Best Thai Red Curry Chicken
Classic creamy-spicy Thai red curry with chicken and vegetables — better than takeout, ready in 30 minutes.
Ingredients
- 2 –4 tbsp Thai red curry paste
- 1 lb chicken thighs bite-size
- 1 can full-fat coconut milk
- Fish sauce · palm sugar · kaffir lime leaves
- Red bell pepper · bamboo shoots · eggplant
- Thai basil
Instructions
- Fry curry paste in oil until fragrant.
- Sear chicken in paste.
- Add coconut milk + broth + seasonings → simmer.
- Add veggies → cook until crisp-tender.
- Taste & adjust → finish with Thai basil.
- Serve over rice with lime.
Notes
- Full-fat coconut milk = non-negotiable creaminess
- Fry the paste = huge flavor boost
- Keeps & improves 3–4 days in fridge
- Freezes for 3 months
- Day 2 leftovers = even spicier and richer
- Mae Ploy red paste = restaurant secret