Thai Red Curry Chicken – A Creamy, Spicy Thai Classic You Can Make at Home

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Experience the rich, aromatic flavors of Thailand with this Thai Red Curry Chicken. This dish combines tender chicken slices simmered in a creamy coconut milk base, infused with authentic Thai spices like lemongrass, kaffir lime leaves, and red curry paste. It's a perfect balance of spicy, sweet, and savory, bringing the essence of Thai cuisine to your kitchen.

Thai Red Curry, known as "Gaeng Daeng" in Thailand, is a staple in Thai households and restaurants alike. Originating from central Thailand, this dish is renowned for its vibrant red hue and complex flavor profile. The combination of red chilies, garlic, lemongrass, and galangal in the curry paste provides a spicy kick, while the coconut milk adds a soothing creaminess. Incorporating vegetables like green beans, baby corn, and capsicum not only adds texture but also boosts the nutritional value of the dish. When selecting ingredients, opt for fresh kaffir lime leaves and high-quality coconut milk to enhance the authenticity of the flavor. This curry can be prepared ahead of time and stored in the refrigerator for up to 3 days, making it a convenient option for meal prepping.

Key Ingredients & Their Roles

  • Chicken Breast → Provides a lean protein base that absorbs the rich flavors of the curry.
  • Thai Red Curry Paste → The heart of the dish, offering a blend of spices and heat characteristic of Thai cuisine.
  • Coconut Milk → Adds a creamy texture and balances the spiciness of the curry paste.
  • Kaffir Lime Leaves → Impart a unique citrusy aroma, enhancing the overall flavor profile.





Thai Red Curry Chicken Recipe Details

Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes | Cuisine Type: Thai |Calories: Approximately 400 kcal per serving | Serving Size: 4 servings

📝 Ingredients:

  • 500g (1.1 lbs) chicken breast, thinly sliced
  • 4-6 tablespoons Thai red curry paste (adjust to taste)
  • 2 teaspoons minced garlic
  • 2 teaspoons minced ginger
  • 1 tablespoon lemongrass paste
  • 2 cups (500ml) chicken stock
  • 1 can (400ml) full-fat coconut milk
  • 1 teaspoon fish sauce
  • 1 teaspoon sugar
  • 2 tablespoons vegetable oil
  • 6 kaffir lime leaves
  • 1½ cups green beans, trimmed
  • 1 can (425g) baby sweet corn, drained and chopped
  • 1 capsicum (bell pepper), diced
  • Fresh basil and coriander leaves for garnish
  • Steamed jasmine rice, to serve


👨‍🍳 Instructions:

  1. Heat vegetable oil in a large pot or wok over medium heat (about 180°C / 356°F).
  2. Add the Thai red curry paste, minced garlic, minced ginger, and lemongrass paste. Sauté for 2 minutes until fragrant.
  3. Pour in the chicken stock and coconut milk. Stir well to combine.
  4. Add the fish sauce, sugar, and kaffir lime leaves. Bring the mixture to a gentle boil.
  5. Add the sliced chicken breast to the pot. Reduce the heat to medium-low (about 160°C / 320°F) and simmer for 8 minutes, or until the chicken is cooked through.
  6. Add the green beans, baby corn, and diced capsicum. Continue to simmer for another 5 minutes until the vegetables are tender-crisp.
  7. Taste and adjust seasoning with additional fish sauce or sugar if needed.
  8. Serve hot, garnished with fresh basil and coriander leaves, alongside steamed jasmine rice.

Tips & Ingredient Substitutions

  • Protein Alternatives: Substitute chicken with tofu, shrimp, or beef for variation.
  • Vegetable Variations: Include zucchini, eggplant, or bamboo shoots based on availability.
  • Vegan Option: Use tofu and replace fish sauce with soy sauce or tamari.
  • Spice Level: Adjust the amount of curry paste to control the heat.
  • Time-Saving Tip: Use pre-cut vegetables and store-bought curry paste for quicker preparation.

Frequently Asked Questions (FAQ Section)

Q1: Can I make this ahead of time?
Yes, this curry can be prepared in advance and stored in the refrigerator for up to 3 days. Reheat gently before serving.

Q2: What can I use instead of kaffir lime leaves?
If unavailable, substitute with a combination of lime zest and a small amount of lime juice.

Q3: How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over low heat until warmed through.

Q4: Can I freeze this curry?
Yes, freeze in airtight containers for up to 2 months. Thaw overnight in the refrigerator and reheat before serving.

Q5: Is this dish gluten-free?
Ensure that the curry paste and fish sauce used are gluten-free, as some brands may contain gluten.

Wrap-Up 

This Thai Red Curry Chicken is a delightful blend of flavors that brings the taste of Thailand to your home kitchen. It's a versatile dish that can be customized to suit various dietary preferences and is perfect for both weeknight dinners and special occasions.

I'd love to hear how your curry turned out! Share your experience in the comments below and let me know if you tried any variations.

Looking for more Thai-inspired recipes? Check out my ThaiGreen Curry with Vegetables for another flavorful dish.

Keywords (키워드):

  • Thai Red Curry Chicken, Easy Thai Curry Recipe, Homemade Thai Curry, Spicy Chicken Curry, Coconut Milk Curry
  •  태국 레드 커리 치킨, 쉬운 태국 커리 레시피, 집에서 만드는 태국 커리, 매운 치킨 커리, 코코넛 밀크 커리

 

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