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Chicken Thai Red Curry

Chicken Thai Red Curry

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

Ingredients

Scale
  • 2 tbsp olive oil
  • 1 tsp garlic, freshly minced
  • 1 tsp ginger, freshly minced
  • 1/2 cup red curry paste (see note 1)
  • 1 cup chicken stock
  • 400 ml coconut milk
  • 4 kaffir/makrut lime leaves, finely sliced (optional, see note 2)
  • 1 tsp fish sauce
  • 1 tsp sugar
  • 1 eggplant/aubergine, roughly diced
  • 300 g chicken thigh fillets, cut into bite-sized pieces
  • 1 cup green beans (approximately 100 g/3.5 oz), trimmed and cut into 3 cm or 1” lengths
  • 1/2 cup grape tomatoes (approximately 100 g)
  • 1/2 cup Thai basil leaves (optional, see note 2, can be substituted with regular basil)
  • Steamed jasmine rice, to serve
  • Fried shallots, to serve
  • Lime wedges, to serve

Instructions

  1. Heat the olive oil in a large, heavy-based pan on 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, kaffir lime leaves (if using), fish sauce and sugar. Bring to a boil and 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); cook for a further 2 minutes.
  6. Serve with steamed jasmine rice, a sprinkle of fried shallots and a squeeze of fresh lime juice.

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 – 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 completely 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

Keywords: delicious thai chicken red curry, the best chicken red curry, easy chicken red curry recipe