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Thai Red Chicken Curry In A Black Bowl
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5 from 2 votes

Thai Red Curry Recipe With Chicken

I am sharing a Thai Red Curry Recipe with chicken made from homemade red curry paste that you can store for a month.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Main Course
Cuisine: Chinese
Servings: 2
Calories: 940kcal
Author: Hina Gujral

Equipment

Ingredients

Ingredients For Red Curry Paste

  • 6 dried red chillies (preferably Kashmiri Red Chilli)
  • ½ Cup water
  • ½ Cup shallots (sambar onion)
  • 2 tabespoon garlic cloves
  • 1 tablespoon grated galangal or ginger
  • 2 tablespoon chopped lemongrass
  • 1 tablespoon coriander seeds (sabut dhaniya)
  • 1 teaspoon cumin seeds (jeera)
  • 1 teaspoon salt or to taste
  • ½ teaspoon black peppercorns (sabut kali mirch)
  • ½ teaspoon lemon zest

Ingredients For Curry

  • 4 tablespoon groundnut oil
  • 250 gram boneless chicken pieces
  • ¼ Cup french beans, cut into one-inch pieces
  • ½ Cup yellow pumpkin, diced
  • 2 Cup thin coconut milk
  • 1 tablespoon dark brown sugar
  • 1 teaspoon fish sauce
  • Salt to taste
  • ¼ Cup water
  • 2 Thai birds eye chili
  • 4 kaffir lime leaves
  • ¼ Cup Thai basil leaves
  • 2 tablespoon chopped fresh cilantro

Instructions

Prepare Red Curry Paste

  • Discard the crown of dried red chillies. Roughly chop them. Discard the seeds if you do not want spicy curry.
  • Soak red chillies in hot water. Cover and set aside for 15 minutes.
  • Clean the stalk of lemongrass. Wash to remove dirt. Thinly slice the stalk/stem and not the leaves.
  • Scrape the skin of the galangal. Wash it. Either grate or chop it
  • Dry roast the coriander seeds, cumin, and peppercorns for 1 minute only to release their aroma.
  • To make the paste, add soaked chillies, lemongrass, galangal, roasted spices, salt, garlic, shallots, and lemon zest, to a mixer. Blend the ingredients to a smooth paste using the soaked chilli hot water.
  • You must scrap the ingredients a few times and add water in small batches to make a smooth paste.
  • Transfer it to a bowl to make curry or store it in an airtight container in the refrigerator.

Prepare Thai Red Curry With Chicken

  • Clean, wash, and pat dry the chicken pieces. Set them aside.
  • Heat oil in a wok or large saucepan over medium flame. Stir in the curry paste and cook for 2 to 3 minutes or till the oil starts separating from the paste.
  • Add chicken pieces. Stir-fry till chicken pieces turn pale white. Add 2 tablespoons of coconut milk if the curry paste sticks to the wok or burns.
  • Add sugar, fish sauce, vegetables, and salt. Combine and cook for 1 minute.
  • Add the remaining coconut milk along with kaffir lime leaves, water, red chillies, and stir to combine. Taste and season with salt accordingly.
  • Bring slowly to a boil, then reduce the heat to low and simmer, covered, for 6 – 8 minutes or until chicken and vegetables are cooked.
  • Before serving, add Thai basil and chopped cilantro.
  • Serve Thai Red Curry warm with jasmine rice.

Notes

  • If you live where Thai ingredients aren’t available, try the substitutes 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 a few of my favourite brands.
  • This red curry paste recipe yields 150 grams and is medium spicy. We like our curry spicy, so I add it all to make curry for one time.   
  • The consistency of the curry can be adjusted to your liking. Some like it thick and saucy, while others may prefer soupy. Add the stock or water accordingly. 
  • Skip adding red chilli to the curry if you do not want to make it spicy, as the curry paste also has a certain amount of spiciness. 
  • Always taste the curry and then add salt accordingly. Because fish sauce and curry paste has some amount of salt; otherwise, you might end up with over-salted curry. 

Nutrition

Calories: 940kcal | Carbohydrates: 30g | Protein: 34g | Fat: 80g | Saturated Fat: 48g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 16g | Trans Fat: 0.01g | Cholesterol: 80mg | Sodium: 1596mg | Potassium: 1434mg | Fiber: 4g | Sugar: 12g | Vitamin A: 2933IU | Vitamin C: 22mg | Calcium: 134mg | Iron: 11mg