The classic Thai red chicken curry is a must-have Thai recipe in your recipe repertoire! The authentic Thai red chicken curry brings you the best of flavorful Thai cuisine!
My fondness towards Thai food is increasing by the day and you can tell that easily seeing all the array of Thai recipes I am sharing off late with you all! After my mind-blowing Thai chilli basil fried rice, it’s time for another sensational Thai recipe and that’s exactly what I have brought you today! Today’s recipe is classic Thai red chicken curry which is a definite must-have in your kitty irrespective of whether you like Thai food or not! This Thai red chicken curry is fantastic from every aspect – it’s super easy to make, comes around in 30 minutes, makes a wholesome meal with white jasmine rice and tastes super-awesome! What more would you want from a recipe! This Thai red chicken curry is a classic for the right reason and I’m sure your will fall in love with it as soon as you taste it for the very first time!
Like any other Thai curry, this Thai red chicken curry is also pretty straight forward and follows the standard Thai curry route. You need the Thai curry paste, coconut milk, fresh Thai basil leaves, kaffir lime leaves, fish sauce and the veggies & proteins of your choice which is chicken in this case. I had already shared my Thai prawn red curry few weeks back which is another favorite of mine, but if you don’t care much for shrimps, then this Thai red chicken curry is the way to go for you! You must not miss the amazingness of Thai curries; you will love the sweet undertone, thanks to coconut milk, of this somewhat spicy Thai red chicken curry when served with a warm bowl of Jasmine rice, trust me on this! And you must not miss the fresh basil leaves which is key to any good Thai curry, not only just this Thai red chicken curry!
Thanks to my hub, we grow Thai basil in our own tiny kitchen garden and that helps a lot to pull off authentic Thai curries because Thai basil is not regularly found in our supermarkets. If you can’t get your hands on kaffir like leaves, you can still leave it out and use a good quality Thai curry which has good amount of Thai basil leaves in the curry mix. Once you are sorted with your Thai curry paste, churning out this Thai red chicken curry is super-easy and super-quick. I love this recipe for our weeknight dinners since there is hardly any prep-work involved in making this delicious Thai red chicken curry. The veggies you use is entirely upto you; if feeling too tired to chop them up, you can completely leave them out; the red Thai curry sauce is so tasty in itself that you will fall for it instantly without any other attraction other than chicken of course for all the chicken lovers!
I generally use chicken thigh fillets chopped up into 1-inch cubes in my Thai red chicken curry. Chicken thighs take little longer to cook than chicken breasts but the wait it totally worth it as the dark thigh meat tastes way better than chicken breasts due to the lack of fat in the lean breast fillets. When you sauté the chicken thigh cubes in hot oil, it adds lots of flavors to the end product of Thai red chicken curry which would be missing in case you are using chicken breasts. But if you are looking to cut down on calories, then feel free to use chicken breast. Jasmine rice is the best pair with Thai red chicken curry; the sensational aroma of Jasmine rice will create the perfect Thai experience inside the comfort of your own home and you are gonna love it! Trust me on this!
- Chicken thighs – 500 gms, skinless & boneless
- Thai red curry paste – 50 gms
- Coconut milk – 200 ml
- Garlic – 10 cloves, minced
- Fish sauce – 1 tbsp
- Brown sugar – 2 tbsp
- White vinegar – 1 tsp
- Vegetable oil – 2 tbsp
- Dry kaffir lime leave – 2 (use fresh kaffir lime leaves if you have it handy)
- Green beans – 10, cut into 2-inch long pieces
- Carrot – 1, medium, peeled and cut into 2-cm half-circles
- Fresh Thai basil leaves – ½ cup
- Cut each chicken thigh into bite-sized pieces, about 1-inch cube. Set aside.
- Blanch the carrots & beans in salted boiling water until half-cooked. Take them out and set aside.
- Heat 1 tablespoon of vegetable oil in a large skillet preferably with high sides. Once the oil is moderately hot, add minced garlic and sauté it for 30 seconds.
- Then tip in the chicken cubes and sauté them for 5 minutes on medium heat. Do not cook the chicken cubes completely at this stage. Take them out and set aside on a plate.
- Add remaining oil to the same skillet. Once the oil is hot, add the red curry paste. If the red curry paste seems too thick, splash couple of tablespoons of water to loosen it a bit.
- Sauté the red curry paste in oil for couple of minutes until oil starts to ooze out and all the clumps are broken. Now add blanched veggies and sauté them for a minute or two.
- Next pour in the coconut milk and give a good mix using a spatula. Coconut milk and red curry paste must amalgamate thoroughly to develop the best flavor of red curry sauce.
- When the sauce starts to simmer, reduce the heat and add sautéed chicken cubes along with all the juices accumulated on the plate, sugar, vinegar & lime leaves. Mix well. At this point, check the seasoning and add salt only if needed. Fish sauce will add saltiness, so add extra salt sparingly.
- Finally add Thai basil leaves and give a good stir. Check the consistency of the sauce; if it’s too thick, add little water; if it’s too watery boil off some excess water by keeping it on high heat for couple of minutes.
- Your Thai red chicken curry is ready to serve! Garnish with few more Thai basil leaves and serve it warm with white rice. Enjoy!