Authentic Thai Red Curry with Chicken
Traditional dish · Thai
A classic and fragrant Thai red curry featuring tender chicken, vibrant vegetables, and a rich, spicy coconut milk broth. This recipe emphasizes traditional flavors and techniques.
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Ingredients
- Red curry paste2-3 tbsp
- Coconut milk1 can (13.5 oz)
- Chicken breast or thigh1 lb
- Bamboo shoots1 can (8 oz), sliced
- Bell peppers1-2, sliced
- Thai basil leaves1/2 cup
- Fish sauce1-2 tbsp
- Palm sugar or brown sugar1 tsp
- Kaffir lime leaves2-3
- Vegetable oil1 tbsp
- Saltto taste
- Water1/4 cup
- Optional: Thai chilies1-2, sliced
Steps
- 1
Heat vegetable oil in a pot or wok over medium heat. Add red curry paste and stir-fry until fragrant, about 1-2 minutes.
- 2
Pour in about half of the coconut milk and stir until the oil separates and the paste is well incorporated. Add kaffir lime leaves.
- 3
Add chicken pieces and cook until lightly browned.
- 4
Add the remaining coconut milk, bamboo shoots, and bell peppers. Bring to a simmer.
- 5
Stir in fish sauce and palm sugar. Simmer for 5-7 minutes, or until chicken is cooked through and vegetables are tender-crisp.
- 6
Stir in Thai basil leaves until wilted. Adjust seasoning with salt if needed. Add a splash of water if the curry is too thick.
- 7
Serve hot, garnished with fresh Thai basil and sliced chilies if desired.
