🍳 Cook Time: 20 m
Thai Red Curry with Chicken
Let me start with a confession: I used to be a picky eater (still am). If a dish wasn’t something I couldn’t find in Thai restaurants in Korea (like Pad Thai—because, let’s be honest, we, Koreans, love noodles), I’d steer clear of it. Call me a child, but I was not adventurous when it came to food.
Then came the curry incident. My husband, the adventurous foodie in our duo, ordered Thai red curry at a restaurant. I almost rolled my eyes—curry huh😕? My experience with curry up to that point was the Korean-style kind that leaves your teeth yellow and has a lingering scent. Curry and I were not exactly besties.
But when the dish arrived, it was beautiful—rich, vibrant, and aromatic. My husband didn’t even need to use his “Just try it for me, please” card. One bite, and I was hooked😮. The flavors were bold yet balanced, creamy yet spicy, and it didn’t dye my teeth yellow! I immediately regretted every moment of my life I’d spent avoiding this dish.
So when I saw red curry pastes at Albert Heijn (Supermaket chain in the Netherlands). I decided I had to recreate that curry at home🙏. At first, I followed the instructions on the back of the package—meh. Then I tried a bunch of online recipes—better, but not quite right. After many experiments, I finally cracked the code.
Now, I’m thrilled to share my perfected Thai Red Curry Chicken recipe with you. It’s easy, uses common ingredients you can find at any large supermarket, and delivers that same rich flavor I fell in love with. Trust me, if even a former curry skeptic like me can love this dish, you’re going to adore it too! 😘
At a Glance🔍
- Type: Non-vegetarian
- Flavor: Creamy and savory
- Origin: Thai cuisine
- Portion : 2-3 servings
- Prep : 10 minutes
- Cooking time : 20 minutes
Ingredients 🫚🌶🐔
- Red curry paste
- Coconut milk : 400ml
- Chicken stock : half a cube
- Garlic : 3 small cloves, minced
- Ginger : 1 tsp, grated
- Chicken breast : 1 piece (170g), cut into bite-sized pieces
- Green bean : a handful (100g)
- Fresh Basil : as much as you like (I used 10g)
- Red chili pepper : half a piece (optional)
- Fresh coriander : 10g (optional)
- Cooking oil : 1tbsp
- Sugar : 1tsp
- Water : 250ml
Recipe 📓
1. Heat 1 tbsp of cooking oil in a wok or large pan over medium heat.
2. Add the red curry paste and stir-fry for about 2 minutes to release its rich, deep flavor.
3. Pour in 250ml of water and add half a chicken stock cube. Let it simmer until the stock is fully dissolved.
4. Stir in the coconut milk and 1 tsp of sugar. Taste the mixture—if you’d like a more savory kick, add a splash of fish sauce. For me, it was perfect as is!
5. Add the chicken pieces and bring the heat to high. Once it starts boiling, reduce the heat to medium and let it simmer for 7-10 minutes, depending on the thickness of the chicken pieces.
6. Toss in the green beans, garlic, and ginger. Simmer for another 3-5 minutes. Feel free to mix in other veggies like edamame, pumpkin, or potato for variety.
7. Remove the wok from the heat. Stir in the basil, coriander, and red chili slices (save a few for garnish if you want your curry to look extra fancy).
8. Serve hot with steamed rice and enjoy your homemade Thai red curry!
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