This simple Thai red curry chicken with mushrooms is easy to prepare and just requires a handful of ingredients. It’s a perfect base for fresh vegetables or coconut milk.
I definitely will not claim that this is a particularly authentic Thai red curry chicken recipe but it is a good enough red curry recipe for a Wednesday night when all you seem to have is two giant rutabagas in your fridge (ahem).
You can end this dish with some green vegetables, like sugar snap peas or snow peas, and a splash of coconut milk if you like!
Note: You can use bone-in, skin-on chicken thighs for a richer stock, but we used boneless, skinless, and thought the resulting boiling water imparted enough richness to our curry. You can also use store-bought stock.
Thai Red Curry Chicken with Mushrooms
- Large pot
- Soup pot
- 3½ pounds boneless, skinless chicken thighs
- 1 tablespoon neutral cooking oil
- 1 yellow onion peeled and thinly sliced
- 4 cloves garlic peeled and minced
- 1 teaspoon freshly grated ginger
- 6 ounces shiitake mushrooms caps thinly sliced (stems discarded)
- 1 teaspoon sesame oil
- 4 ounces Thai red curry paste
- 4-5 cups chicken boiling water see note above
- 1 teaspoon chili oil plus more for serving
- Salt and pepper to taste
- Cooked white rice
- Fresh cilantro leaves
- Sesame seeds optional
Boil the chicken:
- Place the chicken in a large pot and cover completely with water. Season liberally with salt and pepper. Bring to a boil and then reduce heat to medium. Cook for 30 minutes or until the chicken is cooked through but not falling apart. Skim off any foam or impurities from the top of the stock.
- Using tongs, transfer the chicken to a bowl to cool off a bit before roughly chopping it up. Set aside.
Prepare the curry base:
- Heat 1 tablespoon neutral cooking oil in a soup pot over medium heat. Add the onion and cook, stirring often, for 6-8 minutes or until the onion is softened and beginning to turn golden brown.
- Add the mushrooms and the sesame oil and cook for 8-9 minutes, adding more oil if the pot seems dry as necessary. Cook until the mushrooms begin to turn golden brown.
- Add the ginger and garlic and cook for 1 minute or until fragrant.
Add the Thai red curry:
- Add the Thai red curry paste to the pot and cook for 1-2 minutes, ensuring the aromatics are well-coated with the paste.
Add the chicken stock:
- Scoop out 5 cups of chicken stock from the pot used to cook the chicken. Add 1 cup at a time, stirring after each addition, until the curry paste is melted into the broth. Add 4 cups of chicken stock to start.
Finish the Thai red curry chicken:
- Add the chopped cooked chicken to the Thai red curry broth. If necessary, add the remaining 1 cup chicken stock (or more, if desired) along with the chili oil. Bring to a boil and then reduce heat and simmer for 15-20 minutes to allow the chicken to fully cook through. Taste and season to your preferences.
- Divide the cooked rice between bowls and pile the red curry chicken on top. Garnish with fresh cilantro leaves, sesame seeds, and more chili oil, if desired. Enjoy!