Delicious Thai Red Curry Chicken is ready to eat with a bowl of steaming hot rice #nutfree

Thai Red Curry Chicken Recipe, Simplified

Make this delicious Thai Red Curry Chicken for a quick and easy weeknight dinner in less than 30 minutes! The recipe is nut free except for coconut.

Course Main Course
Cuisine Asian, Thai
Keyword Chicken, Thai Red Curry
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 484 kcal
Author Sharon Wong


  • 1 package of McDonnell's Thai Red Curry Chicken Sauce mix
  • ½ cup hot water
  • ¾ cup non-fat milk divided
  • 1 teaspoon oil
  • 1 medium onion peeled and sliced
  • 6 chicken thighs boneless, skinless, cut up into bite sized pieces
  • 1 cup blanched or steamed vegetables optional
  • ¼ cup coconut milk I use reduced fat
  • 2-3 scallions chopped into 1 inch pieces, separate whites and greens
  • 4 cups freshly cooked rice


  1. Add curry sauce mix, hot water, and ½ cup milk into a small sauce pan, whisk, cook on medium heat for 10 minutes, until slightly thickened, set aside.
  2. Preheat a large frying pan for 1-2 minutes on medium heat, add oil and onions, saute for 1 minute.
  3. Add chicken, saute for 5 minutes until no longer pink.
  4. Add cooked vegetables (if using), curry sauce, ¼ cup of milk, coconut milk, scallion whites, and reduce heat to simmer for 5 minutes.
  5. Add scallion greens, stir, and serve over freshly cooked rice.