Thai Red Curry Chicken
A fragrant, creamy, and mildly spicy Thai classic that brings the vibrant flavors of Southeast Asia right to your home kitchen.
Ingredients
- •1.5 lbs (700g) boneless, skinless chicken thighs, cut into bite-sized pieces
- •3 tablespoons Thai red curry paste
- •2 cans (13.5 oz each) full-fat coconut milk
- •1 tablespoon vegetable oil
- •2 tablespoons fish sauce
- •1 tablespoon palm sugar or brown sugar
- •4-5 kaffir lime leaves, torn
- •1 red bell pepper, thinly sliced
- •1 cup bamboo shoots, drained
- •1/2 cup fresh Thai basil leaves
- •1 tablespoon fresh lime juice
- •Cooked jasmine rice for serving
Instructions
- 1
Heat the vegetable oil in a large pot or wok over medium heat. Add the red curry paste and cook for 1-2 minutes until fragrant.
- 2
Pour in about 1/2 cup of the thick coconut cream from the top of the cans. Stir constantly until the oil begins to separate from the curry paste.
- 3
Add the chicken pieces and stir to coat them thoroughly in the curry mixture, cooking for 3-4 minutes until the outside is no longer pink.
- 4
Pour in the remaining coconut milk, fish sauce, and sugar. Bring to a gentle simmer.
- 5
Add the kaffir lime leaves, sliced bell pepper, and bamboo shoots. Simmer for 10-12 minutes until the chicken is cooked through and the vegetables are tender.
- 6
Remove from heat and stir in the fresh Thai basil leaves and lime juice.
- 7
Serve hot over steamed jasmine rice.
💡 Chef tips
- If you prefer a spicier curry, add a sliced bird's eye chili along with the curry paste.
- If you cannot find kaffir lime leaves, you can substitute with 1 teaspoon of freshly grated lime zest.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days and often taste even better the next day as the flavors meld.
✅ How it should turn out
The finished dish should have a rich, velvety sauce with a vibrant red hue, smelling strongly of aromatic lime leaves and basil, with a perfect balance of savory, sweet, and spicy notes.