Thai Red Chicken Curry

Red curry is one of the authentic curries that are made in Thailand. It’s so easy and simple to make. While it’s seems spicy with it’s look but it’s less spicier than green curry and bit more spicier than yellow curry. It’s a perfect combo of spicy, salty, sourness and sweetness with a burst of flavors in your palate.

Ingredients :

Coconut Milk - 1 can or 400 ml

Red curry paste - 3 tablespoons

Boneless chicken pieces - 350 gm

Fish sauce - 1 tsp

Brown sugar - 1 teaspoon (optional)

Veggies - snap peas/ snow peas/ red & green pepper/ Thai Brinjal/ mushrooms

Salt - as required

Coriander leaves & Thai basil leaves- some

Step by Step Instructions to proceed with:

Add 1/4 cup of coconut milk to a pan and reduce it till it starts releasing oil. It will take about 5 mins in medium flame by stirring it constantly. Preferably non-stick pan would be perfect to not to burn the coconut milk while it simmers.

When it starts releasing oil, add the red curry paste and sauté it for 2-3 minutes.

Once the raw smell goes off from the paste after sautéing for about 3 minutes, it will start releasing oil.

Add the chicken pieces to the pan. Boneless thighs would be great compared to chicken breast for this recipe.

Sauté for about 2 minutes with some salt.

Then add the remaining coconut milk to the chicken with quarter cup of water. Cover and cook for about 10-12 minutes in medium flame.

Once the chicken is cooked, at this time, you can add the veggies if you want to and cook for another 5 minutes covered.

Finally finish it off with some chopped coriander leaves and Thai basil leaves.

Serve it with jasmine rice and roasted peanuts. You can increase the spice level by adding more red curry paste.

You can substitute chicken with shrimp, boneless fish, beef or any vegan protein such as tofu, soya.

I have used canned coconut milk, you can substitute with freshly extracted milk from fresh coconut too.