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Thai Red Curry with Chicken

Thai Red Curry with Chicken

A delicious Thai Red Curry with Chicken featuring aromatic spices and coconut milk that creates a perfect harmony of flavors.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Thai
Servings 4 servings
Calories 530 kcal

Equipment

  • large heavy-based skillet

Ingredients
  

Red Curry Paste – choose ONE

  • 5-6 tablespoon Thai Red Curry Paste store bought, Maesri best

Extras – only for jar curry paste

  • 2 large garlic cloves minced
  • 2 teaspoon fresh ginger finely grated
  • 1 tablespoon lemongrass paste or finely chopped fresh

Thai Red Curry

  • 3 tablespoon vegetable oil or canola or peanut
  • 1 cup chicken broth/stock low sodium
  • 400 ml coconut milk full fat
  • 6 kaffir lime leaves
  • 1 tablespoon sugar white, brown or palm
  • 2 teaspoon fish sauce plus more to taste
  • 350 g chicken thighs boneless and skinless, cut into 0.75 / ⅓" thick slices
  • 150 g pumpkin or butternut squash cut into 1.5cm / ⅗" cubes (~1 heaped cup)
  • 120 g green beans trimmed and cut into 5cm/2" pieces
  • 12 Thai basil leaves

Garnishes (optional) & serving

  • Fresh red chilli slices small chilli – spicy, large = less spicy
  • Fresh coriander / cilantro leaves
  • Steamed jasmine rice

Instructions
 

Cooking Instructions

  • Heat oil in a large heavy based skillet over medium high heat.
  • Add curry paste and Extras (if using jar paste) and cook for about 2 minutes so it 'dries out'.
  • Add chicken broth and stir to dissolve paste. Simmer rapidly for 3 minutes or until liquid reduces by half.
  • Add coconut milk, lime leaves, sugar and fish sauce. Stir, then add chicken.
  • Spread chicken out, bring to simmer, then turn heat down to medium. Simmer for about 8-10 minutes or until sauce reduces, the chicken is cooked and the sauce is almost at the thickness you want.
  • Do a taste test. Add more fish sauce (or even shrimp paste) to add more saltiness, sugar for sweetness.
  • Add pumpkin and beans, stir. Cook for 3 minutes or until pumpkin is just cooked through and sauce is thickened.
  • Remove from heat. Stir through a handful of Thai basil leaves.
  • Serve over jasmine rice, garnished with fresh red chilli slices and fresh coriander/cilantro leaves, if desired.

Notes

Curry paste – if using store bought, try to get Maesri brand if you can, it’s the best. Use 5 tablespoon if you are unsure about spiciness, or 6 tablespoon if you are sure you can handle it! Extras are to freshen up jar curry paste and not required if using homemade.

Nutrition

Serving: 1cupCalories: 530kcal
Keyword Chicken Recipe, coconut milk, curry, Spicy, Thai cuisine, Thai Red Curry with Chicken
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