Description
Experience the bold, authentic flavors of Thailand with this creamy and aromatic Authentic Thai Red Curry with Chicken. Featuring a rich coconut milk base, fragrant spices, tender chicken thighs, and fresh herbs, this quick and versatile curry delivers a perfect balance of spicy, sweet, and savory notes. Ideal for weeknight dinners or special occasions, it’s a comforting yet elegant dish that can be easily customized to your taste and dietary preferences.
Ingredients
Scale
Main Ingredients
- 2 tablespoons red curry paste
- 1 can (13.5 oz) coconut milk
- 1 lb chicken thighs, boneless and skinless, sliced into bite-sized pieces
- 1 cup bamboo shoots, rinsed if canned
- 1/2 cup fresh Thai basil leaves, chopped
- 1 tablespoon fish sauce
- 1 tablespoon palm sugar
Aromatics & Oil
- 3 cloves garlic, minced
- 2 shallots, minced
- 2 tablespoons vegetable oil
- Optional: 1-2 red chili peppers, sliced (for extra heat and color)
Instructions
- Prepare Your Ingredients: Gather all the ingredients. Slice the chicken thighs into bite-sized pieces. If using canned bamboo shoots, rinse them thoroughly. Mince the garlic and shallots, and chop the fresh Thai basil. Having all ingredients ready ensures a smooth cooking process.
- Fry the Curry Paste: Heat vegetable oil in a large pan over medium heat. Add the red curry paste, minced garlic, and shallots. Fry gently until fragrant, about 2-3 minutes, unlocking the bold flavors of the paste and aromatics.
- Add the Chicken: Add the sliced chicken pieces to the pan. Stir well to coat evenly with the curry paste and cook for about 5 minutes, until the chicken begins to turn opaque.
- Pour in Coconut Milk: Slowly add the coconut milk while stirring gently to combine. Bring the mixture to a gentle simmer. Let it simmer for about 10 minutes, allowing the chicken to cook through and the sauce to thicken slightly.
- Incorporate Bamboo Shoots and Seasonings: Add the bamboo shoots to the curry and continue simmering. Stir in the fish sauce and palm sugar to balance salty and sweet flavors. Taste and adjust the seasoning if needed. Add sliced red chili peppers here if using for extra spice.
- Finish with Fresh Basil: Turn off the heat and stir in fresh Thai basil leaves. The residual heat will release the aromatic fragrance without diminishing it. Serve hot, ideally with steamed jasmine rice.
Notes
- Use fresh or high-quality store-bought red curry paste for the best flavor.
- Chicken thighs remain tender and juicy; chicken breasts can be used but cook gently to avoid drying out.
- Simmer the curry gently; avoid boiling vigorously to prevent the coconut milk from splitting.
- Adjust fish sauce and palm sugar to strike your preferred balance of salty and sweet.
- Add fresh herbs like Thai basil at the end to preserve their aroma and flavor.
- For a vegetarian version, substitute chicken with tofu and use vegetable broth and soy sauce instead of fish sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop Cooking
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 18g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 75mg