Spicy Thai Red Curry with Chicken (Printable)
Aromatic Thai curry featuring tender chicken, fresh vegetables, and creamy red coconut sauce with authentic Thai spices and flavors.
# What You'll Need:
→ Proteins
01 - 1.1 lbs boneless, skinless chicken breast or thighs, cut into bite-sized pieces
→ Vegetables
02 - 1 red bell pepper, thinly sliced
03 - 1 cup snow peas, trimmed
04 - 1 medium carrot, julienned
05 - 1 small onion, sliced
06 - 2 tbsp bamboo shoots, optional
→ Curry Base
07 - 2 tbsp vegetable oil
08 - 3 tbsp Thai red curry paste
09 - 13.5 fl oz coconut milk
10 - 0.5 cup chicken stock
11 - 1 tbsp fish sauce
12 - 1 tbsp gluten-free soy sauce
13 - 1 tsp brown sugar
14 - Juice of 1 lime
→ Aromatics and Garnish
15 - 2 kaffir lime leaves, optional
16 - Fresh Thai basil leaves for garnish
17 - Fresh cilantro for garnish
18 - 1 red chili, thinly sliced, optional
19 - Steamed jasmine rice for serving
# How-to Steps:
01 - Heat vegetable oil in a large skillet or wok over medium heat. Add sliced onion and sauté for 2 minutes until softened.
02 - Stir in Thai red curry paste and cook for 1 minute until fragrant.
03 - Add chicken pieces, stirring to coat in the curry paste. Cook for 3 to 4 minutes until lightly browned.
04 - Pour in coconut milk and chicken stock. Add fish sauce, soy sauce, brown sugar, and kaffir lime leaves if using. Stir to combine thoroughly.
05 - Bring to a gentle simmer. Add bell pepper, snow peas, and carrot. Simmer for 8 to 10 minutes until chicken is cooked through and vegetables are tender-crisp.
06 - Taste and adjust seasoning with additional fish sauce or sugar as desired. Stir in lime juice.
07 - Remove from heat and serve hot, garnished with Thai basil, cilantro, and fresh chili. Pair with steamed jasmine rice.
# Expert Pointers:
01 -
- The sauce achieves that perfect balance between creamy coconut, tangy lime, and warm spice that makes you want to drink it straight from the pot (Ive been tempted).
- Its incredibly forgiving even when youre distracted by a phone call or hungry children, the vegetables maintain their bright crunch against the tender chicken.
02 -
- Dont stir the coconut milk too vigorously or the emulsion can break, leading to an oily rather than creamy sauce.
- Adding vegetables in stages based on their cooking times keeps everything perfectly textured, a revelation that came after serving many sadly overcooked snow peas.
03 -
- The tiny step of letting your curry paste sizzle in oil before adding liquids creates a deeper, more complex flavor foundation that cant be achieved by simply mixing it into the coconut milk.
- For restaurant-quality presentation, place a mound of rice in one side of a wide, shallow bowl and pour the curry beside it rather than directly on top, allowing diners to control how much sauce they get with each bite.