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Thai Recipes: Thai Red Curry A Favorite Chicken Curry

Richard.Blaine's picture
Thai red curry is a very warming and comforting dish when there is cold weather outside. Actually Thai red curry is great anytime of year. It is one of my favorite Thai recipes. Try this recipe I know you will like it!
  Cooking oil 3 Tablespoon (Canola oil, peanut oil, safflower oil any one of these)
  Chicken breast 1 Pound, bite sized pieces
  Shrimp 1 Pound (black tiger prawns)
  Thai red curry paste 3 Tablespoon
  Brown onion 1 Medium, thinly sliced
  Bamboo shoots 14 Ounce, thinly sliced
  Garlic cloves 4 , chopped
  Coconut milk 14 Ounce (unsweetened)
  Chicken stock 1 Cup (16 tbs)
  Fish sauce 2 Tablespoon
  Minced ginger 2 Tablespoon
  Palm sugar/Brown sugar 2 Tablespoon
  Lemongrass stalk 2 Small
  Kaffir lime leaves/Bay leaves 2
  Red bell pepper 2 , thinly sliced
  Mushroom slices 2 Cup (32 tbs) (Shitake, straw, beech, shimeji, crimini any mushroom of your choice)
  Chopped basil 1 Cup (16 tbs) (Thai basil)
For serving
  Lime 1⁄2 , cut into quarters
  Basil leaves 1 Tablespoon
For garnish
  Courgette 1⁄4 , julienned
  Sesame oil To Taste (Optional)

1. In a wok, heat oil and saute onion on medium high heat, add in ginger and garlic and stir for 5 minutes.
2. Put in Thai curry paste and little chicken stock, stir well to mix, and cook for 2 minutes.
3. Reduce the heat to medium low, pour in coconut milk and mix.
4. Add in remaining stock, and bring to a boil.
5. Lower the heat and allow to simmer, add in lemongrass, fish sauce, kaffir lime leaves and brown sugar and stir.
6. Raise the heat to medium high heat and bring to boil, add in the chicken and let it simmer for 10 minutes.
7. Put in the bamboo shoots, stir and add in mushroom leave it for 8 to 10 minutes.

8. Sprinkle in the Thai basil, stir for 2 minutes.
9. Lower the heat to low simmer and put in the prawns and cook for 2 minutes.

10. Serve hot on a bed of rice, garnished with basil leaves, courgettes and drizzle with some sesame oil (if using).
11. Serve with lime wedges on side, to squeeze on top.

Recipe Summary

Difficulty Level: 
Main Dish
High Fiber, High Protein
Preparation Time: 
15 Minutes
Cook Time: 
45 Minutes
Ready In: 
60 Minutes

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Average: 4.3 (4 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 726 Calories from Fat 343

% Daily Value*

Total Fat 40 g61.5%

Saturated Fat 23.7 g118.4%

Trans Fat 0 g

Cholesterol 239.9 mg80%

Sodium 1619.8 mg67.5%

Total Carbohydrates 36 g12.1%

Dietary Fiber 7.2 g28.7%

Sugars 19.5 g

Protein 58 g116.1%

Vitamin A 55.4% Vitamin C 169.1%

Calcium 15.7% Iron 38.5%

*Based on a 2000 Calorie diet

Thai Recipes: Thai Red Curry A Favorite Chicken Curry Recipe Video