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Thai Red Chicken Curry

Recipe by Tiffy Cooks Easy Recipes on InstagramAdded 10 November 2026.

15 minutes to prep, 20 to cook. A creamy, aromatic Thai red chicken curry that’s perfect for quick weeknight meals or meal‑prep. The blend of red curry paste, coconut milk, fresh basil, and lime creates a bright, spicy‑sweet flavor, while customizable vegetables let you tailor it to your taste.

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Method

  1. Heat a pan and pour in half of the coconut milk; once it starts bubbling, add the red curry paste and stir well, cooking uncovered for 3–5 minutes while stirring frequently until oil appears around the edges.

  2. Add the chicken strips to the pan, then pour in the remaining coconut milk, add the lime leaf, and season with fish sauce; cover and cook for 10 minutes.

  3. Add the remaining vegetables (red pepper and snap peas), stir well, and season with additional fish sauce and sugar to taste; cook for another 5–6 minutes until the vegetables are softened.

  4. Finish the curry with fresh Thai basil and a squeeze of lime juice, then serve.

Tips while you cook

Watch coconut milk for oil
Heat half the coconut milk and add the curry paste, stirring until oil appears around the edges.
Cover while cooking chicken
After adding chicken and the remaining coconut milk, cover the pan and cook for 10 minutes.
Add vegetables later
Stir in red pepper and snap peas after the chicken has cooked, then cook 5–6 minutes until softened.
Finish off‑heat with basil and lime
Remove from heat, then stir in fresh Thai basil and lime juice just before serving.

Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.

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The recipe comes from Tiffy Cooks Easy Recipes’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.

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