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Thai Red Curry with Chicken

Thai Red Curry with Chicken

A delicious Thai Red Curry with Chicken that blends mild to hot spices, perfect for any meal.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Mains
Cuisine Thai
Servings 4 servings
Calories 450 kcal

Equipment

  • large heavy based skillet

Ingredients
  

Red Curry Paste – choose ONE:

  • 5-6 tablespoon Thai Red Curry Paste (store bought, Maesri best)

Extras – only for jar curry paste

  • 2 large garlic cloves minced
  • 2 teaspoon fresh ginger finely grated
  • 1 tablespoon lemongrass paste or finely chopped fresh

Thai Red Curry

  • 3 tablespoon vegetable oil (or canola or peanut)
  • 1 cup chicken broth/stock low sodium
  • 400 ml coconut milk (full fat!)
  • 6 kaffir lime leaves
  • 1 tablespoon sugar (white, brown or palm)
  • 2 teaspoon fish sauce plus more to taste
  • 350 g chicken thighs (boneless and skinless), cut into 0.75 / ⅓″ thick slices
  • 150 g pumpkin or butternut squash cut into 1.5cm / ⅗" cubes (~1 heaped cup)
  • 120 g green beans trimmed and cut into 5cm/2″ pieces
  • 12 Thai basil leaves

Garnishes (optional) & serving:

  • Fresh red chilli slices (small chilli – spicy, large = less spicy)
  • Fresh coriander / cilantro leaves
  • Steamed jasmine rice

Instructions
 

Instructions

  • Heat oil in a large heavy based skillet over medium high heat.
  • Add curry paste and Extras (if using jar paste) and cook for about 2 minutes so it 'dries out'.
  • Add chicken broth and stir to dissolve paste. Simmer rapidly for 3 minutes or until liquid reduces by half.
  • Add coconut milk, lime leaves, sugar and fish sauce. Stir, then add chicken.
  • Spread chicken out, bring to simmer, then turn heat down to medium. Simmer for about 8-10 minutes or until Sauce reduces, the chicken is cooked and the sauce is almost at the thickness you want.
  • Do a taste test. Add more fish sauce (or even shrimp paste) to add more saltiness, sugar for sweetness.
  • Add pumpkin and beans, stir. Cook for 3 minutes or until pumpkin is just cooked through and Sauce is thickened.
  • Remove from heat. Stir through a handful of Thai basil leaves.
  • Serve over jasmine rice, garnished with fresh red chilli slices and fresh coriander/cilantro leaves, if desired.

Notes

Curry paste can be store bought or homemade. Consistency varies. Thai basil is preferred, but regular basil can be used.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 30gProtein: 20gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 900mgPotassium: 600mgFiber: 5gSugar: 8gVitamin A: 100IUVitamin C: 50mgCalcium: 10mgIron: 15mg
Keyword Chicken, curry, red curry, spicy, Thai recipe, Thai Red Curry with Chicken
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