How Do You Make Chicken in Thai Red Curry Paste?

Curry Paste

Thai Red Curry is a popular meal because of its wonderful flavor combination and fragrant spices. Curry is the ultimate comfort food, and it tastes great with chicken as well. It’s creamy and filling. This recipe for Chicken in thai curry paste recipe Uk will guide you step-by-step through the making of a tasty and filling dinner which you can make in the convenience of your own home.

Table of Contents

Recipe For Thai Red Curry:

Although homemade Thai curry pastes always turn out the best, this isn’t always possible. A few components for the lengthy list of ingredients needed to make red curry paste may sometimes be difficult to find. Thus, having a jar of red curry paste on hand is always useful.

Although the flavor of bottled curry paste is extremely strong, it is not fresh. Thus, we add additional fresh aromatics, such as fresh Thai basil, lemongrass, ginger garlic, and fresh cilantro roots, to brighten the flavors & add some freshness.

Ingredients That You Require:

Boneless Chicken thighs: Slice the boneless chicken thighs thinly. The juiciest flesh comes from chicken thighs, however, chicken crispy breast may be used as a substitute.”
Should you choose to use chicken breast, cook it for a shorter amount of time; otherwise, it will quickly get overdone.

Coconut Milk:

Full-fat coconut milk can be used to make a thick, creamy curry.

Red curry paste:

Any high-quality kind can be used.


Thai basil, minced cilantro root (the root is quite flavorful), ginger, garlic, and fresh lemon zest. The flavors are going to be elevated by these components.

Sugar and Fresh Lime/lemon Juice:

Sugar and fresh lemon or lime juice (lime is preferred if available). It adds a hint of richness and makes the flavor a little deeper.

Fish Sauce:

A vital ingredient in Thai curries is fish sauce. The curry is made of “Umami” , a flavorful sauce.


You can use pumpkin, broccoli, carrots, and green beans. As the vegetables finish cooking, add them. Add the softer vegetables last, starting with the tougher ones.

Step-By-Step Guidelines:

  • Add the jalapeño, garlic, & light scallion. (The deep green scallions, which have a mild flavor and attractive appearance, are added as a garnish at the end.)
  • Cook for 3 to 4 minutes, stirring regularly, until the vegetables are softened. Avoid browning.
  • Incorporate the red curry paste, brown sugar, fish sauce, and coconut milk.
  • After bringing to a gentle boil, simmer for just a few minutes or until thickened.
  • Add the pieces of chicken.
  • Simmer for five to six moments, stirring now and then to ensure the chicken cooks evenly.
  • Add the cilantro, lime juice, and dark scallion greens. If needed, add an additional line to the spice mixture after tasting it.
  • Accompany with jasmine rice.

Help For The Optimal Outcome:

  • For the juiciest meat, use chicken thighs.
  • The aromatics are essential; without them, the curry paste would be lifeless.
  • You need to use fish sauce. I understand that the stench may turn you off, but believe me—it has a big impact. A more balanced flavor is imparted with fish sauce.
  • According to the manufacturer, curry paste in bottles may have different levels of heat. You may alter the seasoning & add extra sugar or lemon juice.
  • Don’t use more than two vegetables, please.

Present With:

  • Curry is a very flexible dish which goes well with a variety of sides to enhance its savory taste. Thai red curry for chicken is not an exception. Think about serving this Thai curry with any of the subsequent dishes:
  • Rice: Served over a bed of plain, basmati, or jasmine rice, this creamy and savory curry is an old-fashioned mix which doubles as comfort food.
  • Fried rice is a terrific way to use up leftover rice and pairs well with this Thai chicken curry. Try out this fried rice with vegetables, or…
  • Indian flatbread: Naan or paratha are good options for mopping up the sauce.
  • One popular option is to serve the curry savory over bowls of noodles. Egg or vegetable noodles work well.

Keep In Mind:

This curry keeps well in the refrigerator for up to five days. On the hob, reheat it till bubbles appear and the curry reaches a decent temperature. It can be prepare as well given a minute in the microwave. Although it’s not advised, you might freeze this for up to a month in airtight jars or zip-lock bags.

Since coconut milk is employable liberally in this dish, it likes to split somewhat when frozen. Should that occur, the curry sauce will have a little gritty consistency. Read how to make Gluten-free curry paste for Indian cuisine.

Final Words:

Thai Red Curry Paste for Chicken is a wonderful recipe which will transport the mouthwatering flavors of Thailand straight into your home. The rich flavor of the handmade red curry paste is difficult to replicate with store-bought substitutes.

You can create a rich and creamy Thai curry which will excite all of your senses and dazzle your taste buds with the correct components and a few easy steps. Thus, prepare the materials, put on your cooking gloves, and enjoy the amazing world of Thai food in your kitchen.

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