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Thai Red Curry With Chicken

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This yummy Thai red curry with chicken has a coconut milk broth that is so full of flavor that you won’t want to waste a drop. It is actually pretty straightforward to make and has quickly become one of our favorite meals.

Bowl of jasmine rice topped with generous helping of thai red curry with chunks of chicken and butternut squash in coconut milk broth.

This version of Thai red curry has a nice sweetness from the coconut milk and butternut squash. The flavors just work so well together.

My brother introduced us to this curry a while back, and we instantly fell in love. We requested him to make it for us so frequently that he eventually passed out the recipe along with cans of curry paste and little jars of fish sauce so we could make it ourselves.

So now we do, and you can too. Believe me, you are going to want to.

You can also use sweet potatoes or sweet peppers if you prefer. Or use a mix of all of them.

For the protein, we love using boneless skinless chicken thighs. However, you can experiment with using whatever you like best.

Just promise me you’ll give this a try. It is so good!

Bowl of red curry with chicken and squash served over rice, ready to eat.

More Recipes to Try

If you want to try more flavors from around the world, try making Moroccan lamb stew. You could use beef instead of lamb if you prefer.

We also love Korean BBQ backstrap. The marinade is based on a bulgogi recipe my great-aunt shared with us.

Bowl of red curry with chicken and butternut squash served over rice.

Thai Red Curry With Chicken

Servings: 6 Servings
Author: Carlee
This yummy Thai red curry with chicken has a coconut milk broth that is so full of flavor, you won't want to waste a drop. It is actually pretty straightforward to make and has quickly become one of our favorite meals.
5 from 1 rating
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes


  • 13.66 ounce can coconut milk divided
  • 4 ounces red curry paste
  • 2 pounds boneless skinless chicken thighs
  • 1 butternut squash
  • cups chicken stock
  • 1 Tablespoon fish sauce
  • 1 Tablespoon granulated sugar
  • fresh Thai basil (optional) and Jasmine rice for serving


  • Cut the chicken thighs and butternut squash (or whatever vegetables you are using) into bite sized pieces.
    2 pounds boneless skinless chicken thighs, 1 butternut squash
  • Skim the solids off the top of the can of coconut milk. Add solids to a large pan. Add curry paste and stir. Bring to boil over medium-high heat until you see the coconut oil start to separate.
    13.66 ounce can coconut milk, 4 ounces red curry paste
  • Add pieces of chicken thigh, stir to coat in curry mixture. Continue to cook over medium-high heat until the chicken is cooked most of the way through.
  • Add remaining coconut milk, chicken stock, fish sauce, sugar, and vegetables. Bring to a boil.
    1½ cups chicken stock, 1 Tablespoon fish sauce, 1 Tablespoon granulated sugar
  • Boil until vegetables are tender, about 15-20 minutes. Remove from heat and stir in some fresh Thai basil if desired.
  • Serve over jasmine rice.


Make sure you get a can of coconut milk, usually found near the Asian foods in the grocery store. Don’t use coconut  milk from the dairy section, that is different.
We have found that the little jar of red curry paste is on the mild side whereas most of the cans we have tried are a little spicier. Choose according to your flavor preference, or don’t use the whole can if you want it to be milder.
Sweet potatoes and/or julienned bell peppers are also great options instead of or along with the butternut squash.  


Serving: 1ServingCalories: 437kcalCarbohydrates: 24gProtein: 34gFat: 24gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 145mgSodium: 471mgPotassium: 1052mgFiber: 5gSugar: 9gVitamin A: 16303IUVitamin C: 30mgCalcium: 114mgIron: 4mg

Nutritional Disclaimer

“Cooking With Carlee” is not a dietitian or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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