Imagine tender, succulent chicken thighs simmering in a fragrant, creamy red curry sauce bursting with aromatic spices, sweet coconut milk, and vibrant vegetables, all served over fluffy white rice that soaks up every drop of that incredible sauce. This Red Curry Chicken Thighs with White Rice is a restaurant-quality Thai-inspired dish that comes together in one pan with minimal effort but delivers maximum flavor. The combination of rich coconut milk, spicy red curry paste, fish sauce, and lime creates layers of complex flavor—sweet, spicy, salty, and tangy all at once—while the chicken thighs stay impossibly tender and juicy even after simmering in the sauce. Unlike chicken breasts that can dry out, thighs are forgiving and flavorful, making them perfect for curry dishes. Whether you’re craving takeout but want to cook at home, need a weeknight dinner that feels special, or want to impress with your culinary skills, this red curry chicken delivers authentic Thai flavors with straightforward home cooking techniques.
Serving Quantity: 4 servings
Cooking Time: 40 minutes (plus 15 minutes prep time and rice cooking time)
Nutrition Information (per serving with rice):
- Calories: 620
- Protein: 38g
- Fat: 32g
- Carbohydrates: 52g
- Fiber: 3g
- Sugar: 6g
- Sodium: 980mg
1. Gather Your Ingredients
For the white rice:
- One and a half cups jasmine rice or long-grain white rice
- Two and a quarter cups water
- One teaspoon salt
For the red curry chicken:
- Two pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- Two tablespoons vegetable oil
- Three to four tablespoons Thai red curry paste (adjust to heat preference)
- One 13.5-ounce can full-fat coconut milk
- One cup chicken broth
- Two tablespoons fish sauce
- One tablespoon brown sugar or palm sugar
- Two tablespoons fresh lime juice
- Two kaffir lime leaves (optional but recommended)
For the vegetables and aromatics:
- One red bell pepper, sliced into strips
- One yellow or orange bell pepper, sliced into strips
- One cup bamboo shoots, drained (optional)
- Half cup Thai basil leaves (or regular basil)
- Three garlic cloves, minced
- One tablespoon fresh ginger, minced
- One Thai red chili, sliced (optional for extra heat)
For garnish:
- Fresh Thai basil or cilantro
- Lime wedges
- Sliced red chilies
- Sliced green onions
- Crushed peanuts (optional)
2. Cook the Rice
Rinse the jasmine rice in a fine mesh strainer under cold running water until the water runs mostly clear, about 1 minute. This removes excess starch for fluffier rice. In a medium saucepan, combine the rinsed rice with two and a quarter cups of water and one teaspoon of salt. Bring to a boil over high heat. Once boiling, immediately reduce the heat to the lowest setting, cover tightly with a lid, and simmer for 15 minutes without lifting the lid. After 15 minutes, remove from heat and let stand covered for 5 minutes. Fluff with a fork. Keep covered and warm until ready to serve. Perfectly cooked rice is essential as it’s the vehicle for all that delicious curry sauce.
3. Prepare the Chicken
Pat the chicken thighs completely dry with paper towels. Any moisture will prevent proper browning and create steam instead of a nice sear. Cut the chicken into bite-sized pieces, about 1 to 1.5 inches. Try to keep the pieces relatively uniform in size so they cook evenly. Season the chicken pieces lightly with a pinch of salt and pepper on all sides. Chicken thighs are perfect for curry because they stay moist and tender during simmering and have more flavor than breasts. The dark meat also stands up beautifully to the bold curry flavors.
4. Brown the Chicken
Heat two tablespoons of vegetable oil in a large, deep skillet or Dutch oven over medium-high heat. Once the oil is shimmering and almost smoking, add the chicken pieces in a single layer, working in batches if necessary to avoid overcrowding. Let the chicken cook undisturbed for 3 to 4 minutes until golden brown on the bottom. Flip each piece and cook for another 2 to 3 minutes until browned on the second side. The chicken doesn’t need to be fully cooked at this point—you’re just building flavor through browning. Transfer the browned chicken to a plate and set aside.
5. Bloom the Curry Paste
Reduce the heat to medium. In the same skillet with the chicken drippings, add the Thai red curry paste. Cook the paste, stirring constantly, for about 1 to 2 minutes. This process, called blooming, releases the aromatic oils in the curry paste and intensifies its flavor dramatically. The paste should become very fragrant and slightly darker in color. Don’t skip this step—raw curry paste tastes harsh and one-dimensional compared to bloomed paste. If the paste starts to stick or burn, add a tablespoon of the coconut milk to loosen it.
6. Build the Curry Sauce
Shake the can of coconut milk well before opening to ensure the cream and liquid are combined. Pour the entire can into the skillet with the curry paste. Stir well to incorporate the paste into the coconut milk—it should turn a beautiful reddish-orange color. Add the chicken broth, fish sauce, brown sugar, and kaffir lime leaves if using. Stir everything together and bring to a simmer. The fish sauce adds essential umami and saltiness, the sugar balances the heat and adds depth, and the lime leaves provide authentic citrus aroma. Let the sauce simmer for 5 minutes to allow the flavors to meld.
7. Add Aromatics and Vegetables
Add the minced garlic and ginger to the simmering sauce. Stir and cook for 1 minute until fragrant. Return the browned chicken and any accumulated juices to the skillet. Stir to coat the chicken in the sauce. Add the sliced bell peppers and bamboo shoots if using. Stir everything together, making sure the chicken is submerged in the sauce. Bring back to a gentle simmer, then reduce the heat to medium-low. Let the curry simmer gently, uncovered, for 15 to 20 minutes, stirring occasionally. The chicken should cook through completely, the vegetables should become tender, and the sauce should thicken slightly as it reduces.
8. Adjust Seasoning and Consistency
After simmering, taste the curry carefully. Assess the balance of flavors—it should be spicy, salty, sweet, and tangy all at once. If it’s too spicy, add more coconut milk or a bit more sugar to mellow the heat. If it’s not spicy enough, add more curry paste or sliced fresh chilies. If it tastes flat, add more fish sauce for saltiness and umami. If it’s too sweet, add more lime juice for acidity. The sauce consistency should be creamy and thick enough to coat the back of a spoon but still pourable. If it’s too thick, add a splash of chicken broth or water. If too thin, let it simmer uncovered for a few more minutes to reduce.
9. Finish with Fresh Elements
Once the curry is perfectly seasoned and the chicken is cooked through (internal temperature of 165 degrees Fahrenheit), remove the skillet from heat. Stir in the fresh lime juice and most of the Thai basil leaves, reserving a few for garnish. The fresh lime juice added at the end provides bright, fresh citrus flavor that gets lost if added too early. The basil adds aromatic freshness and authentic Thai flavor. If you used kaffir lime leaves, you can remove and discard them now, or leave them in for presentation and let guests remove them from their portions.
10. Serve and Garnish
Fluff the cooked rice with a fork one more time. Divide the rice among four serving bowls or plates, creating a bed of rice in each. Ladle the red curry chicken over the rice, making sure each serving gets plenty of chicken, vegetables, and that glorious sauce. The rice will immediately start absorbing the curry sauce, which is exactly what you want. Garnish each serving with fresh Thai basil or cilantro leaves, a lime wedge for squeezing, sliced red chilies for those who want extra heat, and sliced green onions. If desired, sprinkle with crushed peanuts for added crunch and nutty flavor.
Tips for Perfect Results
- Use full-fat coconut milk, not light. The fat is essential for flavor and the rich, creamy texture that makes Thai curry so satisfying.
- Quality curry paste makes a huge difference. Thai Kitchen and Mae Ploy are reliable brands found in most supermarkets. Adjust the amount based on your heat tolerance.
- Don’t skip blooming the curry paste in oil. This step is crucial for developing deep, complex flavor rather than harsh, raw spice taste.
- Pat the chicken completely dry before browning. Wet chicken steams instead of sears and won’t develop that flavorful golden crust.
- Use chicken thighs, not breasts. Thighs stay moist and tender during simmering while breasts tend to dry out and become stringy.
- Fish sauce is not optional. It provides essential umami and authentic Thai flavor that can’t be replicated with salt or soy sauce.
- Add lime juice at the end, not during cooking. Heat destroys the bright, fresh citrus flavor you want in the finished dish.
- Thai basil has a distinctive anise-like flavor that’s different from Italian basil. If you can’t find it, regular basil works but won’t taste quite as authentic.
- Customize vegetables based on what you have. Snow peas, green beans, eggplant, zucchini, or mushrooms all work beautifully in red curry.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. The curry actually tastes better the next day as the flavors continue to develop. Reheat gently on the stovetop over low heat, stirring occasionally and adding a splash of coconut milk or broth if needed to thin the sauce. Cook fresh rice for serving or reheat leftover rice in the microwave. This curry also freezes well for up to 3 months—freeze in portions without the rice and cook fresh rice when reheating for the best texture.
