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Quick and Easy Thai Red Chicken Curry

A quick, flavorful Thai red chicken curry that combines coconut milk, spices, and tender chicken for a comforting dish ready in 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 3 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • ½ lb boneless skinless chicken breast or thighs, cut into 1 cm strips Use organic chicken for optimal flavor and health benefits.
  • 2 teaspoons fish sauce A key ingredient for umami flavor—adjust to taste.
  • 2 tablespoons coconut oil (or neutral oil) Coconut oil adds authentic flavor; however, grapeseed or canola oil works well too!
  • 2-3 tablespoons red curry paste Adjust the quantity according to spice preference.
  • ¾ cup coconut milk Use full-fat for creamier texture; light coconut milk provides a healthier alternative.
  • ½ cup chicken stock (unsalted or low sodium)
  • 1 tablespoon palm sugar (or light brown sugar) Brown sugar is a great substitute if palm sugar is unavailable.
  • 4.5 oz bamboo shoots strips (about ½ can), rinsed and drained
  • 3 pieces makrut lime leaves (optional) They add depth; feel free to omit if unavailable.
  • 1 teaspoon fish sauce (or to taste)
  • ½ cup Thai basil leaves Feel free to substitute with regular basil.
  • as needed serving Jasmine rice For serving, it complements the curry beautifully.

Method
 

Preparation
  1. Marinate the Chicken: Start by mixing the chicken with 2 teaspoons of fish sauce in a bowl. Set aside for 10 minutes.
  2. Sauté the Curry Paste: In a small pot over medium heat, add 2 tablespoons of coconut oil. Once heated, add the red curry paste and sauté for about 2 minutes.
  3. Create the Sauce: Pour in the coconut milk, chicken stock, and palm sugar into the pot. Stir until well combined.
  4. Add Bamboo Shoots and Aroma: Toss in the bamboo shoots and add bruised makrut lime leaves. Let it simmer for 5 minutes.
  5. Cook the Chicken: Add the marinated chicken into the pot. Cook until chicken is no longer pink.
  6. Finish with Basil: Turn off the heat and stir in the Thai basil.
  7. Serve: Scoop the curry over a bed of fluffy jasmine rice.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. Marinate chicken and prepare sauce a day in advance to save time.