Authentic Thai Red Curry Recipe

Overhead shot of the red thai chicken curry garnished with red peppers and lime leaves.

5 from 1 vote

Authentic Thai Red Curry Recipe

This authentic Thai Red Curry recipe will spice up your weekly meal prep. From fragrant herbs to bold spices, this dish is truly mouthwatering. And by using a couple of ingredient swaps, we can make it at a fraction of the calories.

Prep Time15

Cook Time15

Course: Main Course

Cuisine: Thai

Diet: Low Calorie, Low Fat

Calories: 398kcal

Author: Clara

Ingredients

Red Curry Sauce

1 tablespoon Red Curry Paste (Recommend Mae Ploy Brand)
1 clove Garlic
¼ Shallot
1 stalk Lemongrass
⅓ cup Coconut Milk
¼ cup Chicken Stock (Veggie stock works too)
1 tablespoon Fish sauce
1 teaspoon Sugar

Chicken and Garnishes

4 oz Chicken thigh
Kaffir Lime Leaves
1 Red Chili
3 sprigs Cilantro

Instructions

Prepare the rice – Cook the rice beforehand to save time.
Prepare the aromatics – Slice lemongrass into small pieces, mince the garlic and onions, and remove kaffir lime leaf stem.
Saute the curry paste – In a large saucepan or deep-set frying pan, saute the aromatics for 1-2 minutes or until fragrant, alongside the curry paste with cooking spray.
Add coconut milk – Turn the stove to low heat and pour in coconut milk. Mix thoroughly.
Cook the chicken – Add the chicken pieces into the curry and cook fully, 2-3 minutes on each side.
Add seasonings – Add the fish sauce, sugar, and lime juice. Add stock if desired to adjust the thickness of the curry. Stir until combined.
Garnish and serve – Serve with rice and garnish with shallots, chopped cilantro, kaffir lime leaves and/or Thai basil leaves. Enjoy your flavorful red chicken curry!

Notes

Substitutions and Variations

Use shrimp or seafood – Shrimp and seafood, such as white fish, are other lean protein options that would go well with this recipe.

Adjust spiciness – If you prefer a more intense spice, you can add more Thai chilies when sautéing the aromatics.

Expert Tips

Water or stock to deglaze as needed – If the coconut milk seems to be evaporating too much, make sure the heat is lowered and deglaze the pan with water as needed

How to use lemongrass – For the curry paste, we will use the lower white half of the lemongrass stalks. Slice the lemongrass widthwise, until the purple rings begin to disappear.

Nutrition