Thai Red Curry With Chicken Recipe

Name: Thai Red Curry With Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 stem lemongrass fresh, trimmed and thinly sliced; 3 cloves garlic peeled and chopped; 7 red chilies seeded and chopped; 2 inches fresh ginger piece, peeled and chopped; 6 shallots peeled and chopped; 1 1/2 teaspoons shrimp paste Thai; 1 lime; 2 teaspoons paprika; 2 cardamom pods; 1/2 teaspoon coriander seeds; 1/2 teaspoon cumin seeds; 1/4 teaspoon ground turmeric; 1 pinch ground cinnamon; 1 pound skinless chicken breasts; 15 ounces coconut milk do not shake can; 4 tablespoons vegetable oil; 1/2 Thai red curry paste quantity; 1 teaspoon light brown sugar; 1 tablespoon Thai fish sauce or salt to taste; basil leaves; red chile; jasmine rice to serve

Servings: persons

1 stem lemongrass fresh, trimmed and thinly sliced
3 cloves garlic peeled and chopped
7 red chilies seeded and chopped
2 inches fresh ginger piece, peeled and chopped
6 shallots peeled and chopped
1 1/2 teaspoons shrimp paste Thai
1 lime
2 teaspoons paprika
2 cardamom pods
1/2 teaspoon coriander seeds
1/2 teaspoon cumin seeds
1/4 teaspoon ground turmeric
1 pinch ground cinnamon
1 pound skinless chicken breasts
15 ounces coconut milk do not shake can
4 tablespoons vegetable oil
1/2 Thai red curry paste quantity
1 teaspoon light brown sugar
1 tablespoon Thai fish sauce or salt to taste
basil leaves
red chile
jasmine rice to serve

1
To make the curry paste, place the lemongrass, garlic, chilis, ginger, shallots, shrimp paste, lime zest, and spices in a food processor with 1/2 tsp salt and 6 tbsp cold water. Blend to a smooth paste, scraping down the sides of the bowl as necessary.
2
To make the chicken curry, cut the chicken into chunks. Skim 4 tbsp thick cream from the top of the coconut milk. Set aside. Pour the rest into a pan; stir until smooth. Add the chicken. Simmer very gently for 5-7 minutes until cooked. Do not boil.
3
Place oil and reserved coconut cream in a separate pan. Bring to a boil over a medium-high heat. Add the Thai red curry paste. Stir-fry until the oil has separated from the paste. Stir in the sugar and the Thai fish sauce.
4
Add the chicken and coconut milk to the pan . Simmer the mixture gently for 1 minute. Spoon into a warm dish. Top with the deep-fried basil leaves and thinly sliced red chili. Serve with freshly cooked jasmine rice.

521

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 22 ingredients. The key ingredients include: 1 stem lemongrass fresh, trimmed and thinly sliced, 3 cloves garlic peeled and chopped, 7 red chilies seeded and chopped, 2 inches fresh ginger piece, peeled and chopped, and more.

Yes, Thai Red Curry With Chicken 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 Red Curry With Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions