Thai Red Curry Chicken

CategoryDifficultyIntermediate
Yields2 Servings
Prep Time15 minsCook Time25 minsTotal Time40 mins
Red curry paste
 5 Dried Red Chilies
 4 Coriander Roots
 3 Shallots
 1 Lemongrass stalk
 ½ inch Galangal
 5 Garlic Cloves
 2 tsp Roasted Coriander seeds
 2 tsp Roasted Cumin Seeds
 ½ tsp White Pepper Powder
 ¼ tsp Kaffir Lime Zest
Making Red curry
 4 to 5 Kaffir Lime Leaves
 ½ cup Bamboo Shoot
 2 Carrots ,small
 2 cups Water
 ¾ cup Coconut Milk
 3 Chicken Thigh Fillets
 Salt, as per taste
 1 tbsp Sugar
 ¼ cup Red Capsicum
 1 Red Spur Chili, small
 6 to 8 Thai Basil Leaves
Making Curry Paste
1

Soak Dried Red Chilies in warm water for 15 mins.

2

In a mixer jar, Add-in soaked Red Chilies, Coriander roots, Lemongrass stalk, Roasted Cumin and Coriander seeds, Galangal, White pepper powder, Garlic Cloves, Shallots, Kaffir lime zest, and Salt

3

Grind them all to a fine paste.

4

Thai Red curry paste is now ready.

Making the Curry
5

In a pan, add 1 cup of water and the ground red curry paste. Mix them all well and bring it to a boil.

6

To the curry add Kaffir Lime leaves and cook it for a min.

7

Add Bamboo shoot and cook it for 3 to 4 mins.

8

Now add the carrots and cook it for 3 to 4 mins.

9

To the curry add 1 cup of water and cook it for a minute. After a min, add Coconut milk and cook it for 5 mins.

10

Now add the bit size cut Chicken Thigh Fillets to the curry and allow it to cook for 3 mins.

11

To the curry add Salt, Sugar, and Red Capsicum. Mix them all well and cook it for 2 mins.

12

Lastly, top it with Thai Basil leaves and Red Spur Chilies.

13

Red Curry Chicken is now ready.

Ingredients

Red curry paste
 5 Dried Red Chilies
 4 Coriander Roots
 3 Shallots
 1 Lemongrass stalk
 ½ inch Galangal
 5 Garlic Cloves
 2 tsp Roasted Coriander seeds
 2 tsp Roasted Cumin Seeds
 ½ tsp White Pepper Powder
 ¼ tsp Kaffir Lime Zest
Making Red curry
 4 to 5 Kaffir Lime Leaves
 ½ cup Bamboo Shoot
 2 Carrots ,small
 2 cups Water
 ¾ cup Coconut Milk
 3 Chicken Thigh Fillets
 Salt, as per taste
 1 tbsp Sugar
 ¼ cup Red Capsicum
 1 Red Spur Chili, small
 6 to 8 Thai Basil Leaves

Directions

Making Curry Paste
1

Soak Dried Red Chilies in warm water for 15 mins.

2

In a mixer jar, Add-in soaked Red Chilies, Coriander roots, Lemongrass stalk, Roasted Cumin and Coriander seeds, Galangal, White pepper powder, Garlic Cloves, Shallots, Kaffir lime zest, and Salt

3

Grind them all to a fine paste.

4

Thai Red curry paste is now ready.

Making the Curry
5

In a pan, add 1 cup of water and the ground red curry paste. Mix them all well and bring it to a boil.

6

To the curry add Kaffir Lime leaves and cook it for a min.

7

Add Bamboo shoot and cook it for 3 to 4 mins.

8

Now add the carrots and cook it for 3 to 4 mins.

9

To the curry add 1 cup of water and cook it for a minute. After a min, add Coconut milk and cook it for 5 mins.

10

Now add the bit size cut Chicken Thigh Fillets to the curry and allow it to cook for 3 mins.

11

To the curry add Salt, Sugar, and Red Capsicum. Mix them all well and cook it for 2 mins.

12

Lastly, top it with Thai Basil leaves and Red Spur Chilies.

13

Red Curry Chicken is now ready.

Notes

Thai Red Curry Chicken
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