Description
A flavorful and comforting Thai red chicken curry that’s ready in less than 30 minutes, perfect for busy weeknights.
Ingredients
Scale
- ½ lb boneless skinless chicken breast or thighs, cut into 1 cm strips
- 2 teaspoons fish sauce
- 2 tablespoons coconut oil or neutral oil
- 2–3 tablespoons red curry paste
- ¾ cup coconut milk
- ½ cup chicken stock, unsalted or low sodium
- 1 tablespoon palm sugar or light brown sugar
- 4.5 oz bamboo shoots strips
- 3 makrut lime leaves (optional)
- 1 teaspoon fish sauce (or to taste)
- ½ cup Thai basil leaves
- Jasmine rice (for serving)
Instructions
- Mix the chicken with 2 teaspoons of fish sauce and set aside for about 10 minutes.
- Add coconut oil and curry paste in a pot over medium heat, sauté for about 2 minutes.
- Add coconut milk, chicken stock, palm sugar, and bamboo shoots, stirring to combine.
- Bruise the makrut lime leaves and add them to the pot, letting it simmer for 5 minutes.
- Add the marinated chicken to the sauce and cook until no longer pink.
- Turn off the heat, stir in Thai basil, and adjust seasoning if needed.
- Serve with fluffy jasmine rice and drizzle with curry sauce.
Notes
For richer flavor, use chicken thighs. Full-fat coconut milk enhances creaminess. Adjust spice levels by varying the amount of curry paste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 19g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg