Thai Red Curry
“Creamy, fragrant & perfectly spiced – the taste of Thailand in every spoonful”
Ingredients
- 1.5 lbs chicken breast, sliced thin
- 2 tbsp vegetable oil
- 3 tbsp Thai red curry paste
- 1 can (14 oz) coconut milk
- 1 cup chicken broth
- 2 tbsp fish sauce
- 1 tbsp palm sugar (or brown sugar)
- 1 red bell pepper, sliced
- 1 cup bamboo shoots
- 1 cup Thai eggplant, quartered
- 4 kaffir lime leaves
- 1 stalk lemongrass, bruised
- Fresh Thai basil leaves
- 2 red chilies, sliced (optional)
- Jasmine rice for serving
Instructions
- Prepare the aromatics: Bruise the lemongrass stalk with the back of a knife. Tear the kaffir lime leaves to release their flavor. Set aside.
- Bloom the curry paste: Heat oil in a large wok or pan over medium-high heat. Add curry paste and fry for 1-2 minutes until fragrant and darker in color.
- Add coconut milk: Pour in half the coconut milk and stir well. Cook for 2-3 minutes until the oil starts to separate and the paste is well incorporated.
- Add chicken and broth: Add the sliced chicken and stir to coat. Pour in the remaining coconut milk and chicken broth. Add fish sauce and palm sugar.
- Add vegetables: Add the eggplant, bell pepper, bamboo shoots, lemongrass, and kaffir lime leaves. Bring to a simmer and cook for 10-12 minutes.
- Finish and serve: Remove lemongrass and lime leaves. Stir in Thai basil leaves. Taste and adjust seasoning. Serve hot over jasmine rice with extra chilies if desired.
Pro Tips for Perfect Thai Curry
- Don’t skip blooming the curry paste – it unlocks deeper, more complex flavors
- Wait for the oil to separate from the coconut milk for authentic taste
- Use Thai eggplant for authentic texture – they’re less bitter than regular eggplant
- Add Thai basil at the end to preserve its fresh, herbal aroma
- For spicier curry, add more curry paste or fresh chilies
Delicious Variations
- Thai Green Curry: Substitute green curry paste for red – slightly sweeter and more herbal
- Panang Curry: Add peanut paste and roasted peanuts for a richer, nuttier version
- Seafood Version: Use shrimp, mussels, or fish instead of chicken
- Vegetarian: Replace chicken with tofu and use vegetable broth
- Spicy Jungle Curry: Add extra Thai chilies and more vegetables for a spicier version
Perfect Pairings
Classic Side: Steamed jasmine rice is essential – it balances the rich curry. Also try sticky rice.
Accompaniments: Thai cucumber salad, som tam (green papaya salad), crispy shallots.
Toppings: Fresh lime squeeze, Thai chilies in vinegar, extra fresh basil.
Storage: Refrigerate for up to 3 days. The flavors improve overnight! Reheat gently on the stovetop.