Thai Red Chicken Curry Recipe

I created a savory dish using tender chicken thighs, Thai red curry paste, and coconut milk, enhanced by red bell pepper, eggplant, garlic, and ginger. Thai basil and kaffir lime leaves add a fresh finish. This is my Best Thai Red Curry Recipe and a celebration of rich, vibrant flavors.

I’ve been experimenting in the kitchen and I gotta say, this Thai Red Chicken Curry really blew my mind. I’ve always been a fan of Asian curry recipes and this one stands out with its bold flavors and simple ingredients.

I used 1.5 lbs of boneless chicken thighs cut into chunks along with 2 tablespoons of Thai red curry paste and a can of coconut milk. I started by sautéing a thinly sliced onion, minced garlic, and a bit of grated ginger in vegetable oil until it all melded together.

Then, I tossed in sliced red bell pepper and cubed eggplant, letting them soften before adding fish sauce and palm sugar. If you can get ’em, a couple of kaffir lime leaves add a kick and I finish it off with Thai basil and a squeeze of lime juice.

Trust me, this recipe is a game-changer that brings restaurant-quality Thai red curry right to your kitchen.

Why I Like this Recipe

1. I love how the flavors hit different, like the spicy curry paste mixed with the sweet coconut milk makes every bite exciting even if sometimes i mess up the spice levels a bit.
2. I really enjoy how easy it is to put together. I mean, browning the chicken, throwing in the veggies, and letting it all simmer together makes me feel like a legit cook even when my timing isn’t perfect.
3. I dig that it feels super homemade. Instead of spending loads at a restaurant, i get to experiment in my kitchen and make something that’s not only tasty but reminds me of fun cooking adventures with my family.

Ingredients

• Chicken thighs: Their protein and tender meat brings body and savory essence to dish.
• Thai red curry paste: A spice blend that delivers fiery heat and aromatic flavor.
• Coconut milk: Adds creamy richness with subtle sweetness and boosts healthy fat content.
• Thai basil leaves: Provide bright, peppery freshness and antioxidants to balance spicy ingredients.
• Fish sauce: Contributes umami depth with salinity while adding complexity to the dish.
• Palm sugar: Subtly sweetens the curry and offsets heat with mild, caramel notes.
• Red bell pepper: Adds crisp texture, vitamins, and beneficial fiber for a balanced meal.

Ingredient Quantities

• 1.5 lbs boneless chicken thighs, cut into chunks
• 2 tablespoons Thai red curry paste
• 1 can (14 oz) coconut milk
• 1 tablespoon vegetable oil
• 1 medium onion, thinly sliced
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 1 red bell pepper, sliced
• 1 small eggplant, cubed
• 1 tablespoon fish sauce
• 1 tablespoon palm sugar (or brown sugar)
• 1-2 kaffir lime leaves (if u can get em)
• A handful of Thai basil leaves
• 1 cup bamboo shoots (optional)
• Juice of 1 lime

How to Make this

1. Heat the vegetable oil in a large pan over medium heat. Once hot, add the chicken chunks and lightly brown them on all sides, then remove them and set aside.

2. In the same pan, add the thinly sliced onion, minced garlic, and grated ginger. Cook until the onion softens, about 3 to 4 minutes.

3. Stir in the Thai red curry paste and let it cook with the onions and garlic for about a minute so the flavors start to blend.

4. Pour in the coconut milk and bring it to a gentle simmer.

5. Add the red bell pepper slices, cubed eggplant, and bamboo shoots (if you are using them) into the pan.

6. Return the browned chicken back to the pan and mix well with the vegetables.

7. Now add the fish sauce, palm sugar, and drop in the kaffir lime leaves. Stir everything together and let the curry simmer for about 10 to 15 minutes until the chicken is fully cooked and the vegetables are tender.

8. Toss in handful of Thai basil leaves and squeeze in the juice of one lime, stirring gently so the basil leaves keep their bright flavor.

9. Taste the curry and adjust the seasoning if needed. You might want a bit more sugar or fish sauce depending on your taste.

10. Once everything is nicely combined and heated through, serve your delicious Thai Red Chicken Curry over rice and enjoy your meal.

Equipment Needed

1. Large pan or skillet for browning the chicken and cooking the vegetables
2. Stove to heat the pan and simmer the curry
3. Sharp knife for chopping the chicken, onions, bell pepper, and eggplant
4. Cutting board to safely chop the ingredients
5. Measuring spoons to accurately add the curry paste, fish sauce, and palm sugar
6. Can opener to open the can of coconut milk
7. Grater for finely grating the ginger
8. Spatula or wooden spoon to stir and mix all the ingredients
9. Citrus juicer or reamer for squeezing the lime juice

FAQ

Thai Red Chicken Curry Recipe Substitutions and Variations

• Thai red curry paste: If you cant find it then you can mix some red chili flakes, garlic paste and tomato paste with a pinch of cumin for a similar kick
• Coconut milk: You can substitute with coconut cream thinned out with a little water to keep that rich coconut flavor
• Fish sauce: When this isnt handy, a bit of soy sauce mixed with a tiny amount of anchovy paste is a good alternative
• Palm sugar: No palm sugar? Brown sugar or even a little honey will give you that sweet tang you need
• Kaffir lime leaves: If you cant get these then try using some lime zest combined with extra lime juice to capture that citrusy edge

Pro Tips

1. When you brown the chicken, let it develop a nice crust so it holds in the juices and adds a rich flavor to the curry even after it simmers.

2. Fry the curry paste with the onions, garlic and ginger just long enough to mellow out its raw edge; cook too long and you might lose some of that spunky flavor.

3. If you have real kaffir lime leaves, gently tear them to release more aroma; just remember to fish them out before serving ’cause they can be a bit chewy.

4. Add the Thai basil and lime juice towards the end so their fresh punch isn’t cooked away, giving you a brighter kick in the final dish.