Thai red curry
- Elena Silcock
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Serves 4
Easy
Prep: 15 mins
Cook: 20 mins
A star rating of 4.5 out of 5.194 ratingsRate
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Forget ordering takeaway and make your own Thai red chicken curry at home. This classic dish takes just 15 minutes to prep and it's bursting with flavour.
Dairy-free
Egg-free
Gluten-free
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Test kitchen tips for making Thai red curry:
- You can use the cream off the top of the coconut milk instead of the oil to fry the curry paste if you like. If your tin has been sitting in a cool cupboard for a while, then the fat should have risen to the top and solidified. Scoop it out with a spoon and use it just like oil.
- This recipe is easy to adapt to whatever you have to hand. We often add vegetables such as mangetout, baby sweetcorn or peppers, and prawns or tofu work just as well as chicken if you'd like to change the protein. Just remember to adjust the cooking times accordingly - prawns only need a few minutes, while tofu benefits from a little longer to soak up the flavours.
- We find Thai red curry tastes even better the next day, once the flavours have had time to develop. If you’re making it ahead, simply cool and refrigerate. Gently reheat on the hob, adding a splash of water or coconut milk if it’s thickened up too much.
- For more detailed tips on the techniques in this recipe, take a look at our how to make Thai curry and curry paste guide.
Ingredients
Nutrition
Units:
MetricUS
-
1 tbsp vegetable oil
-
1 tbsp ginger & garlic paste
-
red curry paste
-
800ml coconut milk
-
8 skinless, boneless chicken thighs
cut into large chunks
-
4 lime leaves
(ideally fresh)
-
2 tbsp fish sauce
-
1 tsp brown sugar
-
Thai basil, basil
or coriander, plus extra to serve
-
1 red chilli
sliced diagonally
-
thumb-sized piece ginger
cut into matchsticks
-
cooked jasmine rice
to serve
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Nutrition: Per serving
-
kcal557
-
fat45g
-
saturates32g
-
carbs9g
-
sugars5g
low
-
fibre2g
-
protein27g
-
salt2.38g
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Method
-
step 1
Heat 1 tbsp vegetable oil in a large saucepan over a medium heat and fry 1 tbsp ginger and 1 tbsp garlic paste for 2 mins. Add 5-6 tbsp red curry paste, sizzle for a few secs, then pour in 800ml coconut milk.
-
step 2
Bring to the boil, reduce to a simmer, stir a little and wait for the oil to rise to the surface.
-
step 3
Add 8 skinless, boneless chicken thighs, cut into chunks, and lime leaves, and simmer for 12 mins or until the chicken is cooked through.
-
step 4
Add 1 tbsp of the fish sauce and a pinch of brown sugar, then taste – if you like it a little saltier, add more fish sauce; if you like it sweeter, add a little more sugar.
-
step 5
Bring to the boil, take off the heat and add ½ small pack Thai basil.
-
step 6
Spoon the curry into four bowls and top with 1 red chilli, a thumb-sized piece of ginger and a few extra basil leaves. Serve with jasmine rice.
Elena Silcock
Elena Silcock is a trained chef, food writer, stylist and cookbook author who has worked in various kitchens around London. She is passionate about homemade pasta, slow cooked meat and sharing style food. Discover more recipes from Elena
Recipe from Good Food magazine, June 2017
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A star rating of 4.5 out of 5.194 ratings
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