Thai Red Curry

Name: Thai Red Curry
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Serves 4
Cuisine: thai
Ingredients: 1 tbsp vegetable oil; 1 tbsp ginger & garlic paste; red curry paste; 800ml coconut milk; 8 skinless, boneless chicken thighs cut into large chunks; 4 lime leaves (ideally fresh); 2 tbsp fish sauce; 1 tsp brown sugar; Thai basil, basil or coriander, plus extra to serve; 1 red chilli sliced diagonally; thumb-sized piece ginger cut into matchsticks; cooked jasmine rice to serve

4.45 (180)

⏱ 35 mins 🍽 Serves 4 🌶 thai ✅ Easy 🏷 Main course

Create a classic Thai red chicken curry at home instead of ordering takeaway. This main course dish is ready in 35 minutes, with a prep time of just 15 minutes. It combines chicken thighs with a rich coconut milk sauce infused with red curry paste, lime leaves, and fish sauce. The curry is finished with fresh Thai basil, chilli, and ginger, and is best served with jasmine rice for a complete and flavourful dinner.

Ingredients

1 tbsp vegetable oil
1 tbsp ginger & garlic paste
red curry paste
800ml coconut milk
8 skinless, boneless chicken thighs cut into large chunks
4 lime leaves (ideally fresh)
2 tbsp fish sauce
1 tsp brown sugar
Thai basil, basil or coriander, plus extra to serve
1 red chilli sliced diagonally
thumb-sized piece ginger cut into matchsticks
cooked jasmine rice to serve

Method

Warm 1 tbsp vegetable oil in a large saucepan and cook 1 tbsp ginger and 1 tbsp garlic paste for 2 mins. Stir in 5-6 tbsp red curry paste, let it sizzle briefly, then pour in 800ml coconut milk.
Allow the mixture to reach a boil, then lower the heat to a simmer. Give it a gentle stir and wait for the oil to appear on the surface.
Place 8 skinless, boneless chicken thighs, cut into chunks, and the lime leaves into the pan. Let it simmer for 12 mins or until the chicken is fully cooked.
Mix in 1 tbsp of the fish sauce and a pinch of brown sugar. Taste the curry and adjust, adding more fish sauce for saltiness or extra sugar for sweetness.
Bring the curry back to a boil, then remove it from the heat. Stir through ½ small pack Thai basil.
Divide the curry among four bowls. Garnish with 1 red chilli, a thumb-sized piece of ginger and some extra basil leaves. Serve alongside jasmine rice.