Can Thai Chicken with Red Sauce be made vegetarian?

Absolutely! You can swap the chicken for tofu, chickpeas, or mushrooms. Use soy sauce instead of fish sauce, and you’ll still get a flavorful and satisfying vegetarian Thai red curry.

How spicy is Thai Chicken with Red Sauce?

It depends on the curry paste and how many chilies you add. Store-bought curry paste usually delivers medium heat. If you want it spicier, add fresh Thai bird’s eye chilies. For a milder version, reduce the curry paste and skip extra chili garnishes.

Can I use chicken breast for Thai Chicken with Red Sauce?

Yes, but chicken thighs are preferred because they stay juicy and flavorful. Chicken breast can work, but be careful not to overcook it, as it tends to dry out faster.

What is Thai Chicken with Red Sauce made of?

Thai Chicken with Red Sauce is made with chicken thighs, red curry paste, coconut milk, kaffir lime leaves, Thai basil, and vegetables like pumpkin and green beans. These ingredients come together to create a rich, creamy, and flavorful curry.

Thai Chicken with Red Sauce – Is This the Most Delicious Curry

Description

A rich and aromatic Thai Red Curry made with tender chicken, pumpkin, green beans, and a flavorful blend of red curry paste, coconut milk, and kaffir lime leaves. Perfectly balanced with sweetness, saltiness, and spice, served over jasmine rice.

Ingredients

Scale

5–6 tbsp Thai Red Curry Paste (store-bought, Maesri preferred) OR 1 quantity homemade Thai Red Curry Paste
2 large garlic cloves, minced (if using jar paste)
2 tsp fresh ginger, finely grated (if using jar paste)
1 tbsp lemongrass paste or finely chopped fresh (if using jar paste)
3 tbsp vegetable oil (or canola or peanut)
1 cup (250 ml) chicken broth/stock, low sodium
400 ml / 14 oz coconut milk (full fat)
6 kaffir lime leaves
1 tbsp sugar (white, brown, or palm)
2 tsp fish sauce, plus more to taste
350g / 12 oz chicken thighs (boneless and skinless), sliced 0.75–1/3″ thick
150g / 5 oz pumpkin or butternut squash, cubed (1.5 cm / 3/5″ cubes)
120g / 4 oz green beans, trimmed and cut into 5 cm / 2″ pieces
12 Thai basil leaves
Fresh red chili slices (optional, for garnish)
Fresh coriander / cilantro leaves (optional, for garnish)
Steamed jasmine rice (for serving)

Instructions

Heat oil in a large heavy-based skillet over medium-high heat.
Add curry paste and extras (if using jar paste), cook for about 2 minutes until the paste dries out slightly.
Pour in chicken broth and stir to dissolve the paste. Simmer rapidly for 3 minutes or until the liquid is reduced by half.
Add coconut milk, kaffir lime leaves, sugar, and fish sauce. Stir well.
Add chicken slices, spread out evenly, bring to a simmer, and reduce heat to medium. Simmer for 8–10 minutes until chicken is cooked and sauce is nearly the desired thickness.
Taste and adjust with more fish sauce or sugar as needed.
Add pumpkin and green beans, stir and cook for another 3 minutes until pumpkin is just cooked and sauce is thickened.
Remove from heat and stir in Thai basil leaves.
Serve hot over jasmine rice and garnish with red chili slices and fresh cilantro if desired.

Notes

Maesri is a top recommended store-bought curry paste brand.
If using homemade paste, skip the extras.
Lemongrass paste or fresh chopped adds authentic flavor depth.
Full-fat coconut milk is essential for richness—avoid light versions.
You can substitute chicken thighs with breast but adjust cooking time accordingly.
Thai basil adds a distinctive flavor—don’t skip if available.

Nutrition

Serving Size: 1 bowl (with rice)
Calories: 450
Sugar: 6g
Sodium: 780mg
Fat: 32g
Saturated Fat: 18g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 3g
Protein: 25g
Cholesterol: 80mg

Keywords: Thai red curry, chicken red curry, coconut curry, easy Thai curry, red curry with pumpkin, Thai basil chicken curry