Description
This authentic Thai Red Curry with Chicken is a vibrant, aromatic dish featuring tender chicken thighs simmered in a rich, creamy coconut milk-based curry infused with Thai red curry paste, kaffir lime leaves, lemongrass, and fresh herbs. Perfectly balanced with a hint of sweetness, umami, and spice, this curry is served over fragrant jasmine rice and garnished with fresh chili and cilantro for an unforgettable Thai dining experience at home.
Ingredients
Scale
Curry Base
- 5 – 6 tbsp Thai Red Curry Paste (store-bought, Maesri best) or 1 quantity homemade Thai Red Curry Paste
- 2 large garlic cloves, minced
- 2 tsp fresh ginger, finely grated
- 1 tbsp lemongrass paste (or finely chopped fresh lemongrass)
- 3 tbsp vegetable oil (or canola or peanut oil)
- 1 cup (250 ml) chicken broth/stock, low sodium
- 400 ml / 14 oz coconut milk (full fat)
- 6 kaffir lime leaves
- 1 tbsp sugar (white, brown, or palm sugar)
- 2 tsp fish sauce, plus more to taste
Proteins & Vegetables
- 350g / 12 oz chicken thighs, boneless and skinless, cut into 0.75 cm (1/3″) thick slices
- 150g / 5 oz pumpkin or butternut squash, cut into 1.5 cm (3/5″) cubes (~1 heaped cup)
- 120g / 4 oz green beans, trimmed and cut into 5 cm (2″) pieces
Garnishes & Serving
- 12 Thai basil leaves
- Fresh red chilli slices (small chilli for spicy, large for milder heat)
- Fresh coriander/cilantro leaves
- Steamed jasmine rice
Instructions
- Heat the oil: Heat 3 tablespoons of vegetable oil in a large heavy-based skillet over medium-high heat until hot and shimmering.
- Cook the curry paste: Add 5-6 tablespoons of Thai red curry paste (or homemade equivalent) along with the minced garlic, grated ginger, and lemongrass paste if using store-bought paste extras. Cook for about 2 minutes to dry out the paste and deepen the flavors.
- Add chicken broth: Pour in 1 cup of low-sodium chicken broth and stir thoroughly to dissolve the curry paste. Allow the mixture to simmer rapidly for 3 minutes until the liquid reduces by half.
- Incorporate coconut milk and seasonings: Add 400 ml of full-fat coconut milk, 6 kaffir lime leaves, 1 tablespoon sugar, and 2 teaspoons fish sauce. Stir to combine evenly, then add the sliced chicken thighs.
- Simmer the chicken: Spread the chicken slices evenly in the skillet, bring the curry to a simmer, then reduce the heat to medium. Let it simmer for 8-10 minutes until the sauce thickens slightly and the chicken is fully cooked through.
- Taste and adjust seasoning: Perform a taste test and add more fish sauce or shrimp paste for saltiness or additional sugar for sweetness, tailoring the balance to your preference.
- Add vegetables: Stir in the cubed pumpkin (or butternut squash) and green beans. Cook for an additional 3 minutes, or until the pumpkin is just tender and the sauce has thickened further.
- Finish with herbs: Remove the skillet from heat and stir through a handful of fresh Thai basil leaves for added aroma and flavor.
- Serve: Serve the curry hot over steamed jasmine rice, garnished with fresh red chili slices and fresh coriander/cilantro leaves as desired.
Notes
- Note 1: Maesri brand red curry paste is highly recommended for authentic flavor.
- Note 3: Lemongrass paste can be substituted with finely chopped fresh lemongrass if available.
- Note 4: Kaffir lime leaves add a unique citrusy aroma essential to Thai curries and can often be found at Asian grocery stores.
- Note 5: Chicken thighs are preferred for their juiciness and flavor but chicken breast can be substituted for a leaner option.
- Note 6: Thai basil adds a distinctive fragrance; if unavailable, sweet basil is a milder alternative.
- Adjust chili quantity to your spice tolerance.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Keywords: Thai red curry, chicken curry, coconut curry, Thai cuisine, easy Thai recipe, stovetop curry, chicken dinner
