One-Pan Thai Red Curry Recipe

This creamy Thai Red Curry recipe with chicken and potatoes packs bold flavor, tender veggies, and coconut milk. A quick, comforting one-pan dinner perfect for weeknights! You can use homemade red curry paste or store-bought to make this recipe.

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The finished Thai Red Curry recipe in the pan it was cooked in.

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Weeknight Thai Red Curry with Chicken and Potatoes

Thai red curry paste is the base of this dish. My homemade version is filled with ginger, garlic, and lemongrass — one of my most loved ingredients. You are going to love it! One of my favorite elements of this Thai red curry dish is that it’s creamy without using cream. It’s completely dairy-free and gluten-free.

For a warm and total comfort meal at home, make this Thai Red Curry. It is better than your favorite restaurant and can be made with easy-to-find ingredients at your local grocery store. The bold layers of flavor in this dish are so comforting. It is a one-pot dish made with fresh ingredients that are fragrant and creamy, and served over rice.

What’s in Thai Red Curry?

Here are the Thai curry essentials, including simple substitutions.

Base Ingredients:

1 tbsp coconut oil or olive oil – Used to sauté and build the base flavors. Coconut oil adds a touch of richness, but olive oil works just fine.
1 cup red onion, diced – Adds sweetness and depth once softened. Yellow or white onion also works.
1 cup bell peppers, diced – Use any color you like! They add crunch, color, and a touch of natural sweetness.
¼ tsp kosher salt + a pinch – Enhances all the savory elements. Start with a pinch early on, then build.

Flavor Powerhouse:

2 heaping tbsp Thai red curry paste – This is the heart of the dish. Use my homemade red curry paste recipe for more kick and complexity, or use Thai Kitchen brand for a milder store-bought version.

Protein and Veg:

2 lb boneless skinless chicken breasts, cubed – Keeps the curry lean but hearty. Thighs can be subbed for a richer flavor.
2 cups Yukon gold potatoes, diced – A starch that absorbs the curry sauce beautifully. Peeling is optional!

Liquid & Herbs:

2 cups water – Helps simmer and tenderize the potatoes while diluting the curry just enough.
8 large Thai basil leaves – Adds that signature sweet-peppery Thai flavor. Italian basil works in a pinch, but Thai basil is worth seeking out.
13 oz can of coconut milk – The creamy backbone of the dish. Full-fat coconut milk yields the richest curry, but light versions also work depending on your preference.

For Serving:

Jasmine rice – The fluffy, fragrant classic rice pairing. Basmati or even brown rice can be used as alternatives.
Lime wedges – A squeeze at the end brightens the whole dish.
Chopped cilantro – Adds a pop of freshness and color.

The finished Red Thai Curry Recipe served with rice.

How To Make Thai Red Curry with Potatoes

Start by sautéing the vegetables, then bloom the curry paste in the pan. Add chicken, potatoes, and water. Simmer until the potatoes are tender, then finish with Thai basil and coconut milk. Serve over rice with fresh lime and cilantro. Let me show you how:

In a large skillet over medium-high heat, warm the oil. Add the diced onion, bell peppers, and a pinch of kosher salt. Sauté until the onions soften, about 4–5 minutes.
Stir in the red curry paste and sauté for about 30 seconds until fragrant and slightly caramelized. This step brings out its full flavor.
Add the chicken and cook for 1–2 minutes to lightly brown the meat. This step adds savory depth to the final curry.
Pour in 2 cups of water, the diced potatoes, and the remaining ¼ teaspoon of Kosher salt. Stir, bring to a gentle simmer, and cover. Let everything cook until the potatoes are fork-tender, about 20–30 minutes.
Once the potatoes are soft, stir in the fresh Thai basil and coconut milk. The curry will become a creamy, pale red sauce full of flavor.
Taste and adjust for salt or curry paste if needed. Serve hot over jasmine rice with lime wedges and chopped cilantro on top.

Top Tips for the Best Thai Red Curry

Bloom the curry paste in oil to release its full flavor before adding any liquids.

Use full-fat coconut milk for the creamiest result, unless you prefer a lighter texture.

Simmer gently, not boil. This keeps the coconut milk from breaking and gives a silky smooth finish.

A close up picture of the finished Red Curry Recipe in the pan.

Thai Potato Curry Recipe FAQ’s

What’s in red curry paste?

Curry paste is readily available in East Indian and Asian markets. Usually, it’s made of spices like curry powder, ginger, garlic, and chilies.

I’ve said this once, and I will repeat it. Making your own red Thai chili paste is unquestionably worth it. It consists of lemongrass, red fingerling chilies, ginger, garlic, curry powder, and the perfect amount of all-natural sweetness.

Is Thai red curry hotter than green?

The level of hotness can vary depending on the amount of spice you add to the dish. However, in general, red curry is hotter than green curry. Green curry is typically sweeter in taste.

What does Thai red curry taste like?

Thai Red Curry has a bold and rich taste. It has a sweet and savory flavor that pairs well with chicken or shrimp added in.

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One-Pan Thai Red Curry Recipe

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Weeknight Thai Red Curry with Chicken and Potatoes