Go Back

Quick and Easy Thai Red Chicken Curry

A vibrant, creamy curry featuring tender chicken in a flavorful red curry sauce, ready in under 30 minutes, perfect for cozy dinners or gatherings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • ½ lb boneless skinless chicken breast or thighs, cut into 1 cm strips Chicken thighs give a richer taste.
  • 2 teaspoons fish sauce Use a good-quality brand like Red Boat for depth of flavor.
  • 2 tablespoons coconut oil or neutral oil Coconut oil adds to that tropical feel.
  • 2–3 tablespoons red curry paste Adjust based on your preference for heat.
  • ¾ cup coconut milk Full-fat coconut milk for creaminess, such as Aroy-D brand.
  • ½ cup chicken stock, unsalted or low sodium To keep things from getting overly salty.
  • 1 tablespoon palm sugar or light brown sugar Balances the flavors beautifully.
  • 4.5 oz bamboo shoots strips About ½ can, rinsed well and drained.
  • 3 pieces makrut lime leaves Optional, for an aromatic zing.
  • 1 teaspoon fish sauce, or to taste Adjust according to your taste preference.
  • ½ cup Thai basil leaves Available at most Asian markets.
  • to taste serving Jasmine rice For serving.

Method
 

Preparation
  1. In a bowl, mix the chicken with 2 teaspoons of fish sauce. Set aside.
  2. Keep your chicken at room temperature for about 15 minutes before cooking.
Cooking
  1. In a small pot over medium heat, add 2 tablespoons of coconut oil.
  2. Add 2-3 tablespoons of red curry paste to the pot and sauté for about 2 minutes.
  3. Pour in ¾ cup of coconut milk and ½ cup chicken stock. Stir well to combine.
  4. Add 1 tablespoon of palm sugar and 4.5 oz of bamboo shoots. Stir until well mixed.
  5. Bruise and tear the makrut lime leaves into chunks before adding them to the pot. Let the curry simmer for 5 minutes.
  6. Add the marinated chicken strips to the pot. Once the curry simmers, cook for another 1-2 minutes or until the chicken is cooked through.
  7. Turn off the heat and stir in the ½ cup of Thai basil leaves.
  8. Serve your curry over a fluffy bed of jasmine rice.

Notes

Leftovers keep well in an airtight container in the fridge for up to 3 days. For freezing, allow to cool completely before transferring to a freezer-safe container. It can be frozen for up to 2 months.