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Recipe for Red Thai Chicken Curry

Red Thai Curry is the most frequently encountered curry type in Thailand, it can range from hot to very hot and can be used in a wide variety of dishes, it is the hottest type of the Thai curries. This thai chicken curry recipe should have the consistency of an opaque soup.

Red Thai Curry Chicken plate with jasmine rice

Ingredients (for four guests):

* 1 lb. chicken breasts or thighs
* Thai fish sauce for marinating the chicken
* 2 tablespoons red curry paste, or more to taste (small bottles found at exotic groceries or some supermarkets)
* 1 and 1/2 coconut milk (or 1 cup milk mixed with 1/2 cup water)
* Fresh Thai basil leaves
* 1 fresh fig, not too ripe
* 2 zucchinis, sliced lenghtwise
* fresh coriander
* Olive oil
* 1 average size white onion
* 1 clove garlic
* 1/2 stalk fresh lemongrass (use only the tender part)
* If desired, more red thai pepper(s), chopped very fine (note that the curry paste itself is often already very hot)


1) Cut the chicken in small pieces, let them marinate for 30 minutes in the fish sauce with lemongrass, finely minced, then sauté in the wok over high heat with a little bit of oil. Reserve.

2) Slice the onions into very thin "slices", chop garlic and let them cook over low heat in the wok (constantly mixing) with a little oil. Add the chilli if using, and the curry paste, mix, remove and discard the lemongrass then add the coconut milk. Increase heat, add vegetables and then the chicken pieces, pour some broth over, then add the sliced figs.

3) Do not cook more than a minute, pour in a dish or preheated plate, sprinkle with basil and/or cilantro to your taste and serve immediately with some good Jasmine Thai rice or Basmati rice ...