I often make Thai-style curries at our house because they taste great and are easy to make. You can create many wonderful recipes with just a few ingredients. Using store-bought Thai curry paste is perfectly fine and makes it easy.
Today I will be making Thai red curry chicken. The key ingredients are red curry paste, fish sauce, and coconut milk. Red curry paste has lemongrass, ginger, fresh red chilis, shrimp paste, and a few other spices. The spiciness of the curry can vary depending on the brand of curry paste that you use. I am using Mae Ploy curry paste. Whenever you use coconut milk for curries, make sure to buy the full-fat version as this makes the sauce smooth and thick. The reduced-fat version would make your curry watery.
Fish sauce is a salty, savory condiment which adds a rich umami flavor to curries and among other recipes.
I like to use chicken thighs when making curry. Drumsticks would work too. I first brown the chicken because it seems to help the chicken from falling apart later on.
I use potatoes, onions, and tomatoes for the curry but you can use whatever vegetables you like. My favorite part of the dish is the sauce; it is so delicious it is hard to explain. Leftover red curry may taste even better the next day.
Thai red chicken curry is rich, not too spicy, and has a wonderful creamy coconut sauce. I hope you give this one a try when you get a curry craving!
- 3 lbs. or 6 bone in, skin on chicken thigh, excess fat trimmed
- 1/2 tsp. salt
- 1/4 tsp. ground black pepper
- 2 tbsp. canola oil
- 2 1/2 tbsp. red curry paste
- 1 13.5 oz. can coconut milk
- 3 lime leaves, bruised
- 3 pieces 1 1/2- inch long lemon grass
- 2 tbsp. brown or palm sugar
- 2 tbsp. fish sauce
- 2 cup Yukon gold potatoes, cut into 1 1/2-inch cubes
- 1 cup cherry tomatoes
- 1.5 cup yellow onion, cut into 3/4-inch wide wedges
- 1 tbsp. freshly squeezed lime juice
- Cilantro or basil leaves (optional)
- Cooked jasmine rice to serve
Pat dry your chicken pieces, then sprinkle salt and pepper over the chicken. Gently rub the salt and pepper into both side of the chicken pieces. Set aside for later use.
Heat oil over medium-heat in a large heavy bottom sauce pan. Fry the chicken pieces, skin side down first, for 5 minutes or until golden brown.
Remove the chicken pieces and transfer to a plate. Remove the excess oil from the pan, but leave a couple tbsp. of oil in the pan. Add the curry paste, turn down the heat to low, and fry the curry paste for 30 seconds. Add coconut milk, sugar, fish sauce, lime leaves, lemon grass, then scrape down the bottom and sides well.
Add the chicken pieces and accumulated juices to the pan and stir gently.
Cover and cook for 10 minutes, then add the potatoes and tomatoes to the pan, stirring gently. Cook for 25 minutes covered, checking and stirring few times in between. Add onion, then cook for another 5 minutes. Gently stir in the lime juice, taste for seasoning.
Sprinkle cilantro or basil to garnish and enjoy!
Did you make this dish? I’d love to know how it turns out! Feel free to like this post and comment or use the hashtag #globaldinein on Instagram. If you would to be notified of upcoming posts, please consider subscribing to my blog!