Chicken Thai Red Curry
ID: ae3f0b56...
A wonderfully rich, creamy, and fragrant authentic Thai Red Curry made from scratch. Freshly ground homemade red curry paste is combined with tender boneless chicken, vibrant bell peppers, and creamy coconut milk to create a comforting, perfectly balanced meal.
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🍳 Cooking Flow
Grind the chillies, shallots, garlic, galangal, kaffir lime leaves, lemongrass, coriander roots, and basil into a fine red curry paste. → In a cold pan (flame off), combine the prepared curry paste, chicken, fresh herbs, bell peppers, pea aubergines, and pandan leaf. → Add sugar, fish sauce, lemon juice, salt, coconut cream, and water, then stir everything well to combine. → Cover and simmer on medium heat for 15-20 minutes until the chicken is fully cooked and the coconut oil separates.
Cooking Steps
Brief Cooking Order
Grind the chillies, shallots, garlic, galangal, kaffir lime leaves, lemongrass, coriander roots, and basil into a fine red curry paste. → In a cold pan (flame off), combine the prepared curry paste, chicken, fresh herbs, bell peppers, pea aubergines, and pandan leaf. → Add sugar, fish sauce, lemon juice, salt, coconut cream, and water, then stir everything well to combine. → Cover and simmer on medium heat for 15-20 minutes until the chicken is fully cooked and the coconut oil separates.
Introduction
A wonderfully rich, creamy, and fragrant authentic Thai Red Curry made from scratch. Freshly ground homemade red curry paste is combined with tender boneless chicken, vibrant bell peppers, and creamy coconut milk to create a comforting, perfectly balanced meal.
Step 1
Prepare the ingredients for the Thai red curry paste. Add soaked dried red chillies and bird's eye chillies to a grinding jar.
Step 2
Add peeled shallots and garlic cloves into the grinding jar.
Step 3
Peel and slice the galangal. Add most of the slices to the grinding jar and put the remaining slices in a bowl with the boneless chicken.
Step 4
Tear the kaffir lime leaves. Put some in the grinding jar and the rest in the bowl with the chicken.
Step 5
Roughly chop the lemongrass stalk. Add half of it to the grinding jar and the other half to the chicken bowl.
Ingredients List
Important Notes
Always use galangal instead of ginger to achieve the authentic, camphor-like aroma signature to Thai curries.
Using a cold pan with the flame turned off to mix the curry paste, chicken, and coconut cream prevents the cream from splitting and ensures a smooth emulsion.
If fish sauce (Nam Pla) is unavailable, light soy sauce can be used as a suitable substitute.
The bright red color of the curry comes from the dried red chillies, while the spice levels can be customized by adjusting the quantity of bird's eye chillies.
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