Chicken Thai Red Curry

This is quite possibly one of the most simple takeout dishes that can very easily be replicated in the comfort of your own kitchen … and faster than you could have it delivered! This Chicken Thai Red Curry takes less than 20 minutes to cook and with simple ingredients and ease of preparation, you will want to make it again and again. I highly recommend the Thai red curry paste linked in the ingredients – the paste you choose matters and will make a big difference to the end result of your recipe. I love making my own marinades and sauces, but good-quality curry pastes are inexpensive and are a great way to add depth of flavour to a meal quickly. This meal can easily be made vegetarian by leaving out the chicken completely, or you can substitute it for firm tofu. The vegetables are also customisable; use any vegetables you like that are in season (although the combination of tender eggplant/aubergine, green beans and bursting grape tomatoes is my absolute favourite!). Serve over steamed rice for a quick and easy, comforting meal. 

Chicken Thai Red Curry

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You can easily make this amazing Chicken Thai Red Curry in your own home in less time than it would take your local takeout to deliver!

• Total Time: 24 minutes
• Yield: 4 1x

Ingredients

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• 2 tbsp olive oil 
• 1 tsp freshly minced garlic
• 1 tsp freshly minced ginger 
• ½ cup (125 g) red curry paste (see note 1)
• 1 cup (250 ml) chicken stock
• 400 ml (13½ fl oz) coconut milk
• 4 makrut (kaffir) lime leaves, finely sliced (optional, see note 2)
• 1 tsp fish sauce
• 1 tsp sugar
• 1 eggplant (aubergine), roughly diced 
• 300 g (10½ oz) boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 cup (125 g) green beans, trimmed and cut into 3 cm (11/4 inch) lengths 
• ½ cup (100 g) grape tomatoes 
• ½ cup (15 g) Thai basil leaves (optional, see note 2, can be substituted with regular basil)
• Steamed jasmine rice, to serve 
• Crispy fried shallots, to serve
• Lime wedges, to serve 

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Instructions

1. Heat the olive oil in a large, heavy-based pan over medium–high heat. Add the garlic and ginger and cook, stirring, for 30 seconds. Add the curry paste and stir for a further 30 seconds. 
2. Add the chicken stock, coconut milk, makrut lime leaves (if using), fish sauce and sugar. Bring to the boil, then add the eggplant. Reduce to a gentle simmer and cook for 5 minutes. 
3. Add the chicken and cook for a further 3 minutes or until the chicken changes colour from pink to white. 
4. Add the green beans and cook for a further 3 minutes.
5. Add the grape tomatoes and basil (if using) and cook for a further 2 minutes.
6. Serve with steamed jasmine rice, a sprinkle of crispy fried shallots and a squeeze of fresh lime juice.

Equipment

Large Wooden Spoon

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Staub Chistera

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Notes

Note 1 – For a mild spice level use 1–2 tablespoons of curry paste, for medium use 3–4 tablespoons, for hot use 4–6 tablespoons. Freeze any leftover red curry paste for up to 2 months in a reusable sandwich bag or airtight container. Thaw on the kitchen counter for 30 minutes before using; it can be added directly to the pan, frozen; just ensure you cook it until it is completely warmed through. 

 

Note 2 – Makrut (kaffir) lime leaves and basil create an authentic flavour profile when they are added to this Thai red curry. They can however be expensive ingredients depending on your location. I more often than not leave them out and the results are equally delicious.

MAKE AHEAD

Prepare the Chicken Thai Red Curry as per the recipe. Refrigerate for up to 3 days or freeze for up to 2 months. Thaw completely in the fridge overnight before reheating for best results.

LEFTOVERS

Refrigerate for up to 3 days or freeze for up to 2 months. Thaw completely in the fridge overnight before reheating for best results.

 

Source – Recipe inspired by Thai Red Chicken Curry from Delicious magazine.

• Author: Nicole
• Prep Time: 10 minutes
• Cook Time: 14 minutes