Craving something warm, creamy, and packed with flavor—but don’t want to spend hours in the kitchen? Let me introduce you to your new favorite: Five-Ingredient Red Curry Chicken. This dish is bold, comforting, and so simple that even your busiest weeknight won’t stand a chance.
Why is it a winner? Because it delivers restaurant-style Thai flavors with just five pantry-friendly ingredients. No long shopping lists. No fancy techniques. Just good, honest food that’s as easy to make as it is to love.
🛒 Ingredients: What You’ll Need
Here’s your super-short shopping list. Each ingredient pulls its weight to create something amazing:
- Boneless, Skinless Chicken Thighs – 1.5 pounds
(Juicy and flavorful; you can sub with chicken breasts if preferred) - Thai Red Curry Paste – 3 tablespoons
(Recommended: Mae Ploy or Thai Kitchen brand – both are solid choices) - Coconut Milk – 1 can (13.5 oz)
(Full-fat for creaminess. Avoid “light” versions—they’re watery.) - Fish Sauce – 1 tablespoon
(Adds that essential salty-umami kick. Red Boat is a great brand.) - Brown Sugar – 1 tablespoon
(Balances out the spice and adds a touch of caramel sweetness.)
That’s it! Just five items. Chances are, you already have some of these in your pantry.
🔪 Preparation: Step-by-Step Breakdown
Let’s keep it simple. Here’s how to prep everything before you turn up the heat:
- Trim and Cut the Chicken:
- Slice the chicken thighs into bite-sized chunks.
- Pat them dry with a paper towel (this helps with browning).
- Shake the Coconut Milk Can:
- Coconut milk tends to separate. Give it a good shake before opening.
- Measure Your Ingredients:
- Pre-measure the curry paste, sugar, and fish sauce so they’re ready to toss in.
That’s all your prep done. No chopping onions. No garlic peeling. Just grab, measure, and go.
🔥 Cooking Instructions: Let’s Get That Pan Hot!
Here’s how to turn those five ingredients into a saucy, satisfying dish:
- Heat a large skillet or pan over medium-high heat.
- Add a small splash of oil (optional) and let it get hot.
- Add the red curry paste.
- Sauté for about 1 minute until fragrant. It’ll sizzle and release all that aroma.
- Pour in the coconut milk.
- Stir it well with the paste to form a smooth, orange-colored sauce.
- Add chicken, fish sauce, and brown sugar.
- Give everything a stir to coat the chicken evenly.
- Simmer uncovered for 15–20 minutes.
- Stir occasionally. The sauce will reduce and thicken slightly.
- Check the chicken—it should be cooked through and tender.
Secret Tip:
If you like your curry extra creamy, simmer a few more minutes until it reduces to your desired thickness. Want it spicier? Add an extra half tablespoon of curry paste.
🍚 Serving Suggestions: Plate It Like a Pro
Red Curry Chicken is saucy and bold, so it needs something neutral to soak it all up:
- Steamed Jasmine Rice – The classic. Fluffy and lightly fragrant.
- Coconut Rice – Double down on that tropical flavor.
- Cauliflower Rice – For a low-carb twist.
- Garnish Ideas:
- Fresh chopped cilantro
- Lime wedges for a citrusy kick
- Sliced red chilies for heat
- Crushed peanuts for crunch
✨ Bonus Tips & Flavor Boosts
Want to level it up? Try one of these:
- Add Veggies: Bell peppers, bamboo shoots, baby spinach, or snow peas can go right into the curry for extra texture and nutrition.
- Make it Creamier: Stir in a spoonful of peanut butter. Yes, really—it’s delicious.
- Switch the Protein: Tofu, shrimp, or even chickpeas work beautifully for different dietary needs.
- Dairy-Free & Gluten-Free? Yep, this dish already is!
🥗 Nutrition Facts (Per Serving – Serves 4)
| Nutrient | Amount |
|---|---|
| Calories | ~360 |
| Protein | 26g |
| Carbs | 6g |
| Fat | 25g |
| Saturated Fat | 19g |
| Sugar | 3g |
| Sodium | ~700mg |
| Fiber | 1g |
Note: These are approximate values and can vary based on ingredient brands.
❓ Frequently Asked Questions (FAQ)
Q: Can I make this in advance?
A: Absolutely! It reheats beautifully and tastes even better the next day.
Q: Is this spicy?
A: Mild to medium. Red curry paste has warmth but not too much heat. You can always dial it up or down.
Q: Can I freeze it?
A: Yes. Let it cool, store it in an airtight container, and freeze for up to 2 months.
Q: What if I don’t have fish sauce?
A: Substitute with soy sauce or tamari for a slightly different but still tasty result.
Q: What’s the best rice to pair it with?
A: Jasmine or basmati rice works best. Their fluffy texture soaks up the curry like a dream.
📝 Wrap-Up: Final Thoughts
Five-Ingredient Red Curry Chicken is proof that big flavors don’t need a long grocery list. It’s fast, comforting, and packed with bold Thai-style taste. Whether you’re cooking for yourself, your partner, or the whole fam, this recipe is a game-changer.
Fun fact? This kind of red curry (or gaeng phet in Thai) is a household staple in Thailand—but every family does it a bit differently. With this easy base, you can start making it your own too.
So, go ahead. Grab those five ingredients and treat yourself to something delicious tonight!
