Go Back
+ servings
Thai Red chicken Curry
Print Pin
5 from 1 vote

Thai Red Curry Chicken 

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. 
Course Dinner Recipes
Cuisine Thai
Keyword chicken, red, thai curry
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Calories 435kcal

Ingredients

  • 4 tablespoon coconut oil
  • 1 tablespoons minced ginger
  • ½ tablespoons minced garlic
  • cup finely chopped onions
  • 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

Instructions

  • 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.

Video

Notes

Veggie options: Veggie options that go well with this curry are broccoli, asparagus, baby corn, mushroom, and bamboo shoots.
Protein options: You can substitute chicken with other proteins like tofu, beef, fish, and shrimp.
Thai red curry paste: 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. Or just any good quality red curry paste if you are ok with shrimp paste as an ingredient.
Keffir lime leaves: Fresh or frozen or dried would do. You can order dried leaves online or fresh from an Asian store. Sub it with fresh or dried lemon grass, lime leaves, and lemon zest.
Coconut Milk: You can also mix ½ cup of coconut milk powder with little water for this recipe. Full fat coconut cream will be best for a rich creamy curry texture.
Cornflour slurry: Added cornflour slurry will help with a thicker texture, but it is optional.
Coconut oil: Coconut oil provides a deep coconut flavor but any neutral oil is can do.
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. 
Soy sauce: This is light-colored soy sauce that provides umami flavors. For deeper umami flavors Thai people would add fish sauce. Do not use dark soy sauce.
Chili flakes: This ingredient is only to increase the heat in the curry. You can cayenne or red chili powder as well. 

Nutrition

Serving: 1serving | Calories: 435kcal | Carbohydrates: 14g | Protein: 29g | Fat: 31g | Saturated Fat: 23g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 74mg | Sodium: 747mg | Potassium: 719mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2816IU | Vitamin C: 8mg | Calcium: 47mg | Iron: 3mg