Thai Red Curry with Chicken

By Whisper of Yum
  • Total Time:
    25 minutes
  • Servings:


  • 1 lb boneless + skinless chicken breast, thinly sliced
  • 1 ½ tablespoon avocado oil or ghee
  • 1 tablespoon ginger, finely chopped
  • 1 ½ tablespoon garlic, finely chopped
  • 1 can Maesri Red Curry Paste or 1-2 tablespoons red curry paste (more curry paste = more flavor and spicier)
  • 1 tablespoon brown sugar
  • ¾ cup chicken broth, I use Bonafide Provisions
  • 2 kaffir lime leaves, rib removed, thinly sliced
  • 1-14 ounce can full-fat coconut milk, I use Aroy-D
  • 1 teaspoon fish sauce
  • chopped cilantro


  1. In a skillet or dutch oven over medium high heat, add avocado oil and saute ginger and garlic until fragrant, about 2-3 minutes.
  2. Add red curry paste and brown sugar and cook for 1 minute. Mix well with garlic + ginger mixture.
  3. Add chicken, chicken broth and coconut milk. Stir well and bring to a low rolling boil.
  4. Once the mixture comes to a boil, lower the heat and cook until liquid slightly reduces, 8-10 minutes.
  5. Add fish sauce and stir. Add kaffir leaves and cook for 2 minutes.
  6. Serve with Jasmine rice and top with chopped cilantro.