Slightly spicy and unforgettable
This red chicken curry is heavenly good. Here are the top qualities:
Full control over the ingredients – You can choose fresh chicken breast or thighs, or both, as we often do. You can select high-quality coconut milk without preservatives and fresh vegetables for the best flavor.
Freshness and aroma – Homemade curry has a more intense and fresher taste than store-bought versions.
Flexibility with ingredients – You can make the curry vegetarian or prepare it with seafood or fish.
Storage and leftovers – Homemade curry stores very well in the refrigerator and can also be frozen.
A quick weeknight meal – ready in just 30 minutes.
Tips and tricks
- Adjust the spiciness: Add chili for an even hotter version.
- Coconut milk richness: Use high-quality coconut milk for a creamy texture.
- Preparing the vegetables: Cut the vegetables evenly so they cook evenly.
- Fresh herbs: Garnish with Thai basil for better flavor and freshness.
Delicious substitutes to meat
These are just a few substitutions that are possible and delicious:
Vegetarian: Replace the chicken with tofu or a mix of colorful vegetables.
Seafood option: Use shrimp or fish fillets for a seafood version.
Storing and freezing
There are two ways to store red chicken curry.
You can place it in an airtight container and keep it in the refrigerator for up to three days. Reheat and serve.
You can also freeze it. Once the chicken curry has cooled, transfer it to a freezer-safe container or freezer bags. Freeze for up to one month. Before serving, let it thaw, then transfer the curry to a pot and bring it to a boil.
How to make Thai Red Chicken Curry at home (video)
Check out this short video to make preparing the dish at home easier.
Next, try these curry recipes
- Coconut Curry Chicken
- Cauliflower Curry
- Curry Bread
- Coconut Fish Curry with Vegetables
- Potato Spinach Curry
- Coconut Shrimp Curry
- Red Lentil Curry
- Butter Chicken
Made in collaboration with Merit HP d.o.o.
METHOD
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meat and veggies
Place a large wok or deep pan over high heat. Add the oil along with the chopped ginger, garlic, onion, the bell pepper cut into small pieces, and the red curry paste. Sauté for 2 minutes. Cut the meat into small cubes and add it to the pan. Cook for 3–4 minutes until nicely browned.
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cook and serve
Add the green beans, red curry sauce, coconut milk, and water. Stir well and cook for 10–12 minutes at a gentle simmer. Finally, stir in the fish sauce, lime juice, grated lime zest, basil, and bamboo shoots. Mix well, cook for another 2 minutes, then remove from the heat and serve with rice.
