This Thai red curry with chicken is an easy weeknight or anytime-of-the-week kind of meal. Warm and comforting flavors, this dish packs a little heat, is creamy in texture and bursting with bright, amazing flavor.
Thai Red Curry with Chicken
Sharing a favorite my mom would make for me growing up and when I go home to visit. This Thai Red Curry with Chicken recipe is SUPER easy to make–only takes 25 minutes from start to finish!
Pair with jasmine rice and I guarantee you’ll be going back for seconds–so delicious! A word of caution: the curry paste referred to below packs a little heat.
Key ingredient #1: Curry paste
One item that my pantry is never without is curry paste. I’ve tried many, but one brand that I swear by is Maesri curry paste. Maesri is plentiful in variety, ranging in green curry, sour curry, panang, and the list goes on.
What I love most about Maesri canned curry is that the ingredient list is strictly that of the spices and other pertinent ingredients that make the specific curry flavor–no preservatives or additives.
You can make your own curry paste if you prefer, but for those looking for a quick option and a curry paste that’s sure to please, check out Maesri. You can find the cans at most local Asian markets or Amazon.
Key ingredient #2: Makrut lime leaves aka Kaffir leaves
Makrut or Kaffir limes and its leaves are used in a lot of Southeast Asian cuisine. Kaffir lime leaves are specifically used to add a bright citrus zing to Thai curries and stir fries and for me, an absolute must-have when making Thai curries.
Though it isn’t necessary for this dish, the use of this kaffir leaves adds vibrant flavor and lovely aroma. Your best bet to locating these special leaves will be in the produce or frozen section of an Asian grocery store.
When adding kaffir leaves to curry, remove the vein or rib–the middle thick–from the leaf, and cut into thin strips.
To store, keep extra leaves in the freezer–they’ll keep for months!
No kaffir leaves, no problem!
A great substitute for kaffir lime leaves is lime zest. Simply substitute 1½ teaspoons lime zest a similar bright flavor to add to curry.
Tips and tricks
Place chicken breast in freezer for 30 minutes before slicing. Remove chicken from freezer and cut into ¼ inch diagonal slices. A slight freeze allows for more control of the chicken and cleaner slices.
More delicious curry recipes
Thai Red Curry with Chicken
- 1½ pounds boneless, skinless chicken thighs, thinly sliced
- 1½ tablespoons avocado oil or ghee
- 1½ tablespoons ginger, finely chopped
- 1½ tablespoons garlic, finely chopped
- 1 can Thai red curry paste, I use Maesri brand
- 1 tablespoon brown sugar, packed
- ½ cup chicken broth
- ½ lime zested
- 1 can full-fat coconut milk, I use Aroy-D
- 1½ teaspoons fish sauce
- Cilantro, chopped
- In a skillet or dutch oven over medium high heat, add avocado oil and saute ginger and garlic until fragrant, about 2-3 minutes.
- Add red curry paste and brown sugar and cook for 1 minute. Mix well with garlic-ginger mixture.
- Add chicken and cook for 4 minutes. Next, add chicken broth and coconut milk. Stir well and bring to a low rolling boil.
- Once the mixture comes to a boil, lower heat and cook until chicken is cooked through and liquid slightly reduces, 8-10 minutes.
- Add lime zest then fish sauce and cook for 2 minutes.
- Serve with rice and top with chopped cilantro.