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Chicken Thai Red Curry Recipe

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3.8 from 5 reviews

This rich and creamy Thai Red Curry features tender chicken thighs simmered in a fragrant red curry paste and coconut milk sauce, accompanied by fresh vegetables like red bell pepper and zucchini. Bursting with authentic Thai flavors including lemongrass, fish sauce, and Thai basil, this dish can be prepared in just 30 minutes and is perfect when served over jasmine rice for a satisfying and flavorful main course.

  • Total Time: 35 minutes
  • Yield: 5 servings

Ingredients

Protein

  • 500 grams Boneless Chicken Thighs, cut into thin strips

Vegetables & Herbs

  • ½ Onion, sliced
  • 1 Red Bell Pepper, cut into wedges
  • 1 cup Zucchini, cut
  • 1 stalk Lemongrass
  • 8-10 leaves Thai Basil, roughly torn
  • ½ tablespoon Coriander Stem, minced

Spices & Aromatics

  • 4 tablespoon Red Curry Paste
  • ½ tablespoon Garlic, minced
  • 1 teaspoon Ginger, minced

Liquids & Sauces

  • 2 tablespoon Oil (for sautéing)
  • 1.5 cup Coconut Milk, full fat
  • ½ cup Stock or Water
  • 2 teaspoon Fish Sauce
  • 2 teaspoon Lemon Juice

Other

  • ½ tablespoon Light Brown Sugar

Instructions

  1. Sauté Aromatics: Heat 2 tablespoons of oil in a skillet over medium heat. Add sliced onion, minced garlic, and minced ginger. Sauté for about one minute until the mixture becomes aromatic.
  2. Add Curry Paste and Coriander Root: Stir in 4 tablespoons of red curry paste and the minced coriander stem. Cook for 2-3 minutes, stirring frequently until the oil starts to separate from the paste and it becomes fragrant.
  3. Add Liquids and Seasonings: Pour in 1.5 cups of full-fat coconut milk, ½ cup of stock or water, 2 teaspoons of fish sauce, ½ tablespoon of light brown sugar, and add the whole stalk of lemongrass. Mix well and bring the mixture to a boil. Reduce heat and simmer for 2-3 minutes to combine flavors.
  4. Cook Chicken: Add the chicken strips to the simmering curry. Cook gently for 7-8 minutes until the chicken is nearly cooked through.
  5. Add Vegetables: Add the red bell pepper wedges and zucchini to the curry when the chicken is almost done and the sauce has reduced by about half, or to your desired consistency. Continue cooking for another 2 minutes, allowing the vegetables to soften slightly but retain some crunch.
  6. Finish Curry: Remove the lemongrass stalk from the curry. Stir in the torn Thai basil leaves and 2 teaspoons of lemon juice for a fresh, bright finish.
  7. Serve: Serve the Thai red curry hot over jasmine rice. Garnish with additional Thai basil and fresh coriander leaves if desired for extra aroma and flavor.

Notes

  • Using boneless chicken thighs ensures tender, juicy meat that holds up well in the curry.
  • Fresh lemongrass stalk is essential to impart authentic aromatic flavor; bruise it slightly before adding to release oils.
  • Adjust the amount of red curry paste based on your preferred spice level; more paste equals a spicier curry.
  • For a vegetarian version, substitute chicken with firm tofu and replace fish sauce with soy sauce or a vegetarian fish sauce alternative.
  • Serve with jasmine rice to soak up the delicious creamy curry sauce.
  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Asian, Thai

Find it online: https://avascooking.com/chicken-thai-red-curry-recipe/