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Thai Red Chicken Curry
5 from 6 votes

Thai Red Chicken Curry

Red curry is one of the easiest Thai curries to make. Make it super simple by using a store bought curry paste, or step up and make an authentic Thai Red Chicken Curry with our authentic homemade curry paste.

Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings: 4
Calories: 591 kcal
Course: Main Course
Cuisine: Thai, International

Ingredients

Thai Curry Paste
  • 1.25 cup dried Thai chiles about 1.25 ounces, or fresh Thai chiles
  • 1 Tablespoon coriander seeds
  • ½ teaspoon cumin ground
  • ¼ teaspoon black peppercorns
  • 2 Tablespoon lemongrass chopped
  • 1 Tablespoon cilantro paste
  • ¼ cup galangal chopped
  • 1 teaspoon lime zest
  • 6 garlic minced, cloves
  • 1 shallot minced, large
  • 1 Tablespoon shrimp paste
  • 1 teaspoon salt
Thai Red Chicken Curry
  • 2 Cans coconut milk Divided into thick and thin consistency. Do not shake the can!
  • 3 Tablespoon red curry paste Homemade as described or store bought
  • 1 pound chicken breast cut into ¼ inch slices, boneless, skinless
  • 4 kaffir lime leaves sliced into pieces
  • 2 Tablespoon fish sauce
  • 4 dried Thai red chiles
  • ½ cup Thai basil or sweet basil
  • 1 cup green beans
  • ½ cup bamboo shoots (optional)

Instructions

    Cup of Yum
  1. Heat a wok or heavy-bottomed large saucepan over medium-high heat.
  2. Add ½ cup of the thicker coconut milk. When it is bubbling, add the curry paste and cook, stirring for 2 minutes, then add remaining ½ cup thicker milk and cook for 5-8 minutes, until the oil begins to separate.
  3. Add the chicken pieces, stir well to coat with the flavored oil, and cook over medium-high heat for about 4 minutes, until the chicken has changed color and become somewhat firmer.
  4. Add the remaining coconut milk and bring to boil. Lower the heat and simmer for 5 to 10 minutes.
  5. Stir in the fish sauce, Thai chiles, beans, and lime leaves. Reduce the heat and simmer for 10 minutes.
  6. Just before serving, stir in the basil.
Thai Red Curry Paste
  1. Zest your lime into a small bowl.
  2. For the lemongrass you will want to remove the tough outer layer or two to get to the more tender portion of the lemongrass. Chop the lemongrass and place into the bowl with the lime zest.
  3. Remove the stems from the chiles and shake out the seeds. If using dried chiles, soak them in warm water for about 30 minutes.
  4. Crush the coriander seeds and black peppers in a mortar and pestle, or place in a bag and crush with the flat side of a meat tenderizer.
  5. Remove the tough portions of the galangal then chop up the rest and add to the bowl with the lemongrass.
  6. Peal and slice the garlic and shallot and place into a food processor or blender. Add in the galangal, lemongrass and lime zest. Pulse several times to finely chop the contents.
  7. Scape the sides of the food processor bowl and add in the shrimp paste, cilantro paste, crushed spices, cumin, salt and Thai chiles. Run the food processor until a nice even paste is formed. If the paste seems too coarse add a couple tablespoons of the soaking water from the Thai chiles to help smooth it out.
  8. Store the Red Curry Paste in a sealed container in the refrigerator until ready to use.

Nutrition Information

Calories 591kcal (30%) Carbohydrates 19g (6%) Protein 34g (68%) Fat 45g (69%) Saturated Fat 37g (185%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 3g (15%) Trans Fat 1g (50%) Cholesterol 115mg (38%) Sodium 1586mg (66%) Potassium 1199mg (26%) Fiber 3g (12%) Sugar 5g (10%) Vitamin A 2758IU (55%) Vitamin C 132mg (147%) Calcium 126mg (13%) Iron 9mg (50%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 591

% Daily Value*

Calories 591kcal 30%
Carbohydrates 19g 6%
Protein 34g 68%
Fat 45g 69%
Saturated Fat 37g 185%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 3g 15%
Trans Fat 1g 50%
Cholesterol 115mg 38%
Sodium 1586mg 66%
Potassium 1199mg 26%
Fiber 3g 12%
Sugar 5g 10%
Vitamin A 2758IU 55%
Vitamin C 132mg 147%
Calcium 126mg 13%
Iron 9mg 50%

* Percent Daily Values are based on a 2,000 calorie diet.