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Thai Red Curry Recipe

Thai Red Curry Recipe
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★★★★★

5.2 from 22 reviews

A flavorful and aromatic Thai Red Curry featuring tender chicken breast simmered in a rich coconut cream and red curry paste sauce, enhanced with bamboo shoots, Thai chilies, and fresh Thai basil. This classic Thai dish is perfect for those who enjoy a spicy, mildly sweet curry with authentic Southeast Asian flavors.

Ingredients

Scale

Ingredients

  • 1 tablespoon oil
  • 1 1/2 tablespoons red curry paste (Maesri or Mae Ploy brand preferred)
  • 8 oz (250g) boneless and skinless chicken breast, cut into cubes
  • 80 ml (1/3 cup) coconut cream
  • 3/4 cup water
  • 1/2 cup sliced bamboo shoots
  • 1–2 Thai chilies or bird’s eye chilies, lightly pounded (optional)
  • 1 red chili, cut into strips
  • 1/4 cup Thai basil leaves, packed with stems removed
  • 1/2 tablespoon fish sauce, or more to taste
  • 1 tablespoon sugar, or Thai palm sugar

Instructions

  1. Heat the oil and sauté curry paste: Heat a small pot with 1 tablespoon of cooking oil over medium heat. Add 1 1/2 tablespoons of red curry paste and sauté until it becomes aromatic, releasing its fragrant spices.
  2. Add chicken and coat with curry paste: Add the cubed chicken breast (250g) to the pot and stir well, ensuring each piece is fully coated with the red curry paste for maximum flavor absorption.
  3. Simmer with coconut cream and bamboo shoots: Lower the heat and pour in 80 ml (1/3 cup) of coconut cream, 3/4 cup water, and 1/2 cup sliced bamboo shoots. Bring the mixture to a gentle boil, allowing the flavors to meld.
  4. Add chilies and combine: Stir in 1-2 lightly pounded Thai or bird’s eye chilies (optional) and 1 red chili cut into strips. Mix thoroughly to distribute the heat evenly.
  5. Season with fish sauce and sugar: Add 1/2 tablespoon fish sauce and 1 tablespoon sugar (or Thai palm sugar). Stir continuously for about 10 seconds to help dissolve the sugar and balance the flavors.
  6. Add Thai basil and finish: Turn off the heat, then add 1/4 cup packed Thai basil leaves (stems removed). Stir gently to combine and wilt the basil in the residual heat.
  7. Serve: Dish out the Thai red curry immediately and serve hot with steamed jasmine rice for a complete meal.

Notes

  • You can adjust the level of spiciness by varying the number of Thai chilies used, or omit them entirely for a milder curry.
  • Substitute chicken with tofu or shrimp to accommodate different dietary preferences.
  • Use Thai palm sugar if available for a more authentic sweetness.
  • Ensure to not boil the curry vigorously after adding the coconut cream to prevent it from splitting.
  • Garnish with extra Thai basil or fresh coriander for additional aroma.

Nutrition

Keywords: Thai red curry, chicken curry, coconut curry, Thai basil curry, spicy chicken curry, Maesri curry paste, Mae Ploy curry paste

Find it online: https://flavorsbymaya.com/thai-red-curry-recipe/