Savory Thai red curry cooked in the perfect amount of spices, all-white meat chicken breast, and fork-tender potatoes. Let’s not forget to mention the homemade red curry paste we just made.
This curry is the base of it. It’s filled with ginger, garlic, and one of my most loved ingredients — lemongrass. You are going to love it!
One of my favorite elements of this Thai red curry dish is how creamy it is without cream. It’s completely dairy-free and gluten-free. So awesome!
Curry is from southeast India, also known as kari, which means “sauce”. It refers to any number of hot , spicy, gravy-based dishes. Curry powder is one of the most common ingredient in all curries.
What’s in Thai Red Curry?
Here are the Thai curry essentials.
Chicken — I used chicken breast. Feel free to use boneless, skinless chicken thighs as long as they are cut into small pieces.
Coconut milk — I made my coconut milk by blending 2 cups of coconut flakes with 3 cups of water. I strained it, then added it straight to the simmered curry.
Curry Paste — which contains curry powder. By the way, have you ever made fresh Thai curry paste before? I highly recommend you do so. There is nothing like it. I guarantee you will never go for store-bought again!
Thai basil — adds a wonderful aromatic herbiness to the recipe. Feel free to use whatever basil you have on hand if you are unable to find the Thai varieties at your local Asian market.
Chilis — do you like heat? There is no limit to how much additional chilies you can add. I like to have a mild base, with extra slices of really spicy chilies on top. That way, if it gets too overwhelming, I can just pick them out.
Limes + Cilantro— for garnish.
Love, of course! 🙂
Along with potatoes, onion, bell peppers salt and pepper.
What’s in Red Curry Paste?
Curry paste is readily available in East Indian and Asian markets. Usually it’s make of spices like curry powder, ginger, garlic, and of course, chilies.
I’ve said this once, and I will say It again. Making your own red Thai chili paste is unquestionably worth it. It consists of lemongrass, red fingerling chilies, ginger, garlic, curry powder, and the perfect amount of all-natural sweetness.
Serve this warm and cozy curry alongside basmati rice with chopped cilantro, over a bed of quinoa, or with warm hearty pieces of bread.
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Here is how I chose to enjoy the Thai Red Curry Recipe. My bowl was big, my friends. Needless to say, I went in for seconds!
Let’s get started!
Savory Thai red curry chicken cooked in the perfect amount of spices and fork-tender potatoes. It’s completely dairy-free and gluten-free.
- 1 tbsp olive oil or coconut oil
- 1 cup red onion small dice
- 1 cup of bell peppers small dice (red, green, yellow, the preference is yours)
- 2 tbsp heaping Thai red curry paste or I recommend Thai kitchen's red curry paste, still not the same, but at least you have something
- 2 lb. chicken cut into bite-size pieces (about 2- 3 whole chicken breast)
- 2 cups Yukon gold potatoes peeling optional, about 1 large potato, medium dice
- 8 large leaves of Thai basil or what you have on hand
- 13 oz of coconut milk
- ¼ tsp salt if using my curry paste recipe otherwise adjust the salt accordingly
- 1-2 limes for garnish
- Cilantro for garnish
In a large skillet over medium-high heat, add the oil, diced onions, diced bell peppers, and add a pinch of kosher salt. Cook until the onions have softened.
Next, add the curry paste to the onions and fry for about 15 seconds or so—long enough to awaken your senses with the aroma.
Add the chicken and fry for about 1-2 minutes. This will help add a little color to the chicken and caramelized flavor to the dish.
When ready, add the potatoes, along with 2 cups of water, and an additional 1/4 tsp of kosher salt (only if using my Thai curry paste recipe, otherwise adjust the salt accordingly). Cook until the potatoes have become fork-tender (about 30 minutes on medium heat).
Finally, once the dish is almost complete, stir in about 8 leaves (whole) of fresh Thai basil and coconut milk. The curry will turn pale red and will be super creamy. Are you excited yet?
Garnish with freshly chopped cilantro and more thin-sliced red chilies all over the whole entire pan.
Serve the curry over a bed on warm Thai rice, an additional sprinkle of chopped cilantro, and a wedge of lime.
When choosing coconut milk, know that the more fat the coconut milk contains, the thicker and creamy the curry will turn out. The lighter the coconut milk, the thinner the curry. All will work well, it’s all about personal preference.