Thai Red Curry Chicken
A fragrant, creamy, and mildly spicy Thai classic that brings the vibrant flavors of Southeast Asia straight to your home kitchen.
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
- •2 cans (13.5 oz each) full-fat coconut milk
- •1 tablespoon palm sugar or brown sugar
- •2 tablespoons fish sauce (ensure it is kosher-certified)
- •1 red bell pepper, thinly sliced
- •1 cup bamboo shoots, drained
- •1/2 cup fresh Thai basil leaves
- •2 kaffir lime leaves, torn
- •1 tablespoon lime juice
- •Fresh cilantro for garnish
Instructions
- 1
Heat the vegetable oil in a large pot or wok over medium heat.
- 2
Add the red curry paste and stir-fry for 1-2 minutes until it becomes highly fragrant.
- 3
Pour in about half a cup of the coconut milk and stir until the curry paste is fully incorporated and the oil begins to separate from the coconut cream.
- 4
Add the chicken pieces and cook for 3-4 minutes until the outside is no longer pink.
- 5
Pour in the remaining coconut milk, sugar, fish sauce, and kaffir lime leaves. Bring to a gentle simmer.
- 6
Add the sliced bell pepper and bamboo shoots, then simmer for another 10 minutes until the chicken is cooked through and the vegetables are tender.
- 7
Remove from heat, stir in the fresh lime juice and Thai basil leaves.
- 8
Serve hot over steamed jasmine rice, garnished with fresh cilantro.
💡 Chef tips
- To make it ahead, cook the curry base and chicken, but add the fresh basil and lime juice just before serving to keep the flavors bright.
- If you prefer more heat, add a thinly sliced bird's eye chili along with the curry paste.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; the flavors often deepen overnight.
✅ How it should turn out
The finished dish should feature tender chicken in a glossy, vibrant red sauce that smells of aromatic lime leaves and basil, balancing creamy coconut richness with a savory, slightly spicy kick.