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Authentic Thai Red Curry with Chicken Recipe

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3.9 from 2 reviews

This Authentic Thai Red Curry with Chicken is a vibrant and aromatic dish featuring tender chicken thighs simmered in a rich, creamy red curry sauce made from scratch or store-bought red curry paste. Enhanced with kabocha squash, Thai basil, and fragrant herbs and spices, this flavorful curry balances spicy, sweet, and savory notes, perfect for an unforgettable home-cooked Thai meal.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Thai

Ingredients

Main Ingredients

  • 2 cups kabocha squash, bite-sized pieces
  • 1 ½ cups coconut milk
  • 3½-5 Tbsp red curry paste (store-bought or homemade)
  • 1 lb chicken thigh, boneless and skinless, cut into 1.5-inch cubes
  • 1 cup chicken stock (unsalted or low sodium)
  • 2 Tbsp fish sauce
  • 2-3 Tbsp palm sugar, finely chopped
  • 1 cup Thai basil leaves
  • ¼ red bell pepper, julienned (optional for color)

Red Curry Paste Ingredients

  • 0.4 oz mild dried chilies (such as guajillo or puya)
  • 0.2 oz spicy dried chilies (such as arbol)
  • 1 tsp coarse sea salt
  • ¼ tsp white peppercorns
  • ¼ cup chopped shallots
  • 3 Tbsp chopped garlic
  • 3 Tbsp finely chopped lemongrass (from the bottom half)
  • 1 Tbsp finely chopped galangal
  • 2 chopped cilantro roots (or substitute 6 cilantro stems)
  • 1 tsp chopped makrut lime zest
  • 1 tsp fermented shrimp paste (gapi)

Instructions

  1. Prepare the Squash: Wash the kabocha squash and trim off any blemishes on the skin; leave the skin on if intact. Remove the seeds by scraping with a spoon and cut the squash into bite-sized cubes.
  2. Cook Curry Paste: Heat ½ cup of coconut milk in a pan over medium-high heat until boiling. Add the red curry paste and stir continuously to break up lumps. Continue cooking and reducing the mixture until it thickens and the coconut oil starts separating from the curry paste. If oil does not separate but the mixture is thick, proceed.
  3. Add Chicken: Add the cubed chicken to the thickened curry paste and stir to coat the chicken evenly. Pour in the remaining coconut milk and chicken stock. Season with 1 tablespoon of fish sauce and palm sugar, then simmer for about 8 minutes.
  4. Cook Squash: Add the kabocha squash cubes to the curry and simmer for an additional 6-8 minutes until the squash is tender and easily pierced with a fork. Take care not to overcook to avoid mushiness.
  5. Finish and Serve: Remove the curry from heat. Adjust seasoning with the remaining fish sauce according to taste. Stir in Thai basil leaves and optional red bell pepper for color. Serve immediately with jasmine rice.
  6. Make Red Curry Paste – Prepare Chilies: Cut dried chilies into chunks, remove seeds, and grind them finely using a coffee grinder.
  7. Pound Aromatics: In a heavy-duty mortar and pestle, combine lemongrass, galangal, cilantro roots, kaffir lime zest, white peppercorns, and salt. Pound until finely ground.
  8. Incorporate Chilies: Add the ground dried chilies to the mortar and pound to combine thoroughly.
  9. Add Garlic and Shallots: Incorporate garlic and shallots into the mortar and pound everything to a fine paste.
  10. Mix in Shrimp Paste: Add fermented shrimp paste (gapi) and pound to blend all ingredients evenly, completing the red curry paste.

Notes

  • Leave the kabocha squash skin on for extra texture unless blemished.
  • Adjust the amount of red curry paste based on your preferred spice level.
  • Substitute cilantro roots with cilantro stems if roots are unavailable.
  • Be cautious not to overcook kabocha squash to keep texture intact.
  • If using store-bought curry paste, proceed with the cooking steps without making the paste from scratch.
  • Serve this curry with steamed jasmine rice for an authentic Thai experience.

Find it online: https://cheftinaskitchen.com/authentic-thai-red-curry-with-chicken-recipe/