Authentic Thai Red Curry with Chicken
This classic recipe is a great one to start with if you've never made a Thai curry before. Easy, but totally delicious and fail-proof. The creamy squash goes wonderfully with red curry, but feel free to change up the veggies!
- Prep time
- 20 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cups kabocha squash (bite-sized pieces (see note 1))
- 1 ½ cup coconut milk
- 3½-5 Tbsp red curry paste (store bougth, or recipe below (see note 2))
- 1 lb chicken thigh (boneless, skinless, 1.5-inch cubes )
- 1 cup chicken stock (unsalted or low sodium)
- 2 Tbsp fish sauce
- 2-3 Tbsp palm sugar (finely chopped)
- 1 cup Thai basil leaves
- ¼ red bell pepper (julienned (optional for colour))
- 0.4 oz mild dried chilies (such as guajillo or puya, see note 3)
- 0.2 oz spicy dried chilies (such as arbol, see note 3)
- 1 tsp coarse sea salt
- 1/4 tsp white peppercorns
- 1/4 cup chopped shallots
- 3 Tbsp chopped garlic
- 3 Tbsp finely chopped lemongrass (from the bottom half)
- 1 Tbsp finely chopped galangal
- 2 chopped cilantro roots (or sub 6 cilantro stems)
- 1 tsp chopped makrut lime zest (see note 4)
- 1 tsp fermented shrimp paste (gapi)
Instructions
- 1
Wash the kabocha squash and slice off any part of the skin that has blemishes, otherwise the skin can be left on. Remove the seeds by scraping off with a spoon and cut into bite-sized cubes. If you have leftover squash, try using it in this stir-fry recipe!
- 2
Bring 1/2 cup of coconut milk to a boil, add curry paste and stir to break up lumps. Continue cooking and reducing over medium high heat until it is very thick and the coconut oil starts separating from the curry paste (if the paste is very thick but no oil is separating, don't worry, just proceed with the recipe).
- 3
Add the chicken and toss to mix with the paste. Add the remaining coconut milk and the chicken stock. Season with 1 tablespoon (15 ml) of the fish sauce and the palm sugar, then simmer for about 8 minutes.
- 4
Add the kabocha squash and simmer for about 6-8 minutes, or until the squash is fully cooked and can easily be pierced through with a fork. Be careful not to overcook the squash or it’ll turn to mush.
- 5
Remove from heat and adjust seasoning with the remaining fish sauce as needed; different brands of curry pastes have different amounts of salt, so it is important to taste and adjust. Stir in Thai basil and red pepper, if using. Serve immediately with jasmine rice.
- 6
Red Curry Paste
- 7
Cut chilies into chunks, remove the seeds, then grind in a coffee grinder until fine.
- 8
In a heavy-duty mortar and pestle, add lemongrass, galangal, cilantro roots, kaffir lime zest, white peppercorns and salt. Pound until fine.
- 9
Add ground chilies and pound to mix.
- 10
Add garlic and shallots, pound until fine.
- 11
Add shrimp paste, pound to mix.