Print

Authentic Thai Red Curry with Chicken

Authentic Thai Red Curry with Chicken
Print Recipe

Authentic Thai Red Curry with Chicken is a vibrant and flavorful dish combining tender chicken pieces in a rich, creamy sauce made from fragrant red curry paste and coconut milk. This delicious meal perfectly balances spicy, sweet, savory, and aromatic notes, enhanced by fresh herbs and warm spices, making it a quick and wholesome dinner option rich in traditional Thai flavors.

Ingredients

Scale

Protein

  • 500g chicken breast or thighs, sliced into bite-sized pieces

Curry Base

  • 2 tablespoons red curry paste
  • 400ml coconut milk (full-fat preferred for creaminess)

Seasonings and Flavorings

  • 1 tablespoon fish sauce
  • 1 tablespoon palm sugar or brown sugar
  • 2 kaffir lime leaves, torn
  • 2 cloves garlic, minced
  • 2 shallots, minced

Vegetables

  • 100g bamboo shoots or 1 bell pepper, sliced

Herbs and Oil

  • Fresh basil leaves (a handful)
  • 2 tablespoons vegetable oil

Instructions

  1. Prepare the Ingredients: Slice the chicken into bite-sized pieces, chop vegetables, and gather all spices and herbs to ensure a smooth cooking process.
  2. Sauté the Aromatics and Curry Paste: Heat vegetable oil in a pan over medium heat. Add minced garlic and shallots and cook until fragrant. Stir in red curry paste and sauté for 1-2 minutes to release bold spices and aromas.
  3. Add Chicken and Cook Through: Add chicken pieces to the pan, stirring well to coat evenly with curry paste. Cook until the chicken is no longer pink on the outside.
  4. Pour in Coconut Milk and Simmer: Slowly add coconut milk while stirring to combine. Bring to a gentle simmer to cook the chicken fully and allow the sauce to thicken slightly.
  5. Season and Add Vegetables: Stir in fish sauce and palm sugar to balance saltiness and sweetness. Add bamboo shoots or bell peppers and cook until vegetables are tender yet crisp.
  6. Add Fresh Herbs and Final Touches: Just before serving, stir in torn kaffir lime leaves and fresh basil leaves to add bright, citrusy, and herbal notes.

Notes

  • Use fresh or homemade red curry paste for the best flavor.
  • Simmer chicken gently in coconut milk to keep it tender and moist.
  • Adjust fish sauce, sugar, or lime juice to balance flavors as per your taste.
  • Prep all ingredients in advance to save cooking time and maintain workflow.
  • Serve immediately for optimal freshness; leftovers can be refrigerated for up to 3 days or frozen for up to 1 month.

Nutrition

Keywords: Thai red curry, chicken curry, authentic Thai recipe, coconut milk curry, spicy curry, quick Thai dinner, Thai cuisine

Find it online: https://ninagourmet.com/authentic-thai-red-curry-with-chicken/