How about restaurant-style Thai Red Curry Chicken at home in 30 minutes? It is made with coconut milk and is simply addictive, I mean it.
I’m so so excited to post this Thai red curry chicken recipe. This curry has unique Thai flavors and the lime aroma with coconut sweetness provides umami notes. This recipe makes such a satisfying curry with plain rice.
The use of kefir lime makes the curry have tangy notes with a peculiar Thai food aroma. I Love it and so do many but some people find lemon grass and kefir lime annoying as I came to know from a poll on my Instagram. So add it with caution.
Why does this recipe work?
- This is a very easy and versatile recipe of Thai red curry.
- The recipe uses Thai red curry paste that provides an authentic taste that is further enhanced by kefir lime leaves and the combo is just mind-blowing, and not to be missed.
- This Thai curry is made without fish sauce and with coconut milk.
Other delicious Thai recipes to try are Tom Kha Gai Soup and Peanut salad dressing. By the way, this coconut ice cream also makes an amazing match to serve as dessert after this curry.
The ingredients of Thai red curry chicken are simple except for two which are the real game changer. (Keffir lime and Thai red curry are not available in most pantries but are freezer friendly and so you can buy those and use them gradually in this recipe or another.)
Although, I’ll be discussing alternatives for the second ingredient. But Thai red curry paste is inevitable and you can order it online.
As you can see most ingredients in the pic above like onion, chicken cubes, ginger, garlic, lemon juice, and coconut powder. We’ll discuss only those for which I need to share some details.
Thai red curry paste: This is a paste made of Thai chili, galangal, lemon grass, garlic, turmeric, and some other ingredients. I used Suree Thai red curry paste. If you can’t find it look for a vegan red curry paste, that should be without shrimp paste.
Keffir lime leaves: These are leaves of the kefir lime tree. They have a tangy aroma with distinctive flavors. Fresh is best but frozen or dried would do. You can order dried leaves online or fresh from an Asian store.
If you can’t get it sub with fresh or dried lemon grass. If that is also not possible, use it regularly like leaves and lemon zest. But, I highly recommend getting it.
Coconut Milk: I used a can of coconut milk to make this recipe simple. You can also mix coconut milk powder with little water for this recipe. If you can get your hands on rich and creamy coconut cream that will be best for a rich creamy curry texture.
I also added cornflour slurry to help with a thicker texture, but it is optional.
Coconut oil: Coconut oil provides a deep coconut flavor but any neutral oil is good too.
Coriander powder: This is optional.
Chicken stock: Just use rich and flavorful chicken stock that can be homemade or store-bought. I simply mixed ½ of a chicken cube with 1 cup boiling hot to make a quick broth.
Light Soy sauce: This is light-colored soy sauce that provides umami flavors. For deeper umami flavors Thai people would add fish sauce.
Chili flakes: This ingredient is only to increase the heat in the curry. You can cayenne or red chili powder as well.
How to make it?
This will be probably the easiest curry you'd make and that tastes so delicious.
- Begin by frying ginger and garlic in oil on low heat, coconut oil smokes very quickly.
- Let it sizzle for a few seconds then add onion and all the spices like red curry paste, chili flakes (if using), and coriander powder.
- Fry the onion for a few minutes until soft then add chicken cubes.
- Stir fry until chicken cubes change their color and are completely coated in the masala.
- Add the chicken stock.
- Also add lemon juice, soy sauce, and veggies. Cover the pot and let the curry cook for 7 minutes on medium until the chicken is tender.
- Add kefir lime leaves and coconut milk.
- Simmer curry until you see some oil floating on the top. At this stage, if you feel the curry isn't thick enough, you can add cornflour dissolved in water. Simmer for another 2-3 minutes. Now, garnish Thai red curry chicken with cilantro and serve with rice.
Veggies options: I used only shredded carrots as veggies because they add color and fairly camouflage in the curry. Other veggie options that go well with this curry are broccoli, asparagus, baby corn, mushroom, and bamboo shoots.
Protein: You can substitute chicken with other proteins like tofu, beef, fish, and shrimp.
Serving suggestion: Thai curry is best served with jasmine rice are basmati rice. Serve curry garnish with cilantro or green onion. You can also serve chopped roasted peanuts and a Thai salad along with it.
If you can use full-fat coconut cream is best for a creamy texture. And add cornflour slurry only if you wish to make it even thicker.
I've tried coconut milk powder mixed in water. Mix ½ cup of good quality coconut milk powder with warm water to make 1 cup of coconut milk. You'll need to add cornflour slurry to thicken further.
If you can use full-fat coconut cream it is best for a creamy texture of curry.
You can store Thai curry covered in the fridge for 3-4 days. The flavor usually improves after one day. You can also freeze this curry for up to 2 months.
If you try this Thai Chicken Curry recipe, I'd LOVE to hear your feedback in the comments. Your 5-ratings motivate me to do my best. Stay connected for more recipes and videos on Facebook, Instagram, Pinterest, and Youtube.
Thai Red Curry Chicken
- 4 tablespoon coconut oil
- 1 tablespoons minced ginger
- ½ tablespoons minced garlic
- ⅓ cup finely chopped onions
- 2½ tablespoons Thai red curry paste
- ½ -1 teaspoons chilli flakes, skip for less heat.
- ½ teaspoons corriander powder
- 450 g chicken breast, cut in cubes
- 1 tablespoons lemon juice
- ½ cup chicken stock, or use ¼ chicken bullion mixed with hot water
- 2 tablespoon soy sauce
- ½ cup juiliened veggies, like carrot, brocolli, baby corn
- 1 can coconut milk
- 5 lime leaves
- 2 tablespoons cornstarch , mixed in ¼ cup water to thicken. I didn’t use it in video.
- Salt, Most seasonings have added salt! Add salt with caution if needed.
- Cilantro , to garnish
- Begin by frying ginger and garlic in oil on low heat. Let it sizzle for a few seconds then add onion and all the spices like red curry paste, chili flakes (if using), and coriander powder.
- Fry the onion for a few minutes until soft then add chicken cubes. Stir fry until chicken cubes change their color and are completely coated in the masala.
- Add the chicken stock, lemon juice, soy sauce, and veggies. Cover the pot and let the curry cook for 7 minutes on medium until the chicken is tender.
- Add kefir lime leaves and coconut milk. Simmer curry until you see some oil floating on the top.
- At this stage, if you feel the curry isn't thick enough, you can add cornflour dissolved in water. Simmer for another 2-3 minutes.
- Do a taste test adjust salt if needed. Now, garnish with cilantro and serve with rice.
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