Thai · Free
Thai Red Curry with Chicken
A warming, slightly sweet coconut curry built on aromatic red curry paste with tender chicken, bamboo shoots, and basil. It is milder and rounder than green curry and endlessly comforting over rice.
****+
Prep 20 min · Cook 25 min
Method
Open the coconut milk cans without shaking them and scoop the thick cream from the top into a bowl, aiming for about 3/4 cup to fry the paste in.
Set a wide pot over medium heat, add the oil and the thick coconut cream, and let it bubble for 2 to 3 minutes until glossy and small oil pools form.
Add the red curry paste and fry it for 3 to 4 minutes, stirring constantly, until it darkens and smells deeply fragrant; this step wakes up the spices.
Add the sliced chicken and stir for 3 to 4 minutes until the outside turns pale and is coated in paste.
Pour in the remaining coconut milk plus 1/2 cup water, add the torn lime leaves, and bring to a gentle simmer.
Stir in the fish sauce and sugar, then taste; the sauce should be savory and lightly sweet, so add fish sauce for salt or sugar to soften the heat.
Add the bamboo shoots and simmer for 5 minutes so they absorb the flavors.
Add the bell pepper and cook 3 more minutes until just tender but still bright.
Confirm the chicken is cooked through with no pink inside, then turn off the heat.
Stir in the lime juice and most of the basil, letting the residual heat wilt the leaves for about 30 seconds.
Taste one last time and adjust with lime, fish sauce, or a pinch of sugar until balanced.
Serve over jasmine rice, topped with the reserved basil leaves.
Chef's tips
- Red curry paste brands differ in heat, so add fish sauce gradually and taste as you go.
- Do not overcook chicken breast; slicing it thin and simmering briefly keeps it juicy.
- A quick squeeze of lime at the end brightens the whole pot.
Cooking times vary by equipment -- cook to temperature and to taste.
