Authentic Thai Red Chicken Curry

A rich, fragrant Thai red curry made with tender chicken, creamy coconut milk and fresh vegetables. Perfect served with steamed jasmine rice for an easy restaurant-quality meal at home.

Authentic Thai Red Chicken Curry

Bring the vibrant flavours of Thailand to your kitchen with this authentic Thai Red Chicken Curry. Made with tender chicken, creamy coconut milk, fragrant kaffir lime leaves and aromatic Thai basil, this easy recipe delivers rich, restaurant-quali...

Author
Andrew Harrington
Prep Time
15 minutes
Cook Time
20 minutes
Servings
4 -6
Category

Main

Cuisine

Thai

Ingredients

  • 5–6 tbsp Thai red curry paste
  • 2 large garlic cloves, finely minced
  • 2 tsp fresh ginger, finely grated
  • 1 tbsp lemongrass paste
  • 3 tbsp vegetable, canola or peanut oil
  • 250ml low-sodium chicken stock
  • 400ml full-fat coconut milk
  • 6 fresh kaffir lime leaves
  • 1 tbsp sugar (white, brown or palm sugar)
  • 2 tsp fish sauce, plus extra to taste
  • 350g boneless, skinless chicken thighs, thinly sliced
  • 150g pumpkin or butternut squash, cut into 1.5cm cubes
  • 120g green beans, trimmed and cut into 5cm lengths
  • 12 Thai basil leaves
  • Steamed jasmine rice
  • Fresh red chilli, sliced
  • Fresh coriander leaves

Directions

  1. Heat the oil in a large frying pan or heavy-based saucepan over medium-high heat.
  2. Add the red curry paste. If using store-bought paste, stir in the garlic, ginger and lemongrass. Cook for approximately 2 minutes until the paste becomes fragrant and slightly caramelised.
  3. Pour in the chicken stock and stir well until the curry paste has completely dissolved. Simmer for around 3 minutes, allowing the liquid to reduce by half.
  4. Add the coconut milk, kaffir lime leaves, sugar and fish sauce, stirring to combine.
  5. Add the sliced chicken and spread it evenly through the sauce. Bring to a gentle simmer, then reduce the heat to medium and cook for 8–10 minutes, or until the chicken is cooked through and the sauce has slightly thickened.
  6. Taste the curry and adjust the seasoning if needed. Add extra fish sauce for a saltier flavour or a little more sugar if you prefer a sweeter curry.
  7. Stir in the pumpkin and green beans. Cook for a further 3 minutes, or until the pumpkin is just tender while still holding its shape and the sauce has reached your preferred consistency.
  8. Remove from the heat and gently stir through the Thai basil leaves until wilted.
  9. Serve immediately over steamed jasmine rice, garnished with fresh chilli and coriander if desired.
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