Spicy Thai Red Curry with Chicken (Printable)
Aromatic Thai curry with tender chicken, fresh vegetables, and rich coconut red sauce. Balanced heat, sweetness, and savory depth.
# What You Need:
→ Proteins
01 - 1.1 lbs boneless, skinless chicken breast or thighs, cut into bite-sized pieces
→ Vegetables
02 - 1 red bell pepper, thinly sliced
03 - 1 cup snow peas, trimmed
04 - 1 medium carrot, julienned
05 - 1 small onion, sliced
06 - 2 tbsp bamboo shoots, optional
→ Curry Base
07 - 2 tbsp vegetable oil
08 - 3 tbsp Thai red curry paste
09 - 13.5 fl oz coconut milk
10 - 1/2 cup chicken stock
11 - 1 tbsp fish sauce
12 - 1 tbsp gluten-free soy sauce
13 - 1 tsp brown sugar
14 - Juice of 1 lime
→ Aromatics and Garnish
15 - 2 kaffir lime leaves, optional
16 - Fresh Thai basil leaves for garnish
17 - Fresh cilantro for garnish
18 - 1 red chili, thinly sliced, optional
19 - Steamed jasmine rice for serving
# How-To:
01 - Heat 2 tbsp vegetable oil in a large skillet or wok over medium heat. Add sliced onion and sauté for 2 minutes until softened.
02 - Stir in 3 tbsp Thai red curry paste and cook for 1 minute until fragrant.
03 - Add chicken pieces, stirring to coat evenly in curry paste. Cook for 3-4 minutes until lightly browned.
04 - Pour in 13.5 fl oz coconut milk and 1/2 cup chicken stock. Add 1 tbsp fish sauce, 1 tbsp gluten-free soy sauce, 1 tsp brown sugar, and 2 kaffir lime leaves if using. Stir to combine thoroughly.
05 - Bring to a gentle simmer. Add bell pepper, snow peas, and carrot. Simmer for 8-10 minutes until chicken is cooked through and vegetables are tender-crisp.
06 - Taste and adjust seasoning with additional fish sauce or sugar as desired. Stir in lime juice from 1 lime.
07 - Remove from heat. Serve hot, garnished with fresh Thai basil, cilantro, and fresh chili slices. Accompany with steamed jasmine rice.
# Expert Advice:
01 -
- The balance of spicy, sweet, and savory flavors creates a curry that even picky eaters request seconds of.
- You can customize the heat level exactly to your preference, making it family-friendly or fiery hot depending on your mood.
02 -
- Never boil your curry vigorously or the coconut milk may separate, instead maintain a gentle simmer for the creamiest texture.
- Adding vegetables in stages based on cooking time prevents them from becoming mushy, with hardier vegetables going in first.
03 -
- Keep a tube of lemongrass paste in your freezer as a convenient substitute when fresh kaffir leaves arent available, just add a teaspoon with the curry paste.
- For a vegetarian version, replace the fish sauce with a mixture of soy sauce and a pinch of miso paste to maintain that crucial umami element.