Few months back I fell in love with Thai cuisine and since then Thai has been one of my favorites. Whenever I like any recipe I have to try it in my kitchen. So it was obvious that I had to try this famous Thai red curry chicken and to prepare it from scratch, I went ahead and made the red curry paste myself. Since then I prepared this every now and then but never got a chance to share the recipe here.
This recipe is quite simple as in any other curry dishes if you have the red curry paste handy. You may use the store bought paste but the taste really varies if you use the homemade one. Go ahead and make a batch of curry paste and leave it in the fridge for a month and make this recipe as and when you desire.
The curry is fiery, hot and spicy with a hint of coconut milk and subtle aroma of the herbs. Tastes great with a bowl of steamed Jasmine rice. Whoever tasted this curry fell in love at once and I received great compliments.
Thai Red Curry Chicken
By July 30, 2014Published:
- Yield: 4 Servings
- Prep: 15 mins
- Cook: 25 mins
- Ready In: 40 mins
The curry is fiery, hot and spicy with a hint of coconut milk and subtle aroma of the herbs. Tastes great with a bowl of steamed Jasmine rice.
- 1 pound boneless chicken thigh cut into bite size pieces
- 3-4 medium thai eggplants
- 1 can baby corns
- 1 can bamboo shoots (or you may use fresh)
- 2-3 cloves garlic finely minced
- 2 tablespoons Thai red curry paste or more according to taste
- 2/3 cup coconut milk
- 1/2 cup chicken stock/ water or as needed
- 2 teasoons salt or as per taste
- 2 tablespoons vegetable oil
- 1 teaspoon black pepper powder
- 1 small lime
- 5-6 small Thai basil leaves for garnish
- Peel the eggplants leaving out few skin. Cut diagonally. Drain and rinse the bamboo shoots and baby corn in a strainer and keep aside.
- Season the chicken with salt and pepper and keep aside. Heat a wok at high heat and add 2 teaspoons of oil. When the oil is very hot, add the chicken pieces and cook at high heat for 5 minutes. Toss in between. Transfer the chicken onto a plate with all the oil left.
- Add the remaining oil in the same wok and add the minced garlic. Stir at medium heat for a minute and then add the cut vegetables. Stir for 2-3 minutes or until lightly browned.
- Add the Thai red curry paste, salt, fish sauce and stir for few minutes. Now add the coconut milk, water or chicken stock and bring to a boil. Add in the chicken pieces , reduce the heat and let it simmer for 4-5 minutes or until the chicken is cooked through and the gravy looks thick. Turn off the heat and add the juice of 1 lemon.
- Transfer to a serving dish and garnish with Thai basil leaves. Serve immediately with some steamed jasmine rice. Enjoy!
You may use any vegetables of your choice like; snap peas, carrots, red bell pepper etc. If you are using fresh bamboo shoots you may need to thinly slice and boil them before using in the recipe. If you do not have access to fish sauce, you may use soya sauce instead. Use the water or stock according to the consistency of the curry you want. Add the lemon juice at the end of the cooking or you may serve with a wedge of lemon on the side. Lastly add the red curry paste according to your taste. Start by adding less and gradually add more if you can handle more heat.