And coconut milk and bell peppers and snap peas… get your bags packed for a flight to flavor town!!!

I asked readers on my IG Stories what kind of recipes everyone has been craving and overwhelmingly I heard cries for ASIAN!! Well your wish is my command. I bring you a big bowl of juicy ground chicken, bell peppers and snap peas drenched in a coconutty, aromatic curry sauce you’ll want to drink.

There’s much to love about stir frys but nothing beats how fast they come together. They are my go-to meal when I’m starting dinner late because they take MINUTES to put together and are always loaded with flavor.

MORE STIR FRYS: Spicy Chicken and Cabbage Stir Fry, Coconut Basil Beef + Broccoli Stir Fry

I don’t always make my stir frys with curry but when I do, I always pair with coconut milk — it is SO creamy and decadent (like heavy cream, seriously) but dairy free and loaded with healthy fats versus just empty calories.

Why you’ll love this Curry Stir Fry

We’re talking a Thai red chicken curry situation that hits every corner of your taste buds. It’s creamy, savory, a little spicy — and packed with tender chicken and veggies for some extra feel-good vibes. If you’ve ever wanted to sip the sauce straight from your takeout container… this is your moment.

I don’t always make my stir frys with curry, but when I do, I always pair with coconut milk. It’s rich and decadent like heavy cream but totally dairy-free and full of healthy fats instead of just empty calories. The light coconut milk in this recipe still delivers that silky, creamy red curry sauce without being too heavy.

What is Red Curry?

There are TONS of different currys that come from different regions across Asia. Red curry comes from Thailand and is comprised of herbs and spices like dried red chili peppers, cloves of garlic, sea salt, fresh lemongrass and fresh turmeric. It’s a wetter paste with a deep red color that pairs well with coconut flavors like in this recipe!

Here’s how you’ll make Red Curry Stir Fry:

Brown chicken and sauté onions + garlic.
Add in ginger + red curry paste to cook for 2 minutes.
Whisk in coconut milk and bring to a boil before simmering.
Add in bell peppers and snap peas to soften.
Serve hot on its own or over rice!

Tips on making Red Curry Stir Fry

You can swap ground chicken for a variety of meats: ground turkey and ground beef will cook for about the same amount of time, diced chicken will cook for a bit longer and shrimp will cook in about three minutes.
Feel free to edit the veggies as well — broccoli, mushrooms and carrots would all be delicious in addition or instead!
You can use light or regular coconut milk — the regular coconut milk cans might include some coconut cream that you’ll just whisk into the pan to break up.
We served our curry over sautéd cauliflower rice, but steamed jasmine or coconut rice would be delicious to serve with as well!

FAQs

Yep! Dice it into small chicken pieces and sauté in a large skillet over medium-high heat until cooked through before adding the red curry paste. You could also try chicken thighs if you prefer a richer, juicier texture — just adjust the cook time slightly.

I usually reach for the Thai Kitchen brand for this recipe. It’s easy to find, beginner-friendly, and not too spicy. Mae Ploy is great too if you want something more intense and closer to what you’d find at a Thai restaurant. If you’re feeling adventurous, try making homemade red curry paste next time for that next level, authentic flavour.

It’s more warm than hot. If you’re sensitive to spicy food, start with a small amount of paste (like 2 tablespoons) and taste as you go. You can always add more for extra heat and flavor.

It gets pretty close! While it’s simplified for home cooking, the bold flavors of Thai red curry paste, coconut milk, and sautéed aromatics give this dish serious Thai chicken curry energy. If you’re craving that rich, creamy flavor from your favorite Thai restaurant, this homemade version checks all the right boxes.

Cauliflower rice, jasmine rice, or even brown rice all work great. I love using riced cauliflower when I want something light, but if you want to keep it classic, go for rice to soak up every drop of that sauce. Bonus points if you top it with fresh cilantro or Thai basil leaves for a pop of freshness.

Pop any leftovers into an airtight container and store them in the fridge for up to 4 days. When reheating, warm over medium-low heat to keep the creamy coconut milk base smooth and luscious.

Yes! If you want an extra rich and velvety thai red curry sauce, go for full-fat coconut milk. It creates a creamier consistency and adds depth, especially if you love a thicker curry. Just make sure to stir in any coconut cream that may have separated at the top of the can of coconut milk.

I hope you love diving into a big bowl of this curry!