If you visit a Thai restaurant, Thai Red Curry With Chicken is a dish you will undoubtedly find on the menu. It is such a universal dish in Thailand made in almost every home who loves to savor the goodness of a good curry.
Thai red curry with chicken is colorful, vibrant in flavor, and rich in texture. Thai red curry paste is the key flavoring agent used in this dish. The red curry paste makes a lovely harmony with coconut milk and chicken to give an incredible outcome. This dish is often served alongside a bowl of cooked jasmine rice.
So, let’s dive in and check out how wonderfully this red curry will come together in your kitchen!
What Is In this dish?
Thai red curry with chicken is one of the most classic dishes with origins from Central Thailand. You may find this dish on every Thai restaurant’s menu even outside of the country. Thai red curry with chicken is known as ‘Gaeng Phed Gai’ in the Thai language.
As the name suggests, one of the two main ingredients is the Tender parts of chicken. The next important ingredient in the dish is coconut milk which gives the authentic taste to the curry.
This is often served with cooked rice, while some also enjoy this curry with bread, noodles, and roti. Let’s check out the most common ingredients used in Thai red curry with chicken:
Chicken- Typically, uses boneless chicken thighs or breasts.
Spices and herbs- Thai red curry paste, ginger, garlic, kaffir lime leaves, Thai basil, cilantro
Vegetables- A variety of vegetables can be Bell peppers, pumpkin, squash, green beans, carrots, etc.
Other ingredients- Coconut milk, oil, stock water, fish sauce, sugar.
Other possible additions- Zucchini, black/ white pepper, oyster sauce, bamboo shoots, etc.
How To Make Thai Red Curry With Chicken At Home?
If you plan on making an Asian dinner or lunch for your family, we bet this dish will be a great twist. This recipe is so easy to make by using a few simple ingredients. Visit your Asian grocer and grab the things before making this flavorful curry.
So, let’s get started!
Thai Red Curry With Chicken Recipe!
4
servings5
minutes20
minutes30
minutesKeep the screen of your device on
Ingredients
- Curry Pastes
6 tbsp 6 Thai Red Curry Paste Recipe
- Spices and Herbs
1 tsp 1 Fresh Garlic (minced)
1 tsp 1 Fresh Ginger (minced)
5-6 5-6 Fresh Kaffir lime leaves
10-12 10-12 Fresh Thai basil leaves
1 stalk 1 Lemongrass (outer peel removed and inner part of the stalk chopped)
- Other Ingredients
12 oz 12 Chicken thighs (skinless and boneless chicken thighs cut into 1/3″ pieces)
1 cup 1 Chicken stock (low sodium)
3 tbsp 3 Vegetable oil
1 ¾ cups 1 ¾ Coconut milk (full cream)
1 tbsp 1 Light brown sugar
2 tsp 2 Fish sauce
5 oz 5 Butternut squash (cut into 1/3″ pieces)
1/2 1/2 Red bell pepper (sliced)
- Garnishing
Fresh Thai red chiles (sliced)
Chopped cilantro
- For serving
Steamed jasmine rice
Equipment
1 Heavy-bottomed skilletShop This!
SpoonsShop This!
Serving bowlsShop This!
Directions
- Keep the skillet over medium flame and heat the oil.
- Add in the minced garlic, chopped lemongrass, and ginger once the oil is heated. Allow them to saute for a few seconds until aromatic.
- Next, add the six tablespoons of Thai Red Curry Paste to the ginger-garlic-lemongrass mixture and cook for a few more seconds.
- Follow up with ¾ of coconut milk and mix well with the red curry paste. Let this cook for a few minutes until you see the oil from coconut milk bubbling around the curry paste.
- Add the chicken and combine well with the curry paste until all the pieces are well-coated in the curry paste.
- Stir in the chicken stock along with the rest of the coconut milk.
- Add the kaffir lime leaves, fish sauce, sugar, butternut squash, bell pepper and give a good mix.
- Reduce the heat to medium-low and let everything cook for 6-8 minutes.
- Check the doneness of the meat and vegetables, taste check, and adjust the seasonings if required. You can add more fish sauce or a dash of salt if you need more saltiness.
- Remove from heat once the sauce is thickened and stir in the fresh basil leaves, allowing it to wilt with the warmth of the curry.
- You can serve this Thai red curry with chicken alongside cooked jasmine rice. Top the curry with chopped cilantro and red chile slices as desired!
Tasty Tips and Suggestions by SpiceRally
- We have used our fresh homemade Thai red curry paste in our recipe. But, you can also use a shop-bought product being mindful about the concentration.
- You can use other suitable vegetables in your red curry such as pumpkin, green beans, zucchini, carrot, potatoes, etc.
- Although we have used chicken thighs in our recipe, you can also use chicken breasts.
- Skip the kaffir lime leaves if you can’t find it around and regular basil leaves would work as well as Thai basil leaves if that’s what you can find.
- Storage- Store leftovers in a well-fitting container and refrigerate. It’ll be good for two to three days. Reheat in the microwave or with extra coconut milk on the stove before serving.
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Although the most common type of meat used in Thai red curry is chicken, you can also use Beef, Pork, Duck, Lamb or Mutton. You could also make the red curry using salmon, other types of white fish, and seafood like shrimp and cuttlefish. Vegans and vegetarians can make this red curry only using a variety of vegetables.
We prefer using homemade red curry paste in this recipe since store-bought curry paste may contain different artificial additives, colors, and preservatives. Also you can adjust homemade recipes depending on preference. Using a store-bought version at a time you’re unable to make your own is fine. But, try to use a homemade batch as much as you can.
We have not used any direct gluten ingredients in our recipe. However, the chicken stock may contain gluten-related ingredients. In addition, if you use store-bought red curry paste, some of them may also contain traces of gluten.
You may use low-fat coconut milk, skip rice, and starchy vegetables, and use zucchini, green beans, and bell peppers, instead of using veggies like squash, pumpkin, and potatoes.
