thai red chicken curry

5 from 4 votes

Thai red chicken curry doesn't have to be a lot of work. This dish comes together in under 30 minutes.

Prep Time10

Cook Time20

Total Time30

Course: Main

Cuisine: Thai

Servings:

Calories: 448kcal

Author: romain | glebekitchen

2 lbs chicken thighs cut into bite size pieces
2 14 oz cans coconut milk
6-8 Tbsp red curry paste
1 15 oz can bamboo shoots packed in water
1 red pepper thinly julienned
2-3 kaffir lime leaves torn into small pieces (leave out the spine that runs up the middle), plus more to garnish if desired
1-2 Tbsp fish sauce if you go the full 8 Tbsp of curry paste be careful with the fish sauce - it can get too salty
1-2 fresh red chilies - thinly sliced (very optional) but if you like spicy this curry is quite mild without it.
1/2 cup Thai basil

Heat a large saucepan over medium heat.
Add 1/2 can of coconut milk to heat through, then mix in the red curry paste. Stir to combine.
Mix in the chicken and cook, stirring constantly, for 3-4 minutes.
Add the remaining coconut milk, bamboo shoots, red pepper, lime leaves and chilies if using.
Simmer until the chicken is cooked through - somewhere between 10-15 minutes.
Stir in the fish sauce and add the Thai basil.
Garnish with red chilies and julienned kaffir lime leaf if you like.
Serve with jasmine rice.

Note there are red chilies and there are red chiles. If you are using Thai red chiles roll back and start with maybe half of one chili.