Delicious bowl of Chicken Thai Red Curry with fresh herbs and rice

Chicken Thai Red Curry

ByCasey Monroe

why make this recipe

Chicken Thai Red Curry is a delightful dish that brings the warmth and depth of Thai flavors right to your kitchen. It’s a fantastic choice if you’re looking for something hearty yet quick to prepare. This recipe combines tender chicken, fresh vegetables, and a rich, creamy coconut sauce with just the right amount of spice. It’s perfect for a cozy dinner and pairs beautifully with jasmine rice.

how to make Chicken Thai Red Curry

Ingredients:

  • 2 tbsp olive oil
  • 1 tsp freshly minced garlic
  • 1 tsp freshly minced ginger
  • ½ cup (125 g) red curry paste (see note 1)
  • 1 cup (250 ml) chicken stock
  • 400 ml (13½ fl oz) coconut milk
  • 4 makrut (kaffir) lime leaves, finely sliced (optional, see note 2)
  • 1 tsp fish sauce
  • 1 tsp sugar
  • 1 eggplant (aubergine), roughly diced
  • 300 g (10½ oz) boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 cup (125 g) green beans, trimmed and cut into 3 cm (1¼ inch) lengths
  • ½ cup (100 g) grape tomatoes
  • ½ cup (15 g) Thai basil leaves (optional, see note 2; can be substituted with regular basil)
  • Steamed jasmine rice, to serve
  • Crispy fried shallots, to serve
  • Lime wedges, to serve

Directions:

  1. Heat the olive oil in a large, heavy-based pan over medium–high heat. Add the garlic and ginger and cook, stirring, for 30 seconds.
  2. Add the curry paste and stir for a further 30 seconds.
  3. Add the chicken stock, coconut milk, makrut lime leaves (if using), fish sauce, and sugar. Bring to a boil, then add the eggplant. Reduce to a gentle simmer and cook for 5 minutes.
  4. Add the chicken and cook for a further 3 minutes or until the chicken changes color from pink to white.
  5. Add the green beans and cook for a further 3 minutes.
  6. Add the grape tomatoes and basil (if using) and cook for a further 2 minutes.
  7. Serve with steamed jasmine rice, a sprinkle of crispy fried shallots, and a squeeze of fresh lime juice.

how to serve Chicken Thai Red Curry

Serve Chicken Thai Red Curry hot with a side of steamed jasmine rice. The rice helps absorb the delicious sauce. Top your curry with crispy fried shallots for added crunch and finish with fresh lime wedges for a burst of flavor.

how to store Chicken Thai Red Curry

If you have leftover Chicken Thai Red Curry, let it cool down to room temperature. Store it in an airtight container in the fridge for up to 3 days. You can also freeze it for up to 2 months. Reheat gently on the stove or in the microwave before serving.

tips to make Chicken Thai Red Curry

  • For a spicier curry, add more red curry paste or fresh chilies.
  • Feel free to use other vegetables like bell peppers or broccoli to customize the dish.
  • If you can’t find makrut lime leaves, regular lime zest can add a nice flavor.

variation

You can make a vegetarian version of this curry by replacing the chicken with tofu or more vegetables. Additionally, you can use shrimp instead of chicken for a seafood twist.

FAQs

1. Can I use other types of curry paste?
Yes, you can use green or yellow curry paste, but the flavor will vary from the traditional red curry.

2. Is this recipe spicy?
The level of spice depends on the red curry paste you use. If you’re sensitive to spice, start with less paste and adjust to your taste.

3. Can I make this recipe ahead of time?
Yes, you can prepare the curry ahead of time and store it. The flavors often improve after a day in the fridge, making it even more delicious!