Thai Red Curry Chicken
A flavorful and easy-to-make Thai Red Curry Chicken recipe, perfect for a cozy dinner.
Equipment
- Heavy-based skillet For even cooking and flavor development.
Ingredients
Main Ingredients
- 5 tablespoon Thai Red Curry Paste Store-bought or homemade
- 2 clove garlic Minced, if using store-bought paste
- 2 teaspoon fresh ginger Finely grated, if using store-bought paste
- 1 tablespoon lemongrass paste Or finely chopped fresh, if using store-bought paste
- 3 tablespoon vegetable oil Canola or peanut oil can be used
- 1 cup low-sodium chicken broth
- 400 milliliter full-fat coconut milk
- 6 leaf kaffir lime leaves
- 1 tablespoon sugar White, brown, or palm
- 2 teaspoon fish sauce
- 350 gram chicken thighs Boneless and skinless, cut into slices
- 150 gram pumpkin Or butternut squash, cut into cubes
- 120 gram green beans Trimmed and cut into pieces
- 12 leaf Thai basil leaves
- 1 serving fresh red chili slices Optional, for garnish
- 1 serving fresh coriander or cilantro leaves Optional, for garnish
- 1 serving steamed jasmine rice For serving
Instructions
- In a large heavy-based skillet, heat the vegetable oil over medium-high heat.
- If using store-bought curry paste, add the curry paste along with minced garlic, grated ginger, and lemongrass paste. Cook for about 2 minutes until the mixture dries out slightly, stirring frequently to prevent burning.
- Pour in the chicken broth and stir to dissolve the curry paste. Let it simmer rapidly for about 3 minutes, or until the liquid reduces by half.
- Add the coconut milk, kaffir lime leaves, sugar, and fish sauce. Stir well, then add the sliced chicken.
- Spread the chicken evenly in the skillet, bring to a simmer, then reduce the heat to medium. Simmer for about 8-10 minutes, or until the chicken is cooked through and the sauce thickens to your liking. Make sure to stir occasionally to avoid sticking.
- Taste the sauce and adjust seasoning if needed, adding more fish sauce for saltiness or sugar for sweetness to suit your preference.
- Add the pumpkin and green beans to the skillet, stirring to combine. Cook for an additional 3 minutes, or until the pumpkin is tender and the sauce is thickened. Keep an eye on the vegetables so they don’t overcook.
- Remove from heat and stir in a handful of Thai basil leaves for a burst of flavor.
- Serve the curry over steamed jasmine rice, garnished with fresh red chili slices and coriander/cilantro leaves if desired.
Notes
For a vegetarian option, substitute chicken with tofu and use vegetable broth. No alcoholic drinks allowed, please substitute with a non-alcoholic option.