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Thai Red Curry with Chicken (Whole30 Compatible)

If you’re craving a cozy, flavor-packed meal that comes together in under an hour, this Red Thai Curry with Chicken is just the thing. Tender chicken, crisp vegetables, and fragrant Thai spices simmer together in a creamy coconut broth that’s perfect over a bed of rice. This dish is vibrant, nourishing, and simple enough for a weeknight dinner — but impressive enough to serve to guests.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Servings: 4 -6 servings

Ingredients

  • 1-2 Tbsp avocado oil (or neutral cooking oil of your choice)
  • 3 boneless, skinless chicken breasts, thinly sliced
  • 1-2 Tbsp arrowroot starch
  • 1/2-1 red onion, cut into 1" pieces
  • 1 red bell pepper, cut into 1-inch pieces
  • 2 carrots, peeled and cut into coins or half moons
  • 1-4 thai chiles, finely diced (adjust to heat preference)
  • 1 Tbsp garlic, minced
  • 1 zucchini, cut into 1/2 inch cubes
  • 4-6 white mushrooms, sliced
  • 1 cup baby corn, cut into 1 inch pieces
  • 4 Tbsp red currry paste
  • 1 Tbsp fish sauce, preferably Red Boat brand
  • 2 cups chicken broth
  • 1 14-oz can coconut milk (full fat)
  • 1 Tbsp fresh lime juice
  • 1 cup Thai basil (or regular basil if not available), roughly chopped
  • 1/4 cup fresh cilantro, chopped

Instructions

Prepare + Cook the Chicken

  • In a large bowl, add sliced chicken, season with salt + pepper to taste, and toss the chicken with the arrowroot starch until evenly coated.
  • Heat oil in a large pot, dutch oven, or deep skillet over medium-high heat. Working in batches, sauté the chicken in a single layer until just cooked through, ~2 minutes per side. Transfer to a plate and set aside.

Sauté Vegetables

  • In the same pan, add carrots, bell pepper, and red onion. Sauté until almost tender ~3–5 minutes.
  • Add Thai chiles and minced garlic and cook for ~1 more minute.
  • Stir in zucchini, white mushrooms, and baby corn and sauté another ~2–3 minutes

Build the Curry

  • Add the red curry paste and stir to coat the vegetables.
  • Return the chicken to the pan. Add fish sauce and chicken broth. Stir well to combine and bring to a boil, then reduce heat to a simmer.
  • Make a slurry with the coconut milk by adding a little hot broth first to prevent curdling.
  • Slowly pour in the coconut milk slurry mixture. Stir and simmer gently until the flavors meld and the curry thickens to your desired consistency, ~5-10 minutes.

Finish + Serve

  • Stir in fresh lime juice, Thai basil, and cilantro.
  • Adjust seasoning with extra fish sauce, Thai chiles, lime, or salt to taste.
  • Garnish with extra basil/cilantro and serve hot over steamed rice.