35 minutes
Create a flavorful escape in your own kitchen with this aromatic Thai red chicken curry. This simple yet exquisite recipe requires just 15 minutes of prep time for a dinner that’s rich in taste and tradition.
tablespoons
Ginger & Garlic Paste
tablespoons
Thai Red Curry Paste, adjust to taste
tablespoons
0.25 fluid ounces
Chicken Thighs, skinless, boneless, cut into large chunks
each
Lime Leaves, fresh
each
Fish Sauce, plus more to taste
tablespoons
Brown Sugar, plus more to taste
teaspoons
handful
Coriander, chopped, plus extra to garnish
bunch
Red Chilli, sliced diagonally, for garnish
each
Ginger, thumb-sized, cut into matchsticks, for garnish
pieces
Jasmine Rice, cooked
to serve
1. Curry Base
In a spacious saucepan, heat the vegetable oil over medium heat. Cook the ginger & garlic paste for 2 minutes until fragrant. Stir in the red curry paste and let it sizzle for a few seconds before gently pouring in the coconut milk.
2. Simmer
As the mixture reaches a boil, lower the heat to maintain a steady simmer. Watch for the oil to surface, indicating the flavors are melding together.
3. Chicken & Lime Leaves
Introduce the chicken pieces and lime leaves into the saucepan. Allow the curry to simmer for roughly 12 minutes, or until the chicken is thoroughly cooked.
4. Season
Enhance the curry with fish sauce and a hint of brown sugar. After integrating, sample the sauce and adjust with additional fish sauce for a saltier depth or more sugar for sweetness.
5. Final Touch
Bring your curry off the heat and stir in the fresh Thai basil for an authentic burst of flavor.
6. Garnish & Serve
Ladle the curry into four serving bowls. Embellish each with red chilli slices, ginger matchsticks, and a sprinkle of extra basil leaves. Accompany with the jasmine rice for a complete meal.
Seafood Curry
Cilantro-Lime Curry
Green Vegetable Curry
Replace the chicken with other proteins such as duck for a richer flavor, firm tofu or tempeh for a vegetarian option, or shrimp for a seafood twist.
Green Curry
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