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Quick Red Thai Chicken Curry

Close up of a wok of red Thai Chicken curry

Here’s another quick meal for you. The red Thai chicken curry. This is fairly easy, and I’ve provided some ingredient alternatives, making it convenient to shop at your local supermarket. If you love Thai food, you’ll love this. It is a warm one, so I hope you like a little heat?

Ingredients I’ve used and some alternatives

  • Sunflower or peanut oil. When cooking Asian food, you need not be scared of oil. Choose a good quality non flavoured oil and put your fears aside. I’ve made a free downloadable on cooking oil smoke points if you’d like to learn more.
  • This red curry paste (by Maesri) is brilliant. Check out the label. If you were going to make it, it would cost you a bomb to get all these bits. It’s been ground into a paste and sealed into a tin, ready to bring to life in the wok. Oh shhh, don’t tell anyone, but quite a few Asian restaurants use this one. It is hot, but you can change the ratio to suit yourself, although you’ll also be reducing the other flavours so check out my tips below if you need to reduce the heat?
  • Chicken thigh fillets are best used in a recipe like this. They’re succulent and flavourful; you also have less chance to overcook and toughen them.
  • Red capsicum gives you a little colour and sweetness; you don’t want to cook this until it falls apart; just soften it.
  • Coconut cream, there are many varieties on the market, but I use this UHT one. It’s just the right size for two; I’ve always got some in the pantry.
  • My favourite stock when I don’t make my own is the Continental Stockpot. They come in different flavours, but I suppose the chicken is the one I use the most. This one has an ingredient list I’m happy to use, and the taste is great.
  • Fresh rice noodles can be hard to get your hands on unless you make them yourself or pop down to an Asian supermarket. They’re absolutely delicious; whenever I go to my local, I always pick up a tray. Although if you don’t have them or can’t get them, don’t let that stop you from making this yummy curry; I would, and have, used Pad Thai noodles as a replacement, I know it’s not a Pad Thai, but they work. Just follow the instructions on the pack.
Close up of a bowl of fresh rice noodles.
Fresh rice noodles
  • Bok choy has been added to give you some greens; you could use Choy Sum, Chinese broccoli, beans, whatever you like.
  • Adding a handful of fresh bean sprouts a the end will give you some texture and a little crunch.
  • A sprinkle of crispy fried onion bits over the top will also give a little crunch and bags of flavour.

Want some other Asian dish ideas?

Close up of a wok of red Thai Chicken curry

Quick Red Thai Chicken Curry

4.75 from 4 votes

5 stars tells us you love the recipe

Classes if you are local (Melbourne) or Zooms from anywhere 🙂
This delicious curry tastes as good as you get at any Asian takeaway, and you get to choose how hot you want it.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Difficulty Easy
Course Dinner, Quick easy dinner
Cuisine Asian
Servings 2
Method Wok or large frypan


  • Wok or Large frypan


  • 2 Tbsp sunflower or peanut oil
  • ¼ – ½ tin red curry paste Maesri This stuff is hot use more or less if you can’t handle the heat
  • 2 chicken thigh fillets cut into bite-sized cubes.
  • ¼ red capsicum sliced
  • 200 ml Coconut cream I use this UHT one. It’s just the right size for 2
  • 1 Continental Stockpot Chicken
  • 400 g water
  • 1 handful of fresh rice noodles *see image in post and alternatives
  • 2 bok choy
  • 1 handful of fresh bean sprouts.
  • Sprinkle crispy fried onion bits over the top


  • Start by preparing all your ingredients. This cook happens so quickly, you don’t want to be caught out.
  • Heat your wok, and once hot, add the oil, then the curry paste. Cook until you start smelling the delicious fragrance (which should be just a minute or so).
  • Add the cubed chicken thigh fillets, stirring to coat in the sauce and achieve a touch of caramelisation. About 3- 5 mins
  • Add in the red capsicum and soften it a bit.
  • Now add in the coconut cream chicken stockpot and water. Use your spatula to deglaze the pan. Heat until it starts to bubble, then add in the bok choy and fresh rice noodles.
  • Once the noodles have softened, add in the bean shoots and plate up.
  • Sprinkle over the onions and serve.


If you don’t like your food too hot, then you could just add 1/2 a tsp of the curry paste, then add some crushed ginger and garlic to replace the paste you’ve not used.  Try 1/2 a tsp of each. 


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