Last Updated on 8 September, 2026 by Elby | The Tasteful Pantry
Thai red chicken curry is an absolute go-to for me. Tender chicken thighs, crisp snow peas, red capsicum and sweet lychees together in a creamy coconut sauce. The lychees may sound unexpected, but their juicy sweetness works beautifully with the chilli, lime and savoury fish sauce, giving the curry plenty of flavour without making it heavy.
Bottled curry paste keeps the preparation manageable, while fresh ginger, garlic and lime leaves make the sauce taste far fresher than the effort involved would suggest. A quick cook, visually vibrant, easy to make, fragrant and delicious and all made in one pot. It doesn’t get much better than that. Spoon Thai red curry with lychees over steamed rice for an easy family dinner, and serve alongside my beef massaman for an all out feast.
More Easy Curry Recipes
- Thai Green Chicken Curry
- Beef Massaman
- Butter-free Butter Chicken
- Rich Beef
- Healthy Chicken & Vegetable
- Satay Chicken
Thai Red Chicken Curry Recipe Ingredients
Ginger and garlic: adds to the bottled curry paste flavour.
Thai red curry paste: store-bought works beautifully for this easy red curry. You can create your own, but I find store bought has enough flavour with my other additions.
Chicken: I like to use chicken thigh fillets when the chicken cooks for a longer time.
Coconut milk: the creamy part of this dish… a must!
Stock: I use salt-reduced chicken, but plain chicken or vegetable stock are fine too.
Balance: sugar, fish sauce and lime juice balance the dish beautifully. Be sure to taste the red chicken curry sauce and add more of any of these, if you think necessary. But only add at the end, after all ingredients have been added. The lychees definitely add sweetness and you don’t want to add too much sugar before they have been added.
Lychees: pops of sweetness. I love the lychees in this dish, but they may not be to everyone’s taste. If you’re not a lychee fan, you can try pineapple or just omit altogether.
Vegetables: the capsicum and snow peas add a lovely freshness to the red chicken curry. Make sure you add the snow peas only a few minutes before you serve so they retain their crunch.
Serving: fluffy rice soaks up the delicious sauce and some chopped fresh coriander and sliced red chilli (if you’re brave) really liven it up.
How do you Balance a Thai Red Curry with Coconut Milk?
A well-balanced red curry should taste savoury, creamy, spicy, lightly sweet and fresh rather than having one flavour take over. Curry paste provides the chilli and aromatics, coconut milk softens the heat, fish sauce adds saltiness, and sugar rounds everything out. Add the lime juice near the end, then taste the sauce. Add a little more fish sauce if it tastes flat, lime juice if it feels too rich, or sugar if the chilli and salt are too sharp.
FAQ
Can I make Thai red chicken curry less spicy?
Curry pastes vary considerably, so choose a mild brand if cooking for children or anyone sensitive to chilli. You can also use a little less paste, although this will reduce the overall depth of flavour. Serve sliced chilli separately so everyone can adjust their own bowl.
Can I use chicken breast instead of chicken thighs?
Yes, but chicken breast cooks more quickly and can become dry. Allow the sauce to reduce first, then add the chicken breast towards the end and simmer only until it is cooked through.
What can I use instead of lychees?
Drained pineapple pieces have a similar sweet and tangy effect. You can also leave the fruit out completely, but taste the finished sauce because it may need a little more sugar or lime juice.
Is this Thai chicken curry gluten-free?
It can be, but check the labels on the curry paste, chicken stock and fish sauce. All three need to be confirmed gluten-free rather than assuming the finished curry automatically is.
Can I add different vegetables?
Yes. Green beans, broccoli, zucchini, baby corn and baby spinach all work well. Add firm vegetables early enough to soften and delicate greens just before serving. It’s a handy way to clear out several half-used vegetables without ending up with a curry containing the entire contents of the fridge.
Can Thai red chicken curry be frozen?
Yes, although snow peas and capsicum will soften after freezing. For the best result, freeze the chicken and sauce without the fresh vegetables, then add newly sliced vegetables while reheating. Freeze and reheat the rice separately.
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Thai Red Chicken Curry with Lychees
*Note: Adjusting servings will not adjust the ‘light grey’ quantities
Ingredients
- 1 tbsp oil - vegetable or canola
- 1 tbsp ginger - minced or finely chopped
- 2 cloves garlic - minced or finely chopped
- 4 tbsp Thai red curry paste - gluten-free
- 900 grams chicken thigh fillets - skinless, boneless and trimmed of excess fat, cut into 2cm pieces
- 400 ml coconut milk - tinned
- 350 ml chicken stock - salt-reduced
- 2 tsp white sugar
- 1 tsp fish sauce
- 2 makrut lime leaves - also sold as kaffir lime leaves
- 560 gram lychees - tinned, drained (approx. 260g drained weight)
- 1 red capsicum - thinly sliced
- 200 grams snow peas
- 1 tsp lime juice
- steamed rice, chopped coriander and sliced red chilli - optional extras
Instructions
- Heat the oil in a large pot over medium heat. Add the ginger and garlic and cook for 30 seconds before adding the paste. Stir for another 30 seconds. The mix should be very fragrant.
- Add the chicken and cook, stirring for 3 minutes, or until starting to colour. Stir in the milk, stock, sugar and fish sauce.
- Keeping the makrut lime leaves intact, scrunch or fold them in your hands to release the flavour, before stirring them into the chicken.
- Simmer for 20 minutes, or until the chicken is cooked through and the sauce has reduced slightly.
- Add the drained lychees and capsicum and cook for 2 minutes before stirring in the snow peas. Add the lime juice and stir well to combine.
- Taste the sauce and adjust with additional fish sauce, lime juice or sugar, if necessary. Remove the lime leaves. Serve over rice and top with coriander and chilli if desired.
Notes
Nutrition
*Nutrition and calorie figures are estimates only.
