai Red Curry with Chicken Recipe. It masterfully balances creamy coconut milk, fragrant herbs, and tender chicken thighs with the sweet earthiness of kabocha squash and a smoky, spicy red curry paste. Each bite invites you to experience a true taste of Thailand, making it perfect for a comforting dinner that feels both exotic and satisfying. I’m excited to walk you through every step of making this dish just right in your own home!

Ingredients You’ll Need

A woman’s hand is stirring large, bright yellow pumpkin pieces with dark green edges in a shiny silver pot filled with a thick, brown liquid sauce. The pumpkin pieces are large, chunky, and sit on top of the sauce in the pot, showing a mix of smooth and slightly soft textures. The pot is placed on a stove, and the background is softly blurred allowing the pumpkin and sauce to be the clear focus. The colors are warm and inviting with rich yellow from the pumpkin and earthy brown from the sauce. Photo taken with an iphone --ar 4:5 --v 7

This recipe shines because of its wonderfully simple yet essential ingredients. Each one builds layers of flavor, offering a perfect harmony of creamy, spicy, sweet, and herbaceous notes that define authentic Thai cooking.

Kabocha squash (2 cups, bite-sized): Adds natural sweetness and a lovely creamy texture that stands up beautifully in curry.
Coconut milk (1 ½ cups): The velvety base that gives the curry its rich, silky body.
Red curry paste (3½ to 5 Tbsp): The heart of the dish, packed with fragrant spices and chilies for that iconic red color and heat intensity.
Chicken thighs (1 lb, boneless, cubed): Tender and juicy with a bit more fat for flavorful results compared to breast meat.
Chicken stock (1 cup): Enhances depth and richness without overpowering.
Fish sauce (2 Tbsp): Essential for digging into the savory, umami-packed backbone of Thai dishes.
Palm sugar (2-3 Tbsp): Offers gentle sweetness and a hint of caramelized flavor that balances the spice perfectly.
Thai basil leaves (1 cup): Fresh, aromatic, with a subtle anise-like flavor that elevates every spoonful.
Red bell pepper (¼, julienned, optional): Adds crunch and a pop of color to brighten the presentation and palate.
Mild dried chilies (0.4 oz, guajillo or puya): For a smoky, mild heat — a nuanced addition to your red curry paste.
Spicy dried chilies (0.2 oz, arbol): Kick up the heat while keeping complexity in your curry paste.
Coarse sea salt (1 tsp): Enhances overall flavor, essential for thickness in the paste.
White peppercorns (¼ tsp): Provides subtle warmth and earthiness.
Shallots (¼ cup, chopped): Adds sweetness and sharpness once pounded into the paste.
Garlic (3 Tbsp, chopped): Pungent and aromatic, the unavoidable flavorful base.
Lemongrass (3 Tbsp, finely chopped, bottom half): A citrusy brightness essential for fresh, layered curry paste.
Galangal (1 Tbsp, finely chopped): The zingy, peppery root that’s uniquely Thai — a must-have for authenticity.
Cilantro roots (2, chopped) or stems (6): Earthy and aromatic to keep your curry truly traditional.
Makrut lime zest (1 tsp): Adds a vibrant, citrusy note with floral depth.
Fermented shrimp paste (1 tsp): Boosts the savory umami funk that deepens the flavor profile dramatically.

How to Make Authentic Thai Red Curry with Chicken Recipe

Step 1: Prepare the Squash

Start by washing your kabocha squash thoroughly and trimming any blemished skin, but keep most of the vibrant green skin intact for color and texture. Scoop out the seeds carefully with a spoon, then chop the squash into bite-sized cubes that’ll hold their shape nicely during cooking. Pro tip: the skin is edible and softens beautifully, adding extra nutrients and flavor.

Step 2: Cook the Curry Paste

In a saucepan, bring half a cup of coconut milk to a gentle boil. Add the red curry paste and stir energetically to break up any lumps. Keep cooking and stirring over medium-high heat as the mixture thickens and the coconut oil begins to separate from the paste—that’s your cue that the curry paste is perfectly roasted and ready. Don’t worry if the oil doesn’t separate right away; just proceed as the flavors will still develop beautifully.

Step 3: Add the Chicken and Liquids

Toss the chicken thigh cubes into the fragrant curry base, coating each piece thoroughly with the flavorful paste. Pour in the remaining coconut milk along with the chicken stock. Season the curry with one tablespoon of fish sauce and your palm sugar, stirring to dissolve the sugar completely. Let everything simmer gently for roughly 8 minutes, allowing the chicken to absorb the aromatic sauce.

Step 4: Simmer the Squash Until Tender

Add the prepared kabocha squash to your curry pot and continue simmering for an additional 6 to 8 minutes. You want the squash tender enough to pierce with a fork but not so soft that it turns mushy—this balance gives every spoonful a pleasant bite and sweetness that contrasts the heat and creaminess of the curry.

Step 5: Final Seasoning and Herbs

Once the squash is perfectly cooked, remove the curry from heat. Taste and adjust seasoning by adding the remaining fish sauce if needed—remember, every curry paste differs in saltiness, so tune it to your liking. Finally, stir in fresh Thai basil leaves and julienned red pepper for a burst of freshness and color. Serve your red curry piping hot alongside fluffy jasmine rice.

How to Serve Authentic Thai Red Curry with Chicken Recipe

The image shows a close-up of a rich, orange-brown curry dish with a creamy texture inside a black pan. There are visible pieces of light brown meat layered throughout the curry along with chunks of yellow potato. Bright green leaves and dark green herbs float on the surface, adding freshness. Thin slices of red chili peppers are scattered on top, providing a pop of color. A wooden spoon is partly submerged in the curry, lifting a piece of meat. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Garnish your curry with a handful of fresh Thai basil leaves for a peppery, aromatic lift. Thinly sliced red chili or a sprinkle of finely chopped cilantro can add some fresh heat and herbal brightness. A drizzle of rich coconut cream swirled on top makes the presentation extra special, giving an irresistible glossy finish.

Side Dishes

This curry pairs wonderfully with fragrant jasmine rice, which helps soak up the luscious sauce. For a heartier meal, serve alongside steamed vegetables or a light cucumber salad dressed with lime juice, sugar, and chili for a refreshing contrast. Sticky rice or lightly toasted garlic rice can also bring delightful textural variety to your table.

Creative Ways to Present

For a festive meal, serve the curry in a hollowed-out small pumpkin or kabocha shell—it’s both edible and adds a stunning rustic charm. You can also present it in individual bowls garnished with edible flowers or fresh herbs for an elegant touch. If you want to impress guests, pair this curry with Thai appetizers like spring rolls or satay skewers to complete the authentic experience.

Make Ahead and Storage

Storing Leftovers

Authentic Thai Red Curry with Chicken Recipe tastes even better the next day when the flavors have had time to meld. Store leftover curry in an airtight container in the refrigerator for up to 3 days. Be sure to let it cool before sealing to preserve freshness.

Freezing

If you want to enjoy this dish later, freezing works well, too. Cool completely before transferring the curry into freezer-safe airtight containers. It will keep well for up to 2 months. When thawing, do so overnight in the fridge to maintain the texture and prevent any separation of the coconut milk.

Reheating

To reheat, gently warm the curry on the stove in a saucepan over low heat, stirring occasionally until heated through. Avoid high heat which can cause the coconut milk to separate. Adding a splash of coconut milk or water during reheating can help restore its creamy texture perfectly.

FAQs

Can I use chicken breast instead of thighs?

Absolutely! While chicken thighs add more juiciness and flavor, breast meat can work if you prefer leaner protein. Just keep a close eye to avoid overcooking it, as breasts tend to dry out faster.

Is red curry paste very spicy?

The spiciness depends on the brand or how you make your paste. Traditional red curry has a medium heat level but you can adjust by adding more or less paste. If you want milder curry, start with less and taste as you go.

Where can I find makrut lime zest?

Makrut lime zest comes from the leaves or the peel of the makrut lime, a key ingredient in Thai cooking that adds citrus aroma. Fresh leaves or zest can often be found in Asian supermarkets or specialty stores. Dried versions or frozen zests are good alternatives if fresh isn’t available.

Can I make the red curry paste from scratch?

Definitely! The recipe includes making authentic red curry paste with dried chilies, lemongrass, galangal, and other aromatics for the best result. While store-bought paste is convenient, homemade paste will give your dish unmatched freshness and depth.

What can I substitute for palm sugar?

Palm sugar has a unique caramel-like sweetness, but if you can’t find it, light brown sugar or coconut sugar are good substitutes. Just adjust the quantity slightly to taste, as each has a different level of sweetness.

Final Thoughts

I can hardly recommend this Authentic Thai Red Curry with Chicken Recipe enough for those wanting to bring a little bit of Thailand into their kitchen with ease and confidence. It’s a wonderfully balanced dish that’s rich, fragrant, and bursting with flavor—perfect for impressing friends or simply treating yourself to something special. Give it a try, and you might just find your new favorite curry!

Authentic Thai Red Curry with Chicken Recipe

Ingredients You’ll Need