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Creamy Thai Red Curry Chicken Bowls Recipe
Ben Carraoli

Creamy Thai Red Curry Chicken Bowls Recipe

I have to tell you, this Creamy Thai Red Curry Chicken Bowl is one of my absolute favorite weeknight dinners. I made it last night, and the flavors blew me away—the perfect mix of spicy, sweet, and savory. The creamy coconut sauce clings to tender chicken and fresh veggies, making every bite comforting and satisfying.
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Prep Time 15 minutes
Cook Time 20 minutes
Ingredients Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken thighs, cut into bite-sized pieces – I use thighs for juiciness; breasts can dry out.
  • 1 can 14 oz coconut milk – full-fat gives a creamier texture.
  • 2 tbsp Thai red curry paste – adds authentic heat; adjust to taste.
  • 1 tbsp fish sauce – enhances umami; substitute soy sauce for vegetarian option.
  • 1 tbsp brown sugar – balances the spice naturally.
  • 1 red bell pepper sliced – fresh peppers add crisp texture.
  • 1 cup broccoli florets – avoid frozen for best texture.
  • 1 small onion thinly sliced – sweetens the curry as it cooks.
  • 2 cloves garlic minced – always use fresh for maximum flavor.
  • 1 tsp ginger grated – gives a warm, zesty undertone.
  • Juice of 1 lime – adds brightness; zest works too.
  • Fresh cilantro chopped – garnish for fresh aroma.
  • Cooked jasmine rice or brown rice for serving – I like the fragrant jasmine for authenticity.

Method
 

  1. I start by cutting chicken into bite-sized pieces and slicing all the vegetables. Prepping everything beforehand makes cooking stress-free. Mince garlic and grate ginger fresh—it makes a big difference in aroma.
  2. Heat a tablespoon of oil in your skillet over medium-high heat. Add the chicken in a single layer, searing until golden and mostly cooked through. Remove chicken and set aside; you’ll finish cooking in the curry sauce.
  3. In the same pan, add onion, garlic, ginger, and bell pepper. Sauté for 2–3 minutes until fragrant, then toss in broccoli. I love how these veggies stay crisp while soaking up the sauce.
  4. Add red curry paste to the vegetables and cook for a minute to bloom the flavors. Pour in coconut milk, fish sauce, and brown sugar, stirring to combine. Bring to a gentle simmer.
  5. Return the chicken to the pan, stirring gently to coat it in the creamy curry. Simmer for another 5 minutes until chicken is fully cooked and the sauce thickens slightly.
  6. Squeeze in lime juice and sprinkle chopped cilantro over the top. I always taste at this stage and adjust salt or spice as needed.

Notes

  • I always use fresh ginger and garlic; jarred versions don’t pack the same punch.
  • Let the curry simmer gently; high heat can separate the coconut milk.
  • Slice veggies uniformly so they cook evenly.
  • Taste as you go—I often add more lime or fish sauce to balance flavors.
  • For extra creaminess, stir in a teaspoon of peanut butter at the end.