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Thai Red Curry with Chicken

Thai Red Curry with Chicken

Thai Red Curry with Chicken is a delicious blend of flavors, featuring chicken and a rich, spicy red curry sauce.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Mains
Cuisine Thai
Servings 4 servings
Calories 530 kcal

Equipment

  • large heavy based skillet

Ingredients
  

Red Curry Paste - choose ONE

  • 5-6 tablespoon Thai Red Curry Paste (store bought, Maesri best) Note 1
  • 1 quantity homemade Thai Red Curry Paste

Extras - only for jar curry paste

  • 2 large garlic cloves, minced
  • 2 teaspoon fresh ginger, finely grated
  • 1 tablespoon lemongrass paste or finely chopped fresh Note 3

Thai Red Curry

  • 3 tablespoon vegetable oil (or canola or peanut)
  • 1 cup chicken broth/stock, low sodium
  • 400 ml coconut milk (full fat)
  • 6 pieces kaffir lime leaves Note 4
  • 1 tablespoon sugar (white, brown or palm)
  • 2 teaspoon fish sauce plus more to taste
  • 350 g chicken thighs, cut into 0.75 / ⅓" thick slices Note 5
  • 150 g pumpkin or butternut squash, cut into 1.5cm cubes (~1 heaped cup)
  • 120 g green beans, trimmed and cut into 5cm pieces
  • 12 leaves Thai basil Note 6

Garnishes (optional) & serving

  • Fresh red chilli slices small chilli - spicy, large = less spicy
  • Fresh coriander / cilantro leaves
  • Steamed jasmine rice

Instructions
 

Cooking Instructions

  • Heat oil in a large heavy based skillet over medium high heat.
  • Add curry paste and Extras (if using jar paste) and cook for about 2 minutes so it 'dries out'.
  • Add chicken broth and stir to dissolve paste. Simmer rapidly for 3 minutes or until liquid reduces by half.
  • Add coconut milk, lime leaves, sugar and fish sauce. Stir, then add chicken.
  • Spread chicken out, bring to simmer, then turn heat down to medium. Simmer for about 8-10 minutes or until sauce reduces, chicken is cooked and sauce is almost at desired thickness.
  • Do a taste test. Add more fish sauce or sugar to adjust saltiness and sweetness.
  • Add pumpkin and beans, stir. Cook for 3 minutes or until pumpkin is cooked through and sauce is thickened.
  • Remove from heat. Stir through a handful of Thai basil leaves.
  • Serve over jasmine rice, garnished with fresh red chilli slices and fresh coriander/cilantro leaves, if desired.

Notes

Curry paste in jars has a more concentrated flavor than fresh homemade paste so you need less. Thai Red Curry is not supposed to be crazy spicy but has a nice tingle. Adjust sugar for sweetness as needed.

Nutrition

Serving: 1servingCalories: 530kcalCarbohydrates: 24gProtein: 20gFat: 36gSaturated Fat: 21gPolyunsaturated Fat: 1gMonounsaturated Fat: 14gCholesterol: 107mgSodium: 900mgPotassium: 520mgFiber: 4gSugar: 5gVitamin A: 450IUVitamin C: 8mgCalcium: 40mgIron: 3mg
Keyword Red curry, Thai chicken curry, Thai red curry
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