Thai Red Curry with Chicken

Name: Thai Red Curry with Chicken
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 serving
Ingredients: 5 - 6 tbsp Thai red curry paste; 1 Thai red curry paste; 2 garlic; 2 tsp ginger; 1 tbsp lemongrass paste; 3 tbsp vegetable oil; 1 cup (250 ml) chicken broth; 400 ml / 14 oz coconut milk; 6 kaffir lime leaves; 1 tbsp sugar; 2 tsp fish sauce; 350g / 12 oz chicken thighs; 150g / 5 oz pumpkin; 120g / 4oz green beans; 12 basil leaves; red chilli; Coriander; jasmine rice

User Reviews

5

493 reviews

Excellent

Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
Servings
4
Calories
530 kcal
Course
Main Course
Cuisine
Thai

Thai Red Curry with Chicken

Kai Walton

Report

Thai Red Curry with Chicken features tender chicken thighs in a bright red curry sauce cooked with coconut milk, green beans, and pumpkin cubes. The recipe calls for Thai red curry paste, seasoned further with kaffir lime leaves, fish sauce, and sugar to balance heat and sweetness. Fresh Thai basil and optional garnishes add aroma and color to this dish served over jasmine rice.

Description

This recipe uses Thai red curry paste as the base, cooked briefly in oil to deepen the flavor before being combined with chicken broth and coconut milk. Kaffir lime leaves and fish sauce enrich the sauce with citrus and umami notes. Chicken thighs provide a juicy texture that holds up during the simmering process. Pumpkin and green beans are added late to keep their texture intact, complementing the creamy sauce and tender meat.

The sauce's consistency is a balanced pourable gravy with a natural oil separation typical of Thai curries, providing a pleasant mouthfeel. The curry combines savoriness, herbal lime hints, moderate spiciness, and mildly sweet pumpkin elements. It is traditionally served over steamed jasmine rice, with fresh Thai basil and optional chili or coriander leaves adding freshness.

The recipe notes highlight ingredient options such as store-bought or homemade curry paste, the importance of kaffir lime leaves for authentic flavor, and the use of lemongrass paste. The dish's spiciness can be adjusted by the amount of curry paste used. The use of pumpkin, although less typical, adds sweetness and texture that soak up the curry sauce well.

Share:

I Made This!

46 people made this

Print

254 people printed this

Save this

235 people saved this

Ingredients

Servings

Red Curry Paste - choose ONE:

5 - 6 tbsp Thai red curry paste (store bought, Maesri best) (Note 1)
1 Thai red curry paste homemade, quantity

Extras - only for jar curry paste (Note 2)

2 garlic minced, large cloves
2 tsp ginger finely grated, fresh
1 tbsp lemongrass paste or finely chopped fresh (Note 3)

Thai Red Curry

3 tbsp vegetable oil (or canola or peanut)
1 cup (250 ml) chicken broth low sodium, or chicken stock
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 cut into 1.5cm / 3/5" cubes (~1 heaped cup, or butternut squash
120g / 4oz green beans , trimmed and cut into 5cm/2" pieces
12 basil leaves Note 6, Thai variety

Garnishes (optional) & serving:

red chilli small chilli - spicy, large = less spicy, fresh, sliced
Coriander cilantro leaves, fresh
jasmine rice steamed

Add Ingredients to Grocery List

Recommended Tools for this Recipe

Instructions

Keep Screen Awake

Heat oil in a large heavy based skillet over medium high heat.
Add curry paste and Extras (if using jar paste) and cook for about 2 minutes so it "dries out" (See video)
Add chicken broth and stir to dissolve paste. Simmer rapidly for 3 minutes or until liquid reduces by half.
Add coconut milk, lime leaves, sugar and fish sauce. Stir, then add chicken.
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.
Do a taste test. Add more fish sauce (or even shrimp paste) to add more saltiness, sugar for sweetness.
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.
Remove from heat. Stir through a handful of Thai basil leaves.
Serve over jasmine rice, garnished with fresh red chilli slices and fresh coriander/cilantro leaves, if desired.

Notes

Use Maesri brand store-bought red curry paste or homemade paste; 5 tbsp for mild heat, 6 tbsp or more for more spice.
If using jar paste, the extras (garlic, ginger, lemongrass paste) help freshen and intensify flavor but are optional.
Lemongrass paste is a convenient substitute for fresh lemongrass; finely chopped fresh lemongrass can also be used.
Fresh kaffir lime leaves add essential citrus aroma; dried leaves can substitute but fresh is preferred.
Chicken thighs are ideal due to juiciness, but breasts or tenderloins work as well.
Thai basil adds a distinct flavor; regular basil is an acceptable substitute but use sparingly.
The sauce should be pourable but slightly thickened, avoiding overly sweet or watery textures.
Pumpkin and green beans are common vegetables in Thai red curry and balance the sauce with texture and sweetness.