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Thai Red Curry with Chicken

Thai Red Curry with Chicken

Delicious Thai Red Curry with Chicken, a mild to hot dish perfect for dinner, with store bought or homemade curry paste.
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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) (Note 1)
  • 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 (Note 3)

Thai Red Curry

  • 3 tablespoon vegetable oil (or canola or peanut)
  • 1 cup (250 ml) chicken broth/stock, low sodium
  • 400 ml coconut milk (full fat)
  • 6 pieces kaffir lime leaves (Note 4)
  • 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 (Note 5)
  • 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 leaves Thai basil (Note 6)

Garnishes (optional) & serving

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

Instructions
 

Cooking Steps

  • 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

If using store bought curry paste, Maesri brand is recommended. Adjust spiciness according to your preference. Basing the sauce thickness on personal preference is also encouraged.

Nutrition

Serving: 1servingCalories: 530kcal
Keyword Chicken Curry, curry, dinner, Healthy, Red curry, Thai red curry
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