Thai Red Chicken Curry

- Submitted by Dahlia

(Gaeng Phed Gai, Thai Red Curry, Kaeng Khiao Wan, Easy Thai Red Chicken Curry)

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An easy to cook spicy chicken curry made with Thai red curry paste, chicken and vegetables. Thai red chicken curry has both protein from chicken and fiber from vegetables.

Recipe For Thai Red Curry

Ingredients

• Red Curry Paste - 4 tbsp (Use green curry paste to make Thai Green Curry)
• Coconut Milk - 3 cups
• Boneless Skinless Chicken Breast - 2 (cut into bite size pieces)
• Palm Sugar - 1 tbsp (optional)
• Fish Sauce - 2 tbsp
• Onion - 1 (sliced)
• Vegetables of your choice - about 2 cups (Some of the vegetable options are brinjals, bell pepper, mushroom, green beans, snap peas, bamboo shoots, tofu, water chestnuts, baby corn, carrots, cauliflower etc. Use 2-3 vegetables of your choice.)
• Lime Leaves - 2-3
• Sweet Thai Basil Leaves - 4 or 5 leaves
• Oil - 1 tbsp

Method

1. Chop all the vegetables into long strips. You can use any vegetables that you may have on hand. I've added onion, mushrooms, bell pepper, cauliflower and green beans.
2. Heat the oil in a pan and add the red curry paste. Add green curry paste to make Thai Green Curry.
3. Mix in the coconut milk, lime leaves and palm sugar. Stir well and heat it.
4. Add the chicken pieces and cook for about 5 minutes. The chicken breast cooks very quickly.
5. Add the chopped vegetables and cook for just a couple of minutes. The vegetables should retain its crunch.
6. Finally add the fish sauce and basil leaves.
7. Cook for a minute or so till the flavours blend well. Check for seasoning and adjust if needed.
8. Switch off. Hot Thai red chicken curry is ready to be served.

Serving Suggestion

• Serve the hot Thai red chicken curry with some white rice (jasmine or long grain).

Variations

• Vegetarians can enjoy this curry too. Just skip the chicken and fish sauce. Instead add more vegetables of your choice.
• For fish lovers: you can swap chicken with fish and enjoy the Thai Curry.

More Chicken Curry Recipes

Butter Chicken (Murg Makhani)	Spicy Chicken Curry	Green Chicken Curry (Hariyali Murg)	Orange Chicken
See more ⟩⟩

Comment by Azeetha Hussain
    hi dalia
    can i make this dish with coconut powder? will any instant coconut powder can be used for this recipe?
 
Reply :-
    Yes you can.

Comment by Beuls Kiran
    Hi
    Could you please post the recipe of Pad pak Luam if possible.
    Thank you
 
Reply :-
    Will try to add the recipe.

Comment by Paru Karthik
    Hi Dahlia,
    I have started liking this site very much. I am a new joiner to this world of wonderful and colorful delicacies. I used to wander through all kind of dishes, be it Indian, Chinese, American, Thai. Thai green curry and red curry have always been the favorite of my husband. I have searched many Thai sites, but everywhere I could see the use of fish sauce and shrimp sauce. We are vegetarians, so we wanted to try without these. In your recipe, you have mention about green paste/red paste. How do we make that paste? Thanks in advance!
 
Reply :-
    Hi Paru, Just skip the fish sauce and add some soy sauce instead. To make the green/red curry paste at home, blend together the following ingredients :- 5-7 thai green chillies (or thai red chillies for red paste), 1 stalk lemongrass, 2" piece of galangal (thai ginger), 2 pearl onions (or shallots), 4 cloves of garlic, handful of cilantro, handful of thai basil, 1/2 tsp of corriander powder, 1/2 tsp of cumin powder, salt to taste, 2 tblsp of oil and lemon juice.
    Since it is little difficult to find some of the ingredients which are not typically of indian cuisine, I usually go for store bought paste. You can find it in Asian stores or International markets.