Aug 30, 2023, Updated Apr 25, 2024
What is Red Curry?
Red curry is a popular type of curry originating from Thailand. It gets its distinctive red color from the red chilies used in its preparation, which are crushed and blended into a paste along with various other ingredients like garlic, shallots, lemongrass, and spices. The term “red curry” can also refer to the dishes prepared using this paste, often combined with coconut milk for a creamy, spicy, and aromatic sauce. Thai red curry dishes can be made with a variety of main ingredients, such as chicken, beef, pork, shrimp, or tofu, and typically include a mix of vegetables. Red curry dishes are typically served over rice and can be garnished with fresh herbs such as Thai basil or cilantro. The flavor of red curry is complex, with a balance of hot, sweet, and savory notes. The heat level can vary based on the number of chilies used in the curry paste, but in general, red curry is less spicy than green curry but spicier than yellow curry. Overall, red curry is a versatile and flavorful dish that’s a staple in Thai cuisine and beloved by people all over the world.
Why You’ll Love This Thai Red Curry Recipe
There are so many reasons to adore this Chicken Red Curry recipe.
With a perfect balance of spicy, sweet, and creamy, this curry recipe is sure to win hearts at your dinner table. Not only is it packed with flavor, but it’s also SO easy to make. The combination of red curry paste, coconut milk, and an array of fresh vegetables provides a punch of taste in every bite. The chicken is fall-apart tender and sops up the spicy and creamy sauce perfectly.
What is Red Curry Made of? Gather Your Ingredients:
Before we dive in, let’s round up everything you’ll need
Start with the ingredients for the red curry sauce:
Oil: It’s our starting point, helping to cook the onions and carry the flavors well. Onion: Adds a gentle sweetness and texture to the curry. Kosher Salt: Plays the role of a flavor enhancer throughout the recipe. Minced Garlic: Gives a rich flavor warmth to the dish. Minced Ginger: Introduces a unique, warm zing to the mix. You can also use galangal, which is a similar root and truly authentic flavor if you can get your hands on it. Thai Red Curry Paste: This is what gives our curry its characteristic spiciness and depth. Unsweetened Coconut Milk: Adds a creamy consistency and balances the heat from the curry paste. Brown Sugar: A hint of sweetness to keep the heat and tartness in check.
Now to finish the curry, you need:
Boneless Chicken Thighs: The main component, offering a satisfying, protein-filled bite. I love that they can simmer and absorb lots of flavor without drying out. Red Bell Pepper, Zucchini, and Carrots: These veggies contribute a pleasant crunch, mild sweetness, and color. Fresh Basil Leaves: Provides a finishing touch of freshness and color. Lime Wedges: Optional, but a squeeze of lime juice is a great addition for a bright finish.
Ingredient Substitutes and Alternatives for Thai Chicken Curry
Don’t have everything on the list? Don’t worry. This recipe is versatile, and you can easily substitute ingredients.
Can’t find Thai basil? Regular basil will work too. Or use cilantro (a.k.a. coriander). Switch up the protein: Don’t have chicken thighs? You can use boneless skinless chicken breasts. If chicken isn’t your thing, you can substitute it with tofu for a vegetarian version, or try shrimp or scallops for a different flavor profile. Change the vegetables: Feel free to add or replace the vegetables to suit your preferences. Think eggplant, broccoli, snap peas, butternut squash, sweet potatoes, yellow peppers, kale, spinach, cabbage, bok choy, green beans, etc. Just aim for a total quantity of 3 cups of coarsely chopped or baby corn. The possibilities are endless! Alter the heat level: Adjust the amount of curry paste you use to control the heat. Remember, you can always add more, but you can’t take it out, so add gradually and taste as you go. Amp up the flavor: You can finish your red curry with a little fish sauce for authentic umami saltiness. If you can find them, toss a handful of kaffir lime leaves in while the curry simmers (I stock up when I see them in the store and keep them in my freezer).
How to Make Thai Red Chicken Curry: Easy Step-by-Step Guide
Now let’s get started with the actual cooking process. I love how simple it is to make delicious Thai curries when you start with store-bought curry paste.
Heat the Oil: Preparing the pot for the cooking process. Sauté Onion and Salt: Starting off the flavor base, with onion adding sweetness and salt enhancing the overall taste. Add Garlic, Ginger, and Curry Paste: Incorporating the key flavor agents for a rich, aromatic experience.
Pour in Coconut Milk and Brown Sugar: Building the curry’s character with sweetness, creaminess, and pleasant color. Add Chicken and Veggies: Introducing the main ingredients, adding substance, and color to the curry. Simmer: Allowing all the flavors to blend together and the chicken and vegetables to cook thoroughly. Add Fresh Basil Leaves: The final touch for an added layer of freshness.
Make Ahead and Storage Tips
Preparing meals can be a hassle, especially when time isn’t on your side. Luckily, this Red Curry with Chicken recipe lends itself well to prepping ahead and storing for later.
Make the whole curry beforehand: You can make the entire dish the day before you plan to serve it. The flavors will deepen and meld together even more during storage. When you’re ready to eat, just reheat on the stove over medium heat. Storing leftovers: Got some curry left? No problem. Pack it in an airtight container and store it in the refrigerator for up to four days. For longer storage, you can freeze it for up to two months. To reheat, simply thaw it in the fridge overnight and heat on the stove until warmed through.
Expert Tips for Perfect Red Curry Chicken Every Time
Want to take your Red Curry Chicken to the next level? Here are a few expert tips and tricks to help you achieve the best results.
Sauté your curry paste: Cooking your curry paste for a minute or two before adding the coconut milk can help to release its flavors, making your curry even more flavorful. Use full-fat coconut milk: While you might be tempted to cut calories with light coconut milk, the full-fat version gives your curry a rich, creamy consistency that’s hard to beat. Don’t skip the fresh basil and lime: These might seem like optional garnishes, but they play an essential role in brightening up the dish and balancing the rich and spicy flavors. Trust us, it’s worth it! Fry your curry paste: Cooking your curry paste for a minute or two before adding the coconut milk can help to release its flavors, making your curry even more flavorful. Use full-fat coconut milk: While you might be tempted to cut calories with light coconut milk, the full-fat version gives your curry a rich, creamy consistency that’s hard to beat. Don’t skip the fresh basil and lime: These might seem like optional garnishes, but they play an essential role in brightening up the dish and balancing the rich and spicy flavors. Trust us, it’s worth it!
How to Serve Red Curry
Serving your Red Curry with Chicken is as much about presentation as it is about pairing. For a traditional Thai dining experience, ladle your curry over a bed of steamed jasmine rice. The fragrant rice is the perfect accompaniment to soak up all the rich and spicy curry sauce (but basmati works well, too). You could also serve it with flatbread or naan on the side for a delightful mix-and-match of flavors. For presentation, transfer your curry to a large serving bowl and sprinkle some more fresh basil leaves on top. This not only adds a pop of color but also gives it an added layer of fresh flavor. Don’t forget to put lime wedges on the side. A squeeze of lime just before eating adds a tangy freshness that beautifully complements the rich and spicy curry. For those who love extra heat, a small bowl of sliced chili peppers or a side of chili sauce would not go amiss. Lastly, pair your curry with a crisp, cool beverage. A chilled glass of white wine or a light beer would counterbalance the heat and round out your meal perfectly.
More Delicious Thai Recipes You’ll Love
If you adore Thai recipes as much as I do, you must also try:
Pad Woon Sen: This stir-fried noodle dish is made with your choice of protein, vegetables, and a delicious sauce. Thai Curry Fish: This fragrant and creamy curry is made with fish, Thai curry paste, and coconut milk. It’s so good, you’ll want to eat it every day. Pad Thai: A classic Thai noodle dish with a tangy tamarind sauce, customizable with your choice of protein. Thai Basil Pork: This classic dish features ground pork, fresh basil, and a savory sauce. Thai Scallops: These tender scallops are cooked in a delicious Thai-style sauce made with curry paste and coconut milk.
