Thai Red Curry
Thai Red Curry is a must-try if you love an aromatic blend curry paste, creamy coconut milk, and just the right amount of heat. This authentic red curry recipe with chicken uses simple, store-bought ingredients and takes only 20 minutes from prep to dinner table.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 tablespoon oil
- 1 1/2 tablespoons red curry paste (Maesri or Mae Ploy brand preferred)
- 8 oz (250g) boneless and skinless chicken breast (cut into cubes)
- 80 ml. (1/3 cup) coconut cream
- 3/4 cup water
- 1/2 cup sliced bamboo shoots
- 1-2 Thai chilies (or bird's eye chilies, lightly pounded, optional)
- 1 red chili (cut into strip)
- 1/4 cup Thai basil leaves (packed, stems removed)
- 1/2 tablespoon fish sauce (or more to taste)
- 1 tablespoon sugar (or Thai palm sugar)
Instructions
- 1
Heat a small pot with the cooking oil. Sauté the red curry paste until aromatic. Add the chicken to the pot and stir well to coat it with the curry paste.
- 2
Lower the heat, then add the coconut milk, water, and bamboo shoots. Bring the curry to a boil.
- 3
Add the red chilies and stir to combine well.
- 4
Add the fish sauce and sugar, then stir continuously for about 10 seconds. Turn off the heat, add the basil leaves, and stir to combine. Dish out and serve immediately with steamed jasmine rice.