I learned this Thai Red Curry Chicken recipe while working part-time at an Asian restaurant in Germany. Although it’s not completely authentic (sorry, Thai cuisine fans), it’s still very delicious.
The spice level is toned down to suit German tastes, and a few traditional ingredients are substituted to make it easier to prepare at home.
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A Peek into Thai Curry
In Tamil, Curry means sauce or gravy. However, outside South Asia, it generally refers to a dish of meat, vegetables, or other ingredients cooked in a spicy, Indian-style sauce and typically served with rice.
This is similar to how Bánh Mì, which means bread in Vietnamese, is known globally as a Vietnamese-style baguette with savory fillings and pickled vegetables.
Curry traveled to Southeast Asia, where it was embraced by Thai, Malaysian, Indonesian, and Vietnamese peoples. They adapted the spices brought by Tamil traders, combining them with local ingredients to craft their unique renditions such as Vietnamese chicken curry.
Thai people often use coconut milk and fresh ingredients instead of dried ingredients to make their curry paste. Their curry is milder, creamier, and more refreshing than the Indian version.
You can find a diverse array of curries in Thailand, including Red Curry, Green Curry, Yellow Curry, and Massaman Curry.
Related Recipes | More Easy Thai Recipes
(Thai Chicken & Red Curry Stir-fry)
(Thai BBQ Chicken)
(Thai BBQ Dipping Sauce)
Ingredients for Thai Red Curry Chicken
Here’s what you’ll need to make this quick and easy Thai Red Curry Chicken:
- Red Thai Currry Paste: We want a shortcut without sacrificing flavor, so opt for Thai branded curry paste (not the ones in German supermarkets).
- Coconut Milk: Choose high-quality coconut milk with at least 15% fat content.
- Fresh Cream: Though not traditional, it’s used for Imbiss-style red curry since many Germans prefer a milder coconut flavor.
- Skinless, Boneless Chicken Thighs: Chicken breast can be used too, just adjust the cooking time accordingly.
- Lemongrass, Galangal, Kaffir Lime Leaves: Easily found in the freezer aisle of Asian markets.
- Your Favorite Veggies: Sweet potatoes, pumpkin, butternut squash, bell peppers, zucchini, button mushrooms, etc.
- Fish Sauce and Sugar: Adjust to your taste.
Instructions
Prepare the Ingredients
- Bruise the lemongrass stalks and crumple the kaffir lime leaves.
- Dice the chicken into bite-sized pieces.
- Chop the vegetables into bite-sized chunks.
Cook the Curry
- Heat some cooking oil in a pot, then sauté lemongrass, galangal, and lime leaves with red curry paste until fragrant. Pour in coconut milk and fresh cream.
- Add the chicken and firm vegetables such as sweet potato and pumpkin. Add water, cover with a lid, and simmer over medium heat for about 10 minutes.
- Add softer vegetables like mushrooms and bell peppers. Cook for an additional 3 minutes.
- Stir in the Thai basil. Adjust the seasoning with fish sauce and sugar to taste.
Serve
- This Red Curry Chicken pairs perfectly with steamed Jasmine rice, though I sometimes enjoy it with egg noodles or instant ramen.
Helpful Tips
- Buy Thai-branded curry paste from Asian markets instead of the curry paste in German supermarkets.
- Begin with half of the curry paste and adjust according to your desired level of spiciness.
- If you don’t want your curry too spicy but still want it to have a vibrant red color, you could add some puréed red bell pepper (it’s a tip I learned from the Asian restaurant).
- I often use sweet potatoes or pumpkins for this recipe, despite them not being traditional ingredients, as they add sweetness and texture to the soup.
- For a quick way to prepare steamed Jasmine rice, you might want to try my recipe for Microwaved Jasmine Rice.
More delicious Asian chicken recipes to make at home
Thai Red Curry Chicken (20 minutes)
Ingredients
RED CURRY SAUCE
- 4 tbsp Thai Curry Paste (homemade or jarred) (to your taste)
- 3 slices galangal
- 3 Kaffir leaves (crumpled)
- 2 lemongrass stalks (or frozen minced lemongrass, less preferred) (bruised)
THAI RED CURRY WITH CHICKEN
- 450 g boneless chicken thighs / breasts (1 pound) (cut into bite-sized pieces)
- 250 ml coconut milk (1 cup) (full-fat)
- 150 ml fresh cream (0.6 cup) (for Imbiss-style or you could use all coconut milk)
- 150 g bell pepper / button mushroom / zucchini / green bean (5oz) (diced into bite-sized chunks)
- 150 g sweet potato / pumpkin / butternut squash (5oz) (diced into bite-sized chunks)
- 2 tbsp sugar (to your taste)
- 1 tbsp fish sauce (to your taste)
- 2 tbsp cooking oil
- 1 handful Thai basil (optional)
Instructions
- Heat cooking oil in a pot and stir-fry the lemongrass, galangal, and Kaffir lime leaves with red curry paste until fragrant. Mix in the coconut milk and fresh cream.
- Add the chicken and firm vegetables (sweet potato, pumpkin…). Add water, cover the pot, and simmer over medium heat for approximately 10 minutes.
- Add more delicate vegetables like mushrooms and bell peppers Let them cook for an additional 3 minutes.
- Stir in the Thai basil. Taste and adjust the seasoning with fish sauce and sugar as needed.
- Enjoy chicken red curry with steamed Jasmine rice or get creative with egg noodles or instant ramen.
