Authentic Thai Red Curry
This authentic Thai red curry delivers restaurant-quality flavors with tender chicken, aromatic curry paste, and creamy coconut milk. Perfect for weeknight dinners, this fragrant dish balances heat, sweetness, and savory notes in every spoonful. Serve over jasmine rice for the ultimate comfort meal.
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Servings: 4
Calories: 385kcal
Ingredients
- 2-3 tablespoons red curry paste
- 2 cups coconut milk divided
- 1 lb chicken cut into bite-sized pieces
- ¾ cup bamboo shoots optional
- 1 tablespoon palm sugar or brown sugar
- 1 tablespoon fish sauce or to taste
- 4-5 kaffir lime leaves optional
- 1 handful Thai basil leaves
- 2-3 red chili peppers sliced (optional)
Instructions
- Heat one-third of the coconut milk in a large pan over medium heat until thick and oil begins to separate.
- Stir in red curry paste and cook until fragrant, about 20-30 seconds.
- Add remaining coconut milk, fish sauce, and palm sugar; stir to combine.
- Add chicken pieces and simmer until cooked through, approximately 8 minutes.
- Add bamboo shoots and kaffir lime leaves; continue simmering for 5-8 minutes.
- Remove from heat and stir in Thai basil leaves and sliced red peppers.
- Let curry rest for 5 minutes before serving to allow flavors to meld.
Notes
Adjust fish sauce quantity to control saltiness levels
Add fresh chilies during cooking for extra heat
Substitute chicken with beef, pork, or tofu for variety
Make ahead and refrigerate for up to 3 days; flavors improve overnight
Use light coconut milk to reduce calories while maintaining creaminess
Tear kaffir lime leaves slightly before adding to release more fragrance
Nutrition
Calories: 385kcal | Carbohydrates: 12g | Protein: 28g | Fat: 26g | Saturated Fat: 18g | Cholesterol: 75mg | Sodium: 890mg | Potassium: 620mg | Fiber: 3g | Sugar: 8g