Thai Red Chicken Curry is an insanely delicious, gluten-free chicken curry with a lot of vegetables and coconut milk. It tastes best with steamed jasmine rice. Try this easy curry recipe and be prepared for the burst of fresh flavors it brings.
About Thai Cuisine:
In recent years, Thai Cuisine has become quite popular among food lovers across the globe. Thai food ain’t about simplicity. It’s about the juggling of disparate flavors to create umami.
It is a deadly combination of delicious aroma, brilliant colors, exotic herbs, local spices and a lot of coconuts especially – the spicy, slurpy Thai Curries.
If you are a curry lover then these three major curries in the Thai Cuisine – Red, Green, and Yellow, are a must-try.
Thai Red Curry Paste – Homemade vs Readymade:
We always stick to Homemade Red Curry Paste to make an authentic Thai curry. The color, texture, and taste of the curry prepared from freshly ground curry paste are mind-blowing.
But for making red curry on short notice, we rely on some of the best readymade curry paste available in the supermarket. Real Thai Red Curry Paste, Blue Elephant, Mesri and Ayam are few of my favorite red curry paste brands.
Zest up the readymade curry paste by frying in oil for 3 – 5 minutes with chopped garlic before adding chicken or vegetables.
The homemade curry paste can be stored in an airtight jar for about 2 weeks if refrigerated or even longer if feezed. Read the storing instructions in the label of the readymade curry paste.
Key Ingredients Required & Substitutions:
If you live in a place where the Thai herbs required for the dish aren’t available, try these substitutes:
- Lemongrass – use dry lemongrass or lemon juice
- Kafir Lime Leaves – regular lime leaves or lemon zest
- Galangal (Thai Ginger) – regular ginger
- Coconut milk – cashew or almond milk
- Thai Basil Leaves – Italian Basil
- Rice Vinegar – regular white vinegar or wine vinegar
- Brown Sugar – jaggery or white sugar
- Fish Sauce – soy sauce or skip it
- Light Soy Sauce
- Birds Eye Chilli – any other variety of spicy red chili
Apart from these herbs and spices, a medley of seasonal vegetables along with meat or seafood is added in the red curry. From local mushrooms, green beans, bell peppers, squash, eggplant to baby corn feel free to add vegetables of your choice in the curry.
Thai Curry is best enjoyed with hot, steamed jasmine rice. Or you can serve with boiled rice noodles or my signature pineapple fried rice.
I like Thai curry with steamed rice topped with toasted peanuts, shrimp crackers and a spoonful of spicy sambal.
FAQ’s Related To Thai Red Curry:
Is Thai Red Chicken Curry Spicy?
The first thought that comes to mind seeing a bright red curry with sliced chilies is that it’s going to blow one’s brains out with the heat. On the contrary, Thai red curry has a good balance of – spiciness, sweetness, sourness, with subtle notes of seafood flavor.
The right word to define the red curry is – umami. But if you are not accustomed to tolerating even low – medium level spicy food, it’s highly recommended to taste the red curry cautiously.
How to make vegan Thai Red Curry?
Vegan Thai curry is what you should make when you just have too many vegetables at home. All you need to do is cut the vegetables in chunks, add tofu for protein, skip the fish sauce and voila you have the perfect formula for a delicious, vegan red curry.
Love Thai Curry? Try These Thai Recipes:
If you try this recipe and love it, please leave a comment and a rating. This helps us grow and reach many other food lovers like you, who are looking for a perfect tried and tested recipe.
Thai Red Chicken Curry Recipe
Red Curry Paste:
- 2 tablespoon Thai red curry paste
Meat & Vegetables:
- 250 gram bite-size boneless chicken pieces
- 1/2 Cup chopped red onion
- 1/4 Cup french beans, cut into one-inch pieces
- 1/4 Cup diced button mushrooms
- 1/4 Cup cherry tomato, cut into halves
- 1/4 Cup diced red bell peppers
- 1/3 Cup baby corn, cut into one-inch pieces
- 4 Tablespoon cooking oil
- 2 Cup coconut milk
- 1 Teaspoon fish sauce
- 1 Teaspoon rice vinegar
- 1 Teaspoon light soy sauce
- 1 Tablespoon light brown sugar
- 1 tsp brown sugar
- Salt to taste
- 2 – 3 kaffir lime leaves or lemon zest
- 2 one-inch the stalk of lemongrass (optional)
- 1 – 2 Thai birds eye chili
- 1/4 Cup fresh basil leaves
Prep Work For Curry:
- Clean, wash and pat dry the chicken pieces. Cut all the vegetables. Set aside.
- Heat the oil in a wok or large saucepan over medium flame. Add chopped onion and saute for 1 – 2 minutes. No need to brown the onion.
- Stir in the curry paste and cook for 3 – 5 minutes or till oil starts separating from the paste.
- Add chicken pieces. Stir-fry till chicken pieces are nicely roasted and turn pale white in color. Add 1 – 2 tablespoon of coconut milk if the curry paste is sticking to the wok or burning.
- Add the lemongrass, fish sauce, vinegar, soy sauce, sugar, and half the amount of coconut milk. Stir to combine and cook for 1 – 2 minutes.
- Then add the remaining coconut milk along with kaffir lime leaves, lemongrass, basil, red chili, vegetables, and stir to combine. Taste and season with salt accordingly.
- Add 1/2 cup chicken/seafood stock or water if the curry seems too thick.
- Bring slowly to the boil, then reduce the heat to low and simmer, uncovered, for 6 – 8 minutes or until chicken and vegetables are cooked.
- Stir the curry a few times while it cooks, to stop it sticking and to keep the chicken submerged.
- Garnish the curry with fresh basil leaves, and sliced red chili.
- Serve Thai Red Chicken Curry warm with jasmine rice.
- If you live in a place where the Thai herbs required for the dish aren’t available, try the subsitutes I have shared in the article above.
- You can use the homemade red curry paste or the readymade paste. Real Thai Red Curry Paste, Blue Elephant, Mesri and Ayam are few of my favorite red curry paste brands.
- Feel free to add vegetables of your choice along with the meat/seafood/vegan protein in the curry.
- The consistency of the curry can be adjusted as per your liking. Some like it thick and saucey, while others may prefer soupy. Add the stock or water accordingly.
- Skip adding red chilli in the curry if you do not want to make it spicy as the curry paste also has certain amount of spiciness to it.
- Always taste the curry and then add salt accordingly. Because fish sauce, soy sauce, and curry paste has some amount of salt. Otherwise, you might end up with over-salted curry.
Hey there! I am Hina – a passionate Indian food blogger. If this is your first time visiting my blog, I’d recommend starting out by browsing our mega recipe index of hundreds of delicious recipes.