Thai Red Curry Recipe
User Reviews
5
Thai Red Curry Recipe
Description
In this Thai Red Curry Recipe, diced onions and bell peppers are sautéed with Thai red curry paste to release their fragrance before adding bite-sized chicken pieces for color and flavor. Potatoes cooked in water become tender and absorb the curry flavors during a 30-minute simmer. The addition of coconut milk and Thai basil leaves creates a creamy, mildly spicy sauce with a fresh herbal aroma and smooth texture. Salt is adjusted to taste depending on the curry paste used.
The curry delivers a balance of spice, creaminess, and texture. The onions and bell peppers provide slight sweetness and bite, the chicken is tender, and the potatoes add body and heartiness. Garnishes of fresh cilantro and lime slices brighten the dish and add a touch of acidity.
This curry can be served over steamed rice for a satisfying main course. Selecting coconut milk with the desired fat content influences the sauce’s thickness: more fat yields a creamier curry, while lighter coconut milk produces a thinner sauce. This flexibility lets cooks tailor the dish to their preference.
The recipe suggests frying curry paste briefly to boost aroma and simmering potatoes until fork-tender to ensure softness without disintegration. These steps help develop deep flavors and optimal texture.
Ingredients
- 1 tbsp olive oil or coconut oil
- 1 cup red onion small dice
- 1 cup bell pepper small dice (red, green, yellow, the preference is yours
- 2 tbsp Thai red curry paste or I recommend Thai kitchen's red curry paste, still not the same, but at least you have something, heaping
- 2 lb. chicken cut into bite-size pieces (about 2- 3 whole chicken breast)
- 2 cups potato peeling optional, about 1 large potato, medium dice, Yukon gold variety
- 8 Thai basil or what you have on hand, large leaves
- 13 oz of coconut milk
- ¼ tsp salt otherwise adjust the salt accordingly, if using my curry paste recipe
- 1-2 lime for garnish
- cilantro for garnish
Instructions
- In a large skillet over medium-high heat, add the oil, diced onions, diced bell peppers, and add a pinch of kosher salt. Cook until the onions have softened.
- Next, add the curry paste to the onions and fry for about 15 seconds or so—long enough to awaken your senses with the aroma.
- Add the chicken and fry for about 1-2 minutes. This will help add a little color to the chicken and caramelized flavor to the dish.
- When ready, add the potatoes, along with 2 cups of water, and an additional ¼ tsp of kosher salt (only if using my Thai curry paste recipe, otherwise adjust the salt accordingly). Cook until the potatoes have become fork-tender (about 30 minutes on medium heat.
- Finally, once the dish is almost complete, stir in about 8 leaves (whole) of fresh Thai basil and coconut milk. The curry will turn pale red and will be super creamy. Are you excited yet?
- Garnish with freshly chopped cilantro and more thin-sliced red chilies all over the whole entire pan.
- Serve the curry over a bed on warm Thai rice, an additional sprinkle of chopped cilantro, and a wedge of lime.
- Enjoy!
Notes
- Choose coconut milk with higher fat content for a thicker and creamier curry sauce.
- Adjust salt according to the type of curry paste used to balance flavors.
- Frying the curry paste briefly intensifies its aroma before adding other ingredients.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 553 kcal
% Daily Value*
| Serving | 1.25cup | |
| Calories | 553kcal | 28% |
| Carbohydrates | 21g | 7% |
| Protein | 32g | 64% |
| Fat | 39g | 60% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 113mg | 38% |
| Sodium | 121mg | 5% |
| Potassium | 848mg | 18% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 1160IU | 23% |
| Vitamin C | 44mg | 49% |
| Calcium | 58mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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