Thai Red Curry Chicken recipe
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
Servings: 8
Calories: 256kcal
Ingredients
For Red curry paste from scratch
- ½ tsp coriander seed
- 1 tsp cumin seed
- ½ tsp peppercorns black
- 1 red bell pepper chopped
- 4-5 Thai chilies red
- 1 stalk lemongrass chopped
- 1 tbsp ginger fresh ginger or galangal
- 3 cloves garlic
- 1 tbsp turmeric fresh
- 1 tsp salt to taste
- 3 tbsp lemon juice
- 1 lime
- 6 green onions sliced
- ½ cup shallot diced
- 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 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 spring onions chopped
- 1 bunch coriander chopped
- ½ cup basil leaves chopped
- 1 can coconut milk
- 2 tsp bamboo shoots sliced
- 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
- Heat oil in a pan.
- Add the chopped shallots, ginger, garlic, spring onions and sautée.
- Next add bell pepper, snow-peas, and carrots.
- Stir fry for about 6 -7 minutes.
- Add the red curry paste ( add more if you can tolerate the spice).
- Fry till you get a nice red color and then add soy sauce and fish sauce (if using).
- Next, add chicken and fry well.
- Add bamboo shoots, kaffir lime leaves, and chopped basil.
- Add salt and sugar.
- Cook covered until chicken is well done.
- Finally, add coconut milk and simmer.
- For a thicker consistency, keep boiling for a whileGarnish with chopped coriander and basil leaves.
- Serve this delicious aromatic curry with white rice!
Video
Notes
- Use store-bought curry paste for convenience. A good-quality Thai red curry paste is perfect for busy weeknights or when you're craving a quick homemade curry.
- Make the paste from scratch for authentic flavor. If you have the time, blend the ingredients listed under For Red Curry Paste and store the paste in an airtight container in the refrigerator for future use.
- Don't stress over missing ingredients. If you can't find Thai basil, kaffir lime leaves, or bamboo shoots, you can still make a delicious curry. The red curry paste provides plenty of authentic flavor on its own.
- Adjust the vegetables to your taste. Carrots, mushrooms, bell peppers, zucchini, broccoli, baby corn, or bamboo shoots all work well. Feel free to use whatever vegetables you have on hand.
- Use coconut milk correctly. If using canned coconut milk, dilute it slightly with water if it's very thick. The curry will naturally thicken as it simmers and will become even thicker as it cools.
- Make it vegetarian. Replace the chicken with firm tofu and your favorite vegetables for an equally delicious vegetarian version.
- Don't overcook the curry. Simmer just until the chicken is cooked through and the vegetables are tender-crisp, keeping the curry fresh and flavorful.
Nutrition
Serving: 100g | Calories: 256kcal | Carbohydrates: 16g | Protein: 8g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 28mg | Sodium: 439mg | Potassium: 496mg | Fiber: 3g | Sugar: 6g | Vitamin A: 4636IU | Vitamin C: 51mg | Calcium: 66mg | Iron: 4mg
