Thai Red Curry with Chicken

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Thai Red Curry With Chicken – A spicy warm red curry recipe can cool you down, especially with the infusion of coconut milk and herbs and spices. Add in the veggies you like or the meat you love, and you own it.

Thai Red Curry recipe the rich aromatic dish from the land of the Thai, is a genuine dish of some of nature’s best.

thai red curry chicken is served in white bowl.

What is Thai Red Curry?

The Thai Red curry, like the Green Curry is all about coconut milk, meat, and vegetables. It can be soupy in texture unlike the creamy green curry.

This curry owes its red colour to the predominant use of dry red chilies, which is simmered in coconut milk, where the coconut milk is the balancing factor.

Thai Red Curry has more pungent and earthy flavours with garlic, shallots, soy sauce or fish sauce, shrimp paste, fresh galangal, lemongrass, Coriander root, cumin seeds, coriander seeds, Kaffir lime leaves, Thai Basil and of course, dry red chillies.

Meat like chicken, beef, pork, duck, or seafood like shrimp or fish can be added with or without vegetables. If not, tofu can be replaced for a vegan protein.

For my curry, I have used chicken; apart from being biased to my all-time favourite protein, I believe chicken has deep flavours, that also intensifies this dish. As complex as it may sound, it is easy to make and if you can’t get all the ingredients, you can always use the readily available Thai red curry paste

Why Thai Red Curry recipe?

  1. This curry, like the Green Curry is also gluten-free and the red curry paste is of inspired flavours, that will require a few more ingredients and a little more effort, if you want to make it by yourself. Anyway, what is worth it if there is no work.
  2. Curry pastes are traditionally pounded in a mortar and pestle, till you get that fine texture. Get your mortar and pestle out; it is the secret tool for having an edge over other recipes and it will always come in handy. If not, the blender is always your life saver.
  3. Thai Red curry recipe makes a warm happy meal for the whole family and can be stored in for later.

How to make Thai Red Curry with Chicken:

Chicken, carrots, beans, kaffir leaves, coriander leaves, galangal, lemongrass are in white bowls.
These all the ingredients to make Thai red curry with chicken.

Lemongrass, galangal, garlic on the white plate is being added to the saucepan.
Add peanut oil to your pan, add chopped garlic, crushed galangal, and lemongrass.

Lemongrass, galangal, garlic is being sauteed in oil in a deep saucepan.
Let it cook for few seconds till the aromas of the garlic are evident.

Thai red curry paste is being added to the oil that is cooked in the deep saucepan.
Add 1/4 cup of Thai Red curry paste.

Thai red curry paste is being cooked in the saucepan.
Stir and cook for 5 minutes till the raw smell of the masala leaves off. You can see a thin layer of oil appears on the sides of the pan.

Chicken is being cooked in the saucepan.
That’s when you add chicken…

Chicken cooked with spices in the saucepan.
cook for 5 minutes with the masala. Stirring occasionally. Mix well.

Coconut milk is being added to the chicken in the saucepan.
Add coconut milk

Thai red curry is being cooked in the saucepan.
Add required amount of water (if needed). Add sugar and salt.

Kaffir leaves are added to Thai red curry chicken in a saucepan.
Add kaffir leaves

Carrots and beans are being added to Thai red curry that is being cooked in a saucepan.
Add vegetables, carrots, and beans. Cover and cook for 7 to 8 minutes.

Thai Basil and coriander leaves are being added to Thai red curry in the deep saucepan.
Add Thai Basil and coriander leaves. Turn off the heat. Cover and let it sit for 5 minutes. The aromas of Thai basil and coriander leaves will get infused in Thai curry.

red curry recipe is served in white bowl

Expert Tips

Some of the tips that I had mentioned for the Thai Green curry are the same for this dish too and are added here again for your reference.

  • When choosing your favourite veggies, choose the softer ones that cook faster; and make sure to cut your vegetables in similar and smaller sizes for even and fast cooking
  • For that extra crunch, sauté the veggies first before adding them to the curry
  • Much of the flavour of lemon grass is in its lower stalks; trim the top and use most of the bottom stalk (say up to 5 inches)
  • If you are adding tofu, ensure the firmness of the tofu before use or else it will crumble when it cooks
  • For that rich creaminess in your curry, the coconut milk should not be compromised; full fat coconut milk is the tip
  • Fish sauce is added to give the saltiness
  • You can always alter the spiciness of this dish by adding more coconut milk
  • Soaking the chillies will reduce its heat and will also make the dish flavourful
  • When adding chicken, gently poach the chicken in the coconut milk, this makes it tender
  • If you’re reducing the number of chillies, the colour of the dish also may change; hence to retain the red colour, tomato sauce or chilli powder can play the trick.

Health Benefits of Red curry Recipe:

  1. The coconut milk is fattening, but it is good fat. Coconut milk lowers bad cholesterol and promotes good cholesterol
  2. Many of the ingredients in the curry paste are of medicinal value, thereby helps in maintaining a healthy body.
  3. The core ingredient – red chillies, they possess a high content in potassium that helps in regulating blood pressure, help in burning calories, support the immune system because of its Vitamin C content and help in preventing heart ailments.

Note

  1. The heat of the curry will vary according to the region from where the red chillies are grown.
  2. You can use any protein or vegetable that will suit the cooking time and method of this curry. Some of the vegetarian variations are Eggplants, Zucchini, Green Beans, Cauliflower, Asparagus, Carrots, and Potatoes, Pumpkin, Snow Peas, Mushrooms or Red Bell Peppers. You can also play around with combinations that will go well with each other.
  3. If going vegan, instead of fish sauce, use a light soy sauce and exclude the shrimp paste. A good substitute for Kaffir lime leaves is a lemongrass stalk or chopped lemon zest

FAQ

  • What is Thai Red curry served with?

With Steamed Rice

  • How can you improve the firmness of tofu?

Squeeze out the moisture by placing the tofu in between paper towels and placing a weight on top for at least 10 minutes; after which freezing the tofu cubes will make it firmer and chewier and more absorbent

  • Can Red Curry chicken be made ahead and stored?

It can be made ahead, refrigerated for up to a day and reheated without allowing it to boil; you can also freeze it overnight and when reheated, add a little bit of coconut milk to thicken the consistency

  • Can the homemade red curry paste be stored?

It can be refrigerated for up to 2 days or more in an air-tight container or up to 1 month in the freezer

  • How can store bought red paste be used?

When using a store-bought curry paste, you can enhance your dish with some garlic, ginger and fresh lemongrass and ensure the spiciness before adding another teaspoon of it.

  • How long can i store this curry?

You can store this Thai Red curry for 2 days in the refrigerator. Store the leftover curries in an air-tight container.
This curry can also be taken for your office lunch or dinner using an Insulated food jar the food jar keeps your food warm and hot for 6 hours.
The preserve is all about your conformability you can opt for a one-pot meal, soups, or snacks anything as you like! It is easy and stylish to carry.

https://vaya.in/food-storage-container

Other Recipe you’ll love to try:

Thai green Curry Paste

Thai Green Curry

Pad Thai Recipe

Thai Basil Shrimp Stir Fry

Thai Peanut Sauce

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Thai Red Curry with Chicken


  • Author: Nithya Narasimhan
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 3 1x
  • Diet: Halal

Description

Thai Red Curry, the rich aromatic dish from the land of the Thai, is a genuine dish of some of nature’s best. 


Ingredients

Scale
  1. 1/2 kg chicken 
  2. 1 tablespoon peanut oil
  3. 1/2 tablespoon garlic 
  4. 1/2 tablespoon galangal 
  5. 1/2 tablespoon lemongrass 
  6. 6 kaffir leaves 
  7. 6 Thai Basil leaves 
  8. 2 tablespoon coriander leaves 
  9. 1 cup coconut milk 
  10. 1 cup water. (Required amount) 
  11. 1/2 tablespoon sugar 
  12. 1/2 tablespoon salt
  13. 1 carrot 
  14. 3 beans
  15.  1/4 cup Homemade Thai Red Curry Paste

Instructions

  • Wash chicken thoroughly, chop veggies, extract coconut milk or you can use store-bought cream. 
  • Heat peanut oil, add chopped garlic, lemongrass, crushed galangal. Stir and cook for few seconds till the flavors of the garlic are evident. 
  • Add homemade Thai red curry paste. Stir and cook the curry paste for 5 minutes till the raw smell disappears. 
  • Add chicken, stir and cook for 5 minutes with the red curry paste. Make sure to keep the flame low. Keep stirring occasionally. 
  • Add coconut milk, the required amount of water, you can 3/4 the cup to 1 cup of water. 
  • Add sugar, salt, kaffir leaves, chopped veggies carrots, and beans. Cover and cook for 8 to 10 minutes till the chicken and the veggies are cooked. 
  • Finally, add a handful of Thai Basil leaves and coriander leaves. Turn off the heat. Cover and let it sit for 5 minutes before serving till the flavors of basil leaves and coriander leaves get infused.  

Notes

Some of the tips that I had mentioned for the Thai Green curry are the same for this dish too and are added here again for your reference.

  • When choosing your favourite veggies, choose the softer ones that cook faster; and make sure to cut your vegetables in similar and smaller sizes for even and fast cooking
  • For that extra crunch, sauté the veggies first before adding them to the curry
  • Much of the flavour of lemon grass is in its lower stalks; trim the top and use most of the bottom stalk (say up to 5 inches)
  • If you are adding tofu, ensure the firmness of the tofu before use or else it will crumble when it cooks
  • For that rich creaminess in your curry, the coconut milk should not be compromised; full fat coconut milk is the tip
  • Fish sauce is added to give the saltiness
  • You can always alter the spiciness of this dish by adding more coconut milk
  • Soaking the chillies will reduce its heat and will also make the dish flavourful
  • When adding chicken, gently poach the chicken in the coconut milk, this makes it tender
  • If you’re reducing the number of chillies, the colour of the dish also may change; hence to retain the red colour, tomato sauce or chilli powder can play the trick.
  • Category: Maincourse
  • Method: stovetop
  • Cuisine: Thai

Keywords: thai red curry, red curry recipe, red curry chicken

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2 Comments

  1. It looks Delicious !

    1. Nithya Narasimhan says:

      Hi Andrew! Thank You so much.

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