Thai Red Curry with Chicken

Thai Red Curry with Chicken

from recipetineats.com
45 min

Recipe VIDEO above. A Thai Red Curry with Chicken is one of the world's most popular curries! Make this with store bought curry paste (we give it a freshness boost) OR homemade red curry paste (the fresh flavour can't be beaten!). SPICE Level: Mild to hot BUT if using store bought paste, depends on what brand you use (Note 5).

Ingredients

  • 5 – 6 tbsp Thai Red Curry Paste (store bought, Maesri best) (Note 1)
  • 1 quantity homemade Thai Red Curry Paste
  • 2 large garlic cloves, minced
  • 2 tsp fresh ginger, finely grated
  • 1 tbsp lemongrass paste or finely chopped fresh (Note 3)
  • 3 tbsp vegetable oil (or canola or peanut)
  • 1 cup (250 ml) chicken broth/stock, low sodium
  • 400 ml / 14 oz coconut milk (full fat!)
  • 6 kaffir lime leaves (Note 4)
  • 1 tbsp sugar (white, brown or palm)
  • 2 tsp fish sauce, plus more to taste
  • 350g / 12 oz chicken thighs (boneless and skinless), cut into 0.75 / 1/3″ thick slices (Note 5)
  • 150g / 5 oz pumpkin or butternut squash, cut into 1.5cm / 3/5" cubes (~1 heaped cup)
  • 120g / 4oz green beans, trimmed and cut into 5cm/2″ pieces
  • 12 Thai basil leaves (Note 6)
  • Fresh red chilli slices (small chilli – spicy, large = less spicy)
  • Fresh coriander / cilantro leaves
  • Steamed jasmine rice

Directions

  1. 1

  2. 2

    Heat oil in a large heavy based skillet over medium high heat.

  3. 3

    Add curry paste and Extras (if using jar paste) and cook for about 2 minutes so it “dries out” (See video)

  4. 4

    Add chicken broth and stir to dissolve paste. Simmer rapidly for 3 minutes or until liquid reduces by half.

  5. 5

    Add coconut milk, lime leaves, sugar and fish sauce. Stir, then add chicken.

  6. 6

    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.

  7. 7

    Do a taste test. Add more fish sauce (or even shrimp paste) to add more saltiness, sugar for sweetness.

  8. 8

    Add pumpkin and beans, stir. Cook for 3 minutes or until pumpkin is just cooked through and Sauce is thickened – see video for Sauce thickness.

  9. 9

    Remove from heat. Stir through a handful of Thai basil leaves.

  10. 10

    Serve over jasmine rice, garnished with fresh red chilli slices and fresh coriander/cilantro leaves, if desired.