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Thai Red curry chicken with readymade paste
Prep Time
15 mins
Cook Time
20 mins
 

A delicious chicken curry made with red curry paste, coconut milk, bell peppers, basil leaves, bamboo shoot and kaffir lime leaves, based on the Thai cuisine and perfect for dinners, best served with rice

Course: Main Course
Cuisine: Thai
Keyword: Red curry chicken, Thai red curry
Ingredients
For Red curry paste from scratch
  • ½ tsp coriander seed
  • 1 tsp cumin seed
  • ½ tsp black peppercorns
  • 1 red bell pepper chopped
  • 4-5 red Thai  chilies
  • 1 stalk lemongrass chopped
  • 1 tbsp fresh ginger or galangal
  • 3 cloves garlic
  • 1 tbsp fresh turmeric
  • 1 tsp salt to taste
  • 3 tbsp lemon juice
  • 1 lime
  • 6 green onions sliced
  • ½ cup diced shallot
  • 2-3 tbsp oil
  • 1 tbsp  maple syrup or coconut sugar
For Main Curry
  • 8 oz boneless chicken chopped
  • 1 red bell pepper sliced
  • 2 2 carrots sliced
  • 5-6 snow peas sliced
  • 1 inch ginger cut into long thin stripes
  • 2 tsp kaffir lime leaves finely chopped
  • 4-5 shallots chopped
  • 3-4 Thai red chilies slit lengthwise
  • 3-4 garlic sliced into small pieces
  • ½ cup chopped spring onions
  • 1 bunch chopped coriander
  • ½ cup basil leaves chopped
  • 1 can coconut milk
  • 2 tsp sliced bamboo shoots
  • 1 tsp salt to taste
  • 1 tsp sugar
  • 1 tsp soy sauce
  • 1 tsp fish sauce optional
  • 3-4 tbsp red curry paste (add more if you can tolerate the spice)
Instructions
  1. Heat oil in a  pan.

  2. Add the chopped shallots, ginger, garlic, spring onions and sautée.

  3. Next add bell pepper, snow-peas, and carrots.

  4. Stir fry for about 6 -7 minutes.

  5. Add the red curry paste ( add more if you can tolerate the spice).

  6. Fry till you get a nice red color  and then add soy sauce and fish sauce (if using).

  7. Next, add chicken and fry well.

  8. Add bamboo shoots, kaffir lime leaves, and  chopped basil.

  9. Add salt and sugar.

  10. Cook covered until chicken is well done.

  11. Finally, add coconut milk and simmer.

  12. For a thicker consistency, keep boiling for a whileGarnish with chopped coriander and basil leaves.

  13. Serve this delicious aromatic curry with white rice!