THAI RED CURRY WITH CHICKEN
on Jul 16, 2024
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A gluten-free curry filled with protein and veggies, this Thai Red Curry with Chicken is better than any takeout you will ever have thanks to an authentic Thai chef’s secret.
Until recently, I thought I knew how to make a good curry. But that all changed after my husband Kyle and I took a cooking class at a local Austin restaurant called @thaifresh. Chef Jam – the same chef who helped me whip up two signature ice cream flavors with @gati.icecream — showed us the authentic Thai way to make curry.
There was one secret step that really blew me away. And, as a result, the flavors were so bold and the richness of the curry shined.
I’ve incorporated the “secret” trick into this Thai Red Curry with Chicken. While I used to add the whole can of coconut cream right in, the key is to add only the thick creamy layer at the top.
Letting the curry paste bloom with the fattiness of the cream really lets the flavors sing. The bite-sized chicken pieces cook in this mixture before you add the rest of the coconut milk followed by the crisp veggies.
I had never made curry this way before, but I can guarantee I won’t be going back. It’s just one small tweak that makes a noticeable difference in the end result.
Curries are such a great weeknight meal because you can use whatever you have in the veggie drawer. Add in a protein such as chicken or shrimp and make a quick pot of rice and dinner is ready. Like most of my recipes, this curry is one pan meaning the person on dish duty (*ahem, Kyle*) will be very happy.
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This chicken curry is comforting yet still healthy. It’s the ideal dinner for those nights when you want to hold a warm bowl of something nourishing. Try this trick and let me know what you think! I can’t take credit for it, but I’m more than happy to pass it along to all of you. Cheers!
Ingredients for Chicken Curry
You may be surprised how few ingredients are actually needed to make curry! Having a few of these on hand means that you can whip up a takeout-like meal in no time.
- Rice: Curry without rice? That’s just sad! I typically use basmati or jasmine rice from @lundbergfarms. You could also serve this over quinoa or even rice noodles if you’re into that.
- Coconut Milk: I always keep some cans of coconut milk in my pantry. When I’m unsure what to have for dinner, I know that a curry is always a possibility. You’ll need two cans for this recipe. @nativeforestbrand and @thekindeeco are my go-to’s, but the organic 365 brand from @wholefoods is great too.
- Curry Paste: The questions I’ve received most from this recipe were about what type of curry paste to buy. It’s really a matter of preference — some can be quite hot and spicy while others are milder but still bold. My favorite curry paste brands are @mikesorganicfoods and @mekhalaliving. If you are sensitive to spice, @thaikitchen is very mild, and in my opinion a bit weaker in flavor. You can substitute either yellow or green curry paste instead if you’re looking for a milder taste.
- Chicken: Adding bite-sized chicken pieces as the coconut cream and the curry paste come together really seasons the meal. For this, I cubed up a few chicken breasts but you could also use chicken thighs. If you want to make this plant-based, you can sub in tofu.
- Veggies: I opted for carrots, broccoli, and bell peppers. These are my favorite to add to a curry because they add so much color to the final meal. Again, the beauty of a curry is that you can really add in whatever vegetable you want. I know mushrooms, snap peas, and cauliflower would be good here too.
- Fish Sauce: This ingredient adds just a little something to the sauce. It’s not overly fishy, but a little goes a long way. If you don’t have it, just leave it out.
- Coconut Sugar: A single teaspoon of coconut sugar elevates the sweetness of the curry sauce, helping mellow out all those powerful spicy flavors.
- Basil: Throwing in a few torn basil leaves at the end does the trick. If you can find Thai basil, buy that! It has a bolder flavor than traditional basil and it smells unbelievable.
How to Make Thai Curry with Chicken
Start by getting your rice going. In a small saucepan, add the rice and 2 cups of water. Bring to a boil. Reduce to a low simmer, cover, and cook for 20 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork before serving.
While the rice is cooking, you can start on the curry. Heat a large skillet over medium heat. Add only the coconut cream from both cans of coconut milk. You can do this by using a spoon. It’s easier to remove the cream if the coconut milk is chilled, so if you remember, pop them in the fridge a few hours before or even overnight. Save the coconut milk for later in this recipe.
Bring the cream to a gentle boil for about one minute. Add the curry paste and mix, using a whisk, until combined. Turn down the heat to simmer. Let the coconut cream and curry mixture simmer until the cream begins to release some oil and there are red streaks in the mixture, stirring infrequently. This typically takes anywhere from 3 to 5 minutes.
Add the cubed chicken and cook for another 4 to 5 minutes. Add the remaining coconut milk from the cans along with 1/2 cup of water. Bring to a gentle boil.
Add in your chopped veggies (carrots, broccoli, bell peppers). Toss until everything is coated. Add the fish sauce and coconut sugar and cook for another 2 or 3 minutes. Taste and season as needed, adding a splash more fish sauce if you want it saltier or more coconut sugar if you want a sweeter curry.
Add the Thai basil leaves and cook for another 1 to 2 minutes, stirring everything together.
When you are ready to eat, remove the curry from the heat and serve it over the steaming rice. Enjoy!
Other Curry Recipes You’ll Love
- Sheet Pan Curry Chicken and Veggies
- Viral One Pot Green Curry Chicken and Rice
- Curry Chicken Salad
- Chicken Meatballs in Green Curry Sauce
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Ingredients
- 1 cup rice, rinsed
- 2 ½ cups water (divided)
- ½ teaspoon salt
- (2) 13.5-ounce cans full-fat coconut milk
- (1) 4-ounce jar red curry paste (see note for my favorite brands)
- 1 ½ pounds chicken, cut into bite-size pieces
- 2 large carrots, cut into ½-inch rounds
- 1 small crown broccoli, cut into florets
- 1 large bell pepper, cut into large chunks
- 3 tablespoons fish sauce
- 1 teaspoon coconut sugar
- 1 cup torn basil leaves (preferably Thai basil if you can find it)
Instructions
Make the Rice:
- Add the rice, 2 cups of water, and salt to a small saucepan and bring to a boil. Reduce to a low simmer, cover, and cook for 20 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork before serving.
Make the Curry:
- Heat a large skillet over medium and add only the cream from the top half of both cans of coconut milk. Save the liquid for later.
- Bring the cream to a gentle boil and boil for 1 minute.
- Add the curry paste and mix until just combined, then turn the heat down to a simmer. Simmer, stirring infrequently, until the coconut cream begins to release some oil and there are red streaks in the mixture, about 3-5 minutes.
- Add the chicken and cook for another 4 to 5 minutes.
- Add the remainder of the cans of coconut milk and ½ cup water and bring to a gentle boil.
- Add the veggies, stirring to incorporate, and cook for another 3 to 5 minutes.
- Add the fish sauce and coconut sugar and cook for 2 to 3 more minutes. Taste and add more fish sauce or coconut sugar to your preference.
- Add the basil leaves and cook for 1 to 2 more minutes.
- Remove from heat and serve over warm rice.
- ENJOY!!
Delish!!