Bowl of Thai Red Curry with Chicken featuring vibrant vegetables and aromatic spices

Thai Red Curry with Chicken

ByCasey Monroe

why make this recipe

Thai Red Curry with Chicken is a flavorful and comforting dish that brings the vibrant tastes of Thailand to your kitchen. It combines tender chicken, creamy coconut milk, and aromatic spices to create a heavenly meal. This recipe is easy to follow, making it perfect for both new cooks and seasoned chefs. Plus, you can customize it with your favorite vegetables!

how to make Thai Red Curry with Chicken

Ingredients:

  • 5 – 6 tbsp Thai Red Curry Paste (store-bought, Maesri best) (Note 1)
  • 1 quantity homemade Thai Red Curry Paste
  • 2 large garlic cloves, minced
  • 2 tsp fresh ginger, finely grated
  • 1 tbsp lemongrass paste (or finely chopped fresh) (Note 3)
  • 3 tbsp vegetable oil (or canola or peanut)
  • 1 cup (250 ml) chicken broth/stock (low sodium)
  • 400 ml / 14 oz coconut milk (full fat!)
  • 6 kaffir lime leaves (Note 4)
  • 1 tbsp sugar (white, brown or palm)
  • 2 tsp fish sauce (plus more to taste)
  • 350g / 12 oz chicken thighs (boneless and skinless, cut into 0.75 / 1/3" thick slices) (Note 5)
  • 150g / 5 oz pumpkin or butternut squash (cut into 1.5cm / 3/5" cubes, ~1 heaped cup)
  • 120g / 4oz green beans (trimmed and cut into 5cm/2" pieces)
  • 12 Thai basil leaves (Note 6)
  • Fresh red chili slices (small chili – spicy, large = less spicy)
  • Fresh coriander / cilantro leaves
  • Steamed jasmine rice

Directions:

  1. Heat the oil in a large heavy-based skillet over medium-high heat.
  2. Add the curry paste and extras (if using jar paste) and cook for about 2 minutes until it gets thicker and fragrant.
  3. Stir in the chicken broth to dissolve the paste. Let it simmer for about 3 minutes or until the liquid reduces by half.
  4. Next, add coconut milk, lime leaves, sugar, and fish sauce. Stir well and then add the chicken pieces.
  5. Spread the chicken out and bring the mix to a simmer. Turn down the heat to medium and let it simmer for about 8-10 minutes until the sauce thickens and the chicken is cooked through.
  6. Taste the sauce. You can add more fish sauce for saltiness or sugar for sweetness.
  7. Add the pumpkin and green beans, and stir. Cook for another 3 minutes or until the pumpkin is tender and the sauce has thickened to your liking.
  8. Remove from heat and mix in a handful of Thai basil leaves.
  9. Serve the curry over jasmine rice, garnished with fresh red chili slices and cilantro leaves if you like.

how to serve Thai Red Curry with Chicken

Thai Red Curry with Chicken is best served hot over a bed of steamed jasmine rice. You can top it with fresh red chili slices and coriander leaves for an extra burst of flavor and color. Enjoy it with a side of crispy spring rolls or a fresh salad to complete your meal!

how to store Thai Red Curry with Chicken

You can store any leftover Thai Red Curry in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove or in the microwave until heated through. If the sauce thickens while stored, just add a splash of water or broth when reheating.

tips to make Thai Red Curry with Chicken

  • Adjust the spice level by using mild or hot Thai red curry paste, depending on your preference.
  • Feel free to swap out chicken for shrimp or tofu for a different protein option.
  • Add more vegetables like bell peppers, carrots, or spinach for extra nutrition and flavor.
  • Make sure to use full-fat coconut milk for a creamier texture.

variation

You can experiment with this recipe by using different proteins, such as beef or fish. You can also change up the vegetables according to what’s in season or your personal preferences. Try adding mushrooms, eggplant, or baby corn for variety!

FAQs

  1. Can I use homemade Thai red curry paste?

    • Yes, homemade Thai red curry paste works wonderfully in this recipe. Just make sure it has a balance of spices similar to store-bought versions.

  2. What can I do if my curry is too spicy?

    • If your curry is too spicy, you can add a bit more coconut milk or sugar to balance the heat.

  3. Can I freeze Thai Red Curry with Chicken?

    • Yes, you can freeze this curry for up to 2 months. Make sure it’s in an airtight container, and thaw it in the refrigerator before reheating.