Thai Red Chicken Curry is one of those recipes that makes you feel like a kitchen pro without requiring complex techniques. I first learned this recipe during a cooking class in Bangkok, and I’ve simplified it for home cooking without losing any of the authentic flavors. The combination of creamy coconut milk, spicy red curry paste, and fresh vegetables creates a dish that’s both satisfying and impressive.
About the Recipe
This recipe strikes the perfect balance between authentic Thai flavors and everyday cooking. The red curry paste does most of the heavy lifting in terms of flavor, while coconut milk creates a silky sauce that coats every bite. Fresh vegetables add color and texture, making this dish not just tasty but also nutritious. It’s the kind of meal that works for both busy weeknights and casual entertaining.
Why You’ll Love This Recipe
You’ll love how quickly this curry comes together – it’s ready in about 30 minutes. The ingredients are easy to find in most supermarkets, and the cooking process is straightforward. The sauce is rich and creamy but not too heavy, and you can adjust the spiciness by varying the amount of curry paste. Plus, it’s a complete meal when served with rice, and leftovers taste even better the next day.
Thai Red Chicken Curry
Cooking Tips
– Don’t skip the cornflour mixture – it helps thicken the sauce perfectly
– Cut chicken pieces uniformly for even cooking
– Let the curry simmer gently to prevent coconut milk from splitting
– Taste and adjust seasonings before serving
– Remove lime leaves before serving – they’re for flavor only
Serving and Storing Suggestions
Serves 4 people. Total prep and cooking time: 30 minutes. Serve hot with jasmine rice or noodles. Leftovers keep well in an airtight container for up to 3 days in the fridge. Reheat gently on the stovetop or microwave, adding a splash of coconut milk if needed.
Similar Recipes
- Green Thai Chicken Curry
- Panang Curry with Tofu
- Massaman Curry with Beef
- Yellow Coconut Curry with Shrimp
Nutrient Benefits
This curry is packed with protein from chicken and vegetables. Coconut milk provides healthy fats, while the various vegetables offer fiber, vitamins, and minerals. Lemongrass and lime leaves contain antioxidants, and curry paste includes beneficial spices like ginger and garlic.
Thai Red Chicken Curry
Ingredients
- 2 Chicken Breasts (skinless, sliced)
- 1 tbsp Red Thai Curry Paste (available in supermarkets or speciality stores)
- 1 to 1 1/2 tsp Corn Flour (mixed with 1 tblsp water)
- 1/3 cup Baby Corn (chopped)
- 1 Capsicum (chopped, seeds removed)
- 3 tbsp Green Peas
- 3 tbsp Broad Beans (chopped)
- 200 gms Thin Coconut Milk
- 1 1/2 tsp Thai Fish Sauce
- 2 tsp Lemongrass (minced)
- 2 Dried Lime Leaves
- 1 to 1 1/4 tsp Dark Brown Sugar
- Sunflower Oil as required
- Coriander Leaves (few, chopped)
Instructions
- Heat oil in a pan over medium flame.
- Saute the chicken pieces for a minute.
- Add the red curry paste and stir well.
- Cook for a minute.
- Add the capsicum, baby corn, peas, beans and coconut milk.
- Stir well and simmer for 30 seconds.
- Add 2 1/2 tblsp of water and the cornflour paste.
- Add thai fish sauce, lemongrass, lime leaves and sugar.
- Mix well and simmer for 5 minutes or until the vegetables and chicken are cooked and tender.
- Discard the lime leaves and transfer to a serving bowl.
- Garnish with coriander leaves.
- Serve hot with rice.
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Frequently Asked Questions
Can I make this curry less spicy?
Start with half the amount of curry paste and add more to taste. The coconut milk helps balance the heat.
Can I use different vegetables?
Yes. Try carrots, broccoli, or mushrooms. Just make sure they’re cut into similar-sized pieces for even cooking.
Is there a vegetarian version?
Replace chicken with firm tofu or mixed vegetables, and use soy sauce instead of fish sauce for a vegetarian option.
How do I store leftover curry paste?
Transfer to an airtight container and refrigerate for up to 2 weeks, or freeze in small portions for up to 3 months.
