Creamy Thai Red Curry Chicken Bowls

By Tyla | Last modified on Feb 15, 2026

Featured in: Dinner

Experience the vibrant and comforting flavors of Thailand with these Creamy Thai Red Curry Chicken Bowls. Juicy chicken thighs simmered in rich coconut milk and fragrant red curry paste create a beautifully balanced meal that’s both spicy and soothing.

This dish combines the silky texture of coconut milk with aromatic ginger and garlic, enhanced by a splash of lime juice for freshness. Perfect for a cozy dinner or a flavorful lunch, these bowls bring the taste of Thai street food right to your table.

Why You’ll Love This Recipe

The curry is rich and creamy with layers of bold, authentic Thai flavors.
The use of chicken thighs ensures juicy, tender meat that absorbs the sauce perfectly.
Quick and simple to make, perfect for both weeknight dinners and meal prepping.

Ingredients

Chicken thighs (4 pieces): Skinless and trimmed for juicy, tender meat that soaks up the curry flavors beautifully.
Jasmine rice (2 cups): Aromatic, fluffy rice cooked to perfection to serve as the hearty base of the bowls.
Full-fat coconut milk (1 can, 13.5 oz): Creates a rich, creamy curry sauce with sweetness and smooth texture.
Hot water (¾ cup): Helps to thin out the curry paste and blend flavors evenly into the sauce.
Thai red curry paste (3 tablespoons): The essential spicy, fragrant paste made from red chilies and herbs for authentic flavor.
Fish sauce (2 teaspoons): Adds umami depth and saltiness to balance the creamy sauce.
Lime juice (juice of ½ lime): Introduces bright acidity and freshness to cut through richness.
Coconut oil (1 tablespoon): Used to sauté aromatics, lending subtle coconut aroma and richness.
Garlic cloves (2, minced): Provides savory pungency and depth to the curry base.
Fresh ginger (1 teaspoon, grated): Adds warmth and a zesty kick to the sauce.
Chili oil (1 teaspoon): Drizzled on top to enhance heat and add a glossy finish.
Spring onions (2 tablespoons, chopped): For crisp, fresh garnish that adds mild onion flavor.
Fresh coriander leaves (2 tablespoons): Offers a bright herbal note and vibrant green color as garnish.
Lime wedges: Served on the side to squeeze over the bowls for an extra tangy burst.

Instructions

Prepare the Jasmine Rice: Cook the jasmine rice according to package directions until fluffy and tender. Keeping the rice warm allows it to soak up the curry sauce when served, creating a comforting base.
Sauté Aromatics for Depth: Heat coconut oil in a large pot over medium heat. Add minced garlic and freshly grated ginger, cooking gently for 2–3 minutes until golden and fragrant. This step develops the curry’s aromatic foundation.
Build the Creamy Curry Sauce: Stir in red curry paste to the aromatics, cooking it for about one minute to release its vibrant flavors. Then pour in hot water, coconut milk, fish sauce, and lime juice, stirring to combine into a smooth, creamy sauce.
Simmer Chicken in Curry: Submerge the trimmed chicken thighs in the sauce, making sure they are fully covered. Cover with a lid, reduce heat to medium-low, and simmer gently for 18–20 minutes until the chicken is tender and cooked through.
Slice Chicken and Meld Flavors: Remove the cooked chicken from the pot and slice into strips. Return the sliced chicken back into the curry sauce, stirring well and simmering for an additional 2 minutes so the flavors meld together beautifully.
Assemble the Bowls: Spoon warm jasmine rice into serving bowls, top with sliced chicken, and ladle a generous amount of the creamy red curry sauce over the top for a hearty and satisfying meal.
Garnish and Serve Hot: Finish by drizzling chili oil for a spicy kick, sprinkling chopped spring onions and fresh coriander leaves, and adding a lime wedge on the side for optional brightness. Serve immediately and enjoy the burst of Thai flavors.

You Must Know

The curry paste can be adjusted for heat; use less for milder and more for spicier bowls.
Using full-fat coconut milk gives a richer sauce, but light versions can be swapped for fewer calories.
Fish sauce is key for umami; substitute with soy sauce for a vegetarian twist.

Storage Tips

Store leftover curry and rice separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to preserve creaminess.

Serving Suggestions

Serve these bowls with a side of steamed vegetables like bok choy or green beans for extra crunch. A refreshing cucumber salad or mango slices make excellent accompaniments to balance the heat and richness.

Professional Tips

Trim any excess fat from chicken thighs to keep the curry light and prevent greasiness.
Simmer the curry gently at a low temperature to keep coconut milk from curdling and maintain a smooth sauce.
Fresh lime juice added at the end brightens the dish without overpowering the complex curry flavors.

FAQs

Can I use chicken breasts instead of thighs?: Yes, but chicken breasts may dry out faster. Be sure to monitor cooking time closely to keep them tender.
Is this dish gluten-free?: Yes, all ingredients used are naturally gluten-free. Just ensure your curry paste and fish sauce are certified gluten-free.
Can I make this vegetarian?: Substitute chicken with tofu or vegetables, and replace fish sauce with soy sauce or tamari for a vegan-friendly version.
How spicy is Thai red curry?: Thai red curry has moderate heat with fruity chili notes. Adjust the curry paste amount to suit your spice tolerance.
Can I prepare this recipe ahead of time?: Yes, the curry tastes great reheated. Store components separately for best texture before serving.
What rice is best for this recipe?: Jasmine rice is preferred for its fragrance and cookability, complementing the bold curry flavors perfectly.
Why add fish sauce to the curry?: Fish sauce adds essential umami depth, balancing the sweetness and spiciness of the curry for authentic flavor.