Thai Red Curry
User Reviews
4.7
32 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
20 mins
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Servings
3 people
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Calories
186 kcal
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Course
Main Course
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Cuisine
Thai
Thai Red Curry
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Thai Red Curry is a must-try if you love an aromatic blend curry paste, creamy coconut milk, and just the right amount of heat. This authentic red curry recipe with chicken uses simple, store-bought ingredients and takes only 20 minutes from prep to dinner table.
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Ingredients
- 1 tablespoon neutral cooking oil generic cooking oil
- 1 1/2 tablespoons red curry paste Maesri or Mae Ploy brand preferred
- 8 oz (250g) chicken breast cut into cubes, boneless and skinless
- 80 ml. (1/3 cup) coconut cream
- 3/4 cup water
- 1/2 cup bamboo shoots sliced
- 1-2 Thai chilies or bird's eye chilies, lightly pounded, optional
- 1 red chili cut into strip
- 1/4 cup basil leaves packed, stems removed, Thai variety
- 1/2 tablespoon fish sauce or more to taste
- 1 tablespoon sugar or Thai palm sugar
Instructions
- Heat a small pot with the cooking oil. Sauté the red curry paste until aromatic. Add the chicken to the pot and stir well to coat it with the curry paste.
- Lower the heat, then add the coconut milk, water, and bamboo shoots. Bring the curry to a boil.
- Add the red chilies and stir to combine well.
- Add the fish sauce and sugar, then stir continuously for about 10 seconds. Turn off the heat, add the basil leaves, and stir to combine. Dish out and serve immediately with steamed jasmine rice.
Notes
- Coconut Milk: If you use coconut milk, cut down the water to 1/2 cup. Opt for good quality coconut milk, with a preference for coconut cream for extra richness. I recommend Kara brand coconut cream.
- Thai Palm Sugar: Ideally, use Thai palm sugar to sweeten the curry; if unavailable, substitute with regular white or brown sugar.
- Fish Sauce: Essential for the authentic flavor; avoid using soy sauce.
- High-Quality Red Curry Paste: I recommend Maesri brand red curry paste in a small can, available on Amazon. It’s convenient for storage and allows you to cook red curry multiple times without wastage.
Nutrition Information
Show Details
Serving
2people
Calories
186kcal
(9%)
Carbohydrates
8g
(3%)
Protein
17g
(34%)
Fat
9g
(14%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
4g
(20%)
Trans Fat
0.03g
(2%)
Cholesterol
48mg
(16%)
Sodium
352mg
(15%)
Potassium
366mg
(8%)
Fiber
1g
(4%)
Sugar
6g
(12%)
Vitamin A
1468IU
(29%)
Vitamin C
26mg
(29%)
Calcium
25mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 3people
Amount Per Serving
Calories 186 kcal
% Daily Value*
| Serving | 2people | |
| Calories | 186kcal | 9% |
| Carbohydrates | 8g | 3% |
| Protein | 17g | 34% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 48mg | 16% |
| Sodium | 352mg | 15% |
| Potassium | 366mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 1468IU | 29% |
| Vitamin C | 26mg | 29% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
32 reviews
Excellent
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