Thai Red Curry Chicken recipe with step by step photos. Fiery, spicy, hot, delicious with a subtle sweet taste coming from coconut milk. After making Veg Thai Red Curry paste it was quite natural for me to cook Thai Red Curry 🙂 To make it spicy or not is up to you if you use less of red paste the curry won’t be that spicy.
Thai curries are my favorite so make them quite often. Have already posted egg thai curry, red thai prawns curry, tofu thai curry and veg thai paste. I had made Thai Red Curry Chicken especially for my guests who enjoyed a lot and even took some curry home along. Not only that evening guests ate this and relished it I was quite happy and satisfied with my cooking.
You could use ready-made red thai paste however prefer home-made thai paste. Usually make a lot and store them in the freezer. Mainly thai chilies are used for thai paste they are very spicy so use the paste moderately. The sweetness coming from the coconut milk balance the spice and flavors in the curry. Even for coconut milk you could use store bought or home-made.
Learn How to make Thai Red Curry Chicken Recipe step by step:
1.You would require 2 tbsp red thai curry paste readymade Or homemade. Heat sesame oil and add all the chopped veggies except mushrooms.
2. Keep stirring and tossing them on high heat. After 2 mins you would see the veggies sweating and also appear a little crunchier and more colorful. Remove them with a slotted spoon and place aside.
3. In the same pan add the red curry paste and stir well.
4. Saute until it starts leaving oil at the edges. Take care don’t burn the paste.
5. Meanwhile roast the desiccated coconut on low heat on a different pan. Keep stirring all the time else they might burn.
6. Once they are evenly light brown switch off the gas and keep aside. Ensue you don’t burn them it has to be lightly toasted and on low heat. Alternatively, you could microwave them for a minute but keep stirring in between.
7. Put the boneless chicken in the curry and stir all well. Saute for 4 to 5 mins. Keep stirring in between.
8. Also, add chopped mushrooms and cook for 2 mins.
9. Add the sauteed veggies. Mix all well. Cover and cook until chicken cooks and appear tender.It’s time to add dark soy sauce + sugar. Combine all nicely.
10. Time to add coconut milk ensure heat is on low mode. Cook for 2 mins more.
11. After a minute add few basil leaves, kaffir lime leaves and salt.
12. Finally add roasted desiccated coconut, lime juice and mix well. Switch off the gas.
13. Simmer for 2 mins more. Now switch off the gas. Serve Thai Red Curry Chicken with jasmine rice Or biryani rice.
Also for more chicken recipe on the blog you could check here Indian Green Chicken Curry Recipe, Fried Chicken Recipe, Mughlai Chicken Curry, Hyderabadi Chicken Biryani, Boneless Chicken Tandoori, North Indian Butter Chicken and Shahi Chicken Keema .
Thai Red Curry Chicken Recipe card below:
- 2 tbsp red thai curry paste readymade Or homemade red thai paste
- 1 tbsp sesame oil or oil
- 300 gm boneless chicken
- ½ cup carrot chopped into julienne or thin round
- 1 /2 cup chopped mushroom
- ½ cup green peas boiled
- 2 to 3 kaffir lime leaves (optional)
- 2 to 3 basil leaves (optional)
- ½ cup red bell pepper chopped into squares (optional)
- 1 tbsp dark soy sauce
- 1.5 cup of thick coconut milk homemade or readymade
- 2 t/s sugar
- 2 tbsp toasted Or roasted desiccated coconut
- ½ lime juice
- water as required
- salt as per taste
- You would require 2 tbsp red thai curry paste readymade or homemade. Heat sesame oil and add all the chopped veggies except mushrooms.
- Keep stirring and tossing them on high heat. After 2 mins you would see the veggies sweating and also appear a little crunchier and more colorful. Remove them with a slotted spoon and place aside.
- In the same pan add the red curry paste and stir well.
- Saute until it starts leaving oil at the edges. Take care don't burn the paste.
- Meanwhile roast the desiccated coconut on low heat on a different pan. Keep stirring all the time else they might burn.
- Once they are evenly light brown switch off the gas and keep aside. Ensure you don't burn them it has to be lightly toasted and on low heat. Alternatively, you could microwave them for a minute but keep stirring in between.
- Put the boneless chicken in the curry and stir all well. Saute for 4 to 5 mins. Keep stirring in between.
- Also, add chopped mushrooms and cook for 2 mins.
- Add the sauteed veggies. Mix all well. Cover and cook until chicken cooks and appear tender.It's time to add dark soy sauce + sugar. Combine all nicely.
- Time to add coconut milk ensure heat is on low mode.
- After a minute add few basil leaves, kaffir lime leaves and salt.
- Finally add roasted desiccated coconut and mix well. Switch off the gas.
- Serve your red thai chicken curry with steamed rice or jasmine rice.
2.Also you could add veggies of your own choice. I had added potatoes and carrots in my curry.
3.If you don't want to make thai paste home you could buy them from stores. However I prefer homemade thai curry paste.
4.Same manner I make coconut milk home. The coconut milk used in this recipe is only thick milk. So take care of that part.
5.Cook the Thai Red Curry Chicken on low heat or medium heat.
6.If you don't like spice then add only 2 tbsp red paste or lesser than that.
7.I have used normal steamed rice but mostly thai cury is eaten with Jasmine Rice.
Robert Clayton says
One of the best thai curries I had but used a store bought paste would try following your recipe for home-made thai paste. I added prawns instead of chicken my friends loved them thx for sharing 🙂 🙂 wish could give you more stars
maria says
Pleased to know this Robert thankyou so much for your kind and positive words 🙂 glad your friends loved the thai curry surely try the red paste too and also thanks for 5-star rating.
Suzanne Perazzini says
This looks delicious and really quite simple. A good meal for after work.
maria says
Thanks Suzanne 🙂