These Red Curry Chicken Thighs are going to be your new favorite weeknight recipe! They’re seasoned with a red curry marinade and cooked until slightly crisp on the outside and tender and juicy on the inside. Serve them over fluffy rice with a refreshing cucumber salad, fresh herbs, and chili crisp, for the perfect light yet filling lunch or dinner!

Red Curry Chicken Thighs: Your New Go-To Recipe

herby, fresh, so full of flavor – this has officially become my favorite summer dinner.

This recipe was developed from a weeknight dinner craving and it turned out SO GOOD that I had to test it again, write down the measurements, and then share it with you because we don’t gatekeep good food around here, ok?! When I tell you THIS is the weeknight dinner recipe of the summer for me please hear me loud and clear – this combo (or some variation of it) is all I want to eat lately.

Y’all know I love a good bowl recipe and these have all of the elements of really delicious bowl. First the juicy red curry chicken thighs are packed with flavor but so easy to make, then there’s a refreshing cucumber salad (I linked the recipe in the recipe card, too!), and lastly fluffy rice for my grain.

This is one of those easy recipes that you’ll want to make again and again. I’ve covered everything in this blog post, including notes on using chicken breast instead of thighs as well as grilling tips, so you can make this recipe confidently! Let me know what you think when you make this one!

— xo, Ashlea

Everything You Need to Know About the Recipe Ingredients

Red Curry Paste: The key to these flavorful chicken thighs! Red curry paste is made with pepper, garlic, lemongrass, galangal (Thai ginger), and makrut lime leaves along with several spices like coriander, turmeric, black peppercorn, and cumin. You can typically find it in the international section of your local grocery store, or head to your local Asian grocery store to find it. Any brand will work, but my personal favorites are Maesri Thai red curry paste or Mae Ploy red curry paste. These two have the best flavor!
Olive Oil: This forms the base of the marinade. Choose a high-quality olive oil that you love the taste of for the best flavor.
Lime Juice and Zest: The acidity helps tenderize the chicken and adds a bright, refreshing flavor to the marinade.
Ginger: Crushed or freshly grated ginger is best!
Chicken Thighs: You’ll need 1 1/2 pounds of boneless, skinless chicken thighs for this recipe. If you prefer, you can use chicken breast, but you’ll need to adjust the cooking time so that they stay juicy and don’t dry out.

How to Make Red Curry Chicken Thighs

Marinate the chicken. Whisk all the marinade ingredients in a large bowl, add the chicken, and toss to coat. Then, set aside to marinate.
Cook the chicken. Heat a skillet over medium-high heat, and cook the chicken in a bit of oil until it’s no longer pink and the internal temperature reaches 165 degrees Fahrenheit.
Serve. Finish the chicken with a squeeze of lime juice and chopped fresh mint and cilantro. Let it rest for a few minutes. Then, slice and serve with cooked Jasmine rice, cucumber salad, more fresh herbs, and a drizzle of chili garlic crisp on top.

How to Grill the Chicken Thighs

Grilling these thighs would be an excellent idea! Here are my tips:

Marinate the chicken as usual.
Heat your grill to 400-450 degrees.
Place the chicken on the grill the chicken for about four minutes on each side or until the thighs cook through.
Done! Let the chicken rest for a minute or two before slicing and serving.

red curry chicken thighs being cooked in skillet

Can I Use Chicken Breast Instead of Thighs?

Yes! While juicy chicken thighs works so well in this recipe, if you prefer, you can use chicken breast instead. Here are my tips for making that switch:

Adjust the cooking time depending on the thickness of your chicken breasts.You may need more or less time depending on thick your chicken is.
Cut the chicken breast in half lengthwise to make it a bit less thick in some areas so it will cook more evenly.
Use chicken breast cutlets instead of traditional breasts. These are thinner versions of chicken breast that cook more quickly and evenly.
Use a meat thermometer. I recommend using a meat thermometer whenever cooking protein to ensure it’s cooked to the appropriate temperature but not overcooked. Your chicken breast will be fully cooked when it reaches an internal temperature of 165 degrees.

How to Store, Freeze, and Reheat

Store: Place the leftover chicken in an airtight container in the fridge for 3 to 4 days. Transfer the salad to a separate airtight container. It will keep fresh for 1 to 2 days.

Freeze: You can freeze the chicken in the marinade for a quick and easy dinner put to 3 months later. Just adde the marinade and chicken thighs to a freezer safe storage bag and store in the freezer for up to 3 months.

Reheat: Thaw the frozen marinated chicken in the fridge overnight. Then, cook the chicken according to the recipe directions.

More Delicious Chicken Recipes

I hope you give this Red Curry Chicken Thighs recipe a try! It’s a flavorful meal that’s perfect for family dinners or meal prep. If you do give this recipe a try, let me know! Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings on INSTAGRAM. Your reviews and ratings help support All the Healthy Things and make it possible for me to continue to create the recipes you trust and love.