Thai Red Chicken Curry With Walnut Sauce | CookOS

Thai Red Chicken Curry

Name: Thai Red Chicken Curry With Walnut Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: Thai
Ingredients: 1 tbsp avocado oil; 1 tbsp minced garlic; 1 tbsp minced ginger; 3 tbsp red curry paste; 1/2 cup walnuts; 1 can (13.5 oz) full-fat coconut milk; 1 tbsp fish sauce; 1 lime, juiced and cut into wedges for serving; red pepper flakes, to taste; salt, to taste; 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces; 1 cup green beans, trimmed and cut; 1 medium carrot, sliced; 1 red bell pepper, sliced; 1/4 cup fresh basil, chopped, plus more for garnish; 1/4 cup fresh cilantro, chopped, plus more for garnish; cooked jasmine rice, for serving

This one-pan Thai red chicken curry features a secret ingredient—blended walnuts—that creates an incredibly creamy, naturally thickened sauce without cream. Ready in under 30 minutes, it's designed for weeknight cooking.

🌍Thai 🏷️Thai curry 🏷️Red curry 🏷️Chicken curry 🏷️Weeknight dinner 30-minute meal

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Total

30 min

Servings

Difficulty

Easy

Est. Cost

$31–$51

Recipe Source

View original recipe

From TikTok · by moribyan

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Ingredients

1 tbsp avocado oil
1 tbsp minced garlic
1 tbsp minced ginger
3 tbsp red curry paste
1/2 cup walnuts
1 can (13.5 oz) full-fat coconut milk
1 tbsp fish sauce
1 lime, juiced and cut into wedges for serving
red pepper flakes, to taste
salt, to taste
1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
1 cup green beans, trimmed and cut
1 medium carrot, sliced
1 red bell pepper, sliced
1/4 cup fresh basil, chopped, plus more for garnish
1/4 cup fresh cilantro, chopped, plus more for garnish
cooked jasmine rice, for servingoptional

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Instructions

1
In a large pan over medium heat, add oil. Sauté the minced garlic, ginger, and red curry paste until fragrant, about 1-2 minutes.
2
While the aromatics cook, combine the walnuts and coconut milk in a blender. Blend until completely smooth and creamy.
3
Pour the blended walnut-coconut milk mixture into the pan with the curry paste. Whisk to combine.
4
Season the sauce with fish sauce, the juice of half a lime, salt, and red pepper flakes to taste. Whisk everything together.
5
Add the bite-sized chicken pieces to the sauce. Stir and let it cook until the chicken is no longer pink.
6
Add the green beans, sliced carrots, and sliced red bell pepper to the pan. Cook until the vegetables are tender-crisp.
7
Stir in the chopped fresh basil and cilantro.
8
Serve the curry hot over a bed of jasmine rice. Garnish with additional fresh cilantro, basil leaves, a squeeze of lime from the remaining wedges, and more red pepper flakes if desired.

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Tips & Notes

Pro tips

Blend the walnuts with a portion of the coconut milk before adding to the pan to ensure a smooth, lump-free sauce.
Add the coconut milk gradually after the curry paste blooms in oil; this prevents curdling and allows flavors to meld.
Finish with fresh lime juice just before serving to brighten the richness of the coconut and walnut sauce.
Don't skip mincing the garlic and ginger finely—they distribute evenly and cook faster in the 30-minute window.

Substitutions

Avocado oil → coconut oil or neutral vegetable oil (similar smoke point and flavor neutrality)
Walnuts → raw almonds or cashews (creates a similarly creamy texture; soak cashews briefly if blending)
Full-fat coconut milk → light coconut milk (sauce will be thinner; increase walnut quantity slightly)
Fish sauce → soy sauce or tamari (reduces umami depth slightly but maintains savory character)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop with a splash of water or coconut milk to restore sauce consistency.

Equipment

blender or food processor (for walnuts) · large skillet or saucepan

Common Questions

Can I use a different curry paste instead of red curry paste?

Yes. Green or yellow curry paste will work, though they'll produce a milder or slightly different flavor profile. Adjust quantity to taste.

What can I substitute for fish sauce?

Use soy sauce or tamari in equal amounts, or omit entirely for vegetarian curry; the umami depth will be reduced but the dish remains flavorful.

Can I make this ahead?

Yes. Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium heat, adding a splash of water or coconut milk if the sauce thickens too much.

Do the walnuts need to be raw or roasted?

Raw walnuts work best for a neutral flavor. Roasted walnuts will add a deeper, toastier note; adjust quantity if using roasted to avoid overpowering the curry.

How do I scale this recipe?

All ingredients scale proportionally. For smaller servings, halve everything. For larger batches, double or triple; cooking time may increase slightly depending on pan size.