Thai Red Curry Chicken

Thai Red Curry Chicken

Experience the exquisite harmony of spicy, sweet, and creamy flavors with this authentic Thai Red Curry Chicken recipe, perfect for bringing vibrant Southeast Asian tastes to your dinner table.

Introduction

Thai Red Curry Chicken is a vibrant, flavorful dish that brings the perfect balance of spicy, sweet, and creamy elements together in one bowl. This traditional Thai favorite is widely adored for its rich coconut milk base, aromatic red curry paste, and tender pieces of chicken simmered to perfection. Whether you’re a fan of Southeast Asian cuisine or just exploring new flavors, this dish offers a wonderful taste adventure that is achievable right at home.

What makes this recipe truly special is its blend of authentic ingredients and easy-to-follow steps that allow you to recreate the true essence of Thai red curry. The combination of fresh herbs, fiery chilies, and creamy coconut milk not only creates layers of taste but also offers a comforting warmth ideal for any meal. This version is adaptable, allowing you to tweak the heat level and vegetable choices to suit your personal taste, making it a versatile and appealing dish for any occasion.

Ingredients

• For the Curry Paste and Sauce:
  • 2 tablespoons Thai red curry paste (about 30g)
  • 1 can (400ml/13.5 fl oz) coconut milk (preferably full fat)
  • 1 tablespoon vegetable oil or coconut oil
  • 1 tablespoon fish sauce
  • 1 tablespoon brown sugar
  • 1/2 cup chicken broth or water (120ml)
  • 1 kaffir lime leaf (optional, for authentic flavor)
  • 1 tablespoon lime juice
• For the Chicken and Vegetables:
  • 500g boneless, skinless chicken thighs or breasts, cut into bite-sized pieces (about 1 lb)
  • 1 medium onion, sliced
  • 1 red bell pepper, sliced into strips
  • 1 cup bamboo shoots (optional)
  • 100g green beans or snap peas, trimmed (about 3.5 oz)
  • 2-3 Thai bird’s eye chilies, sliced (optional for extra heat)
  • Fresh Thai basil leaves for garnish (or fresh sweet basil)
  • Cooked jasmine rice, for serving

Instructions

1. Heat the vegetable oil in a large skillet or saucepan over medium heat.
2. Add the Thai red curry paste to the pan and sauté for 1-2 minutes until fragrant, stirring constantly to prevent burning.
3. Gradually stir in half of the coconut milk, mixing well with the curry paste until smooth and aromatic.
4. Add the chicken pieces to the pan and cook for about 5 minutes, stirring occasionally, until the chicken is no longer pink on the outside.
5. Pour in the remaining coconut milk, chicken broth, fish sauce, and brown sugar. Stir to combine all ingredients.
6. Add the sliced onion, red bell pepper, bamboo shoots, and green beans to the curry.
7. Toss in the kaffir lime leaf if you have it, and let the curry simmer gently for 10-12 minutes or until the chicken is cooked through and vegetables are tender but still crisp.
8. Remove the kaffir lime leaf, then stir in the lime juice and adjust seasoning with more fish sauce or sugar if needed.
9. If you desire extra heat, add sliced Thai bird’s eye chilies at this point and simmer for an additional 2 minutes.
10. Turn off the heat and sprinkle fresh Thai basil leaves over the top.
11. Serve hot over steamed jasmine rice.
12. Enjoy this vibrant and delicious Thai red curry chicken!

Recipe Information

• Prep time: 15 minutes
• Cook time: 25 minutes
• Total time: 40 minutes
• Servings: 4
• Difficulty level: Easy to Medium

Tips & Variations

• Use full-fat coconut milk for the richest, creamiest curry texture.
• If you can find fresh kaffir lime leaves, use them—they add a distinctive citrus aroma that is hard to replicate.
• Adjust the heat level by modifying the amount of red curry paste and fresh chilies to suit your tolerance.
• Substitute chicken with tofu or shrimp for different protein options.
• Leftovers store well in the fridge for up to 3 days and can be reheated gently on the stove or in the microwave.

Nutritional Information (per serving, approximate)

• Calories: 410 kcal
• Protein: 32g
• Carbohydrates: 12g
• Fat: 26g
• Fiber: 3g

Conclusion

Give this Thai Red Curry Chicken recipe a try to delight your taste buds with the authentic flavors of Thailand right in your own kitchen. It’s perfect for a weeknight dinner or to impress guests with a colorful and delicious homemade curry.

Pair it with fragrant jasmine rice and a light cucumber salad for a complete meal. Don’t forget to share your experience and any variations you try in the comments below—we love hearing from fellow curry lovers!