At The Corner of Happy And Harried

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Thai Red Chicken Curry

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Thai Red Chicken Curry

I love Thai food. I find some of the flavors to be quite similar to South Indian cuisine with the copious amounts of red chilies, ginger and coconut milk used in both. But the soy sauce, fish sauce and lemongrass give it a more oriental touch. It is a unique blend of flavors.

I came across a Thai red chicken curry recipe here. Since I did not have lemongrass, kafir lime leaves or fish sauce on hand, I just decided to put my spin on it. If you have been reading my blog for a while now, you know I love coming up with recipes using ingredients I have on hand!

Red curry paste is available in Asian grocery stores, but do take the time to whip up your own. The fresh aroma and flavor cannot be substituted! Traditionally, red chicken curry is prepared with chicken and a variety of vegetables added. I have added sweet peppers here, though bell peppers and mushrooms would be amazing as well.

Thai Red Chicken Curry With Peppers

You will need:

For Red Curry Paste

  • Small shallots – 10 or chopped red onion – 1/4 cup
  • Ginger – a thick 1″ knob
  • Garlic – 4-5 large pods
  • Green chilies – 2, small
  • Red chili powder – 1 1/2 tsp
  • Coriander powder – 1 tsp
  • Cumin powder – 1/2 tsp
  • Soy sauce – 1 tbsp
  • Ketchup – 2 tbsp
  • Cilantro or basil leaves – a few
  • Lemongrass – 1-2 tbsp, chopped (I didn’t have it, but it might add a more authentic flavor)
  • Fish sauce – 1 tbsp

For Chicken Curry

  • Oil – 2 tbsp
  • Chicken – 1 lb
  • Red curry paste – from above
  • Kafir lime or bay leaves -1 or 2 (optional)
  • Coconut milk – 1 – 1 1/2 cup (depends on the level of heat you can take!)
  • Sweet peppers – 6-8, slit in the middle
  • Salt – to taste
  • Cilantro leaves – to garnish
  • Lime wedges – to serve

How to:

  • Grind all the ingredients for the red curry paste with a little water.
  • Heat oil in a large pan or wok, if you have one.
  • Fry the red curry paste in the hot oil for a few minutes till the raw smell goes away and it darkens in color. Add kafir lime leaves or bay leaves now (if using).
  • Add chicken pieces and mix well. Add 1 cup of coconut milk. Season with salt. But go easy, since the soy sauce and fish sauce already have salt.
  • When the chicken is halfway done, do a taste test to see if you need more coconut milk to make it milder. Add sweet peppers now.
  • Boil and simmer till the curry has reduced to the desired consistency.
  • Garnish with fresh cilantro, mint or basil leaves and serve hot with steamed white rice and some lime wedges on the side.

Variations:

  • Add a cup of mixed chopped vegetables (think red peppers, mushrooms and eggplant) instead of sweet peppers.

The curry has such an amazing flavor, I could have finished the whole thing myself!

Thai Red Chicken Curry (With Homemade Red Curry Paste)

Do you like Thai food? This is such an easy recipe to make from scratch. Do try it and let me know how it turns out.

Meanwhile, check out my other Chicken recipes. Like this delicious and aromatic Nilgiri Chicken Korma.

Chicken Korma {Tamil Nadu Style}

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