Thai Red Chicken Curry

Thai red curry is a very light, coconutty, and aromatic curry. It’s made with a special paste consisting of various spices and herbs that are authentic to Thailand such as, lemongrass, red chillies, galangal, and kaffir lime peels. This curry can be made using any type of meat such as fish, chicken, or even shrimp.

For our recipe, we have used Aroy-D Red Curry Paste, provided to us by one of our partners, KDM. This paste is made using an authentic Thai recipe, which brings out the rich, fresh flavours of the aromatics to the curry. It has a kick of spiciness and a light, sour taste – perfect for making this curry.

Serving size: 2-3

Ingredients:

• 285g boneless chicken
• 1 cup coconut milk
• ½ tbsp olive oil
• 2 ½ tbsp Aroy-D Red Curry Paste
• 1 tsp ginger garlic paste
• 1 cup thinly sliced bell peppers (orange and yellow colour)
• 10 large basil leaves
• 2 sliced red chillies
• ¼ cup water (at room temperature)
• 1 tbsp lime juice
• ½ tbsp fish sauce
• 2 tbsp sugar
• 1/8 tsp lime zest

Instructions:

1. To start off, defrost 285g boneless chicken and cut them to strips of around 1-2 inches. Set aside.
2. Next, to a large pot, add in ½ cup of the coconut milk (keep the rest aside for later) along with ½ tbsp olive oil, 2 ½ tbsp Aroy-D Red Curry Paste, and 1 tsp ginger garlic paste.
3. On medium high heat, stir everything together for 2-3 minutes or until the ingredients are combined well with the coconut milk.
4. Then, add the cut chicken pieces and stir to mix with the sauce. Let the chicken cook for 4-5 minutes or until it is mostly cooked and white on the outside (the inside might be a bit pink at this point). Stir occasionally while cooking.
5. After that, add 1 cup thinly sliced bell pepper, 10 large basil leaves, and 2 sliced red chillies. Mix everything well together. Then, add in the rest of the coconut milk and ¼ cup water.
6. Stir to mix everything together and cover the pot with a lid. Let the curry cook on medium low heat for 15 minutes to let the flavours settle into the chicken and the bell peppers. Stir occasionally while cooking. Once done, the chicken will be fully cooked, the bell peppers will be softened, and the curry will be simmering.
7. Lastly, add in 1 tbsp lime juice, ½ tbsp fish sauce, 2 tsp sugar and 1/8 tsp lime zest. Mix well on high heat for 1 minute, then remove from the stove. The Thai red chicken curry is now ready to be served!