Thai Red Curry Chicken
A fragrant, vibrant, and comforting Thai classic that balances spicy red curry paste with creamy coconut milk and tender chicken.
Ingredients
- •1.5 lbs (700g) boneless, skinless chicken breast or thighs, cut into bite-sized pieces
- •2 tablespoons vegetable oil
- •3 tablespoons Thai red curry paste
- •1 can (13.5 oz / 400ml) full-fat coconut milk
- •1/2 cup chicken stock
- •1 tablespoon palm sugar or brown sugar
- •2 tablespoons fish sauce (ensure kosher certification)
- •1 red bell pepper, thinly sliced
- •1 cup bamboo shoots, drained
- •5-6 fresh kaffir lime leaves, torn
- •1/2 cup fresh Thai basil leaves
- •1 tablespoon fresh lime juice
Instructions
- 1
Heat the vegetable oil in a large wok or deep skillet over medium heat.
- 2
Add the red curry paste and stir-fry for 1-2 minutes until fragrant and the oils begin to separate.
- 3
Add the chicken pieces and stir to coat thoroughly with the curry paste, cooking until the outside is no longer pink.
- 4
Pour in the coconut milk and chicken stock, stirring well to combine, then bring to a gentle simmer.
- 5
Add the palm sugar, fish sauce, kaffir lime leaves, bell pepper, and bamboo shoots.
- 6
Simmer uncovered for 10-12 minutes until the chicken is cooked through and the vegetables are tender-crisp.
- 7
Remove from heat, stir in the fresh Thai basil leaves and lime juice, and serve immediately over steamed jasmine rice.
💡 Chef tips
- For a deeper flavor, use full-fat coconut milk rather than 'lite' versions, as the fat carries the aromatics of the curry paste.
- If you cannot find kaffir lime leaves, you can substitute with a teaspoon of finely grated lime zest.
- This dish keeps well in the refrigerator for up to 3 days; reheat gently on the stovetop to prevent the coconut milk from separating.
✅ How it should turn out
The finished curry should have a rich, glossy red sauce that is aromatic with lime and basil, delivering a perfect balance of spicy, salty, and sweet flavors.