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–+ servings
Thai Red Chicken Curry A comforting bowl of Thai Red Chicken Curry with perfectly cooked chicken, vibrant red bell peppers, and fresh basil. Paired with steamed rice, this dish offers a rich and aromatic flavor that’s sure to impress.

Thai Red Chicken Curry

This fragrant Thai Red Chicken Curry is quick and comforting, made with tender chicken, aromatic spices, and creamy coconut milk.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Dinner
Cuisine: Thai
Calories: 509
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 tablespoon vegetable oil Used for cooking the curry
  • 1 onion peeled and chopped (Adds flavor and texture)
  • 3 chicken breasts about 720g / 1.5 lbs, chopped into bite-size pieces (Main protein source, tender and juicy)
  • 2 cloves garlic minced (Adds savory depth)
  • 1 teaspoon minced ginger Aromatic and zesty addition
  • 1 teaspoon lemongrass paste For authentic Thai flavor
  • 1 chicken stock cube crumbled (For a savory base)
  • 4 tablespoon red Thai curry paste Core flavor of the curry
  • 1 red pepper sliced (Adds color and sweetness)
  • 400 g 14 oz tin coconut milk (Creamy and rich base for the curry)
  • 2 teaspoon fish sauce For umami flavor
  • 1 tablespoon palm sugar or light brown muscovado sugar Adds sweetness to balance the spice
  • 225 g 8 oz tin bamboo shoots, drained (Provides texture and crunch)
  • 10 fresh Thai basil leaves Fresh herb for garnish and flavor
  • 1 tablespoon fresh lime juice Adds tang and brightness
  • To serve:
  • Boiled rice Serves as the perfect base
  • 5-6 fresh Thai basil leaves Garnish for flavor and color
  • 4 sprigs fresh coriander cilantro (Fresh herb for garnish)
  • 2 Thai chillies thinly sliced (Adds heat and spice)
  • 1 lime sliced into wedges (Garnish and adds fresh citrus)

Method
 

  1. Heat the vegetable oil in a large frying pan over medium-high heat. prep
  2. Add the chopped onion and cook for 3-4 minutes, stirring occasionally, until softened. prep
  3. Add the chicken pieces and cook for 2-3 minutes, until sealed. prep
  4. Add the minced garlic, ginger, lemongrass paste, and crumbled chicken stock cube. Stir together to coat the chicken evenly. mix
  5. Add the red Thai curry paste and stir to combine. Cook for 3 minutes, stirring occasionally. cook
  6. Add the sliced red pepper and stir together, cooking for 1 minute. prep
  7. Pour in the coconut milk, fish sauce, palm sugar, bamboo shoots, and Thai basil leaves. Bring to a boil, then reduce the heat and simmer gently for 10 minutes, until thickened. mix
  8. Stir in the lime juice and serve the curry with boiled rice. finish
  9. Top with fresh Thai basil leaves, coriander, chili slices, and lime wedges before serving. finish

Nutrition

Serving: 350gCalories: 509kcalCarbohydrates: 17gProtein: 43gFat: 31gSaturated Fat: 23gCholesterol: 115mgSodium: 706mgFiber: 3gSugar: 9g

Notes

This quick and fragrant curry is perfect for busy nights, offering a comforting combination of coconut milk and Thai spices.

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