Red Thai Chicken Curry
This is one of my absolute favorite dishes. Red Thai chicken curry has everything I love. With its creamy coconut milk base, aromatic spices, and fresh vegetables, it’s both delicious and satisfying. Perfect to make when you want a great meal without spending too much time in the kitchen. This is a large batch that serves 8.
You will need
2 cups + 1 tbsp (500 ml) coconut milk
4–6 tbsp (60- 90 ml) red curry paste (adjust to preferred spice level)
2.2 lbs (1000 g) chicken breasts, sliced into thin strips * See Tip 1 below
4 tbsp (60 ml) fish sauce
6 tbsp (90 ml) palm sugar, finely chopped
2 cups + 1 tbsp (500 ml) chicken broth
8 kaffir lime leaves, center ribs removed and discarded
½ tsp (2½ ml) MSG ** See Note 1 below
2 cups + 1 tbsp (500 ml) butternut squash, peeled and cut into bite-sized pieces (or aubergine or zucchini)
1 can (about 8 oz/225 g) sliced bamboo shoots, drained
4 oz baby corn, sliced lengthwise into quarters and halved
1 red bell pepper, thinly sliced
2 cups + 1 tbsp (500 ml) sweet Thai basil leaves
Nam Prik Pla
1 tbsp (15 ml) lime juice, freshly squeezed
3 tbsp (45 ml) fish sauce
1 tbsp (15 ml) palm sugar, finely chopped
1½ tbsp (22 ½ ml) Thai chili, thinly sliced or finely chopped
1 tbsp (15 ml) garlic, finely chopped
2 tbsp (30 ml) shallots, quartered and thinly sliced
Fresh cilantro, finely chopped (for garnish)
How to make it
Start by preparing the Nam Prik Pla:
1. Combine lime juice, fish sauce, and palm sugar in a bowl. Stir until the sugar has fully dissolved.
1 tbsp (15 ml) lime juice, freshly squeezed
3 tbsp (45 ml) fish sauce
1 tbsp (15 ml) palm sugar, finely chopped
2. Add the remaining ingredients and mix well. Cover with plastic wrap and refrigerate until serving.
1½ tbsp (22 ½ ml) Thai chili, thinly sliced or finely chopped
1 tbsp (15 ml) garlic, finely chopped
2 tbsp (30 ml) shallots, quartered and thinly sliced
Fresh cilantro, finely chopped (for garnish)
The curry:
3. Rinse chicken, pat dry with paper towels, and slice into thin strips. * See Tip 1 below.
2.2 lbs (1000 g) chicken breasts, sliced into thin strips * See Tip 1 below
4. Prepare the other ingredients and keep them in separate piles/bowls for easy access during cooking.
6 tbsp (90 ml) palm sugar, finely chopped
8 kaffir lime leaves, center ribs removed and discarded
2 cups + 1 tbsp (500 ml) butternut squash, peeled and cut into bite-sized pieces (or aubergine or zucchini)
1 can (about 8 oz/225 g) sliced bamboo shoots, drained
4 oz baby corn, sliced lengthwise into quarters and halved
1 red bell pepper, thinly sliced
2 cups + 1 tbsp (500 ml) sweet Thai basil leaves
1 can (about 8 oz/225 g) sliced bamboo shoots, drained
5. Measure the rest of the ingredients in separate bowls.
2 cups + 1 tbsp (500 ml) coconut milk
4–6 tbsp (60- 90 ml) red curry paste (adjust to preferred spice level)
4 tbsp (60 ml) fish sauce
2 cups + 1 tbsp (500 ml) chicken broth
½ tsp (2½ ml) MSG ** See Note 1 below
6. Heat a deep skillet or wok over medium-high heat. Add half of the coconut milk. Bring to a boil and cook until reduced by half.
1 cup (240 ml) coconut milk
7. Add red curry paste. Stir well and simmer until the oil begins to separate from the paste.
4–6 tbsp (60- 90 ml) red curry paste (adjust to preferred spice level)
8. Add half of the fish sauce (to avoid making it too salty) and the chicken strips. Stir and mix well.
2 tbsp (30 ml) fish sauce
2.2 lbs (1000 g) chicken breasts, sliced into thin strips * See Tip 1 below
9. Add the remaining coconut milk, chicken broth, palm sugar, kaffir lime leaves, and MSG. Simmer for 10 minutes.
1 cup + 1 tbsp (500 ml) coconut milk
6 tbsp (90 ml) palm sugar, finely chopped
2 cups + 1 tbsp (500 ml) chicken broth
8 kaffir lime leaves, center ribs removed and discarded
½ tsp (2½ ml) MSG ** See Note 1 below
10. Add the butternut squash or your vegetable of choice and simmer for another 4 minutes.
2 cups + 1 tbsp (500 ml) butternut squash, peeled and cut into bite-sized pieces (or aubergine or zucchini)
11. Add the baby corn and bamboo shoots and simmer for an additional 2 minutes.
4 oz baby corn, sliced lengthwise into quarters and halved
1 can (about 8 oz/225 g) sliced bamboo shoots, drained
12. Add the red bell pepper and Thai basil. Stir gently, then season with the remaining fish sauce to taste, checking the saltiness before adding it all.
1 red bell pepper, thinly sliced
2 cups + 1 tbsp (500 ml) sweet Thai basil leaves
2 tbsp (30 ml) fish sauce
13. Mix well, remove from heat. Serve hot with jasmine rice and a small bowl of Nam Prik Pla on the side.
Tip & tricks
* Tip 1: To make chicken breast tender, you should cut across the grain, that is, along the long side of the fillet. This breaks up the muscle fibers, which makes the meat more tender. If you cut the chicken breast across (perpendicularly), it becomes tough because the fibers remain intact. For easier slicing, place the chicken breast in the freezer for 30–60 minutes.
** Note 1: MSG, also known as monosodium glutamate or simply glutamate, is the umami flavor in powdered form. MSG is a very common seasoning and flavor enhancer in Asian cuisine and goes well with everything. It is an approved additive in Sweden and is also labeled as E-621. Chemically, it is the salt of glutamic acid, produced microbiologically through fermentation. Only very small doses are needed to enhance the flavor.
Comments