Red Curry Chicken
A vibrant and aromatic Thai classic featuring tender chicken simmered in a rich, spicy coconut red curry sauce.
Ingredients
- •1.5 lbs boneless skinless chicken thighs (700g), cut into bite-sized pieces
- •2 tablespoons neutral oil
- •3-4 tablespoons Thai red curry paste
- •1 can full-fat coconut milk (13.5 oz / 400ml)
- •1 cup chicken broth (240ml)
- •1 tablespoon coconut sugar or brown sugar
- •1.5 tablespoons fish sauce
- •1 red bell pepper, sliced into strips
- •1 cup bamboo shoots, drained (150g)
- •1 cup fresh Thai basil leaves
- •3 kaffir lime leaves, torn (optional)
- •1 fresh red chili, sliced for garnish
Instructions
- 1
Heat the neutral oil in a large skillet or Dutch oven over medium-high heat.
- 2
Add the red curry paste and fry for 1 to 2 minutes, stirring constantly until fragrant and the oil begins to separate.
- 3
Pour in about half a cup of the coconut milk and stir well to combine with the curry paste, letting it simmer for 2 minutes until it thickens slightly.
- 4
Add the chicken pieces and toss them in the curry mixture until well coated and lightly browned on the outside.
- 5
Pour in the remaining coconut milk, chicken broth, coconut sugar, and fish sauce, then stir to combine.
- 6
Add the sliced red bell pepper and bamboo shoots to the pan.
- 7
Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer uncovered for 15 minutes, or until the chicken is cooked through and tender.
- 8
Stir in the torn kaffir lime leaves and fresh Thai basil leaves just before removing from heat, allowing them to wilt and infuse the curry with aroma.
- 9
Garnish with sliced red chili and serve hot over steamed jasmine rice.
💡 Chef tips
- Adjust the amount of red curry paste depending on your spice preference, starting with 3 tablespoons if you prefer a milder heat.
- Do not shake the can of coconut milk before opening so you can scoop out the thick cream at the top to fry with the curry paste.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and often taste even better the next day.
✅ How it should turn out
The finished dish should have a vibrant reddish-orange hue with a fragrant, creamy aroma of coconut and basil, and a perfectly balanced blend of spicy, sweet, and savory flavors.