What vegetables pair well with Red Thai Crispy Chicken Curry?

This dish is highly versatile with vegetables. Some great options include: Bell peppers (red, yellow, green) for sweetness and color. Green beans for a crunchy bite. Bamboo shoots for an earthy, traditional Thai flavor. Carrots or zucchini for added texture. These vegetables complement the rich coconut sauce and add nutritional balance.

How spicy is Red Thai Crispy Chicken Curry, and how can I adjust the heat level?

This curry is moderately spicy, depending on the amount of Thai red curry paste used. To reduce the heat, use half the amount of curry paste and add extra coconut milk for a milder version. To increase spice, add fresh Thai bird’s eye chilies or a dash of chili oil when serving.

Can I use pre-cooked or leftover chicken for this recipe?

Yes, you can use pre-cooked or leftover chicken to save time. However, the chicken will lose its signature crispiness since it wasn’t fried fresh for the dish. For best results, briefly reheat the pre-cooked chicken in an air fryer or oven to regain some texture before adding it to the curry sauce.

What makes Red Thai Crispy Chicken Curry different from regular Thai red curry?

The main difference lies in texture. Traditional Thai red curry is creamy and smooth, while Red Thai Crispy Chicken Curry adds the irresistible crunch of fried chicken. This contrast enhances every bite, making the dish both comforting and exciting. It’s essentially a fusion of authentic Thai red curry with Western-style crispy chicken.

Red Thai Crispy Chicken Curry: The Most Delicious Thai Recipe (2025)

Description

This Thai Red Curry Chicken is a flavorful and aromatic dish made with tender chicken, Thai red curry paste, coconut milk, and fresh vegetables. Perfect for a quick weeknight dinner, it balances spicy, sweet, and savory flavors with the freshness of Thai basil and optional cilantro garnish.

Ingredients

Scale

1 pound boneless skinless chicken breast or thighs (thinly sliced)
2 tablespoons water
2 teaspoons cornstarch
1 teaspoon neutral oil
1 teaspoon oyster sauce
2 tablespoons neutral oil (divided)
2 cloves garlic (minced)
2 slices ginger (minced)
4 ounces Thai red curry paste (1 can or 1/2 can for milder flavor)
2 teaspoons brown sugar (or palm sugar)
1 small onion (cut into small wedges)
1/2 red bell pepper (sliced)
4 ounces green beans (ends trimmed, cut in half crosswise)
5 ounces bamboo shoots (drained)
1 tablespoon fish sauce
13.5 ounces coconut milk (1 can)
1/2 cup Thai basil leaves
Cilantro (for garnish, optional)

Instructions

Combine the sliced chicken with water, cornstarch, 1 teaspoon oil, and oyster sauce. Mix well and set aside for 15 minutes.
Heat a wok or skillet until smoking slightly. Add 1 tablespoon oil and coat the pan. Stir-fry chicken until mostly cooked and lightly browned. Remove chicken from the pan and set aside.
Over medium-low heat, add remaining 1 tablespoon oil to the pan. Fry garlic and ginger for 1 minute until fragrant.
Increase heat to medium-high, add curry paste, and fry for another minute. Stir in brown sugar.
Add onion, bell pepper, green beans, bamboo shoots, and fish sauce. Stir-fry for 2 minutes until onions begin to wilt.
Reduce heat to medium and add coconut milk. Bring to a simmer, avoiding high heat to prevent the coconut milk from splitting.
Return chicken to the pan and simmer for 1 more minute. Stir in Thai basil until just wilted.
Garnish with cilantro if desired, and serve hot with rice or noodles.

Notes

For a milder curry, use only half a can of red curry paste.
Substitute chicken with tofu or shrimp for variations.
Keep heat moderate after adding coconut milk to maintain a smooth texture.
Serve with jasmine rice or sticky rice for a complete meal.

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 5g
Sodium: 780mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 2g
Protein: 22g
Cholesterol: 55mg

Keywords: Thai Red Curry Chicken, Thai curry, coconut milk chicken curry, easy Thai curry, gluten free Thai curry