Description
This authentic Thai Red Curry Chicken recipe features tender slices of chicken simmered in a fragrant blend of red curry paste, coconut milk, and fresh vegetables, delivering a rich and vibrant dish perfect for dinner. The curry balances savory, sweet, and aromatic flavors with a hint of heat, finished with fresh Thai basil and optional cilantro garnish.
Ingredients
Units
Scale
For the Chicken:
- 1 pound boneless skinless chicken breast or thighs, thinly sliced
- 2 tablespoons water
- 2 teaspoons cornstarch
- 1 teaspoon neutral oil
- 1 teaspoon oyster sauce
For the Curry:
- 2 tablespoons neutral oil, divided
- 2 cloves garlic, minced
- 2 slices ginger, minced
- 4 ounces Thai red curry paste (or 2 ounces for milder taste)
- 2 teaspoons brown sugar or palm sugar
- 1 small onion, cut into small wedges
- 1/2 red bell pepper, sliced
- 4 ounces green beans, ends trimmed and cut in half crosswise
- 5 ounces bamboo shoots, drained
- 1 tablespoon fish sauce
- 13.5 ounces (400ml) canned coconut milk
- 1/2 cup fresh Thai basil leaves
- Cilantro, for garnish (optional)
Instructions
- Marinate the Chicken: In a bowl, combine the thinly sliced chicken with water, cornstarch, neutral oil, and oyster sauce. Mix thoroughly to coat all the pieces and set aside for 15 minutes to let the flavors develop.
- Cook the Chicken: Heat a wok or heavy skillet over high heat until just smoking. Add 1 tablespoon of neutral oil and swirl to coat the pan. Add the chicken and stir-fry until it is mostly cooked through and lightly browned. Remove the chicken from the pan and set aside, turning off the heat.
- Sauté Aromatics and Curry Paste: On medium-low heat, add the remaining 1 tablespoon of oil to the pan. Add minced garlic and ginger and fry for about 1 minute until fragrant. Increase heat to medium-high, add the red curry paste, and cook for another minute while stirring constantly, then stir in the brown sugar.
- Add Vegetables and Simmer: Add the onion wedges, red bell pepper slices, green beans, bamboo shoots, and fish sauce. Stir-fry for 2 minutes until the onions soften slightly. Reduce heat to medium and pour in the coconut milk, bringing the mixture to a gentle simmer. Avoid boiling vigorously to prevent the coconut milk from splitting.
- Combine Chicken and Basil: Return the cooked chicken to the pan, stir to combine, and simmer for one more minute to heat through. Finally, stir in the fresh Thai basil leaves until just wilted. Garnish with cilantro if desired and serve hot.
Notes
- Use chicken thighs for more tender and flavorful meat; breasts work well for a leaner option.
- If you prefer a milder curry, start with half the amount of red curry paste and adjust to taste.
- Do not boil the curry vigorously once coconut milk is added to prevent it from curdling.
- Substitute fish sauce with soy sauce for a vegetarian adaptation but note that it will change the flavor profile.
- Serve with steamed jasmine rice or rice noodles to complete the meal.
