Thai Red Curry with Chicken
Whether served over fragrant jasmine rice or enjoyed on its own, this classic favorite transforms an everyday meal into an exotic culinary escape—a creamy, comforting, and flavorful one-pot dinner, that's quick and easy to prepare.
Ingredients
- Chicken Thighs, boneless skinless and thinly sliced · 12 ounces
- Herbie's Red Curry Spice · 2 tablespoons
- Red Curry Paste · 1 tablespoon
- Herbie's Kaffir Lime Leaves · 6
- Lemongrass, 6 inches long · 1 tablespoon
- Chicken Broth · 1 cup
- Coconut Milk or Coconut Cream · 14 fluid ounces
- Yukon Gold Potatoes · 1 cup
- Green Beans · 4 ounces
- Ginger, grated · 2 teaspoons
- Garlic, minced · 2 cloves
- Fish Sauce · 2 teaspoons
- Vegetable Oil · 3 tablespoons
- Sugar · 1 tablespoon
- Thai Basil Leaves · 12
- Cilantro · 1 cup
- Jasmine Rice, steamed ·
Instructions
- Begin by warming a little oil in a wide skillet over medium-high heat. Add the curry paste along with the garlic, ginger, lemongrass and let them sizzle together for a couple of minutes, stirring as the mixture releases their fragrance.
- Pour in the chicken broth and allow it to bubble away briskly, reducing by roughly half in three minutes or so.
- Stir in the coconut milk, followed by Herbie’s Kaffir Lime Leaves, a spoonful of sugar, a splash of fish sauce, and the chicken.
- Lower the heat to a steady medium add the potatoes, green beans, Herbie’s Red Curry Spice and let the curry simmer gently for ten minutes, during which time the sauce will thicken to the perfect consistency and the chicken will cook through to perfect tenderness. Season with salt, to taste.
- Remove the pan from the heat and fold in a handful of Thai basil. Spoon the curry over mounds of fragrant jasmine rice.
Jenny's Tip: - Finish with fresh cilantro to wake this dish up.
Overview ~ Thai Red Curry with Chicken
Bold, vibrant, and deeply comforting, Thai Red Curry with Chicken is a celebration of Thailand’s signature balance of flavor—creamy, aromatic, gently spicy, and irresistibly savory. Built upon a fragrant red curry base and enriched with velvety coconut milk, this beloved dish delivers warmth and complexity in every spoonful.
Tender chicken is simmered in a richly seasoned sauce infused with red chilies, garlic, lemongrass, ginger, and aromatic spices, creating layers of flavor that are both lively and deeply satisfying. Balanced with subtle sweetness and bright herbal notes, Thai Red Curry offers just the right touch of heat while allowing the creamy coconut broth to soften and round every bite.
Lime Leaves Kaffir (whole)
Kaffir Lime Leaves have a taste that resembles lime zest and they are most often used in Asian cookery, especially Thai.
