Thai Red Chicken Curry

Thai Red Chicken Curry-Thai recipe
Thai Red Chicken Curry

I have been meaning to try this recipe for so long ever since I had it in a restaurant and I’m so glad I did. And, let me tell you it’s not going to be the last time I am going to make it as well. This has got be one of best dishes I have tried and I absolutely loved every bite of it. Why? Let’s see,  it’s surprisingly easy to cook, full of flavor and there are very less chances of anyone screwing it up.

Just like the name goes, this one comes under Thai cuisine. I usually like to avoid curries with coconut milk in it but the coconut milk in this makes it oh-so-creamy and smooth. The key ingredient being ‘Thai Red Curry Paste’. You can buy the paste from pretty much any supermarket. I used one from the brand ‘Real Thai Red Curry Paste’.

I finished up the red curry paste so I just put up the yellow curry paste for reference.

Thai Yellow Curry Paste
Thai Yellow Curry Paste

Although It’s a chicken curry, I like to add veggies in some curries as well for the balance.


Chicken – medium cuts – 500 gms

Thai Red Curry Paste – 2 tbs

Oil – 1 tbs or 1 & 1/2 tbs (refined/any vegetable oil)

Broccoli – just a few small florets

Mushrooms – 3 medium, sliced

Garlic – 2 big cloves, finely chopped

Ginger – 1 inch, finely chopped

Coconut Milk – I cup

Coriander for garnish – chopped

Pepper – 1/2 tsp

Salt to taste


Heat oil in a kadhai. Once heated, add the chopped ginger and garlic and fry till fragrant for around half a minute. Then, add the curry paste along with a few drops of water so as not to burn the paste and fry for a minute.

Thai Red Curry Paste
Thai Red Curry Paste

Add the chicken and mix it well along with the paste so that it’s coated all around.

Coat the chicken with the paste well

Fry the chicken in medium-low heat till its golden brown.

thai red chicken


Once the chicken is 70% cooked. Add coconut milk.


As the curry comes to a boil, add the broccoli and the mushrooms. Sprinkle some salt at this point so that it get soaked into the chicken and the veggies. Sprinkle some pepper.

Note: If you feel the curry is not enough, you can either pour some warm water or some more coconut milk.

The chicken should be cooked in the next few minutes, after which garnish with the chopped coriander.


Serve it with some rice. And, there you have it…Thai Red Chicken Curry.

IMG_20170320_220341 (1)
Thai Red Chicken Curry with Rice




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