Thai Chicken Red Curry Recipe

Name: Thai Chicken Red Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 chicken ,chopped to bite size ,or use chicken tights,any parts you like ,approximately 1 to 1.2 kg; 4 tbsp red chilli paste ,or less spicy use only half; 1 1/2 liter coconut milk; 1 cup chicken stock; 5 kaffir lime leaves ,tear; 2 red pepper ,sliced or handful of hot chilli; 200 grams bamboo shoots sliced or use eggplants chopped; 1 bunch big bunch of sweet basils; 2 tbsp fishsauce; 3/4 tbsp palm sugar; 1/4 tbsp sugar; 1 tsp salt; 1 tbsp oil to fry chilli paste; 3 clove garlic,crushed; 2 fingroots,sliced ,optional

Servings: persons

1 chicken ,chopped to bite size ,or use chicken tights,any parts you like ,approximately 1 to 1.2 kg
4 tbsp red chilli paste ,or less spicy use only half
1 1/2 liter coconut milk
1 cup chicken stock
5 kaffir lime leaves ,tear
2 red pepper ,sliced or handful of hot chilli
200 grams bamboo shoots sliced or use eggplants chopped
1 bunch big bunch of sweet basils
2 tbsp fishsauce
3/4 tbsp palm sugar
1/4 tbsp sugar
1 tsp salt
1 tbsp oil to fry chilli paste
3 clove garlic,crushed
2 fingroots,sliced ,optional

1
Chop chicken to bite size
2
Heat soup pot on low heat,add oil ,when hot enough add chilli paste ,garlic,fingerroots ,stir to prevent from burning ,
3
Add little coconut milk at the time,keep stiring until fragrance,reddish ,until finally you see the reddish oil from the paste
4
Add chicken ,change to medium heat ,add kaffir lime leaves ,stir until no longer pink,this help curry more aroma,during this continue add coconut milk to protect from burning
5
Add all coconut milk ,chicken stock ,bamboo shoots ,seasoning ,let it simmer for about 30 mins or until chicken tender
6
Taste before heat off,add basils,sliced pepper or hot chilli ,serve hot with steamed jasmine rice or rice noodles

491

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 chicken ,chopped to bite size ,or use chicken tights,any parts you like ,approximately 1 to 1.2 kg, 4 tbsp red chilli paste ,or less spicy use only half, 1 1/2 liter coconut milk, 1 cup chicken stock, and more.

Yes, Thai Chicken Red Curry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Thai Chicken Red Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions