Go Back
–+ servings
Thai Red Curry with Chicken

Thai Red Curry with Chicken

A delicious Thai Red Curry with Chicken that combines store-bought or homemade curry paste for a fresh flavor.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Mains
Cuisine Thai
Servings 4 servings
Calories 530 kcal

Equipment

  • large heavy based skillet

Ingredients
  

Red Curry Paste - choose ONE

  • 5-6 tablespoon Thai Red Curry Paste store bought, Maesri best
  • 1 quantity homemade Thai Red Curry Paste

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 vary in spiciness, adjust as needed. Fresh ingredients recommended for best flavor.

Nutrition

Serving: 1servingCalories: 530kcal
Keyword Red curry, Thai red curry
Tried this recipe?Let us know how it was!