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Red Curry Chicken

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red curry chicken in a white bowl


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I have a slight obsession with Curry. Maybe it’s because I’m half Jamaican or it could be that one of the best basketball players in the NBA has the last name of Curry. Either way, curry has to be one of the most delicious things since chocolate. Ok, I’m exaggerating but curry is pretty darn good. Growing up, I only thought curry existed in the Jamaican culture. It wasn’t until I finally visited an Indian restaurant in my twenties that I realized that other cultures used curry too. Who knew? The odd thing is that Indian curry and Jamaican curry taste quite different but both are delightfully good. Recently, I had the pleasure of discovering Thai red curry paste.

Red thai curry was a new concept to me. Curry is yellow but this red thai curry paste can be found in your International section of Harris Teeter. I actually ended picking up some red thai curry for another recipe I found on another blog. That recipe was delicious and I may blog about it, but not today. I honestly had no clue on what I would do with the rest of the red curry I purchased. Then the light bulb clicked and this recipe came about.

This recipe…this curry…will have you fall in love with curry all over again. I like to eat it with white rice because I like to eat almost everything with white rice. Here are the deets:

Start cooking your rice.

Then, mise en place…Gather your ingredients (even a glass of wine if you like). Chop 1 onion, 1 green pepper, 1/2 red pepper, and 2 cloves of garlic and set aside. Chop 2 lbs of chicken breast into 1 inch pieces. Set aside.

Heat 2 Tbsp. of olive oil in a dutch oven over medium-high heat. Sauté onions and peppers until onions are translucent, about 4 minutes. Remove peppers and onions from pot and set aside.

peppers in pot cooking

Next, add chopped chicken to dutch oven and cook until chicken is cooked through, about 10 minutes. Season with salt and pepper and stir chicken to ensure even cooking on all sides.

chicken in pot cooking

Remove chicken and set aside. Add chopped garlic, 2 Tbsp. red curry paste, and 1/2 tsp ground ginger to dutch oven and stir until fragrant, about 1 minute.

red curry paste in pot cooking

Add onions and peppers and chicken back to the dutch oven. Stir to combine.

chicken, peppers, and red curry in pot cooking with wooden spatula stirring

Add 1.5 cups coconut milk, 1 Tbsp. fish sauce, and 1 Tbsp. brown sugar and stir to incorporate.

measuring glass pouring coconut milk in pot

Reduce heat to medium-low. In a ramekin, add 1 tsp. of corn starch and 1 Tbsp. of water, stir and add to dutch oven to thicken sauce. Stir to incorporate and let simmer for about 5 minutes.

red curry in pot

Serve with lime if you like. Serve over white rice and Enjoy 🙂

finished red curry dish in white bowl
Delicious red curry chicken
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Red Curry Chicken

Author Tanya


  • 2 lbs boneless skinless chicken breast cut into 1 inch chunks
  • 1 onion
  • 1 green pepper
  • ½ red pepper
  • 2 Tablespoon olive oil
  • ½ teaspoon ground ginger
  • 2 cloves garlic
  • 2 Tablespoon red thai curry paste
  • 1 Tablespoon fish sauce
  • 1 Tablespoon brown sugar
  • 1 ½ cups coconut milk
  • 1 teaspoon cornstarch
  • 1 Tablespoon water
  • Lime for serving


  • Heat olive oil in skillet or dutch oven.
  • Sauté onions and peppers until translucent, about 4 minutes. Remove from skillet and set aside.
  • Add chicken to skillet and cook until cooked through, about 10 minutes. Season with salt and pepper. Remove and set aside.
  • Add garlic, ginger, and red thai curry paste to pot. Cook for 1-2 minutes.
  • Add chicken and vegetables back to skillet. Add coconut milk, fish sauce, and brown sugar. Stir to combine.
  • Reduce heat to low. Add cornstarch and water mixture and stir. Cook over low heat for about 5 minutes. Serve with white rice. Enjoy 🙂
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Although attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will be responsible for any loss or damage resulting for your reliance on nutritional information.
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Recipe Rating

Lynne Dean-Colfack

Saturday 1st of February 2020

I love your website and all the additional information like videos, brand of ingredients and "pointers" for preparation and cooking essentials in order to cook your dishes to a "T".

My co-worker is from Jamaica. I am trying to make some ethnic dishes. Oxtail is one of her all time favorites. I am not sure where to get oxtail in Maryland, but I will ask another co-worker who is from Jamaica as well.

Thank you for an awesome, website. I am not left with 10 questions of how do I, or where do I!!

I have visited Jamaica in 1989 through New Year 1990. I loved everything about my visit. Even jumping off the cliff into the ocean. It was amazing.


Tuesday 3rd of May 2016

This sounds absolutely delicious!


Tuesday 3rd of May 2016

Thank you Jacque! Can't go wrong with curry and coconut milk.