Red Curry Chicken Simmered with Coconut Milk and Thai Basil

By AislePrompt Editorial · Published 2026-08-01 · Updated 2026-08-01

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A rich and aromatic Thai red curry featuring tender chicken simmered in creamy coconut milk with fragrant Thai basil and vibrant spices. This Thai-inspired curry recipe, ready in about 35 minutes, pairs red curry paste, coconut milk, fish sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 25 min Serves 4 Thai cuisine 480 cal/serving

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Ingredients

1 lb chicken thighs, boneless and skinless, cut into 1-inch pieces
3 tbsp red curry paste
1 can (13.5 oz) coconut milk
2 tbsp fish sauce
1 tbsp palm sugar
2 tbsp vegetable oil
1 medium (about 6 oz) eggplant, cut into 1-inch cubes
1/2 cup bamboo shoots, drained
1/2 cup fresh Thai basil leaves
2 red chili slices (optional)
1/4 cup water

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large saucepan over medium heat until hot but not smoking. Add 3 tbsp red curry paste and sauté for 1-2 minutes until fragrant and oil begins to separate from the paste.
Step 2: Pour in 1 can (13.5 oz) coconut milk, stirring to combine with the curry paste, then add 1/4 cup water to adjust consistency.
Step 3: Add 1 lb chicken thigh pieces into the coconut curry mixture and bring to a gentle simmer over medium-low heat. Cook for 8 minutes, stirring occasionally.
Step 4: Add 1 medium cubed eggplant and 1/2 cup drained bamboo shoots to the curry. Stir and simmer uncovered for another 7-8 minutes until chicken is cooked through and eggplant is tender.
Step 5: Stir in 2 tbsp fish sauce and 1 tbsp palm sugar, simmering gently for 2 minutes to balance salty and sweet flavors.
Step 6: Remove from heat and fold in 1/2 cup fresh Thai basil leaves and 2 slices of red chili for mild heat and aromatic freshness.
Step 7: Serve the curry hot with steamed jasmine rice or sticky rice.