Thai Red Curry Chicken Recipe, Thai chicken curry | thai curry recipes

by maria updated March 12, 2014

Thai Red Curry Chicken Recipe, Thai chicken curry | thai curry recipes:Fiery, spicy, hot, delicious with a hint of coconut milk is Thai Red Curry Chicken.

Fiery, spicy, hot, delicious with a hint of coconut milk is Thai Red Curry Chicken recipeAfter making Veg Thai Red Curry paste it was quite natural for me to cook Thai Red Curry :)  To make it spicy Or not is upto you if you use less of red paste the curry won’t be that spicy. But I have gone ahead and added 4 tbsp of red paste the taste was just awesome but the spice was hitting us. Even though we enjoyed the curry ate for 2 days in a row.

Thai  Red Curry Chicken Recipe

Lesson learnt next time I make will add only 2 tbsp of red paste. I had made Thai Red Curry Chicken specially for my guests. Guests were nobody but our friends who recently tied a knot together. They 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. Guess enough of my boasting.

Have eaten plenty of times Thai Red Curry sometimes with veggies sometimes with chicken. I love thai cuisine and some of their recipes are just too great. You could check out the Thai Red Curry paste here on this link.

Also for more chicken recipe on the blog you could check here Indian Green Chicken Curry RecipeFried Chicken RecipeMughlai Chicken CurryHyderabadi Chicken BiryaniBoneless Chicken TandooriNorth Indian Butter Chicken and Shahi Chicken Keema .

Let’s make Thai  Red Curry Chicken Recipe together step by step:

1.You would require 2 tbsp red thai curry paste readymade Or homemade I have made at home check the link above to the recipe.

Thai  Red Curry Chicken Recipe

2.Put the red curry paste and stir well.

Thai  Red Curry Chicken Recipe

3.Saute until it starts leaving oil at the edges. Take care don’t burn the paste.

Thai  Red Curry Chicken Recipe

4.Now add the boneless chicken stir all well. Saute for 4 to 5 mins. Keep stirring in between.

Thai  Red Curry Chicken Recipe

5.Add carrots, french beans, bell peppers  Or potatoes now if adding veggies. Mix all well.

Thai  Red Curry Chicken Recipe

6.It’s time to add dark soy sauce + sugar. Combine all nicely.

Thai  Red Curry Chicken Recipe

7.Put the chopped ginger and chili garlic sauce. Stir again.

Thai  Red Curry Chicken Recipe

8.Cook for 2 mins more. Add coconut milk cover and cook until chicken and potatoes are cooked and tender. Then add kaffir lime leaves, basil leaves if using them. Finally add salt, toasted coconut and lime juice. Simmer for 2 mins more. Now switch off the gas.

Thai  Red Curry Chicken Recipe

10.Serve Thai Red Curry Chicken with jasmine rice Or biryani rice.

Thai  Red Curry Chicken Recipe

Thai Red Curry Chicken Recipe details listed below:

Thai Red Curry Chicken Recipe
 
Prep time
Cook time
Total time
 
Fiery, spicy, hot, delicious with a hint of coconut milk is Thai Red Curry Chicken recipe!
Author:
Recipe type: Main
Cuisine: Thai
Serves: 10 servings
Ingredients (used american measuring cup, 1 cup = 250 ml)
  • 2 tbsp red thai curry paste readymade Or homemade red thai paste
  • 1 tbsp oil
  • 750 gms boneless chicken
  • 1 carrot chopped into julienne
  • ½ cup french beans chopped into long thin julienne
  • 2 potatoes chopped into cubes (optional)
  • 2 to 3 kaffir lime leaves (optional)
  • 2 to 3 basil leaves (optional)
  • 1 red bell pepper chopped into squares (optional)
  • 1 tbsp dark soy sauce
  • 2 cups of thick coconut milk homemade Or readymade
  • 2 t/s sugar
  • 4 tbsp toasted Or roasted desiccated coconut
  • ½ lime juice
  • 1 tbsp chili garlic sauce
  • 1 tbsp ginger finely chopped
  • salt as per taste
Instructions
  1. Firstly toast the desiccated coconut in oven for 180 °C for 10 mins.
  2. Keep stirring them in between. Alternatively you could roast them on pan placed on low heat. Just toast Or roast them slightly until mild brown. Take care and don't burn the desiccated coconut.
  3. Take oil in a wide bottomed saucepan place on medium heat.
  4. Put the red curry paste and stir well.
  5. Saute until it starts leaving oil at the edges. Take care don't burn the paste.
  6. Now add the boneless chicken stir all well. Saute for 4 to 5 mins. Keep
  7. stirring in between.
  8. Add carrots, french beans, bell peppers Or potatoes now if adding veggies. Mix all well.
  9. It's time to add dark soy sauce + sugar. Combine all nicely.
  10. Put the chopped ginger and chili garlic sauce. Stir again.
  11. Cook for 2 mins more. Add coconut milk cover and cook until chicken and
  12. potatoes are cooked and tender. Then add kaffir lime leaves, basil leaves if using them.
  13. Finally add salt, toasted coconut and lime juice. Simmer for 2 mins
  14. more. Now switch off the gas.
  15. Serve Thai Red Curry Chicken with jasmine rice Or biryani rice.
Notes
1.You could make veg Thai Red Curry Or vegan Thai Red Curry Or Thai Red Curry Chicken Recipe.
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.


{ 2 comments… read them below or add one }

Suzanne Perazzini March 8, 2013 at 5:25 am

This looks delicious and really quite simple. A good meal for after work.

Reply

maria March 8, 2013 at 12:07 pm

Thanks Suzanne :)

Reply

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