Description
Make Homestyle Spicy Red Thai Curry with Chicken! This easy recipe brings vibrant flavors and comforting warmth to your table. Perfect for busy weeknights.
Ingredients
Scale
- Main Curry Base:
- 2 cans (13.5 oz each) full-fat coconut milk
- 3–4 tbsp red Thai curry paste (Mae Ploy or Maesri recommended)
- 2 tbsp fish sauce
- 1 tbsp brown sugar
- Protein & Veggies:
- 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 can (8 oz) bamboo shoots, drained and rinsed
- Flavor Boosters & Seasonings:
- 1 tbsp neutral oil (like vegetable or canola)
- 4–5 cloves garlic, minced
- 1 inch fresh ginger, grated or minced
- 3–4 Kaffir lime leaves (optional, but recommended)
- 1 lime, juiced
- Garnish & Serving:
- Fresh basil leaves (Thai basil preferred)
- Sliced red chili (optional, for extra heat)
- Cooked jasmine rice, for serving
Instructions
- Prep Your Goodies:: First things first, get all your ingredients ready, hon. Chop those chicken thighs into bite-sized pieces, mince your garlic and ginger, slice your bell peppers. It makes the whole cooking process so much smoother. I’ve had too many moments frantically chopping while something else is simmering, and trust me, it’s not ideal. This is where I always make sure everything is within arm’s reach; mise en place, as they say! It feels like you’re setting the stage for a delicious show.
- Sauté the Curry Paste:: Okay, grab a large pot or Dutch oven and heat a tablespoon of oil over medium heat. This step is critical for a truly flavorful Spicy Red Thai Curry with Chicken. Add your red curry paste and sauté it for about 2-3 minutes, stirring constantly. You’ll smell it blooming – it’s an incredible aroma, spicy and fragrant. This is where you unlock all those deep flavors. Don’t rush it, or you’ll lose that depth, and honestly, that’s where I went wrong with my smoke alarm incident!
- Add Chicken & Coconut Milk:: Next up, toss in your chicken pieces. Stir them around for about 3-4 minutes until they’re mostly opaque, getting coated in that beautiful red paste. Then, pour in one can of full-fat coconut milk. Stir it all together, letting the chicken simmer gently. It’ll start to look creamy and vibrant, and the smell? Oh, it’s just getting started! This is where the magic begins to really happen, transforming into a proper Spicy Red Thai Curry with Chicken.
- Simmer & Season:: Now for the rest of the liquid gold! Add the second can of coconut milk, fish sauce, and brown sugar. Stir it all up, bring it to a gentle simmer, then reduce the heat to low, cover, and let it cook for about 10-15 minutes. This allows the chicken to become super tender and for all those flavors to meld together perfectly. I always sneak a taste here to check the balance; sometimes it needs a tiny bit more sugar or fish sauce. Don’t be shy!
- Introduce the Veggies:: After the chicken has had its simmer time, it’s time for the bell peppers and bamboo shoots. Stir them into the Spicy Red Thai Curry with Chicken. Cook for another 5-7 minutes, uncovered, until the vegetables are tender-crisp. You don’t want mushy veggies, so keep an eye on them! I like a little bite, so I lean towards the shorter cooking time. This is where the curry really starts to look complete and colorful.
- Finishing Touches for Your Spicy Red Thai Curry with Chicken:: Almost there! Remove the Kaffir lime leaves (if you can find them easily, otherwise, no biggie if a few bits remain). Stir in the fresh lime juice. Give it one last taste and adjust any seasonings – maybe a little more fish sauce or a pinch of sugar. Ladle your glorious Spicy Red Thai Curry with Chicken over fluffy jasmine rice, garnish with fresh basil leaves and sliced red chilies if you’re feeling extra. Honestly, the aroma at this point is just heavenly!