Go Back
–+ servings
Thai Red Curry with Chicken

Thai Red Curry with Chicken

This Thai Red Curry with Chicken is a delicious blend of flavors using rich coconut milk and spices.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
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

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

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
  • 1 tablespoon sugar white, brown or palm
  • 2 teaspoon fish sauce plus more to taste
  • 350 g chicken thighs boneless and skinless, cut into 0.75 / ⅓″ thick slices
  • 150 g pumpkin or butternut squash cut into 1.5cm / ⅗" cubes (~1 heaped cup)
  • 120 g green beans trimmed and cut into 5cm/2″ pieces
  • 12 leaves Thai basil leaves

Garnishes (optional) & serving

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

Instructions
 

Preparation Steps

  • 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, the chicken is cooked and the sauce is almost at the thickness you want.
  • Do a taste test. Add more fish sauce (or even shrimp paste) to add more saltiness, or sugar for sweetness.
  • Add pumpkin and beans, stir. Cook for 3 minutes or until pumpkin is just 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

Use Maesri brand Thai Red Curry Paste for best results. Feel free to adjust the spice level to your preference.

Nutrition

Serving: 1bowlCalories: 530kcal
Keyword Chicken, Coconut milk, Comfort Food, Curry, spicy, Thai Red Curry
Tried this recipe?Let us know how it was!