Spicy Thai Red Curry (Print View)

A vibrant Thai curry with chicken and fresh vegetables in a rich, spicy coconut sauce.

# Ingredient List:

→ Protein

01 - 1.1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized pieces

→ Vegetables

02 - 1 medium red bell pepper, sliced
03 - 1 medium zucchini, sliced
04 - 3.5 oz snap peas, trimmed
05 - 1 medium carrot, julienned
06 - 1 small onion, sliced

→ Curry Base

07 - 2 tbsp vegetable oil
08 - 3 tbsp Thai red curry paste (adjust to taste)
09 - 13.5 fl oz coconut milk, full-fat
10 - 6.8 fl oz chicken stock
11 - 2 tbsp fish sauce
12 - 1 tbsp brown sugar
13 - 1 tsp lime zest

→ Garnish & Finishing

14 - Fresh Thai basil leaves or cilantro, for garnish
15 - 1 red chili, sliced (optional)
16 - Lime wedges, to serve
17 - Steamed jasmine rice, to serve

# How to Make:

01 - Heat vegetable oil in a large skillet or wok over medium heat. Add sliced onion and cook for 2 minutes until softened.
02 - Add Thai red curry paste to the skillet and cook for 1 minute to release the aromas.
03 - Add chicken pieces and sauté for 3 to 4 minutes, stirring occasionally, until lightly browned but not fully cooked.
04 - Pour in coconut milk and chicken stock, stir to combine, then bring the mixture to a gentle simmer.
05 - Incorporate fish sauce, brown sugar, and lime zest, stirring to blend flavors evenly.
06 - Add bell pepper, zucchini, snap peas, and carrot. Simmer for 10 to 12 minutes until chicken is cooked through and vegetables are tender-crisp.
07 - Taste the curry and add extra fish sauce or brown sugar if needed to balance the flavors.
08 - Plate hot curry garnished with Thai basil or cilantro, sliced red chili if desired, and lime wedges. Serve alongside steamed jasmine rice.

# Expert Advice:

01 -
  • It delivers bold, layered flavor in under an hour, no fancy skills required.
  • The vegetables stay crisp and bright, never mushy or sad.
  • Leftovers taste even better the next day when the sauce has had time to settle into every bite.
02 -
  • Don't rush the curry paste step, if you don't let it cook and bloom in the oil, the whole dish will taste flat.
  • Use full-fat coconut milk or the sauce will be thin and watery, not creamy and cling to the chicken.
  • Taste before you serve and adjust the fish sauce and sugar, every brand of curry paste is different and you need to balance it yourself.
03 -
  • If your curry paste is old or mild, add an extra tablespoon and a pinch of chili flakes to wake it up.
  • Always finish with fresh lime and herbs right before serving, they brighten everything and make it taste restaurant-quality.
  • Cut your vegetables roughly the same size so they cook evenly and nothing turns to mush while something else stays crunchy.

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