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Dinner Meals Cooking Time : 45 minutes Recipe Servings : 6 Recipe Dificult : easy 0.00

Thai Red Curry Recipe | Authentic Thai Red Chicken Curry with Coconut Milk

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Thai Red Curry is a rich, aromatic, and comforting Thai dish made with tender chicken, creamy coconut milk, fragrant red curry paste, and colorful vegetables. This classic Thai curry combines spicy red chilies, garlic, lemongrass, galangal, and aromatic herbs with the richness of coconut milk, creating a beautifully balanced sauce with savory, mildly sweet, spicy, and herbaceous flavors. Thai basil and kaffir lime leaves add a fresh citrus aroma, while fish sauce and palm sugar provide traditional Thai seasoning. Serve it with steamed jasmine rice for a satisfying lunch or dinner.

Cooking Method

Heat the vegetable oil in a large pot or deep skillet over medium heat.
Add the Thai red curry paste and cook for 1–2 minutes, stirring constantly until fragrant.
Add about ½ cup of the coconut milk and simmer for 2–3 minutes, stirring occasionally, until the curry paste is well incorporated and aromatic.
Add the sliced chicken and stir well to coat it with the curry mixture.
Cook for 3–4 minutes, stirring occasionally, until the chicken begins to turn opaque.
Pour in the remaining coconut milk and chicken broth. Add the kaffir lime leaves and bring to a gentle simmer.
Add the Thai eggplant, red bell pepper, and bamboo shoots. Simmer for 10–12 minutes, until the vegetables are tender and the chicken is fully cooked.
Stir in the fish sauce and palm sugar or brown sugar. Taste and adjust the seasoning as needed.
Turn off the heat and stir in the lime juice and Thai basil leaves. Allow the basil to wilt gently in the hot curry.
Garnish with Thai basil and optional sliced red chilies.
Serve hot with steamed jasmine rice and fresh lime wedges.

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Chicken thighs or breast – 1½ lb (680 g), thinly sliced ,, Thai red curry paste – 3 tbsp ,, Coconut milk – 2 cans (13.5 oz / 400 ml each) ,, Chicken broth – 1 cup (240 ml)

Vegetable oil – 1 tbsp ,, Thai eggplant – 1 cup, quartered (or baby eggplant) ,, Red bell pepper – 1, sliced

Bamboo shoots – 1 cup (150 g), drained ,, Garlic – 3 cloves, minced ,, Fresh ginger – 1 tbsp, grated

Fish sauce – 2 tbsp ,, Palm sugar or brown sugar – 1 tbsp ,, Lime juice – 1 tbsp

Aromatics & Herbs : Kaffir lime leaves – 4, torn ,, Thai basil leaves – 1 cup, loosely packed ,, Fresh red chilies – 1–2, sliced (optional)

For Serving : Steamed jasmine rice – as needed ,, Fresh lime wedges – optional

For Serving : Thai basil – for garnish

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