Thai Red Chicken Curry
Thai Red Chicken Curry is spicy and sweet and packed full of flavour. The lychees add a burst of sweetness to cut through the spice of the chilli. While the creamy, spicy sauce brings a warm and comforting layer to the dish. Serve with rice to soak up the sauce, coriander for some extra freshness and sliced chilli for that extra hit of heat.
Also try my Indian-style curries: Butter-free Butter Chicken and Healthy Chicken & Vegetable Curry. If you make these, you should definitely try the Last Minute Naan Bread as the perfect accompaniment.
Red Chicken Curry Ingredients
Ginger and garlic: adds to the bottled curry paste flavour.
Thai red curry paste: bottled works beautifully for this chicken curry. You can create your own, but I find store bought has enough flavour with my other additions.
Chicken: I like to use chicken thigh fillets when the chicken cooks for a longer time.
Coconut milk: the creamy part of this dish… a must!
Stock: I use salt-reduced chicken, but plain chicken or vegetable stock are fine too.
Balance: sugar, fish sauce and lime juice balance the dish beautifully. Be sure to taste the red chicken curry sauce and add more of any of these, if you think necessary. But only add at the end, after all ingredients have been added. The lychees definitely add sweetness and you don’t want to add too much sugar before they have been added.
Lychees: pops of sweetness. I love the lychees in this dish, but they may not be to everyone’s taste. If you’re not a lychee fan, you can try grapes or cherry tomatoes.
Vegetables: the capsicum and snow peas add a lovely freshness to the red chicken curry. Make sure you add the snow peas only a few minutes before you serve so they retain their crunch.
Serving: fluffy rice soaks up the delicious sauce and some chopped fresh coriander and sliced red chilli (if you’re brave) really liven it up.
Feedback: Did you try the Thai Red Chicken Curry? Let me know in the comments below. Cheers, Elby!
Want a taste of something more? Check out my other tasty Asian-style meals. Also, follow The Tasteful Pantry on Instagram, Facebook and Pinterest for all the latest recipes and info.
Thai Red Chicken Curry
A classic red curry with melt-in-your-mouth chicken, pops of sweetness and fresh crunchy vegetables.
6
servings10
minutes2
hours2
hours10
minutesStop your screen from going to sleep
Ingredients
1 tbsp oil
1 tbsp grated ginger
2 cloves garlic, minced
4 tbsp bottled Thai red curry paste
900 grams chicken thigh fillets, trimmed and cut into 2cm pieces
400 ml coconut milk
2 cups chicken stock
2 tsp white sugar
1 tsp fish sauce
1 tsp lime juice
2 kaffir lime leaves
560 grams can lychees, drained (approx. 260g drained weight)
1 red capsicum, thinly sliced
200 grams snow peas
chopped coriander and sliced red chilli (optional extras)
Directions
- Heat the oil in a large pot over medium-high heat. Add the ginger and garlic and cook for 30 seconds before adding the paste. Stir over heat for another 30 seconds. The mix should be very fragrant.
- Add the chicken and cook for 3 minutes, stirring occasionally. Stir in the milk, stock, sugar, sauce and lime juice.
- Keeping the kaffir lime leaves intact, scrunch or fold them in your hands to release the flavour, before stirring them into the chicken.
- Simmer for 1½ hours, stirring occasionally to ensure it doesn’t stick.
- Add the lychees and turn to a rapid simmer for 15 minutes, or until the sauce has reduced and thickened.
- Stir in the capsicum and cook for 2 minutes before adding the snow peas. Cook for a further minute.
- Taste the sauce and adjust with additional fish sauce, lime juice or sugar, if necessary. Remove the kaffir lime leaves.
Serve over rice and top with coriander and chilli if desired.
Also check out my other tasty Chicken dishes!