Thai Red Curry with Chicken

Name: Thai Red Curry with Chicken
Cook time: 35 min
Yield: 4 servings
Ingredients: 350g Chicken, thinly sliced; 400ml Coconut Milk; 2 tbsp Red Curry Paste; 2 tbsp Fish Sauce; 4 tbsp Palm Sugar; 1 1/2 stalks of Lemongrass; 4 leaves of Kaffir Lime Leaves, Makrut; 1 handful of Thai Basil; 175g Bamboo Shoots, drained; 125g Baby Corn; 5 Thai Eggplants; Some Water, or broth, as needed

This Thai red curry is rich, fragrant, and balanced with savory fish sauce, gentle sweetness, and the fresh herbal notes of Thai basil and makrut lime leaves. Tender chicken simmers in coconut milk with red curry paste, lemongrass, bamboo shoots, baby corn, and Thai eggplants until the sauce is silky and aromatic. Serve it hot for a comforting curry with bright, classic Thai flavor.

This Thai red curry is rich, fragrant, and balanced with savory fish sauce, gentle sweetness, and the fresh herbal notes of Thai b... Show more

By herr.ye · Original recipe

Health Grade

A · Excellent

Time

35 min

Price

1,98 €

Calories

464 kcal

low calorie

healthy

easy

one pot

Method

Prep the ingredients

If the Chicken is not already ready to use, slice it thinly into bite-size pieces so it cooks quickly and evenly in the curry. Set the chicken aside near the stove.

Wash and trim vegetables

Rinse the Lemongrass and the Thai Eggplants. Trim the tough root end and dry top from the lemongrass, then lightly bruise the stalk with the back of your knife and cut it into short pieces. Cut the eggplants into bite-size wedges or chunks if they are large.

Drain the bamboo shoots

Drain the Bamboo Shoots well and set them aside with the Baby Corn so the vegetables are ready to go into the pan when you need them.

Warm the coconut milk

Place a large pan or wok over medium heat. Pour in about half of the Coconut Milk and warm it, stirring occasionally, for 3 to 5 minutes until it is hot and the oil just begins to separate slightly from the milk.

Fry the curry paste

Add the Red Curry Paste to the hot coconut milk and cook, stirring constantly, for 2 to 3 minutes. Keep pressing and stirring until the paste looks smooth, glossy, and deeply fragrant.

Coat the chicken

Stir in the prepared lemongrass and the sliced chicken. Cook for 3 to 4 minutes, turning and stirring often, until the chicken is well coated in the curry paste and has mostly lost its raw pink color on the outside.

Simmer the curry

Pour in the remaining coconut milk and stir well to combine. Add the drained bamboo shoots, baby corn, and Thai eggplants. If the curry looks very thick, splash in a little Water (or broth, as needed). Bring everything to a gentle simmer, then cook for 8 to 10 minutes, stirring occasionally, until the eggplants are tender and the chicken is cooked through.

Season and finish

Season the curry with Fish Sauce and Palm Sugar, stirring and tasting until the flavor feels balanced—salty, lightly sweet, and rich. Tear in the Kaffir Lime Leaves (Makrut) and simmer for 2 to 3 minutes so their aroma infuses the sauce. Turn off the heat, then fold in the Thai Basil just until wilted.