Thai Red Curry with Chicken Recipe
A beloved classic, Thai Red Curry with Chicken combines rich, creamy coconut milk with aromatic spices and tender chicken. Whether you choose a store-bought curry paste or a homemade blend, this dish offers an explosion of authentic Thai flavors.
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Servings: 4
Ingredients
Red Curry Paste (choose one):
- 5 –6 tbsp Thai red curry paste Maesri preferred (Note 1)
- 1 batch homemade Thai red curry paste
Additional Ingredients (for store-bought paste):
- 2 large garlic cloves minced
- 2 tsp finely grated fresh ginger
- 1 tbsp lemongrass paste or finely chopped fresh lemongrass Note 3
Thai Red Curry:
- 3 tbsp vegetable canola, or peanut oil
- 1 cup 250 ml low-sodium chicken broth or stock
- 400 ml 14 oz full-fat coconut milk
- 6 kaffir lime leaves Note 4
- 1 tbsp sugar white, brown, or palm
- 2 tsp fish sauce adjust to taste
- 350 g 12 oz chicken thighs, boneless and skinless, sliced into 1/3-inch thick strips (Note 5)
- 150 g 5 oz pumpkin or butternut squash, diced into 1.5 cm (3/5-inch) cubes (~1 heaped cup)
- 120 g 4 oz green beans, trimmed and cut into 2-inch pieces
- 12 Thai basil leaves Note 6
Garnishes (optional):
- Fresh red chili slices small for spicier, large for milder heat
- Fresh coriander cilantro leaves
- Steamed jasmine rice
Instructions
- Warm the oil in a large, heavy-based skillet over medium-high heat. Sauté the curry paste and the additional ingredients (if using jar paste) for about 2 minutes until fragrant and slightly dried.
- Pour in the chicken broth, stirring to dissolve the paste. Allow it to simmer briskly for 3 minutes until the liquid reduces by half.
- Add the coconut milk, kaffir lime leaves, sugar, and fish sauce. Stir to combine, then add the chicken pieces.
- Spread the chicken evenly across the skillet. Bring the mixture to a gentle simmer, then lower the heat to medium. Cook for 8–10 minutes, allowing the sauce to thicken and the chicken to cook through.
- Taste and adjust seasoning as needed: more fish sauce for saltiness, sugar for sweetness, or even shrimp paste for additional depth.
- Stir in the pumpkin and green beans. Cook for another 3 minutes until the pumpkin is tender and the sauce reaches your desired consistency.
- Remove the skillet from heat and fold in the Thai basil leaves.
- Serve the curry over steamed jasmine rice. Garnish with fresh red chili slices and coriander leaves, if desired.
Notes
- Adjust spice level based on your choice of curry paste and personal preference.
- Store-bought curry pastes may vary in flavor intensity; taste and modify as necessary.