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This Hot and Spicy Thai Red Curry Chicken is a dish that bursts with bold flavors from Thailand, blending creamy coconut milk with fiery curry paste. It’s a perfect recipe for those craving something warm and aromatic, whether for a quick weeknight dinner or a special gathering.
I first tried this during a family vacation in Bangkok and fell in love with its vibrant color and tantalizing aroma. Now, it’s a household favorite whenever we need a flavorful pick-me-up.
Ingredients
- Chicken breast sliced: tender and juicy protein that balances the rich sauce. Choose organic or free-range for the best flavor.
- Coconut milk: the creamy backbone of this dish. Opt for full-fat for the most luxurious texture.
- Red curry paste: the heart of the recipe. Look for an authentic Thai variety for a robust kick.
- Mixed vegetables bell peppers zucchini: add fresh color and texture. Pick firm and ripe produce for the best results.
- Fish sauce: a traditional Thai flavor enhancer that adds umami richness. Use high-quality brands for the best taste.
- Fresh basil for garnish: a fragrant, fresh finish to the dish. Thai basil works best, but regular sweet basil is a fine substitute.
How To Make Hot and Spicy Thai Red Curry Chicken
- Simmer the Base:
- Pour coconut milk into a pot and mix in red curry paste. Simmer over medium heat while stirring gently until the paste is fully dissolved and the mixture is aromatic. This step ensures the flavors are thoroughly blended.
- Cook the Chicken:
- Add sliced chicken breast to the simmering sauce. Stir occasionally and cook until the chicken turns white and is no longer pink inside.
- Incorporate the Vegetables:
- Mix in the bell peppers, zucchini, and any other vegetables of your choice. Add the fish sauce and stir well. Continue cooking until the vegetables are tender but still slightly crisp for vibrant colors and texture.
- Finish and Garnish:
- Serve the curry hot in bowls, garnished with fresh basil leaves for a burst of freshness.
The curry paste holds a special place in this dish. When I discovered authentic Thai brands at an Asian market, it transformed my cooking game by elevating the depth of flavor and spice.
Storage Tips
Leftovers can be kept in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over medium-low heat to maintain the creamy texture.
Ingredient Substitutions
Use tofu or shrimp instead of chicken for a different protein option. Vegetarians can swap fish sauce for soy sauce or tamari.
Serving Suggestions
Pair this curry with steamed jasmine rice or flatbreads for a complete meal. For a lighter option, serve it over a bed of cauliflower rice.
Cultural Context
Thai red curry is a quintessential comfort dish loved worldwide for its versatility and vibrant flavors. Rooted in Thai culinary traditions, it seamlessly marries the richness of coconut milk with spice-forward curry paste.
Recipe FAQs
- → What is the best rice to serve with this curry?
Jasmine rice is a traditional choice, but you can also pair it with basmati or brown rice for added texture and flavor.
- → Can I make this dish vegetarian?
Yes! Swap the chicken for tofu or mushrooms and use a vegetarian fish sauce or soy sauce as a substitute.
- → How do I adjust the spice level?
Reduce the amount of red curry paste for a milder flavor, or add extra for more heat. You can also include chili flakes for an extra kick.
- → Can I prepare this curry ahead of time?
Yes, the curry can be made a day in advance and stored in the fridge. The flavors will deepen over time, making it even tastier.
- → What are good substitutions for basil?
If fresh basil isn’t available, you can use cilantro or Thai holy basil for a similar aromatic touch.