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red curry chicken

Easy Thai Red Curry with Chicken

Easy Thai Red Curry Chicken cooked in creamy coconut milk and aromatic Thai herbs. Create this restaurant-style red curry at home in less than 30 mins.
4.75 from 8 votes
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Course: Main Course
Cuisine: Thai Cuisine
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 3
Calories: 437kcal
Author: Khin

Ingredients

Main Ingredients

  • 350 g Boneless chicken breast/thigh
  • 2-3 cloves Garlic
  • 1 Lemongrass
  • ½ Bell pepper
  • ½ Sweet onion
  • ½ cup Bamboo shoot see recipe note for details
  • 1-2 tbsp Oil
  • 1 Red chilli optional
  • 2 Kaffir lime leaves see recipe note for details

Curry Ingredients

  • 2 tbsp Red curry paste see recipe note for details
  • 1 cup Coconut milk
  • ½ cup Chicken stock/broth
  • ½ cup Water
  • 2 tbsp Fish sauce
  • 3 tbsp Sugar brown/white
  • ¼ tsp Paprika

Garnish

  • Coriander
  • Fresh lime
US Customary - Metric

Instructions

  • Cut chicken, bell pepper, onion and chilli into thin slices.
  • Roughly chop the garlic cloves. Slightly bruise the lemongrass and cut into half.
  • Remove the hard centre part of kaffir lime leaves and cut into thin strips.
  • Heat the pan into medium heat, drizzle a tablespoon of oil.
  • Add lemongrass and chopped garlic and stir for few seconds.
  • Add the red curry paste and stir for few seconds until the nice smell come out. Then add the paprika powder in, stir well.
  • Pour the coconut milk in, stir well and let it simmer for few seconds.
  • Add the chicken slices and cook for 2-3 mins.
  • Pour the chicken stock and water, sugar and fish sauce in. Let it simmer another 1 min.
  • Add the onion and bamboo shoot strips, stir well for few seconds.
  • Add pepper slices, stir well and cook for another 1-2 mins until the chicken and vegetables are cook through.
  • Then and chilli slices and kaffir lime leaves strips and stir well.
  • Aromatic Thai Red Curry Chicken is ready! Garnish with fresh coriander leaves and lime slices.
  • Serves with a bowl of steamed rice. Enjoy!

Notes

  • If you use bamboo shoot tin, strain the water from the bamboo shoot tin and squeeze the water out from the bamboo shoot. 
  • Kaffir lime leaves brings citrus flavour to the dish. Only few amount need to use, overpowering can bring bitter taste to the dish. You can freeze the leftover kaffir lime leaves in airtight bag for future use. If you cannot find kaffir lime leaves you can add ¼ teaspoon of lime zest as a substitute. 
  • I've used Mae Ploy red curry paste in this recipe. You can use your favourite brand or any red curry paste available at your local stores. You can find Thai red curry paste in most supermarkets and Oriental groceries. 

Nutrition

Calories: 437kcal | Carbohydrates: 25g | Protein: 30g | Fat: 25g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 76mg | Sodium: 1159mg | Potassium: 887mg | Fiber: 2g | Sugar: 18g | Vitamin A: 2393IU | Vitamin C: 54mg | Calcium: 72mg | Iron: 4mg
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