Food Recipes Dinner Curry Recipes Quick Roast Chicken Red Curry 5.0 (2) 2 Reviews Rotisserie chicken, coconut milk, and homemade red curry paste come together in this weeknight-friendly Thai curry, finished with sweet stone fruit and Thai basil. By Pim Techamuanvivit Pim Techamuanvivit Pim Techamuanvivit is chef-owner of Michelin-starred Thai restaurants Kin Khao and Nari in San Francisco and executive chef of Michelin-starred Nahm in Bangkok, where she was born and raised. Her recipe Gaeng Rawaeng was one of Food & Wine's most popular of 2021. A former food blogger, she authored The Foodie Handbook. Food & Wine's Editorial Guidelines and The Pho Cookbook. Her new book, Vietnamese Food Any Day, empowers you to make Viet food whenever you want; no Asian markets required." tabindex="0" data-inline-tooltip="true"> Andrea Nguyen Andrea Nguyen A bank examiner gone astray, Andrea Nguyen is living her dream of writing impactful cookbooks and teaching others how to cook well. She recently won a James Beard Award for The Pho Cookbook. Her new book, Vietnamese Food Any Day, empowers you to make Viet food whenever you want; no Asian markets required. Food & Wine's Editorial Guidelines Published on August 28, 2026 Save Rate PRINT Share Close Credit: Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Julia Bayless Total Time: 40 mins Servings: 4 Jump to recipe Starting with rotisserie chicken keeps the recipe weeknight-friendly while still producing a curry with slow-simmered flavor.Adding the coconut milk in stages creates a fuller-bodied sauce with greater depth than simply stirring everything together at once.Fresh stone fruit adds just enough sweetness and acidity to balance the curry’s spice without overshadowing its savory character. This weeknight-friendly red curry comes from Bangkok-born chef Pim Techamuanvivit, chef-owner of the Michelin-starred restaurants Kin Khao and Nari in San Francisco and executive chef of Nahm in Bangkok. Inspired by gaeng ped sai polamai, a classic Thai red curry traditionally made with Chinese roast duck and fresh pineapple, her streamlined version swaps in rotisserie chicken for speed without sacrificing flavor. Cooking the coconut cream and curry paste before gradually adding the remaining coconut milk creates a velvety sauce, while juicy nectarines or plums add a burst of sweetness and acidity that balances the curry’s spicy richness. In this recipe, Techamuanvivit uses her homemade Prik Gaeng Ped (red curry paste) recipe, but you can use store-bought in a pinch, though it won’t be quite as savory and deep. Fragrant makrut lime leaves and Thai basil finish the dish with fresh herbal notes. Customize your curry Swap in pineapple: When stone fruit isn’t in season, substitute 1 cup fresh pineapple chunks. Because pineapple is firmer than stone fruit, simmer it for 2 to 3 minutes, until just tender.Adjust the heat: For a milder curry, use the full 2 cans of coconut milk or reduce the red curry paste to about 3 tablespoons.Use leftover turkey: This curry is an excellent way to repurpose leftover Thanksgiving turkey. Whatever poultry you use, choose meat that’s simply seasoned, and cut into large bite-size pieces. Notes from the Food & Wine Test Kitchen Use coconut milk that naturally separates, with a thick layer of cream rising to the top. Avoid fully emulsified varieties (like Thai Kitchen), and check the label for added gums or emulsifiers.Add the chicken while it is warm or at room temperature — not cold from the refrigerator. Cold chicken can cause the sauce to reduce and thicken before the meat is heated through.Stir in firm-ripe fruit just before serving so it warms through without becoming mushy. (Avoid fruit that is overly ripe, which can soften too quickly in the hot sauce.) Suggested pairing A low-tannin, chilled red wine pairs well with this weeknight-friendly curry: Try The Walls In the City Red. Keep Screen Awake Ingredients 1/2x 1x 2x Oops! Something went wrong. Our team is working on it. This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly. Original recipe (1X) yields 4 servings 2 (13.5-ounce) cans coconut milk, unshaken 1/4 to 1/3 cup homemade Prik Gaeng Ped (Red Curry Paste) or store-bought 1 small (2 to 3 pounds) warm rotisserie chicken, cut into 8 large skin-on, bone-in pieces 1 tablespoon fish sauce, plus more to taste 1 large firm-ripe nectarine or 2 small plums, cut into 1/2-inch wedges (about 1 1/2 cups) 3 to 4 makrut lime leaves 1 handful (about 1/4 cup) Thai basil leaves, plus more for garnish Directions Spoon 1/4 cup thick coconut milk from tops of the cans into a large saucepan. Stir remaining coconut milk, and measure out 2 1/4 cups; set aside. (Reserve remaining coconut milk for another use.) Place pan over medium heat; when thick coconut milk is bubbly hot, add red curry paste. Cook, stirring constantly, until mixture no longer smells raw, 1 to 2 minutes. Add reserved 2 1/4 cups coconut milk in 3 additions, stirring and letting the sauce briskly simmer for 3 to 5 minutes to develop flavor in between each addition. (Remember to frequently stir and scrape the bottom to prevent scorching.) Adjust heat to maintain a brisk simmer and prevent the sauce from sputtering. As the coconut milk breaks and cracks, look for traces of orange-red bubbling oil at the edge or a slightly dark oily film on top. After adding all the coconut milk, if you want to further force cracking for deeper flavor, add up to 1/4 cup water, increase heat to high, and cook at a hard boil, stirring occasionally. (If oil appears in 2 to 3 minutes, success! If cracked coconut milk eludes you today, move on.) Add chicken pieces and fish sauce to pot; bring to a boil over medium-high. Adjust heat as needed to maintain a simmer; cook until chicken is softened and heated through and sauce is medium-thick and velvety, 5 to 10 minutes. Gently fold in most of the fruit to add sweetness (save some wedges for garnish); cook until warmed through, about 1 minute. (Avoid overcooking and softening the fruit.) Remove from heat. Taste the sauce; it should be spicy and salty with a slight sweetness and acidity from the fruit. For more savoriness, add additional fish sauce or any residual juice from chicken. Add any fruit juices, if available, for tang. Crumple lime leaves to release their aroma; drop into pot. Stir in basil, submerging leaves to prevent browning. Transfer to a bowl, garnish with additional basil, and serve immediately. Make ahead Store leftovers in an airtight container in the refrigerator for up to three days. 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