Authentic Thai Red Curry Chicken Recipe

Craving a taste of Thailand? This Authentic Thai Red Curry Chicken is your ticket to a culinary adventure.

With its rich blend of aromatic spices and creamy coconut milk, this dish brings the vibrant flavors of Thai cuisine right to your kitchen. Perfect for a cozy night in or an impressive dinner for guests, this curry is as satisfying as it is delicious.

Grab your ingredients and let’s get cooking!

Steps

1. Heat vegetable oil in a large skillet over medium-high heat. Add the curry paste along with minced garlic, grated ginger, and lemongrass paste, then cook for about two minutes to enhance the flavors.
2. Pour in the chicken broth and stir to dissolve the paste. Allow it to simmer rapidly for around three minutes until the liquid reduces by half.



3. Add coconut milk, kaffir lime leaves, sugar, and fish sauce to the skillet. Stir well, then add the sliced chicken thighs, spreading them out in the pan.
4. Bring the mixture to a simmer, then reduce the heat to medium. Cook for about 8-10 minutes until the chicken is cooked through and the sauce thickens to your desired consistency.
5. Taste the curry and adjust the seasoning by adding more fish sauce or sugar if needed. Incorporate the pumpkin and green beans into the curry and cook for an additional three minutes until the pumpkin is tender.
6. Remove the skillet from the heat and mix in Thai basil leaves. Serve the curry over steamed jasmine rice and garnish with red chili slices and cilantro if desired.

Ingredients

• 2 large garlic cloves, minced
• 2 teaspoons fresh ginger, finely grated
• 1 tablespoon lemongrass paste or finely chopped fresh lemongrass
• 3 tablespoons vegetable oil (or canola or peanut oil)
• 1 cup (250 ml) low sodium chicken broth/stock
• 400 ml (14 oz) full-fat coconut milk
• 6 kaffir lime leaves
• 1 tablespoon sugar (white, brown, or palm sugar)
• 2 teaspoons fish sauce, plus more to taste
• 350g (12 oz) boneless, skinless chicken thighs, cut into 0.75 cm (1/3 inch) thick slices
• 150g (5 oz) pumpkin or butternut squash, cut into 1.5 cm (3/5 inch) cubes
• 120g (4 oz) green beans, trimmed and cut into 5 cm (2 inch) pieces
• 12 Thai basil leaves
• Optional garnishes: Fresh red chili slices, Fresh coriander/cilantro leaves
• Steamed jasmine rice for serving

Nutritional Values

Calories: 2120 | Total Fat: 178g | Saturated Fat: 90g | Cholesterol: 230mg | Sodium: 1280mg | Total Carbohydrates: 56g | Dietary Fiber: 8g | Sugars: 16g | Protein: 74g

FAQ

• What is the best store-bought Thai Red Curry Paste?
• The most recommended Thai Red Curry Paste is Maesri. It offers an authentic flavor and is less sweet compared to other brands. It is usually available in small cans at major grocery stores and Asian supermarkets.
• How can I enhance the flavor of jar curry paste?
• To improve the taste of store-bought curry paste, sauté it in oil with fresh aromatics like garlic, ginger, and lemongrass. This step adds a layer of freshness and depth to the curry.
• What does Thai Red Curry taste like?
• Thai Red Curry is known for its rich and complex taste, combining sweet and savory flavors. It includes layers of taste from the ingredients in the paste, simmered with coconut milk and broth. Despite its fiery color, the curry is usually mild in spiciness.
• Can I use different types of chicken for this recipe?
• Yes, while chicken thighs are preferred for their juiciness, you can also use chicken breast or tenderloin for this recipe. Both options will work well in the curry.
• What are the key ingredients in Thai Red Curry?
• Essential components include curry paste, coconut milk, chicken broth, fish sauce, sugar, kaffir lime leaves, and Thai basil. Vegetables like pumpkin and green beans are commonly added for texture and sweetness.
• Is it normal for the sauce to appear split?
• Yes, it’s normal for Thai Red Curry sauce to look slightly split due to the separation of oil. This is a typical characteristic of the curry sauce and does not affect its flavor.

Tips

• Enhance Store-Bought Curry Paste: To boost the flavor of jarred curry paste, sauté it with fresh aromatics like garlic, ginger, and lemongrass in oil before adding it to your dish.
• Optimize Ingredient Substitutions: If you can’t find fresh kaffir lime leaves or Thai basil, use dried lime leaves or regular basil as substitutes. These adjustments can still deliver a delicious result.
• Adjust Spice and Sweetness Levels: Customize the spice by adjusting the amount of curry paste used — more paste for extra heat. If you prefer a sweeter curry, simply add more sugar to taste.
• Achieve the Right Sauce Consistency: Aim for a sauce that is pourable with a gravy-like consistency. Remember, the sauce may appear slightly split due to the separation of oil, which is normal in Thai red curry.

Equipment

• Lemongrass Paste – While this is an ingredient, it may be included in equipment purchases if someone opts for convenience tubes of cold pressed lemongrass paste.
• Kaffir Lime Leaves – These might be purchased online if not available locally, though they are more of an ingredient.
• Thai Basil – Similar to kaffir lime leaves, this might be something people look to purchase if not readily available locally.